Italian Food: Most Popular Articles
These articles are the most popular over the last month.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Bruschetta
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Art's Minestrone
I mentioned in a newsletter that an old family friend has been diagonesed with diabetes, and that this is a both a shock and a wakeup-call. Art Singer, who was diagnosed as pre-diabetic, kindly replied with the minestrone that he now enjoys every morning for breakfast, and follows with a long walk. One could also enjoy his legume-rich minestone at other times.
I mentioned in a newsletter that an old family friend has been diagonesed with diabetes, and that this is a both a shock and a wakeup-call. Art Singer, who was diagnosed as pre-diabetic, kindly replied with the minestrone that he now enjoys every morning for breakfast, and follows with a long walk. One could also enjoy his legume-rich minestone at other times.
Making Pasta
Making pasta at home takes effort, but can be lots of fun.
Making pasta at home takes effort, but can be lots of fun.
Zucchini
Zucchini Zucchini were, in the past, the quintessential Italian summer vegetable: Tiny, flavorful baby
Zucchini Zucchini were, in the past, the quintessential Italian summer vegetable: Tiny, flavorful baby
Classic Italian Dishes
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe.
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe.
About Potato Gnocchi
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Pasta Salads
Pasta salads are wonderful when it's hot, easy to make, improve with time, and perfect on picnics or cookouts. Who could ask for more?
Pasta salads are wonderful when it's hot, easy to make, improve with time, and perfect on picnics or cookouts. Who could ask for more?
Picnic Foods
With the arrival of the summer months, Italians flee the cities whenever possible -- down to the shore to catch some rays, or up into the mountains to escape the heat. Food plays an important part in this, especially in escapes to the hills, where, come lunch time folding chairs, picnic tables, and coolers appear, and everyone settles in the shade of the trees....
With the arrival of the summer months, Italians flee the cities whenever possible -- down to the shore to catch some rays, or up into the mountains to escape the heat. Food plays an important part in this, especially in escapes to the hills, where, come lunch time folding chairs, picnic tables, and coolers appear, and everyone settles in the shade of the trees....
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Favorite Summer Pasta
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Ceci!
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Using a wood-fired pizza oven
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
Polenta, Angelo e Demone
Most People Think Of Pasta As The Quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. And it's still a staple today, North Italians still eat it today, because it' very tasty, extremely versatile, and an ideal accompaniment to all sorts of things.
Most People Think Of Pasta As The Quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. And it's still a staple today, North Italians still eat it today, because it' very tasty, extremely versatile, and an ideal accompaniment to all sorts of things.
Cannelloni & Manicotti
Cannelloni & Manicotti Cannelloni, which are also known as manicotti in the United States, are a relatively
Cannelloni & Manicotti Cannelloni, which are also known as manicotti in the United States, are a relatively
Pasta al Forno
As anyone who visits Italy rapidly realizes, pasta may be the national dish, but it's not a monolith: In adapting it to suit local traditions and ingredients, the cooks of the Peninsula have produced an infinite variety of forms and preparation methods. This is especially true for baked pasta, where the kind of pasta used and the sauces used to season it vary greatly from place to place.
As anyone who visits Italy rapidly realizes, pasta may be the national dish, but it's not a monolith: In adapting it to suit local traditions and ingredients, the cooks of the Peninsula have produced an infinite variety of forms and preparation methods. This is especially true for baked pasta, where the kind of pasta used and the sauces used to season it vary greatly from place to place.
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Rice Salad - Insala di Riso
Rice salad is one of those classic summer dishes that varies greatly from cook too cook. This recipe is especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste.
Rice salad is one of those classic summer dishes that varies greatly from cook too cook. This recipe is especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste.
Squash and Zucchini Blossoms
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Crunchy Ice Cream Pie
A rich -- nay, libidenous, even, ice cream pie with a crunchy chocolate cookie crumb crust. The perfect summer pie!
A rich -- nay, libidenous, even, ice cream pie with a crunchy chocolate cookie crumb crust. The perfect summer pie!
A Fabulous Fruit Bar!
A Fabulous Fruit Bar!
A Fabulous Fruit Bar!
About Ravioli & Other Stuffed Pasta
About Ravioli & Other Types of Stuffed Pasta Stuffed pasta goes a long way back (Boccaccio mentions ravioli
About Ravioli & Other Types of Stuffed Pasta Stuffed pasta goes a long way back (Boccaccio mentions ravioli
Never Cooked Italian?
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
Limoncello
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
Florentine Style Steak
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though fiorentine are featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though fiorentine are featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Angry Penne
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for pancetta (cured, unsmoked salt pork) and onions.
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for pancetta (cured, unsmoked salt pork) and onions.
Orecchiette
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Siroppi-- Syrups
Siroppi -- Syrups It's high summer, so hot sodas cloy and just make you thirstier, and you're wondering
Siroppi -- Syrups It's high summer, so hot sodas cloy and just make you thirstier, and you're wondering
Favorite picnic foods
The success of a cookout hinges upon the grill. However, even the tastiest steak or grilled chicken served up on a plate by itself will only go so far. And then you'll need a side dish. Some of my favorites:
The success of a cookout hinges upon the grill. However, even the tastiest steak or grilled chicken served up on a plate by itself will only go so far. And then you'll need a side dish. Some of my favorites:
Caponata alla Siciliana
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
How to Make Risotto
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Funghi Porcini
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Spaghetti with Pesto Sauce
Pesto Sauce: A classic garlicky basil sauce from Liguria that's perfect in summer.
Pesto Sauce: A classic garlicky basil sauce from Liguria that's perfect in summer.
Bolognese Sauce
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
Lambrusco
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Pizza: Background & More
It's not hard to make pizza dough -- start with top quality ingredients and you'll be fine. If you use a bread machine to make the dough it will be much quicker to make.
It's not hard to make pizza dough -- start with top quality ingredients and you'll be fine. If you use a bread machine to make the dough it will be much quicker to make.
Spaghetti with Meatballs
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
Arancini di Riso
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Cook Pasta
Cooking pasta is easy, but there are rules.
Cooking pasta is easy, but there are rules.
Eggplant Parmesan
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. A superb Neapolitan combination of tomatoes, eggplant, and cheese.
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. A superb Neapolitan combination of tomatoes, eggplant, and cheese.
Fresh Figs!
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Insalata Caprese
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Pasta with Smoked Salmon
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
The Pasta Shapes Glossary
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Home-Made Ricotta
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Minestrone
Minestrone, a thick, hearty vegetable soup, is one of Italy's signature dishes. Minestrone never comes out the same way twice, and it's always good.
Minestrone, a thick, hearty vegetable soup, is one of Italy's signature dishes. Minestrone never comes out the same way twice, and it's always good.
Four Cheese Sauce for Pasta
Pasta ai Quatto Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Pasta ai Quatto Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Vitello Tonnato
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Spaghetti or Rice in with Tuna
Spaghetti or Rice in with Tuna Sauce, or Spaghetti o Riso al Tonno: This is an old recipe from Versilia, the Tuscan coastal plain north of Pisa, and though it is nowhere near as common as it once was it's well worth rediscovering. It will work equally well over spaghetti, short pasta such as penne, or rice.
Spaghetti or Rice in with Tuna Sauce, or Spaghetti o Riso al Tonno: This is an old recipe from Versilia, the Tuscan coastal plain north of Pisa, and though it is nowhere near as common as it once was it's well worth rediscovering. It will work equally well over spaghetti, short pasta such as penne, or rice.
Grilled Zucchini
Grilled Zucchini: One would expect grilled zucchini to be an obvious dish, but it's not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It's more of a procedure than a recipe.
Grilled Zucchini: One would expect grilled zucchini to be an obvious dish, but it's not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It's more of a procedure than a recipe.
Stuffed Zucchini
There are many recipes for stuffed zucchini. This stuffed zucchini recipe is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
There are many recipes for stuffed zucchini. This stuffed zucchini recipe is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
Panna Cotta
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Steak roasted in salt.
How to pan fry a steak on a bed of salt: Quick, easy, and very tasty.
How to pan fry a steak on a bed of salt: Quick, easy, and very tasty.
Tuscan Bread Salad
Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
Italian Restaurant Reviews: Where to eat when you come to visit
Where to Eat When You Come Because of my work I have to eat out often. These are some of the places I
Where to Eat When You Come Because of my work I have to eat out often. These are some of the places I
Northern Italian Cuisines
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Lemon Ice
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Risotto with Porcini Mushrooms
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Salumi
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Tiramisu
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
Zucchini Stuffed with Meat
Zucchine Ripiene di Carne: Stuffed zucchini are a wonderful main dish in the summer months, and these look delightfully different -- they will also work for an elegant meal. They will be good both hot and cold.
Zucchine Ripiene di Carne: Stuffed zucchini are a wonderful main dish in the summer months, and these look delightfully different -- they will also work for an elegant meal. They will be good both hot and cold.
Spaghetti with Clams
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Baked Zucchini
Baked Zucchini, or Zucchine al Forno: A zesty recipe from Lombardia that will serve 6.
Baked Zucchini, or Zucchine al Forno: A zesty recipe from Lombardia that will serve 6.
Branzino or European Sea Bass
Branzino, or European Sea Bass. In England it's simply called bass. Also, a recipe for Filetti Di Branzino in Crosta di Patate - Sea Bass Filets in a Mashed Potato Crust.
Branzino, or European Sea Bass. In England it's simply called bass. Also, a recipe for Filetti Di Branzino in Crosta di Patate - Sea Bass Filets in a Mashed Potato Crust.
Alfredo Sauce and Cream Sauce
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Getting out of Town: An overview of Tuscan beaches
Getting out of Town: An Overview of Tuscan Beaches Dateline: 05/16/97 Folks, this has been a long week,
Getting out of Town: An Overview of Tuscan Beaches Dateline: 05/16/97 Folks, this has been a long week,
Saltimbocca alla Romana
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Creamy Tomato Sauce
A delicate cream with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
A delicate cream with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.
Pizza toppings and Calzone Fillings.
Minestra Maritata, or Wedding Soup
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
A Watermelon Basket, Filled..
A Watermelon Basket, Filled With Grapes and Surrounded By Fruit
A Watermelon Basket, Filled With Grapes and Surrounded By Fruit
Vegetarian Lasagna
There are as many variations on lasagna as there are cooks. This vegetarian lasagna is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
There are as many variations on lasagna as there are cooks. This vegetarian lasagna is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
Getting Around the Site: Italian Recipes and Wines
The Italian Cuisine Index
The Italian Cuisine Index
Pasta and Bean Soup
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular one is Tuscan.
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular one is Tuscan.
Apricot or Peach Jam
Apricot jam and apricot marmalade are among the finest jams one can make in the summer months. This recipe is drawn from Pellegrino Artusi, who notes that the same procedure will also work well for peach jam.
Apricot jam and apricot marmalade are among the finest jams one can make in the summer months. This recipe is drawn from Pellegrino Artusi, who notes that the same procedure will also work well for peach jam.
Fresh Beans Mantovana Style
The title of this recipe may be beans -- the main ingredient -- but what comes out is actually more of a vegetable medley that can be served as either a side dish or over pasta.
The title of this recipe may be beans -- the main ingredient -- but what comes out is actually more of a vegetable medley that can be served as either a side dish or over pasta.
A Fuoco Vivo
For when it's time to fire up the grill!
For when it's time to fire up the grill!
Pickled Vegetables
This is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
This is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
A Selection of Classic Italian Stuffed Pasta Dishes
Classic Italian dishes
Classic Italian dishes
Gelati and Sorbetti
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Baked Pasta Dishes
Classic Italian dishes
Classic Italian dishes
Preparing Live Clams
Simply put, you soak them in salted water.
Simply put, you soak them in salted water.
Italian Finger Food
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Tortellini alla Panna - Tortellini with Cream
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
South Italian Cooking
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Classic Italian Puddings, Gelato & other Spoon Desserts
Classic Italian dishes
Classic Italian dishes
Vegetable-Based Pasta Sauces
Pasta and Pasta Sauces
Pasta and Pasta Sauces
Zucchini w/a Meatless Filling
Zucchini with a Meatless Filling: Once many years ago my father and I stopped in a trattoria out in the country. He was trying to cut back on red meats, and thus ordered a frittata, specifying that he didn't want any meat with it -- he was assuming he'd get an onion frittata or perhaps one made with greens...
Zucchini with a Meatless Filling: Once many years ago my father and I stopped in a trattoria out in the country. He was trying to cut back on red meats, and thus ordered a frittata, specifying that he didn't want any meat with it -- he was assuming he'd get an onion frittata or perhaps one made with greens...
Cantaloupe Mousse
Cantaloupe mousse is quick to do and extremely refreshing. In short, perfect in summer!
Cantaloupe mousse is quick to do and extremely refreshing. In short, perfect in summer!
Chilled Beans with Cumin
One generally associates cumin with either Indian or Central American cuisine, but it does occasionally crop up in Italian as well. In this case, in a dish that will be quite refreshing in summer; the presence of tamari shows that the recipe is modern.
One generally associates cumin with either Indian or Central American cuisine, but it does occasionally crop up in Italian as well. In this case, in a dish that will be quite refreshing in summer; the presence of tamari shows that the recipe is modern.
Many Minestroni
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
Quick Italian Recipes
A selection of Italian recipes that take less than a half hour to prepare.
A selection of Italian recipes that take less than a half hour to prepare.
Radicchio Rosso: The Marvel from Treviso
It makes winter worth getting excited over!
It makes winter worth getting excited over!
Penne with Vodka Sauce
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Spaghetti alla Carbonara
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Neapolitan Tomato Sauce
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Crostini
No festive Tuscan meal would be complete without a platter of crostini to start it off.
No festive Tuscan meal would be complete without a platter of crostini to start it off.
La Focaccia Ligure
Focaccia Ligurian flatbread, is the perfect bread for a simple meal or a quick snack, and an excellent antipasto too. There are many variations on the theme.
Focaccia Ligurian flatbread, is the perfect bread for a simple meal or a quick snack, and an excellent antipasto too. There are many variations on the theme.
Tuscan Tomato Sauce, Pomarola
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
Vinegar: An Unlikely Gift from the Gods
Vinegar: An Unlikely Gift from the Gods Vinegar is the end product of fermentation: Yeasts transform
Vinegar: An Unlikely Gift from the Gods Vinegar is the end product of fermentation: Yeasts transform
Classic Italian Breads
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Bucatini all'Amatriciana
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
How To Fry Zucchini Blossoms
Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.
Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.
On Oil for Frying
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Vinegar: Making it from Wine
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
DOCG, VdT, DOC: what does it mean?
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
Spaghetti with Squid Ink
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Favorite Summer Desserts
Desserts in summer should be light and refreshing. Cool, too, if possible, and there are many Italian options!
Desserts in summer should be light and refreshing. Cool, too, if possible, and there are many Italian options!
Trippa
Trippa! "No matter how it's cooked, tripe [the lining of the first stomach of the cow] is an ordinary
Trippa! "No matter how it's cooked, tripe [the lining of the first stomach of the cow] is an ordinary
San Gimignano: La Cittá delle Belle Torri
San Gimignano: La Cittá delle Belle Torri Perched on a hill with its towers thrown into sharp relief
San Gimignano: La Cittá delle Belle Torri Perched on a hill with its towers thrown into sharp relief
Strawberries
Fragole Time was that strawberries were a rare treat, tiny bursts of flavor gathered in the forests when
Fragole Time was that strawberries were a rare treat, tiny bursts of flavor gathered in the forests when
Yogurt Gelato
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Yogurt Ice Cream, or Gelato di Yogurt: Yogurt adds a pleasing liveliness to ice cream, and makes it very refreshing too. The recipe calls for fruit, which can be whatever you choose that's fresh and ripe. You can also make plain yogurt ice cream, which is perfect on a hot day.
Chilled Mint Soup
Chilled Mint Soup, or Zuppa Fredda alla Menta: Perfect when it is really hot, and refreshing at any time.
Chilled Mint Soup, or Zuppa Fredda alla Menta: Perfect when it is really hot, and refreshing at any time.
Conserve: Jams
Conserve: Jams One of the nicest things about the summer months (aside from warmer weather) is the great
Conserve: Jams One of the nicest things about the summer months (aside from warmer weather) is the great
Pecorino Romano
Pecorino Romano There are two major kinds of the sheep's milk cheese known as Pecorino in Italy. The
Pecorino Romano There are two major kinds of the sheep's milk cheese known as Pecorino in Italy. The
Lemony Pasta Salad
Lemony Pasta Salad, or Insalata di Pasta Profumata al Limone: I have harped so much on hot weather of late that a little more now won't hurt; this will be quite refreshing on a hot day.
Lemony Pasta Salad, or Insalata di Pasta Profumata al Limone: I have harped so much on hot weather of late that a little more now won't hurt; this will be quite refreshing on a hot day.
Stale Bread
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
On Making Pesto
On Making Pesto One suddenly realizes how seasonal pasta sauces are when it gets hot -- as of this writing
On Making Pesto One suddenly realizes how seasonal pasta sauces are when it gets hot -- as of this writing
Rigatoni with Zucchini
Rigatoni with a zucchini sauce: a classic summer pasta sauce.
Rigatoni with a zucchini sauce: a classic summer pasta sauce.
Savoiardi
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.
Liquori Casalinghi
Liquori Casalinghi I am not a great fan of most amari, the cordials that appear on the table at the close
Liquori Casalinghi I am not a great fan of most amari, the cordials that appear on the table at the close
All Kinds Of Beautifull Fruit
All Kinds Of Beautifully Arranged Fruit
All Kinds Of Beautifully Arranged Fruit
Italian Vegetables & Side Dishes: Zucchini, Zucchini Flowers and Squash
Vegetables & Side dishes
Vegetables & Side dishes
Spaghetti Aio Oio
This is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
This is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
Pasta al Forno, or: Lasagna
Lasagna is as regional as everything else in Italian cooking; if you ask for it in Emilia Romagna or Tuscany, this is what you'll get: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Lasagna is as regional as everything else in Italian cooking; if you ask for it in Emilia Romagna or Tuscany, this is what you'll get: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Limoncello Cream
Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento. I enjoyed it at a dinner in the hinterland of Verona.
Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento. I enjoyed it at a dinner in the hinterland of Verona.
Classic Italian Lamb Dishes
Classic Italian dishes
Classic Italian dishes
Biscotti & Other Cookies
Biscotti, fritters & more
Biscotti, fritters & more
Sardinian Polenta
Sardinian Polenta, or Polenta alla Sarda: This is a Sardinian recipe, and ideally should be made with pecorino sardo, Sardinian sheep's milk cheese. If you cannot find pecorino sardo, use pecorino toscano. Romano will be too sharp.
Sardinian Polenta, or Polenta alla Sarda: This is a Sardinian recipe, and ideally should be made with pecorino sardo, Sardinian sheep's milk cheese. If you cannot find pecorino sardo, use pecorino toscano. Romano will be too sharp.
Puttanesca Sauce
There are a number of stories about the origins of this zesty sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
There are a number of stories about the origins of this zesty sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
The wines of Valpolicella
Valpolicella According to a friend of mine who manages a wine shop in New Jersey, most foreign consumers
Valpolicella According to a friend of mine who manages a wine shop in New Jersey, most foreign consumers
Grilled Bell Peppers
It is extremely easy to grill bell peppers, and few dishes are as satisfying on a hot summer day. Italians generally serve them cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.
It is extremely easy to grill bell peppers, and few dishes are as satisfying on a hot summer day. Italians generally serve them cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.
Savory Farro Pie
A savory cheesecake made with ricotta and farro.
A savory cheesecake made with ricotta and farro.
Making Risotto: The Basics
Making a good risotto takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotti are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
Making a good risotto takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotti are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
On Mostarda
Mostarda is a classic North Italian fruit condiment that gains a healthy kick from powdered mustard or mustard essence. It's wonderful with boiled meats, or cheeses, and is quite easy to make. It's also an excellent gift.
Mostarda is a classic North Italian fruit condiment that gains a healthy kick from powdered mustard or mustard essence. It's wonderful with boiled meats, or cheeses, and is quite easy to make. It's also an excellent gift.
Roast Suckling Pig
Roast Suckling Pig, or Maialino allo Spiedo: Every region of Italy has a recipe for suckling pig. This particular variation is done over the coals; it's Tuscan, and is perfect for a festive occasion. The recipe is hazy on the cooking time, because it will depend upon the fire, the fireplace, and the pig.
Roast Suckling Pig, or Maialino allo Spiedo: Every region of Italy has a recipe for suckling pig. This particular variation is done over the coals; it's Tuscan, and is perfect for a festive occasion. The recipe is hazy on the cooking time, because it will depend upon the fire, the fireplace, and the pig.
Marinara Sauce
A quick & Classic tomato sauce
A quick & Classic tomato sauce
Scampi
Scampi, and a very simple recipe for them.
Scampi, and a very simple recipe for them.
Grape and Strawberry Kebabs
Grape and Strawberry Kebabs, or Spiedini
Grape and Strawberry Kebabs, or Spiedini
Bowties with Almonds...
Feta is a crumbly tart salty Greek cheese that has become quite popular recently in Italy, and though most of it goes into salads it has many other uses as well. This pasta salad will be quite nice in the summer, either as a first course or as part of a picnic.
Feta is a crumbly tart salty Greek cheese that has become quite popular recently in Italy, and though most of it goes into salads it has many other uses as well. This pasta salad will be quite nice in the summer, either as a first course or as part of a picnic.
Citron Syrup
Though the title is citron, and citrons will be quite nice, lemons will do well in their stead and make for a very refreshing lemon syrup.
Though the title is citron, and citrons will be quite nice, lemons will do well in their stead and make for a very refreshing lemon syrup.
How to Make Focaccia
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Regarding The Olive Garden Restaurants
Snippets from the Italian Scene Regarding The Olive Garden Restaurants For some reason this spring I
Snippets from the Italian Scene Regarding The Olive Garden Restaurants For some reason this spring I
Scorfano, or Scorpionfish
Scorfano, or Scorpionfish, and a tasty recipe for stewed scorpion fish
Scorfano, or Scorpionfish, and a tasty recipe for stewed scorpion fish
Cannelloni or Manicotti
Cannelloni, also known as Manicotti, and a Bell Pepper-And-Ricotta Filling for Them
Cannelloni, also known as Manicotti, and a Bell Pepper-And-Ricotta Filling for Them
Cherry Syrup
Cherry Syrup is perfect in summer, with Italian ices or in chilled water.
Cherry Syrup is perfect in summer, with Italian ices or in chilled water.
Risotto alla Milanese
Milano's classic risotto offers a great chef an excellent opportunity to showcase her talents, but a home cook can do very well with care.
Milano's classic risotto offers a great chef an excellent opportunity to showcase her talents, but a home cook can do very well with care.
Bresaola
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
How do Italians serve pasta?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?