Italian Food Sitemap - Page 2 2016-09-26

Southern Italian Wines
South Italy boasts some of the world's finest wines, from Campania's Taurasi and Basilicata's Aglianico del Vulture to Pantelleria's Passito.

Italian Drinks
It's very difficult to approach food without touching on drink -- they're two faces of a coin, so to speak, and one naturally leads to the other: Italian food without water or wine doesn't seem quite right, and then there's the coffee.

Pomrarola, Marinara and Other Tomato Pasta Sauces
Tomato based pasta sauces are extremely popular in the summer months, and there are enough of them that putting them all together becomes unwieldy. Here you will find sauces that are primarily tomato, perhaps with small additions of other ingredients.

Bistecche! Italian Steaks
The italian term Bistecca, as one might buess, derives from the English Beef Steak. It's generally a T-Bone though you will find other steak cuts as well, and depending upon where you happen to be in Italy you may find labeled Costata

Italian Burgers, Spiedini and More
One might not think it, but Italy has a long tradition of quickly grilled meats, -- spiedini (Italian kebabs) and such -- and now hamburgers are becoming popular too.

Italian recipes for fish and shellfish
Italy has thousands of miles of coast line, and lakes and rivers too. Lots of ways to prepare a fish, everything from stuffing squid to roasting swordfish.

Vegetables and Side Dishes
Italy is one great vegetable patch from the Alps on down. Anything that can be grown is grown, and turned into delightful side dishes of one sort or another, many of which can also double as a main course in a light meal.

Tuscan Fish Recipes
Though cacciucco is likely Tuscany's best-known contribution to fish cookery, there are many other options as well.

Sweets & Desserts from Emilia Romagna
Sweets & Desserts from Emilia Romagna: Much to enjoy!

Fish Recipes from Emilia Romagna
Mention Emilia Romagna and people often think of the sumptuous meat-based dishes made inland. However, there is a long stretch of coastline, and fish plays an important role. Perhaps more in stews and such than as whole fish, but they are important too.

Antipasti, Breads & More From Emilia Romagna
Emiglia Romagna's most important antipasti are its glorious cold cuts -- Culatello di Zibello, Prosciutto di Parma, Salame di Felino -- are the tip of an iceberg. And then there's Parmigiano Reggiano... And Piadine, the flat breads of Romagna, which are a perfect foil for them. And there's more...

Vegetables and Salads from Lazio & Rome
Vegetables and Salads from Lazio & Rome

Sweets and Desserts from le Marche
The sweets of the Marche tend to be simple, but are quite tasty.

Meat Recipes from Le Marche
The mountains of the Marche are rugged, and therefore opportunities for herding were more limited in the past; as a result meats were for special occasions.

Vegetable recipes from le Marche
Inland in the Marche, vegetables and greens played a central role in the diet in the past, and continue to be quite popular today.

The Veneto: Meat Recipes
People associate the Veneto with Venice and its waterways, but there is also much mainland, and many meats, from rich bolliti through seductively spiced stews, some of which draw on Austro-Hungarian traditions. And in Venice, there's Fegato (liver) alla Veneziana...

The Veneto: Vegetables and Side Dishes
The Veneto, like much of northern Italy, is quite fertile, with all sorts of crops. One specialty especially stands out, however: Radicchio, which is a wine-red relative chicory -- there's radicchio di Treviso, radicchio from Verona, and much more!

Apulian Starters, Street Foods, Antipasti and More
Puglia doesn't have the long tradition of antipasti and starters you'll find in some other pasts of Italy, say Piemonte. But if you visit the region you will find many tasty ways to start a meal, and the region's street foods (for which there is a long tradition) are absolutely fantastic.

Apulian Desserts
A rich, elegant tradition. Italian Food.

Apulian Meat Recipes
As is the case in much of the south, for much of the Pugliese population meats were a special treat to be enjoyed rarely and with joy until well after WWII. They did have some cattle, and many sheep, but both were too precious to butcher for every-day use.

Apulian Vegetables and Sides
Puglia is known for its vegetables -- during the winter monts the region supplies most of italy with broccoli raab, and in the summer tomato fields stretch for miles -- and if you visit an Aplulian household you're certain to encounter vegetables, especially purees or simply cooked vegetables in the winter months. Fine eating indeed.

Antipasti, Starters & Street Foods
Tasty Recipes from Rome & Lazio with which to begin a meal

Roman Soups, Gnocchi & Pasta
Lazio and Rome boast many excellent first course dishes, from the astonishingly simple aglio e olio sauce to tasty gnocchi alla Romana, and there's much more!

Piemontese Vegetables and Sides
Piemonte is known for the variety of its produce -- some of Italy's finest peppers are grown in the fertile flatlands, and people associate cardoons with Torino, while the region is also famed for its stands of hazelnuts, which go into both sweet and savory dishes. In short, much to enjoy.

Campanian Fish
Think of Campania and you'll probably think of either the Golfo di Napoli or the Costiera Amalfitana, some of the most beautiful stretches of coast in the world. Rich coast, that yields a tremendous bounty of fish of all kinds...

Campanian Meats
Campania is a land of contrasts; on the one hand Naples was one of the great European capitals for centuries, a place nobles flocked to to enjoy opulence, and on the other it was a region where many lived in mind-numbing poverty. You will therefore find meats for those who could enjoy it every day, and the festive dishes of the poor, as well as frugal recipes to be enjoyed once in a while.

Campanian Vegetables and Sides
Though Naples and Campania are often associated with pasta now, this hasn't always been true: Before the rise of pasta factories in the 1800s Neapolitans were referred to as Mangia Foglie, leaf eaters, because the vast majority of the population could afford little else. And, to be honest, in some ways they were fortunate, because Naples and Campania boast an extraordinary richness of summer and winter vegetables.

Calabrian Antipsati, Street Foods & More
Calabria doesn't have much in the way of traditional antipasti -- before WWII the vast majority was too busy trying to put something -- anything -- on the table to worry about antipasti and other such trifles. But now that times are better, many Calabrian foods do make excellent starters.

Calabrian Fish & Shellfish
Calabria has a tremendously long coastline, and as you might guess fish plays a very important part in the diet. Much is caught and cooked simply -- the best way to cook really fresh fish -- but there are some tasty recipes too.

Calabrian Meats
Like much of the south Calabria is better known for ovines (sheep and goats) than beef, though the region also boasts many other kinds of meat, in particular pork and game, the latter especially in the rugged inland areas.

Calabrian Pasta, Soups...
Calabrian Pasta, Soups... They tend to be simple, but quite hearty.

Calabrian Sweets & Desserts
Calabrian Sweets tend to be simple -- but very rich, and quite tasty.

Calabrian Vegetables and Sides
Much of inland Calabria is extremely rugged, but like the rest of the South, the region enjoys a long growing season, and where there is space to plant, things grow very well.

Lombard Meat Recipes
As one might expect given its geography, Lombardia has a rich and varied tradition of meat cooking, and though most every Italian will be familiar with the cotoletta alla milanese, a breaded fried veal cutlet, and ossibuchi, veal shanks cit crosswise and stewed, there is much, much more.

Meats From Friuli Venezia Giulia
Friuli Venezia Giulia is quite rugged, and there's all sorts of game both feathered and furred to be enjoyed. Also, the region has close ties with neighboring Slovenia, and many of the recipes reveal Austro-hungarian influences. And finally, there is frico, an extraordinarily tasty cheese dish...

Vegetables and Sides From Friuli Venezia Giulia
Friuli Venezia Giulia boast a number of ingredients people don't commonly associate with Italy -- Sauerkraut, for example. Then again, the region was part of Austria-Hungary for centuries, and had very close ties with neighboring Slovenia. So it's not that surprising.

Fish from Friuli Venezia Giulia
Friuli Venezia Giulia has a very long coastline, and inland waterways too. Good eating!

Ligurian Antipasti, Focaccia, And More
Ligurians are known for their stuffed pasta, and also for their breads, especially focaccia, which is good most everywhere, but becomes sublime if you're lucky enough to come across the variations stuffed with runny cheese, for example focaccia di Recco. And then there are fried fish...

Ligurian Soups, Pasta, Ravioli, and More
Liguria consists of coast, and mountains. Therefore if you're along the coast you can expect fish -- fish stews or soups, especially, because they are frugal and so are Ligurians. And inland pasta, stuffed or not, and seasoned with greens or green-based sauces, especially pesto. or Minestrone, because that's what the valleys yield. Very fine eating, but frugal.

Soups, Pasta, Polenta, and More From Trentino Alto Adige
Trentino Alto Adige is a border region, part of which is ethnically German and part ethnically Italian. The two cultures are still quite distinct, though they do share a certain frugality dictated by the need to survive under difficult conditions and almost total isolation until well into the last century.

Vegetables and Sides from Trentino Alto Adige
Trentino Alto Adige is far to the north, a mountainous region that was in part Austrian until the end of WWI. It therefore comes as so surprise that one should find German-style cabbage dishes, and not much in the way of the tomatoes people commonly associate with Italian cooking.

Apulian Fish Recipes
As you might guess from looking at a map, Puglia is a fish lover's paradise, with an extraordinary variety of fresh fish to suit every palate and occasion. Despite the old (and accurate) truism that the less one does to fresh fish the better, Pugliesi do have many tasty fish recipes.

Tuscan Vegetables & Side Dishes
Tuscans are known for their love of beans, but the region is extremely fertile and offers many other vegetables as well

Umbrian antipasti, starters & street foods
Umbria is famed for its cold cuts, and also its porchetta, whole roast pig. And there are other tasty things to enjoy as well.

Umbrian Meat Recipes
Umbria is known for grilled meats, and this comes as no surprise since it is the only landlocked region in Peninsular Italy. But there are other tasty meat recipes as well.

Umbrian pasta, soups, and more
Umbrian cooking is known for its simplicity, and this is especially true for the regions's pasta and soups, which are quite wholesome.

Umbrian Vegetables and Side Dishes
Umbria is known as

Lombard Fish Recipes
Lombardia is landlocked, and therefore one might not expect to find much in the way of fish. However, the region does boast Italy's most important lakes and many waterways.

Lombard Soups, Pasta, Risotto, Polenta...
Though Lombardi do eat some pasta, especially stuffed pasta such as tortelli di zucca (with a squash filling), the region is better known for its risotti, and also for its soups, which can be extremely satisfying. And then there's polenta, which serves as a base for all sorts of stews, and is also vey nice baked, at which point it has some affinities with lasagna.

Antipasti, tidbits and sauces from Friuli Venezia Giulia
Tasty ways to start the meal, or jazz it up, from Friuli Venezia Giulia

Desserts and Sweets From Friuli Venezia Giulia
Friulia Venezia Giulia has a number of sweets and desserts that are rather exotic by the standards of the rest of Italy -- grappa-laced gubana, and all sorts of strudels, for example.

Soups, Pasta, Polenta And More from Friuli Venezia Giulia
Friuli Venezia Giulia has a great many soups and other first course dishes that you simply wn't find eslewhere in Italy. Jota, the frugal sauerkraut and bean soup from the hills above Trieste, for example. Or orzotti, which are similar to risotto, but made with barely instead of rice. And strucoli, strudels. And polenta...

Ligurian Meats
Liguria is either coast or mountain, with very little in between, and not much in the way of grazing lands. This doesn't mean no meat, however. There are barnyard animals, simply cooked, there's game, and there are the elegant beef dishes for special occasions.

Ligurian Vegetables and Sides
Much of Liguria is extremely wild, with steep mountain slopes and narrow valleys. Land that's not good for animals, and therefore vegetables and greens have always played a very important role in the Ligurian diet. Leafy greens, especially, and though they are frugal. they are also oh-so-good.

Recipes for Cut Up Chickens And Other Birds
There are three kinds of chicken recipes: Recipes for parts, of chickens, usually chicken breasts or chicken legs, recipes for whole chickens that are presented whole at table, and recipes for whole birds cut up and cooked in pieces, for example fried chicken or chicken cacciatore. Here we have recipes for cut up whole chickens.

Vegetarian Risotti
If meaty risotti are hearty, and fish risotti are delicate, vegetarian risotti cover the entire spectrum, from the heartiness of porcini or asparagus to the delicacy of leeks or zucchini flowers, and also bring the seasons into play, with warmth in the winter and refreshing lightness in the summer.

Sicilian Vegetables and Side Dishes
Sicily enjoyed an extremely varied climate, and a tremendous variety of vegetables

Sicilian Cooking and Recipes
Because of its location, in the middle of the Mediterranean, Sicily was a magnet for seafaring peoples since the dawn of time, and has been ruled, among others, by the Greeks, Romans, Arabs, Normans, and Spanish, all of whom have left their mark, both in the island's soul and in the cuisine, which is one of Italy's most lavishly elegant and refined.

Neapolitan Easter Cake (Pastiera napoletana)
A recipe for light and fragrant Neapolitan Easter Cake (pastiera napoletana) made with ricotta and orange-blossom essence.

A quick and easy Italian recipe for your Easter brunch.
A quick and easy dish for an Italian-style Easter lamb and asparagus frittata.

Quick, Simple Tomato Sauce
How to make a quick and simple basic tomato sauce for pasta or for use in Italian recipes.

Peaches: A Symbol of Italian Summer
All about peaches and their use in Italian cuisine, with links to many recipes.

Authentic Eggplant Parmesan (Parmigiana di melanzane)
A recipe for traditional, authentic Italian-style Eggplant Parmesan (Parmigiana di melanzane).

The Wines of Valpolicella
An introduction to the different wines produced in the Veneto's Valpolicella wine region.

Mushrooms
Mushrooms are the salt of the earth, and we're fortunate to have an extraordinary variety of them in Italy, from heady white truffles (and black ones too) through meaty porcini, and on to delicate chanterelles and other wild mushrooms.

All About Radicchio (Radicchio Rosso)
An article about the history and different varieties of radicchio, with links to recipes.

- By Category
An index of categories in the

All About Porcini Mushrooms (Funghi Porcini)
All about porcini mushrooms -- how to buy them, fresh or dried, with recipe suggestions.

A Recipe for Zeppole - Cream-Filled Italian Doughnuts
Zeppole, a traditional Italian treat: light, fluffy doughnuts filled with pastry cream and topped with a candied sour cherry.

It's Easy to Make Your Own Ricotta at Home
Simple and quick instructions for making your own fresh ricotta at home.

Italian Recipes without Tomatoes
Roberto Benigni once did a movie in which he goes back in time and tries to stop Columbus from sailing, to keep his sister from getting engaged to the American who then dropped her. He fails, and this is good, because if he hadn't we'd be without potatoes, peppers, and... Tomatoes, which to many symbolize Italian cooking. Even now, however, there are many tomatoless Italian dishes. Here's a selection to help you choose if you either dislike or are allergic to tomatoes.

Flat Beans in Tomato Sauce (Piattoni al pomodoro)
A quick and easy recipe for Italian-style flat green beans in tomato sauce.

Separating drumsticks and thighs
You may also want to separate drumsticks and thighs

How to Chop Up a Chicken
One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's going to cost significantly more than a whole chicken because the supermarket will pass on the cost of paying the person to cut up the bird in the back room. The obvious solution is to do it yourself.

Cutting up a chicken: Remove the tail
And then the chicken's tail, which contains an oil filled gland that will simply add to the oiliness of stewed or fried chicken.

Splitting the chicken: First cut
The next step in chopping a chicken is to split it

Splitting the chicken: Second cut
with the next cut you divide the chicken in two.

Quartering the chicken
Cut the halves in two. Italian Food.

Separating breast & wing
Separating breast & wing. Italian Food.

Chopping a chicken: Done!
You now have a chopped chicken. What to do with it?

Cutting up a chicken: Removing the wingtips
Cutting up a chicken: Removing the wingtips

Preparing Live Clams (or Mussels) with Pasta Sauce
Preparing live clams or mussels is quite easy, though it does take a little time to do. And the fresh shellfish will taste much better than anything from a can. So it's well worth the effort. Also, a tasty recipe for spaghetti with clams.

How to prepare clams or mussels
Simply put, you soak them in salted water.

Soaking will Purge Clams or Mussels of Sand and Grit
Soaking will Purge Clams or Mussels of Sand and Grit

Transfer the Clams or Mussels to a Large Pot
Transfer the Clams or Mussels to a Large Pot

Cooked Clams
Cooked Clams. Italian Food.

Chopping the Herbs for the Clam Sauce
Chopping the Herbs for the Clam Sauce

Sauteing the Herbs
Sauteing the Herbs. Italian Food.

Adding the Pasta and the Clams
Adding the Pasta and the Clams. Italian Food.

Spaghetti alle Vongole, Ready to be Served
Spaghetti alle Vongole, Ready to be Served

Leonardo Romanelli's Pasta e Ceci
Though you may be more familiar with pasta e fagioli (pasta fazool), pasta goes just as well with ceci, or chickpeas, and this chickpea pasta soup is wonderful in winter.

Making Pasta e Ceci: Buon Appetito!
Making Pasta e Ceci: Buon Appetito!

Making Pasta e Ceci: Cook the Chickpeas
Start by soaking the chickpeas overnight

Making Pasta e Ceci: Sauté the Battuto
Afther you chop the herbs, you saute' them

Making Pasta e Ceci: Add the Tomato
Tomato is an optional in pasta e ceci. Leonardo likes it, and adds it.

Making Pasta e Ceci: Add the chickpeas
Making Pasta e Ceci: Add the chickpeas

Making Pasta e Ceci: Blend the Chickpeas
Making Pasta e Ceci: Blend the Chickpeas

Making Pasta e Ceci: Add Pasta
Making Pasta e Ceci: Add Pasta. Italian Food.

Making Pasta e Ceci: Chop the Onion
While the garbanzos cook, prepare the battuto by chopping the herbs

Making Pasta e Ceci: Sfumare the Oil
Making Pasta e Ceci: Sfumare, or Herbalize the Oil

Bollito Misto - Italian Boiled Dinner
Bollito Misto is Boiled Dinner, and you might think it simple. And it is, in some ways, but it's also one of the tastiest, most satisfying north Italian meals going. Here's a look at what you'll find on your plate.

To Accompany a Bollito Misto, or Italian Boiled Dinner: Verdure, or Vegetables
And to accompany the bollito? Tradition dictates a wide variety of vegetables.

Il Bollito Misto, Or Italian Boiled Dinner: Boiled Beef
Beef, fo course plays a part in boiled dinner.

Il Bollito Misto, Or Italian Boiled Dinner: Cotechino
Cotechino, a gelatinous pork sausage, is an important part of a boiled dinner.

Il Bollito Misto, Or Italian Boiled Dinner: Tongue
Tongue takes a bit of work, but is very good, and a perfect foil for the sauces that make a bollito so nice. You should boil the tongue separately from the chicken and beef.

Il Bollito Misto, Or Italian Boiled Dinner: Chicken
Or capon; it's another requirement for a bollito. If you boil it with the beef, the stock will be much richer. When boiling a chicken, some people add a clove (the spice) or two to counter the sweetness that chicken broth can display.

Il Bollito Misto, Or Italian Boiled Dinner: Ham
Cooked ham is not that common in Italy -- though you will find it as a sandwich meat in deli counters, and it does go onto pizza al prosciutto, I've never encountered a whole ham of the sort people serve at table in the US. Or even slices. But ham is an important part of a bollito misto. As with the tongue, you'll want to boil it separately in seasoned water.

Il Bollito Misto, Or Italian Boiled Dinner: Testina di Vitella
This is calf's head, and though I've had it many times in restaurants, I don't think I've ever seen it boiled at home.

Il Bollito Misto, Or Italian Boiled Dinner: Cavallo (I think)
I'm a little hazy on this one, but if memory serves me right it's boiled horse meat, which is one of the meats Verona is known for. By comparison with beef it is slightly sweeter, and is one item on the bollito cart that many choose to pass over.

Il Bollito Misto, Or Italian Boiled Dinner: Salse
A bollito misto without sauces to complement the meats would be rather like a night sky without the moon: A lot less interesting.

Rosemary Risotto Recipe
Risotto is generally seasoned with some sort of meat or vegetable, or something creamy. But there are other options, and a risotto seasoned with rosemary will have a delightful woodsy feel and provide a nice change of pace.

Easy Italian Ring Cake Recipe
A Ciambella Romagnola, Romagna's traditional ring cake, is wonderful for breakfast, dipped into warm milk or caffè latte. It's also quite nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze.

Stuffed Olives Ascolana Style
Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food.

Apple Risotto Recipe
Apples are extraordinarily versatile in the kitchen, and though they are most commonly associated with pork in savory dishes (in Italy too), they work quite nicely in this apple risotto, which is certain to delight children of all ages.

Venetian Rice and Peas Recipe
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.

Sicilian Pesto Sauce Recipe
Almost everyone is familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one of the symbols of Ligurian cuisine. The verb pestare means

Pasta alla Carrettiera Recipe
Pasta alla Carrettiera means Card-Driver's Sauce, and is the sort of thing one expects to find in a truck stop -- simple, tasty, and satisfying. It's usually pasta served with a spicy tomato sauce, though there are also unusual variations on the theme.

Tuscan Tomato Sauce Recipe
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.

Spaghetti alla Norma with Tomatoes and Eggplant
When I was quite little my father worked on an excavation in Sicily, and Spaghetti alla Norma, spaghetti with rich, sensual tomatoey eggplant sauce, is one of the earliest dishes I remember. The Norma in question is Vincenzo Bellini's heroine, and the dish certainly does her justice.

Italian Vegetable Casserole
Misi writes:

Italian Torrone Recipe
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.

Stewed Carrot Recipe
Stewed Carrots are extremely simple, and there are many recipes for them floating about. This stewed carrot recipe is Italian.

Agnolotti Stuffed Pasta Recipe
Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.

Zuppa Inglese Recipe
Zuppa Inglese really is an English Trifle, in the sense of layers of cake and cream, and though it is most Italian it is called Inglese because it was a favorite of English expats.

Creamy Italian Zabaglione Recipe
Zabaglione is an easy, simple, and classic dessert similar to a custard or pudding. The French know it as sabayon.

Italian Rice Pudding Recipe
Rice pudding is one of the most classic North Italian family type desserts -- quick, easy to make, and tasty too. It's also an excellent use for milk if you discover the carton sitting in the refrigerator has reached the

Joe's Special Frittata Recipe
Joe's Special is a savory beef frittata developed to satisfy band members after hours in San Francisco during the 20s. And it's just as tasty now.

Italian Tomatoes and Eggs
Eggs sunny-side-up on a bed of tomatoes: Very tasty, and quick too!

Mostarda di Cremona Recipe
Mostarda di Cremona is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect.

Simple Homemade Mayonnaise Recipe
People generally associate mayonnaise with the French, but mayonnaise is popular in Italy too. An easy mayonnaise recipe.

Truffle Sauce Recipe
Truffle sauce is a delightfully decadent way to spice up a roast or pan-sautéed chops.

Frugal Ligurian Chickpea Puree
Panissa: This is an old Ligurian recipe, from the days when poverty was endemic and people of necessity turned frugality into an art. It calls for chickpea flour, which you can make at home if need be, by grinding dry chickpeas to a powder.

Fig Marmalade Recipe
Fig Marmalade is truly summer captured and put in a jar.

Polenta with Canned Tuna Recipe
Polenta with Canned Tuna, or Polenta col Tonno Sott'Olio: Polenta is often served with rich meat sauces or stews. However, until not too long ago the Church forbade meat on Fridays (and still disapproves today), and this meant that people had to think of something else. Here's a solution from the Marche.

Polenta Gnocchi with Butter, Prosciutto and Parmigiano
Corn meal gnocchi made with polenta are a refreshing change from the potato-based gnocchi one normally encounters. In this recipe they're baked with prosciutto and other goodies, and will do a fine job of keeping winter out.

Pappardelle Pasta With Mushroom Sauce Recipe
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...

Classic Calamari Fritti Recipe
How to make fried calamari, the classic Italian antipasto.

Italian Rice Salad Recipe
Rice salad, or insalata di riso, is one of those classic Italian 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.

Spaghetti with Speck Sauce Recipe
Speck is the Alto Adige's deftly smoked ham, and is a very nice change of pace from the more standard Italian salt-cured ham, prosciutto. Here, speck works wonders in a quick pasta sauce.

Tagliatelle with Lamb Ragu Recipe
A lamb sauce that will be perfect with tagliatelle or other long-stranded pasta: just the thing for a crisp early spring day.

Neapolitan Meatballs with Raisins and Pine Nuts
Raisins often go into meat dishes in southern Italy, and here is a Neapolitan recipe for meatballs with raisins and pine nuts, served in a quick tomato sauce.

Curried Spaghetti Recipe
Curried Spaghetti might strike one as odd, as curry is not one of those things one associates with Italian cooking. However, it does appear, often in recipes designed to excite the passions of the diners, and is, according to Livio Cerini del Castagnate, not something to be undertaken lightly: One has to measure carefully and respect the cooking times.

Italian Grilled Lamb Chops Recipe
An easy recipe for Italian-style marinated and grilled lamb-chops,

Simple Italian Bread Soup Recipe
Zuppa di pan cotto is an extremely simple Italian bread soup, true peasant food that was a perfect way to use up leftover bread much too precious to be thrown away or given to the livestock. And now, a very easy, quite healthy recipe

Acquacotta Tuscan Peasant Soup Recipe
Acquacotta literally means cooked water, and is one of the classic soups of the Tuscan Maremma, eaten by herders and farmers. In short, peasant food.

Veronese Horse Meat Stew Recipe
A traditional Veronese horse meat stew, made with Amarone wine and paprika to taste -- the former local, and the latter revealing Austro-Hungarian influences from the period when the Veneto was part of the Austrian empire.

Sicilian Arancini with Meat Sauce Recipe
Arancini di riso are rice balls stuffed with a filling -- meat sauce in this case -- and fried. Sicilian street food at its finest, and they will be quite nice at parties too.

Italian Grilled Fish Recipe
Grilled Fish, or Pesce alla Griglia: A good grill and a fine fish are a marriage made in heaven.

Mixed Fried Fish Recipe
Little can be more refreshing, or more picturesque, than a fritto misto di mare on the coast. The traditional fritto misto includes representatives of most of the watery families, including mollusks and arthropods.

Livorno's Zesty Stewed Fish Recipe
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.

Spaghetti with Bottarga Recipe
Spaghetti with Bottarga, or Spaghetti alla Bottarga: First of all, what is bottarga? Dried salted tuna or mullet roe, and, if it is of good quality, it's a great delicacy that many consider rather randy. Some of the best comes from Sardegna. And it's a wonderful base for pasta sauce.

Spaghetti with Clams in a White Sauce
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.

Grilled Eggplant Recipe
Eggplant is one of the easiest vegetables to grill, and grilled eggplant is an excellent antipasto or side dish.

Historic Salame Toscano Recipe
Salame Toscano: A truly classic cold cut that will work very well as an antipasto, or on a picnic. This recipe is drawn from a manuscript dated to 1772.

Risotto with Gorgonzola
Gorgonzola is one of the finest cheeses with which to make a cheesy risotto.

Risotto alla Milanese Recipe
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.

Saint Joseph's Pasta Recipe
San Giuseppe is extremely popular in southern Italy, not just because he's Jesus's father (though that's part of the reason), but also because he was a resourceful guy who knew how to weather trouble, as is shown by his clearing out as Herod's soldiers prepared to go after the Innocent. As a result there are a great many South Italian dishes made to honor him, including these spaghetti with bread crumbs and spices from Trapani.

Chicken breasts with Cheese Recipe
Chicken breasts are versatile, and, as an added benefit, many chicken breast recipes are quite easy. This is an especially easy chicken breast recipe, and one that kids of all ages will enjoy. As an added benefit, it's extremely quick.

Frico with Potato Recipe
Frico with Potatoes, or Frico con le Patate: Frico is a cheese fritter made by heating grated Montasio cheese in a skillet until it crisps with other ingredients, in this case potatoes. I had it in a little place up a hill on the way from Cividale to Udine; they had Refosco (a red wine) by the jug, and the combination worked quite well, with some polenta on the side.

Panettone Filled with Mascarpone Cream Recipe
Panettone Filled with Mascarpone Cream, or Panettone Farcito al Mascarpone: This is an extraordinarily rich Christmas dessert, and though it will take a bit of effort is well worth it.

Traditional Tuscan Cake Recipe
Wende Giovannoni, whose husband is from Lucca, has very kindly shared one of his favorite recipes, a cake that magically transports him back home with the first bite.

Millefoglie Cake Recipe
Millefoglie, which the French call Mille-Feuille, is one of the most delightful cakes around: Flaky puff pastry interlayered with rich crema chantilly (or chocolate, or both). Libidenous! Wonderful! The perfect birthday cake!

Cauliflower With Bechamel Sauce Recipe
Cauliflower and white sauce are an extremely tasty combination.

La Focaccia Col Formaggio Di Recco
Focaccia di Recco is a delightfully -- nay, libidinously -- cheesy variation on the focacce you'll find in many parts of Liguria: It's made by extending a thin sheet of dough, dotting it with a creamy cheese, covering everything up and baking it. The result is wonderful, and in the days of carriages the people of Genova used to take day-trips to Recco to enjoy it.

Bollito Misto alla Piemontese Recipe
Boiled dinner sounds terribly obvious, and it is. However, in the last century Crown Prince Vittorio Emanuele and his friends would sneak off to Moncalvo, a town far from the stifling air of the Court in Torino, to enjoy a rich, flavorful bollito misto: seven kinds of meat, seven vegetables, and seven condiments....

Calabrian Anise Cookies
Ginetti are Calabrian: large round donut shaped cookies with holes in middle, glazed with sugar. Great for dunking or eating plain....

A Rustic Peperonata Recipe
A Rustic Peperonata, or Peperonata Rustica: Peperonata is stewed peppers, and there are innumerable variations on the theme.

Beef Fillet with Green Peppercorn Sauce Recipe
Though one can put all sorts of things on steaks and fillets, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is a simple pickled green peppercorn sauce. It's perfect with pan-cooked or grilled fillet.

Veal Involtini with Asparagus Tips
Veal Involtini with Asparagus Tips, or Involtini di Vitello con Asparagi: These veal rollups are quick to do and tasty too.

Veal Cutlets with Lemon Sauce Recipe
Lemony veal cutlets or scaloppini are simple, quick, and tasty too. Do go easy on the garlic, however.

Don's Steak Pizzaiola Recipe
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.

Pizzaiola Cutlet Recipe
No collection of veal cutlet or veal scaloppini recipes would be complete without Carne alla pizzaiola: veal cutlets or veal scallops seasoned with a zesty Neapolitan tomato sauce.

Florentine Baked Crepe Recipe
Crespelle, as one might guess, is the Italian word for crepes, and they go back a very long ways. They also look beautiful, and are quite easy to make, once you have the hang of it, and are therefore the sort of thing that people will think you have gone to great deal more effort to make than you have. In short, Florentine baked crepes are the perfect beginning to a Sunday dinner or holiday meal, or something to serve company.

Vincisgrassi Baked Pasta Recipe
This baked pasta is one of the Marche region's signature dishes, a rich pasta sauce that is mentioned in Antonio Nebbia's Il Cuoco Maceratese, though he calls it princisgras. He was writing in 1784, before the widespread acceptance of tomatoes, and indeed omits them, calling for truffles and prosciutto instead. More modern recipes do call for tomatoes, and also include chicken giblets, which give the dish its characteristic flavor.

Mother-In-Law's Milk Recipe
La Suocera is as proverbial in Italy as she is anywhere else, and Italians (especially daughters-in-law) have come up with all sorts of ways to keep them content; one of the most popular items in candy stands at fairs is addormenta suocere, candied nuts that supposedly send mothers-in-law off into a deep sleep (my mother-in-law simply enjoys them). Those who like to make liqueurs at home can also try with this milk.

Strawberry Liqueur Recipe
Fragolo, or Strawberry Liqueur: This is a sweet strawberry liqueur, with an alcohol content of about 40%. It's quite nice in the winter after dinner.

Italian White Sauce Recipe
According to Pellegrino Artusi, a good béchamel sauce, also known as white sauce, and a properly cooked meat sauce are the principal secrets of refined cooking.

Roman Spaghetti with Cheese and Pepper
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.

Panettone Milanese Christmas Cake Recipe
Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.

Fava Bean Puree with Wild Chicory Recipe
Pugliesi are fanatical lovers of greens, and if you visit Puglia during the winter months you can be almost certain of being offered Puré di Fave, pureed fava beans, usually with some sort of green and a drizzle of olive oil. Peasant food of the finest kind, which goes way, way back, some say to the Carthaginian.

Venetian Style Liver and Onions
Fegato alla Veneziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes,

Sicilian Fried Sweets with Honey and Pine Nuts
A recipe for Sicilian Fried Sweets with Honey and Pine Nuts (Pignolata).

Robert Rovegno's Maritozzi Recipe
Robert says:

Anthony Iannacone's Pizza Rustica Napoletana Recipe
Anthony Iannacone is an old fried with whom I have corresponded for years. His family is from Campania, and he has recently published a cookbook entitled Campania Region, An Italian Food Legacy. Among the many classic dishes from Campania is Pizza Rustica, and he has been kind enough to share it with us, saying,

La Finanziera Piemontese Recipe
Today we live in a world of opulence, and our diets reflect this, from the quantities we eat to what we eat. Take meats, for example: it is now difficult to come across organ meats in a dish. Hasn't always been this way, however, and Piemonte's Finanziera, which was (and is) considered one of the region's crown jewels, is mostly organ meats. In the past it was something the people (as opposed to the wealthy) could afford, but now it's rare because finding everything at once is difficult.

Coffee Granita Recipe
A granita is a Sicilian delight, shaved ice flavored to taste with the flavoring of choice, and coffee is one of the finest options going. A coffee granita is perfect on a hot afternoon or evening, and if you want to make it a little richer (and much more libidinous) you can top it with a dollop of whipped cream. Coffee granita is also a classic summer breakfast in Sicily.

Favorite Italian Recipes for Lent
Lent is the 40 days before Easter, and is designated by the Catholic Church as a period of spiritual renewal, a time to prepare to celebrate Christ's resurrection. Contrary to popular opinion it's not a time of penance, but the Church does ask that people avoid meats out of respect for Jesus's sacrifice on the Cross, and to share the hardships of the poor. This is not to say one must go hungry; fish are allowed, as are vegetables and eggs, and there are many options to choose from.

Sformato Information with Recipes
A Sformato is similar to a soufflé, though not as airy. Sformati are amazingly versatile, ranging from hearty comfort food to light vegetarian delights to tasty desserts.

Italian Mostarda Profile with Recipes
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.

All About Pizza - History and Recipes
Pizza and pizza-like creations are common throughout Italy Here you will find notes on pizza history, pizza recipes, pizza doughs, pizza toppings, pizza baking, and also pizza recipes.

Homemade Pizza Dough Recipe and Guide
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. Page 2.

Traditional Italian Pizzas and Recipes
Italy has many traditional pizza toppings, for example the quattro stagioni, which I have never come across in pizzerias elsewhere. Here's a quick rundown. Page 3.

Innovative Italian Pizza Recipes
Pizza is constantly evolving, with new flavor combinations, and delightful reinterpretations of the classic recipes. In short, there's a lot going on. Here's a quick selection of modern Italian pizza recipes that you can either enjoy or build upon. Page 4.

Pizza on the Web
Pizza is a huge subject, and all sorts of people have all sorts of excellent ideas. An overview. Page 5.

Everything you wanted to know about Parmesan but were afraid to ask
All your questions about Parmesan cheese - answered.

A secret ingredient keeps these classic Italian meatballs tender
How to make classic Italian meatballs -- with a little background on their history!

Baked Sweet Ravioli for Carnival (Ravioli dolci di carnevale)
A recipe for baked sweet ravioli, a Carnevale-time treat from Italy's Lazio region, with a ricotta and chocolate-chip filling.

Aperitifs to Coffee
Lots of delightful things to drink, some soothing and some bracing.

Amaro Alle Erbe - Homemade Italian Herbal Liqeur Recipe
Amaro is the quintessential after dinner cordial, made with all sorts of herbs. This recipe yields a simple amaro that's fairly dry and not too strong, about 30% alcohol. A tiny glass will be very tasty at the end of a meal, and will spread a pleasing warmth through your insides.

Preparing Artichokes the Italian Way
How to prepare artichokes for cooking, the Italian way.

Slicing the Artichoke
The artichokes are now ready to be sliced. Depending upon what you are doing, you may want to quarter them, or cut them into eighths. Or, you may want to slice them as we did here, to go into baked pasta with artichokes. In any case, enjoy!

The Artichoke Stripped of Tough Outer Leaves
Begin by rubbing your hands with a cut lemon to keep the artichoke's juices from staining them. Next, start pulling away the tough outer leaves, working around the artichoke, until you reach the tenderer inner leaves, which will snap off much more easily. Exactly how many leaves one must remove is something learned with experience, but don't be surprised if you discard a third of the leaves.

Trim The Tip Of The Artichoke
Once you have reached the tenderer inner leaves, you must trim the tip of the artichoke to dispose of the spines that even they have.

The Tip of a Trimmed Artichoke
Rub your finger across the freshly cut surface of the artichoke to make certain there are no remaining spines. If there are, remove the offending leaves.

Trim the Stem Of the Artichoke Too
If you are planning to do something that requires standing the artichokes up, for example stuffing them, trim the stem flat with the base of the petals. Here we were going to need sliced artichokes, and trimmed the stem of the artichoke leaving about an inch (2.5 cm) below the petals.

Pare the Stem Of the Artichoke
If you look at the stem of an artichoke you will see a ring, with tough green bark (for want of a better term) surrounding a paler green heart. The

A Fully Trimmed Artichoke
Artichokes discolor quite fast when exposed to the air. To prevent this, rub the artichoke all over with a cut lemon.

Artichokes Cut in Half
The trimmed artichokes, cut in half. Note that their hearts have some fuzz. This fuzz is unpleasant to eat, and must go.

Removing the Fuzz From the Artichoke Heart
Use either a paring knife or a spoon to remove the fuzz from the heart of the artichoke.

About Focaccia, with Recipes
The Italian flatbread known as focaccia is perfect for a simple meal or a quick snack, and an excellent antipasto too. Learn about the different types, with links to recipes.

Flourless Italian Almond-Lemon Cake (Torta alle mandorle e limoni)
A recipe for a flourless, gluten-free Italian cake made with almond meal and lemons.

Spaghetti al Cartoccio: Baked Seafood Pasta
How to make

Italian Mulled Wine: A warming, festive winter drink
A recipe for traditional Italian-style mulled wine, vin brule, with suggestions for variations.

Grilled Bell Peppers
Grilled Bell Peppers. Italian Food. Page 52.

Fagiolini, fresh string beans, in an Italian market
Fagiolini, fresh string beans, in an Italian market. Page 51.

Scampi on Ice, at the Trattoria Alla Palma in Verona
Scampi on Ice, at the Trattoria Alla Palma in Verona. Page 54.

Cime di Rapa, Broccoli Raab
Cime di Rapa, Broccoli Raab. Italian Food. Page 32.

Broccolo Romanesco, A Beautiful Cauliflower
Broccolo Romanesco, A Beautiful Cauliflower. Page 33.

Tripe, Ready to Be Prepared, in a Florentine market
Tripe, Ready to Be Prepared, in a Florentine market. Page 34.

A Peperone Corno di Bue from Carmagnola, in Piemonte
A Peperone Corno di Bue from Carmagnola, in Piemonte. Page 36.

Formaggio Ragusano DOP
Formaggio Ragusano DOP. Italian Food. Page 35.

Pasta Strascicata
Pasta Strascicata. Italian Food. Page 37.

Carne alla Tartara, at the Azienda Villa in Franciacorta
Carne alla Tartara, at the Azienda Villa in Franciacorta. Page 38.

Fresh Ricotta
Fresh Ricotta. Italian Food. Page 39.

Strip Steak & T-Bone Steak at the Trattoria alla Palma
Strip Steak & T-Bone Steak at the Trattoria alla Palma. Page 40.

Zucchini, with Blossoms
Zucchini, with Blossoms. Italian Food. Page 41.

Wine Glasses
Wine Glasses. Italian Food. Page 42.

Cassata, Made by the Folks at the Hotel Moderno in Erice
Cassata, Made by the Folks at the Hotel Moderno in Erice. Page 43.

Cassata, Made by the Folks at the Ristorante Scoglio Ubriaco, in Cefalu
Cassata, Made by the Folks at the Ristorante Scoglio Ubriaco, in Cefalu. Page 44.

Grapes, forming on the vine
Grapes, forming on the vine. Italian Food. Page 45.

A Wheel of Parmigiano
A Wheel of Parmigiano. Italian Food. Page 46.

Sun-Ripened Florentine Salad Tomatoes
Sun-Ripened Florentine Salad Tomatoes. Page 47.

Pesche Gialle, Yellow Peaches, in a Florentine Market
Pesche Gialle, Yellow Peaches, in a Florentine Market. Page 48.

Prosciutto Toscano, Tuscan Salt-Cured Ham
Prosciutto Toscano, Tuscan Salt-Cured Ham. Page 49.

Orecchiette al Pomodoro, with Tomato Sauce
Orecchiette al Pomodoro, with Tomato Sauce. Page 50.

Fresh Fish in Florence's Mercato di San Lorenzo
Fresh Fish in Florence's Mercato di San Lorenzo. Page 53.

Making Necci, the traditional chestnut crespelle of the Monti Pistoiesi
Making Necci, the traditional chestnut crespelle of the Monti Pistoiesi. Page 56.

Gelato: Ice Cream!
Gelato: Ice Cream! Italian Food. Page 57.

Fresh Apples in an Italian Market
Fresh Apples in an Italian Market. Page 58.

Sun Dried Tomatoes with Cream Cheese
Sun Dried Tomatoes with Cream Cheese. Page 59.

Addormenta Suocere, Candied Peanuts & Candied Hazelnuts
Addormenta Suocere, Candied Peanuts & Candied Hazelnuts. Page 11.

Carciofi! Fresh Artichokes
Carciofi! Fresh Artichokes. Italian Food. Page 18.

Pasta Reale, Sicily's Glorious Marzapane
Pasta Reale, Sicily's Glorious Marzapane. Page 26.

Wine grapes in an Italian market
Wine grapes in an Italian market. Page 55.

Peperoncini! Hot Peppers In All Colors
Peperoncini! Hot Peppers In All Colors. Page 16.

Giving Time its due in Villa's cellars in Franciacorta
Giving Time its due in Villa's cellars in Franciacorta. Page 9.

Finferli or Gallinacci: Chanterelle Mushrooms
Finferli or Gallinacci: Chanterelle Mushrooms. Page 8.

Profiteroles, also known as Bongo, for a Birthday Party!
Profiteroles, also known as Bongo, for a Birthday Party! Page 2.

Making Risotto: Shake the Pan!
Making Risotto: Shake the Pan! Italian Food. Page 5.

Macedonia di Frutta, Fresh Fruit Cocktail
Macedonia di Frutta, Fresh Fruit Cocktail. Page 6.

To Serve with Cheese: Ideas from the Perini Deli
To Serve with Cheese: Ideas from the Perini Deli. Page 3.

Fresh Pasta in a Pasta Shop Window
Fresh Pasta in a Pasta Shop Window

Dario +, Dario Cecchini's answer to Fast Food
Dario +, Dario Cecchini's answer to Fast Food. Page 4.

Pecorino Cheese!
Pecorino Cheese! Italian Food. Page 13.

Dario Cecchini, in his Shop in Panzano in Chianti
Dario Cecchini, in his Shop in Panzano in Chianti. Page 12.

Brined, Cured Olives Delightfully Seasoned!
Brined, Cured Olives Delightfully Seasoned! Page 10.

From Bruno's Vegetable Patch
From Bruno's Vegetable Patch. Italian Food. Page 7.

A Rooster, in Florence's Mercato di San Lorenzo
A Rooster, in Florence's Mercato di San Lorenzo. Page 14.

Freshly Pressed Olive Oil, at the Tenuta di Capezzana
Freshly Pressed Olive Oil, at the Tenuta di Capezzana. Page 15.

Mostarda: To Add Color & Zest To the Table
Mostarda: To Add Color & Zest To the Table. Page 17.

Arista alle Prugne, Pork Loin with Prunes
Arista alle Prugne, Pork Loin with Prunes. Page 19.

Auguri! The Macelleria Marzini's Christmas Display
Auguri! The Macelleria Marzini's Christmas Display. Page 20.

A Bubbly Merry Christmas!
A Bubbly Merry Christmas! Italian Food. Page 21.

Bubbly For The Holidays!
Bubbly For The Holidays! Italian Food. Page 22.

Lenticchie, Lentils
Lenticchie, Lentils. Italian Food. Page 23.

Cardi, Cardoons: Ready For Use
Cardi, Cardoons: Ready For Use. Italian Food. Page 24.

Radicchio Rosso Precoce
Radicchio Rosso Precoce. Italian Food. Page 25.

Scottadito, Grilled Lamb Chops (and a little more)
Scottadito, Grilled Lamb Chops (and a little more). Page 27.

Grilled Polenta, Ready to Go!
Grilled Polenta, Ready to Go! Italian Food. Page 28.

Torta Rosa, Rose Cake: Enjoy!
Torta Rosa, Rose Cake: Enjoy! Italian Food. Page 29.

A Garlic Braid, or Treccia D'Aglio
A Garlic Braid, or Treccia D'Aglio. Page 30.

Polpo: That's Octopus...
Polpo: That's Octopus... Italian Food. Page 31.

Almost Wordless Wednesday, Continued...
My wordless Wednesday posts are among the most popular posts I do. Here they are collected, with full size images.

Almost Wordless Wednesday, Continued...
My wordless Wednesday posts are among the most popular posts I do. Here they are collected, with full size images.

Almost Wordless Wednesday, Continued...
My wordless Wednesday posts are among the most popular posts I do. Here they are collected, with full size images.

Almost Wordless Wednesday, Continued...
My wordless Wednesday posts are among the most popular posts I do. Here they are collected, with full size images.

Almost Wordless Wednesday, Continued...
My wordless Wednesday posts are among the most popular posts I do. Here they are collected, with full size images.

Felice Pesah - Italian Passover Recipes
People rarely associate Judaism with Italy, probably because Rome has hosted the seat of the Catholic Church for close to 2000 years. Jews arrived long before Peter and Paul, however. Indeed, Jewish traders built one of the first (if not the first) synagogues outside of the Middle East in Ostia Antica during the second century BC. Much was alas lost in WWII, but Italian Jewish communities are slowly rebuilding, and maintaining the traditions, which differ in many ways from the Ashkenazim.

Italian Passover Menus
Italy has a very long Jewish tradition, and as you might expect, the Italian Seder differs in some ways from the Ashkenazi Seder. Page 2.

Favorite Recipes
Artusi once introduced a recipe with

Siena's Panforte, A Christmas Delight
A delightful Christmas pastry, and the wines from Tenuta di Valgiano.

Stewed Angel Fish Recipe
Angel fish is everyday fare, but when stewed it makes for a very good family dish that's also cheap. Tasty stewed angel fish.

Baccalà: Unexpected delight from Salt Cod
Baccalà is salt cod sold by the slab, and you might think it an unlikely food to get excited over. But you'd be wrong, because well-cooked baccalà is a delight: Firm, slightly chewy, and not at all fishy in flavor. But very good, and easy to prepare too.

Neapolitan Meat Ragù Recipe - Carne al Ragù
This Ragù is an elegant, rich Neapolitan recipe published by Cavalcanti in the late 1830s and reprinted by Caròla Francesconi in her wonderful La Cucina Napoletana. She notes that the meat used should vary depending upon the goal in mind; though Cavalcanti suggests one use an elegant cut if the primary goal is to serve a pot roast as a second course, he also used other cuts, and also other animals, including chicken and pork.

Fagioli - Italian Beans Overview and Recipes
Mention beans and many people think of winter dishes. However they're harvested in summer and can be extraordinarily refreshing in hot weather too.

Fagioli - Italian Bean Recipes
The Noble Bean plays an extremely important role in the Italian kitchen: It's a vital ingredient for everything from antipasti though soups and main courses. Page 2.

Cachi -- Persimmons
Persimmons and thoughts on the Italian language -- there is a connection.

Brasato al Barolo, with Carrots and Cauliflower, prepared at Fontanafredda
Brasato al Barolo, with Carrots and Cauliflower, prepared at Fontanafredda. Page 35.

Carciofi alla Giudia - Roman Jewish Fried Artichokes
There's no telling how long Romans have been enjoying Carciofi alla Giudia -- the recipe could conceivably date back to Imperial times, when the Roman Jewish community numbered about 50,000. In any case, carciofi alla giudia are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness. Page 44.

Pork Loin with Red Cabbage, prepared by Il Centro in Priocca
Pork Loin with Red Cabbage, prepared by Il Centro in Priocca. Page 7.

Stefano Frassineti's Passatelli, For an Artusian Dinner
Stefano Frassineti's Passatelli, For an Artusian Dinner. Page 16.

A Stuffed Cherry Pepper, Prepared at Il Centro in Priocca
A Stuffed Cherry Pepper, Prepared at Il Centro in Priocca. Page 2.

A Classic Piemontese Finanziera, prepared by Il Centro in Priocca
A Classic Piemontese Finanziera, prepared by Il Centro in Priocca. Page 41.

Tajarin with the sauce from a roast, prepared at Il Centro in Priocca
Tajarin with the sauce from a roast, prepared at Il Centro in Priocca. Page 22.

Emma's Grigliata Mista with Vegetables, for Two
Emma's Grigliata Mista with Vegetables, for Two: steak, pork chops, sausages, potatoes, and fried zucchini sticks. Page 43.

Anchovies with Bagnet Vert, at Il Torchio in Dogliani
Anchovies with Bagnet Vert, at Il Torchio in Dogliani

Baccalà Alla Vicentina
Baccalà Alla Vicentina. Italian Food. Page 5.

Stuffed Paccheri over Duck Sauce
Stuffed Paccheri over Duck Sauce. Page 28.

Polenta Con Gli Osei
Polenta con gli osei is also Bergamo's signature cake, a layered mound of pan di spagna and rum-laced hazelnut cream (in the one shown here; other recipes call for jam instead of cream) covered with a thin layer of bright yellow marzipan dusted with sugar to look grainy the way polenta can, topped with several tiny marzipan birds.... Page 49.

Roasted Rosticciana -- Tuscan Spare Ribs -- and Potatoes
Rosticciana is the Tuscan term for pork spare ribs, which are generally lightly salted and peppered, and then grilled over a moderate heat (hardwood coals) that renders out the fat while cooking the meat without drying it out... Page 40.

Penne All'Arrabbiata
Arrabbiata means angry, and if made right these penne are 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 onions. Page 19.

The Hostaria Romanesca's Spaghetti alla Carbonara
The Hostaria Romanesca's Spaghetti alla Carbonara: Spaghetti alla Carbonara is spaghetti served with beaten eggs and -- traditionally -- guanciale, cured pork jowl, which is similar to but meatier than the pancetta one often finds instead, while in the absence of either guanciale or pancetta bacon will work as a substitute. Page 25.

Tagliatelle with Mushroom Sauce at the Ristorante Agnoletti in San Godenzo
Tagliatelle with Mushroom Sauce at the Ristorante Agnoletti in San Godenzo. Page 21.

La Gricia, The ancestor of the Amatriciana Sauce
La Gricia, The ancestor of the Amatriciana Sauce. Page 20.

Melanzane alla Parmigiana, or Eggplant Parmesan: A Very Tasty Lighter Version
Melanzane alla Parmigiana, or Eggplant Parmesan: A Very Tasty Lighter Version. Page 45.

A Spectacular Fresh Fruit Crostata, made by Simone Ciattini of La Baracchina
A Spectacular Fresh Fruit Crostata, made by Simone Ciattini of La Baracchina. Page 46.

Pellegrino Artusi's Pasticcio di Lepre
Pellegrino Artusi's Pasticcio di Lepre. Page 14.

Carbonade
Carbonade is one of the classic Valdostan stews, and was a mainstay of the valley diet. The traditional recipe calls for the use of salt-cured beef, which is quite dark and gives the dish its name (carbonade, charbon, charcoal). Here we have it as prepared by the chefs at the Regione Valle D'Aosta's stand at Torino's Salone del Gusto. Page 42.

Pellegrino Artusi's Filetto alla Finanziera
Pellegrino Artusi's Filetto alla Finanziera. Page 32.

Cono Pugliese, a Puglian Ice Cream Cone prepared by Al Fornello da Ricci in Puglia
Al Fornello da Ricci is a spectacular restaurant in Ceglie Messapica, and after all sorts of delights, including lasagna with grilled and fried eggplant and three (!) different kinds of tomato, they finished up with this take on the ice cream cone -- Rich gelato alla crema with bits of nougat, candied fruit, chopped nuts, and more, and a sinful chocolate sauce... It's almost worth the 9-hour drive it would now take me to have seconds! Page 51.

La Pace del Cervello's Spaghetti alla Carbonara
La Pace del Cervello's Spaghetti alla Carbonara: Spaghetti alla Carbonara is spaghetti served with beaten eggs and -- traditionally -- guanciale, cured pork jowl, which is similar to but meatier than the pancetta one often finds instead, while in the absence of either guanciale or pancetta bacon will work as a substitute. Page 26.

An Impepatella di Cozze, at the Masseria Le Fabbriche in Puglia
An Impepatella di Cozze, at the Masseria Le Fabbriche in Puglia. Page 31.

Pellegrino Artusi's Boiled Fish with Mayonnaise
Pellegrino Artusi's Boiled Fish with Mayonnaise, at the Grand Hotel Terme in Castrocaro. Page 30.

Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia
Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia: A wonderful, easy, quick lunch! Page 6.

Pellegrino Artusi's Cacimperio
Pellegrino Artusi's Cacimperio. Italian Food. Page 11.

Polpettine alla Fiorentina, Meatballs Smothered in Tomato Sauce
Polpettine alla Fiorentina, Meatballs Smothered in Tomato Sauce. As perpared by the Perini family in the Mercato di San Lorenzo. Page 39.

Seupa Vapellenentse
Seupa Vapellenentse is a rich, hearty cheesy cabbage soup from the Valle d'Aosta, the region between Piemonte and France. Page 17.

Pellegrino Artusi's Baccalà Montebianco
Pellegrino Artusi's Baccalà Montebianco: Baccalà Montebianco is, on the face of it, a simple white-fish dip made from salt cod. However, when made with care it is extraordinarily tasty, and Stefano Frassineti of Toscani da Sempre, an inn in the old part of Pontassieve (a few miles up-river from Florence) did an excellent job. It went very fast and I wanted more! Page 10.

Pellegrino Artusi's Cappelletti in Brodo
Pellegrino Artusi's Cappelletti in Brodo. Page 15.

Frittelle Di Riso, For San Giuseppe! (Or any Other Time)
Frittelle Di Riso, For San Giuseppe! (Or any Other Time): frittelle di riso are sweet rice fritters, a bit bigger than a large cherry, and Italians say of them,

Pellegrino Artusi's Zuppa Con Le Cipolle alla Francese
Pellegrino Artusi's Zuppa Con Le Cipolle alla Francese: Artusi's recipe is absolutely classic. Page 18.

Stefano Frassineti's Cosciotto di Castrato (Leg of Lamb), For an Artusian Dinner
Stefano Frassineti's Cosciotto di Castrato, For an Artusian Dinner: Stefano served it with eggplant and heirloom beans. Page 34.

Sweet and Pungent Wild Boar, at the Ristorante Agnoletti in San Godenzo
Sweet and Pungent Wild Boar, at the Ristorante Agnoletti in San Godenzo: There are a great many Italian recipes for game. This, prepared with chocolate, is extremely traditional. Page 38.

Alfonso Borrelli's Antipasto Misto Toscano
Alfonso Borrelli's Antipasto Misto Toscano. Page 13.

An Antipasto Misto, at the Ristorante Agnoletti in San Godenzo
An Antipasto Misto, at the Ristorante Agnoletti in San Godenzo. Page 12.

Pellegrino Artusi's Roast Rabbit with Potatoes
Pellegrino Artusi's Roast Rabbit with Potatoes, a tasty roast rabbit prepared at the Grand Hotel Terme in Castrocaro. Page 33.

Emma Agnoletti's Lasagne alla Bolognese
Emma Agnoletti's Lasagne alla Bolognese are extraordinarily creamy. Page 29.

Emma Agnoletti's Millefoglie with Crema Chantilly
Emma Agnoletti's Millefoglie with Crema Chantilly. Page 50.

Emma Agnoletti's Tortelli di Patate and Cannelloni
Emma Agnoletti's Tortelli di Patate, with meat sauce, and Cannelloni, with a cheese and spinach filling. Page 27.

Profiteroles, also known as Bongo, for a Birthday Party!
Profiteroles, also known as Bongo, for a Birthday Party! Page 47.

Cenci, lattughe, bugie... Tasty Carnival pastries!
Cenci, lattughe, bugie... Tasty Carnival pastries!: one of the most popular Carnival pastries there is! Page 53.

Ravioli with Butter and Sage at the Ristorante Agnoletti in San Godenzo
Ravioli with Butter and Sage at the Ristorante Agnoletti in San Godenzo. Page 24.

Panzanella, Prepared by Simone Ciattini of the Trattoria La Baracchina
Panzanella is a Tuscan summer bread salad: peasant food, and a way of making stale bread, which was much too precious to toss, palatable when there was little else to go with it. It's now quite popular in Tuscany. Page 9.

Stefano Frassineti's Latte alla Portoghese, For an Artusian Dinner
Stefano Frassineti's Latte alla Portoghese, For an Artusian Dinner. Page 48.

Pellegrino Artusi's Torta Mantovana
The traditional torta Mantovana is a very simple, even frugal cake made in the city of Mantova. Artusi jazzed it up, enrighing it, and it is very good! Page 54.