Goulash in the style of Trieste

This easy to make Cardoon Soup is one of the best ways to enjoy the cardoon's subtle flavor, an ideal introduction if you've never tried them.

Le virtù, literally meaning "the virtues", is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This version of minestrone

A soft frico is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio. Pure comfort food!

Torta di mele a homely version of an apple torte that could hardly be easier. And believe me, if a non-baker like myself can make this with no trouble at

Crepes in Broth

We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they call Garofolato. The

These little sugar-dusted ribbons of fried dough—variously known as Chiacchiere and a myriad of other names—are a traditional treat for Carnival.

A sweet sandwich of puff pastry filled with pastry cream enriched with whipped cream

Rice with butter and cheese, called riso in cagnone, is a rustic dish from the Piedmont and Lombardy in northern Italy.

A friend recently gave me a gift of fregola (also called fregula), a typical Sardinian pasta very similar to Israeli couscous. I had heard of fregola, but

I'm all for convenience when it actually makes life simpler. But it's always been a mystery to me why people buy those jars of wretched "spaghetti

With all the similarities it shares with other Easter dishes, sciusceddu is unique, a sort of soup cum soufflé.

Roman style brioche bun filled with whipped cream

The traditional method for making polenta.

Unlike fruits and vegetables, one doesn't often think of meats as having seasons, but I've always associated game with the fall, pork with winter, and

Goulash in the style of Trieste

I was feeling sort of nostalgic today for the Italian fried vegetables my grandmother used to make. They were almost always the start of our family's

Stuffed Escarole Baked in the Oven

Le virtù, literally meaning "the virtues", is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This version of minestrone

Mancano pochi giorni alla Pasqua, ma il napoletano verace pensa al casatiello già da quando finiscono le feste natalizie. non è pasqua se non c'è il casatiello Questo perché è un piatto tipico molto i

A Roman style Easter Lamb Stew with egg and lemon sauce

Supplì —deep fried rice croquettes filled with mozzarella—are a classic Roman antipasto, a fixture on pizzeria menus all over town.

A Roman style Easter Lamb Stew with egg and lemon sauce

Now piselli alla romana may be the shortest post I ever write, as this tasty and elegant side dish is about as simple as a recipe can get, short of

Migliaccio, a crustless Neapolitan Semolina Cake, is a traditional sweet dish for Carnevale, may be less well known than the more iconic Neapolitan

A soft frico is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio. Pure comfort food!

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they call Garofolato. The

One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be

Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal,

Supplì —deep fried rice croquettes filled with mozzarella—are a classic Roman antipasto, a fixture on pizzeria menus all over town.

These chickpea fritters called panelle are a great treat to nibble on before a meal. But be careful not to spoil your appetite.They're really addictive!

Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just

Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese

Migliaccio, a crustless Neapolitan Semolina Cake, is a traditional sweet dish for Carnevale, may be less well known than the more iconic Neapolitan

When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all'uccelleto and bistecca alla

Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal,

Carbonade valdostana may sound like other beef stews, but its use of butter, herbs and spices lends it a mellow but intriguing flavor well worth trying out.

It wouldn't be a proper Easter dinner in Naples without a pastiera napoletana for dessert, a wonderful wheatberry and ricotta pie perfumed with orange blossom water, cinnamon and candied fruit.

Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just

Sugo finto, or "fake sauce" is basically a classic meat sauce without the meat. A classic dish in the cucina povera tradition.

One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city of Viterbo, an area known as the Tuscia. The style

We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being ... blech. I'm not entirely sure why, but I

This blog is mostly dedicated to food, but food and drink are inextricably linked. So, from time to time, we consider the wines and other beverages that

Florentine Style Tripe

Taralli are a simple but tasty snack made with flour, wine and olive oil made into a simple dough, formed into rings, simmered and baked til golden brown.

Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef