Italian Food Sitemap - Page 4 2016-09-26

Liquori Casalinghi - Italian Liqueurs
Making liqueurs at home is easy, and they taste wonderful!

Carnevale!
Carnevale means fun and merriment -- and mouthwatering meals and pastries

La Crostata
With jam, the flavors of home. With fruit, fit for a king!

A typical Tuscan-style sausage recipe
How to make Italian sausage at home, following this easy Italian sausage recipe. This fresh Tuscan sausage recipe is quite good.

Super Simple Italian Roasted Fish
These easy-to-follow instructions will work well with any sort of fish that takes well to being roasted.

Mozzarella Lasagna Recipe - Lasagne alla Mozzarella
This lasagna with mozzarella recipe is easy, quick to put together and cook if you use sheets of lasagna that need not be pre-boiled.

Breaded Cod Fillet Recipe - Merluzzo Impanato
Breaded Cod Fillets, or Merluzzo Impanato: These breaded cod filets are easy to fry, and can be made in under 30 minutes.

Italian Chopped Raw Beef Dish (Carne Cruda)
Carne Cruda is a raw beef dish Italian answer to steak tartare. Instead of an egg, this dish is served with lemon juice and olive oil.

Learn the story behind this now-ubiquitous Italian dish.
A recipe for Beef Carpaccio from the legendary Harry's Bar in Venice, plus the story of the dish's origin.

What are Necci?
Necci are chestnut flour crespelle (what the French would call crepes). Very simple, very frugal, naturally sweet, and extremely good.

Necci: Making the Batter
The batter is extremely straightforward: chestnut flour, water, and a pinch of salt.

Necci: Pressing Down
Press down on the upper plate to remove bubbles and flatten the neccio.

Let the Neccio Cook
Let the Neccio Cook. Italian Food.

Flip the Neccio
Flip the Neccio. Italian Food.

Top the Neccio
Top the Neccio. Italian Food.

Roll Up Your Neccio
Roll Up Your Neccio. Italian Food.

The Trattoria alla Palma's Filini D'Erba With Ham and Artichokes, Illustrated
In the winter months Chef Claudio Cossalter, of the Trattoria alla Palma, just outside Verona uses artichokes and ham to season filini d'erba (blades of grass), home made spinach laced tagliatelle. Very fine eating!

The Trattoria alla Palma's Filini D'Erba: The Ingredients
Begin by preparing the artichokes and setting pasta water to boil.

The Trattoria alla Palma's Filini D'Erba: Slice the Ham
Slice the ham and add it to the skillet

The Trattoria alla Palma's Filini D'Erba: Toss the Ham
Toss the Ham. Italian Food.

The Trattoria alla Palma's Filini D'Erba: Add the Artichokes
Add the Artichokes to the pan. Italian Food.

The Trattoria alla Palma's Filini D'Erba: Add the Pasta
Add the Pasta. Italian Food.

The Trattoria alla Palma's Filini D'Erba: Add the Reserved Water
Add the Reserved Water. Italian Food.

The Trattoria alla Palma's Filini D'Erba: A Handful of Cheese...
A Handful of Cheese... Italian Food.

The Trattoria alla Palma's Filini D'Erba: Stir!
Stir Briskly! Italian Food.

Antipasti Campani Da Pino: Cold Cuts & Cheeses
In some parts of Italy you'll be served traditional antipasti. In a traditional place in Campania you'll be served some, but also dishes of other kinds that will also work as starters.

Antipasti Campani Da Pino: Fried Dough Balls
Fried dough balls are common throughout Italy and for good reason: They are lightly salted, and very much like cherries in that when you have eaten one it's difficult not to eat another and another...

Antipasti Campani Da Pino: Fresh Ricotta
Ricotta is, strictly speaking, not a cheese, because it's made not from milk, but from the whey left over from cheesemaking. While you will find little tubs of ricotta in the dairy section of Italian supermarkets, you will also find fresh (ideally made early in the morning) ricotta in the deli section -- both cow's milk, which is creamier and blander, and sheep's milk, which is a little firmer and with a little more flavor.

Antipasti Campani Da Pino: Beans and sausages
Beans and crumbled sausages are the perfect combination!

Antipasti Campani Da Pino: Cime di Rapa
In some parts of Italy you'll be served traditional antipasti. In a traditional place in Campania you'll be served some, but also dishes of other kinds that will also work as starters.

Antipasti Campani Da Pino: La Caponatina
A caponatina is an eggplant-based Sicilian wonder, but it's so good that you will find it in other parts of Italy too, including Da Pino.

Antipasti Campani Da Pino: Il Soffritto
Irpinia soffritto is short for Soffritto d'Agnello, and is a stewed mixture of organ meats including the lungs, heart, liver and spleen.

Making Judy's Panforte: Kneading nut Mixture
Making Judy's Panforte: Kneading nut Mixture

Making Judy's Panforte: Shaping And Baking The Panforte
Making Judy's Panforte: Shaping Panforti

Making Judy's Panforte: Chopping The Figs
Making Judy's Panforte: Chopping The Figs

Making Judy's Panforte: Adding Walnuts
Making Judy's Panforte: Adding Walnuts

Making Judy's Panforte: Adding Droghe, or Spices
Making Judy's Panforte: Adding Droghe, or Spices

Making Judy's Panforte: Adding Cocoa
Making Judy's Panforte: Adding Cocoa

Making Judy's Panforte: Mixing Well
Making Judy's Panforte: Mixing Well

Making Judy's Panforte: Adding Syrup To Nut Mixture
Making Judy's Panforte: Adding Syrup To Nut Mixture

Making Judy's Panforte: Mixing The Nut Mixture
Making Judy's Panforte: Mixing The Nut Mixture

Judy Francini's Fig & Walnut Panforte
Panforte is Siena's signature cake, a delightful concoction made with candied fruit, nuts and honey. Finding the ingredients can be difficult, but there are variations, and Judy Francini's Dried Fig and Walnut Panforte is Very Good.

Making Judy's Panforte: Combine the Honey With the Sugar
Making Judy's Panforte: Combine the Honey With the Sugar

Preparing Walter's Variazione della Parmigiana
Melanzane alla Parmigiana, Eggplant Parmesan, is justly one of the favorite summer dishes throughout Italy. However, the classic Neapolitan recipe is -- by modern standards -- heavy, because the eggplant are fried before they receive their cheesy tomatoey seasoning. Walter Smittarello of the Antica Osteria Al Castello in Sorio di Gambellara has developed a recipe that is lighter, extraordinarily elegant, and also easy to do.

Preparing Walter's Variazione della Parmigiana: Getting Started
Preparing Walter's Variazione della Parmigiana: Getting Started

Preparing Walter's Variazione della Parmigiana: The Cheese
Preparing Walter's Variazione della Parmigiana: The Cheese

Preparing Walter's Variazione della Parmigiana: The Oil
Preparing Walter's Variazione della Parmigiana: The Oil

Preparing Walter's Variazione della Parmigiana: Repeat!
Preparing Walter's Variazione della Parmigiana: Repeat!

Preparing Walter's Variazione della Parmigiana: And the cheese...
Preparing Walter's Variazione della Parmigiana: And the cheese...

Preparing Walter's Variazione della Parmigiana: Finishing Up
Preparing Walter's Variazione della Parmigiana: Finishing Up

Michela's Asparagus and Eggs, Ready To Go
Michela's Asparagus and Eggs, Ready To Go

On with the Asparagus...
On with the Asparagus... Italian Food.

Tie the Asparagus
Tie the Asparagus. Italian Food.

Boil the Asparagus
Boil the Asparagus. Italian Food.

Peel the Eggs (Almost There...)
Peel the Eggs (Almost There...). Italian Food.

New Extravirgin Oil, Direct to the Consumer!
Adriano, with a Dama (5 liters) of freshly pressed Extravirgin Olive Oil

Storing the Olives
It's not practical for Adriano to take the pick day by day to the press, so Adriano stores the olives on rush mats.

Into the Hopper
Adriano takes his olives to a modern press.

Up the Conveyor
From the hopper, up to the olive washer

And Through the Strainer
The olives are then strained. Italian Food.

Olive Paste Ready to be Pressed
The olives are crushed in a drum press, and emerge as a rich paste.

Centrifuging
Most modern presses use centrifuges, which are again drums -- vertical this time -- that separate the olive oil from the paste.

Michela's Asparagus and Eggs: An Illustrated Recipe
What to serve Asparagus With? Because of its distinctive flavor, Asparagus can be difficult to pair with other ingredients, and indeed Italians tend to go easy on the sauces when serving it. It does, however, work beautifully with eggs, and Michela and Carlo prefer to use several different kinds, since their flavors and textures do vary some.

Fresh Asparagus
Michela Chiarolaro, with a basket of freshly picked asparagus

What to serve Asparagus With?
What to serve Asparagus With? Italian Food.

Next step: Trim the Ends of the Spears
Next step: Trim the Ends of the Spears

And also: Boiling the Eggs
And also: Boiling the Eggs. Italian Food.

How Olive Oil is Pressed At A Modern Olive Oil Press
Come November, if you take a drive out into the countryside in Tuscany or the other Central Italian regions, you'll see people spreading parachutes around the olive trees and climbing up into them to strip away the ripe olives with gloved hands. What happens next? The olives are carted off to the frantoio, or olive press, to make oil, Athena's great gift to humanity. Here's How.

A Parachute Catches The Olives
It's easier to spread a parachute around the tree than to put them in a basket directly.

Hand-Picked Olives
Hand-picked olives, on the parachute, together with leaves and twigs (which are eliminated).

Braciole Fritte alla Fiorentina: Simmer the Braciole
Braciole Fritte alla Fiorentina: Simmer the Braciole in Tomato Sauce

Leonardo Romanelli's Braciole Fritte alla Fiorentina. Illustrated
While both are fried, there are two major differences between Florence's Braciole Fritte and the Cotolette enjoyed by the Milanese and the Austrians. First, Florence's braciole are thin slices of beef, not veal. Second, Florentines recook their braciole fritte in tomato sauce, because this is a family dish, one that people prepared to satisfy the hunger of those at the table: the sauce is just as important as the meat, as it gives the diners something to dip their bread into.

Braciole Fritte alla Fiorentina: The Ingredients
What you will need to make Braciole Fritte alla Fiorentina.

Braciole Fritte alla Fiorentina: The Sauce
Making the Sauce for Braciole Fritte alla Fiorentina, with an aside on Livorno.

Braciole Fritte alla Fiorentina: Flouring the Braciole
Braciole Fritte alla Fiorentina: Flouring the Braciole

Braciole Fritte alla Fiorentina: Dredging the Braciole in Egg
Braciole Fritte alla Fiorentina: Dredging the Braciole in Egg

Braciole Fritte alla Fiorentina: Breading the Braciole
Braciole Fritte alla Fiorentina: Breading the Braciole

Braciole Fritte alla Fiorentina: A Breaded Braciola
Braciole Fritte alla Fiorentina: A Breaded Braciola

Braciole Fritte alla Fiorentina: Frying the Braciole
Braciole Fritte alla Fiorentina: Frying the Braciole

Braciole Fritte alla Fiorentina: Blend the Sauce
Braciole Fritte alla Fiorentina: Blend the Sauce

Making Focaccia Col Formaggio di Recco: Into the Oven
Making Focaccia di Recco: Into the Oven

Making Focaccia al Formaggio di Recco: Done!
Making Focaccia al Formaggio di Recco: Done!

Making Focaccia Col Formaggio di Recco: Slice It
Making Focaccia Col Formaggio di Recco: Slice It

Start with Some Sausages...
A collection of Italian recipes that include sausage, everything from pasta to risotto to casseroles: Lots of comfort foods, but some recipes well suited to company too.

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.

Focaccia Col Formaggio di Recco: More about the Focaccia
The Consorzio Focaccia fol Formaggio di Recco and More

Focaccia Col Formaggio di Recco: The Ingredients
What you'll need for Focaccia di Recco, and about the cheese

Focaccia col Formaggio di Recco: Making the Dough
Focaccia col Formaggio di Recco: Making the Dough

Focaccia col Formaggio di Recco: Lay down the Second Sheet
Focaccia col Formaggio di Recco: Lay down the Second Sheet

Making Focaccia Col Formaggio di Recco: Press the dough down
Making Focaccia di Recco: Press the dough down

Benvenuto Brunello 2007!
The 2007 Brunello di Montalcino is much readier to drink than the 2006 vintage, and will offer a pleasant option while we wait for the 2006 to come into its own, a task that could take a decade or more. Here are the wines that most impressed me at the vintage presentation.

Benvenuto Brunello 2007!
The 2007 Brunello di Montalcino is much readier to drink than the 2006 vintage, and will offer a pleasant option while we wait for the 2006 to come into its own, a task that could take a decade or more. Here are the wines that most impressed me at the vintage presentation.

Start with Some Sausages...
A collection of Italian recipes that include sausage, everything from pasta to risotto to casseroles: Lots of comfort foods, but some recipes well suited to company too.

The 2007 Barbaresco and Roero: What Impressed Me
2007 was a fairly skittish, nervous vintage, with wines that are fairly acidic, and often brambly, with moderate to nice fruit, and tannins that are again rather nervous. I had my doubts about it with Barbaresco and Roero, but was pleasantly surprised; the wines are a little too young now will be pleasant as they begin to enter maturity, in 2-3 years, and will age nicely for at least a decade. You will have to choose with care, but you will find very enjoyable wines in the style you like.

The 2007 Barbaresco and Roero: What Impressed Me
2007 was a fairly skittish, nervous vintage, with wines that are fairly acidic, and often brambly, with moderate to nice fruit, and tannins that are again rather nervous. I had my doubts about it with Barbaresco and Roero, but was pleasantly surprised; the wines are a little too young now will be pleasant as they begin to enter maturity, in 2-3 years, and will age nicely for at least a decade. You will have to choose with care, but you will find very enjoyable wines in the style you like.

The 2007 Barbaresco and Roero: What Impressed Me
2007 was a fairly skittish, nervous vintage, with wines that are fairly acidic, and often brambly, with moderate to nice fruit, and tannins that are again rather nervous. I had my doubts about it with Barbaresco and Roero, but was pleasantly surprised; the wines are a little too young now will be pleasant as they begin to enter maturity, in 2-3 years, and will age nicely for at least a decade. You will have to choose with care, but you will find very enjoyable wines in the style you like.

The 2007 Barbaresco and Roero: What Impressed Me
2007 was a fairly skittish, nervous vintage, with wines that are fairly acidic, and often brambly, with moderate to nice fruit, and tannins that are again rather nervous. I had my doubts about it with Barbaresco and Roero, but was pleasantly surprised; the wines are a little too young now will be pleasant as they begin to enter maturity, in 2-3 years, and will age nicely for at least a decade. You will have to choose with care, but you will find very enjoyable wines in the style you like.

The Trattoria alla Palma's Steak Tartare: Garnishing the Tartara
The Trattoria alla Palma's Steak Tartare: Garnishing the Tartara

The Trattoria alla Palma's Steak Tartare: Keep Chopping
Keep Chopping... Italian Food.

The Trattoria alla Palma's Steak Tartare: Salt the Meat
The Trattoria alla Palma's Steak Tartare: Salt the Meat

The Trattoria alla Palma's Steak Tartare: Work in Some Olive Oil
The Trattoria alla Palma's Steak Tartare: Work in Some Olive Oil

The Trattoria alla Palma's Steak Tartare: A Grind of Pepper
The Trattoria alla Palma's Steak Tartare: A Grind of Pepper

The Trattoria alla Palma's Steak Tartare: Mix Well
The Trattoria alla Palma's Steak Tartare: Mix Well

The Trattoria alla Palma's Steak Tartare: Shape Losenges of Tartara
The Trattoria alla Palma's Steak Tartare: Shape Losenges of Tartara

The Trattoria alla Palma's Steak Tartare
The Trattoria alla Palma's Steak Tartare

How to Grill Radicchio
How to Grill Radicchio. Italian Food.

How to Grill Radicchio: Set it On the Griddle
How to Grill Radicchio: Set it On the Griddle

How to Grill Radicchio: Season It
How to Grill Radicchio: Season It

How to Grill Radicchio: Turn It
How to Grill Radicchio: Turn It. Italian Food.

How to Grill Radicchio: Turned, and Keep Cooking...
How to Grill Radicchio: Keep Cooking...

How to Grill Radicchio: Enjoy!
How to Grill Radicchio: Enjoy! Italian Food.

The Trattoria alla Palma's Steak Tartare: The Beef
The Trattoria alla Palma's Steak Tartare: The Beef

The Trattoria alla Palma's Steak Tartare: Begin Chopping
It is much better to chop than to grind the meat for steak tartare.

Making Schiacciata Con L'Uva: Roll Out the Dough
Making Schiacciata Con L'Uva: Roll Out the Dough

Making Schiacciata Con L'Uva: Line the Pan
Making Schiacciata Con L'Uva: Line the Pan

Making Schiacciata Con L'Uva: Grapes in the Pan
Making Schiacciata Con L'Uva: Grapes in the Pan

Making Schiacciata Con L'Uva: Cover the Grapes With Dough
Making Schiacciata Con L'Uva: Cover the Grapes With Dough

Making Schiacciata Con L'Uva: More Grapes Atop Dough
Making Schiacciata Con L'Uva: More Grapes Atop Dough

Schiacciata Con L'Uva: It's Going Fast...
Schiacciata Con L'Uva: It's Going Fast...

Making Schiacciata Con L'Uva: Prepare the Dough
Making Schiacciata Con L'Uva: Prepare the Dough

Illustrated Tuscan Wine Grape Pie Recipe - Schiacciata con l'Uva - Wine Grape Pie
Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. An illustrated recipe for Schiacciata con l'Uva.

To Make Schiacciata Con L'Uva You'll Need:
To make Schiacciata Con L'Uva you'll need these ingredients:

Making Cenci: Cenci Ready to be Fried
Making Cenci: Cenci Ready to be Fried

Making Cenci: Slip the Cenci Into the Hot Oil
Making Cenci: Slip the Cenci Into the Hot Oil

Making Cenci: Gently turn the Cenci as They Fry
Making Cenci: Gently turn the Cenci as They Fry

Drain The Cenci When They Are Golden
Drain The Cenci When They Are Golden

Making Cenci: They're Almost Ready
Making Cenci: They're Almost Ready

Making Cenci: Sugaring The Cenci
Making Cenci: Sugaring The Cenci

Making Cenci: What We're Excited About!
To begin at the beginning, perhaps the best-known Italian Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves), Busie (lies), and Nastrini (ribbons), while Ada Boni, who borrows Pellegrino Artusi’s recipe, uses the more poetic

Making Cenci: A Ball Of Dough
Making Cenci: A Ball Of Dough. Italian Food.

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

Trento DOC & Franciacorta: Impressive Italian Sparkling Wines For The Holidays
I recently visited Trento to taste Trento DOC, a sparkling wine I was not too familiar with. I came away wishing I had visited years ago. Very impressive wines! Also, some favorite Franciacorta.

Trento DOC & Franciacorta: Impressive Italian Sparkling Wines For The Holidays
I recently visited Trento to taste Trento DOC, a sparkling wine I was not too familiar with. I came away wishing I had visited years ago. Very impressive wines! Also, some favorite Franciacorta.

Trento DOC & Franciacorta: Impressive Italian Sparkling Wines For The Holidays
I recently visited Trento to taste Trento DOC, a sparkling wine I was not too familiar with. I came away wishing I had visited years ago. Very impressive wines! Also, some favorite Franciacorta.

Trento DOC & Franciacorta: Impressive Italian Sparkling Wines For The Holidays
I recently visited Trento to taste Trento DOC, a sparkling wine I was not too familiar with. I came away wishing I had visited years ago. Very impressive wines! Also, some favorite Franciacorta.

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me
The 2008 Roero & Barbaresco, and the 2007 Barolo, Presented at Nebbiolo Prima: What Impressed Me

Chopping Garlic: Rock the Blade
Chopping Garlic: Rock the Blade. Italian Food.

Chopping Onions: Vertical Cuts to Dice
Chopping Onions: Vertical Cuts to Dice

Chopping Onions: Make Horizontal Cuts
Chopping Onions: Make Horizontal Cuts

Chopping Garlic: Crush the Clove
Many people, when they see that the recipe calls for minced garlic, reach for the garlic press. Which does give ground up garlic, but also gives bitter garlic juice that can get all over. It just takes a minute to mince garlic with a knife and chopping board.

Chopping Garlic: Peel the Clove
Chopping Garlic: Peel the Clove. Italian Food.

Chopping Garlic: Done!
Chopping Garlic: Done! Italian Food.

Chopping Herbs: Rock the Blade
Chopping herbs with a cutting board is also much easier than using a blender or chopper.

Chopping Onions: Cut from Top to Bottom
Chopping Onions: Cut from Top to Bottom

How to Chop Onions, Garlic, and Herbs
Forget blenders and choppers! If the recipe doesn't call for a huge amount, it's quicker and easier to use a knife and a chopping board. And much faster to clean up after, too.

Chianti Colli Senesi Suggestions
Chianti Colli Sensesi is one of the subzones of the Chianti appellation. The wines tend to be bright and fruity, with pleasant acidities, and work very well with foods.

Got Spinach?
Spinach is one of the most common leafy greens you'll find in Italian markets,a nd there are all sorts of tasty ways to prepare it, or use it.

Got Spinach?
Spinach is one of the most common leafy greens you'll find in Italian markets,a nd there are all sorts of tasty ways to prepare it, or use it.

The 2006 Barolo: What Impressed Me
I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like, because it isn't one of those vintages in which wines of styles you generally don't care for will offer you opportunities for discovery and delight. Here are the 2006 Barolos that impressed me the most.

The 2006 Barolo: What Impressed Me
I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like, because it isn't one of those vintages in which wines of styles you generally don't care for will offer you opportunities for discovery and delight. Here are the 2006 Barolos that impressed me the most.

Start with Eggplant...
Eggplant is extremely popular in much of Italy, especially the south, and summer wouldn't be quite the same without it. Here's a collection of tasty Italian eggplant recipes.

The 2006 Barolo: What Impressed Me
I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like, because it isn't one of those vintages in which wines of styles you generally don't care for will offer you opportunities for discovery and delight. Here are the 2006 Barolos that impressed me the most.

The 2006 Barolo: What Impressed Me
I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like, because it isn't one of those vintages in which wines of styles you generally don't care for will offer you opportunities for discovery and delight. Here are the 2006 Barolos that impressed me the most.

The 2006 Barolo: What Impressed Me
I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like, because it isn't one of those vintages in which wines of styles you generally don't care for will offer you opportunities for discovery and delight. Here are the 2006 Barolos that impressed me the most.

Leonardo's Tiramisu: Enjoy!
Leonardo's Tiramisu: Enjoy! Italian Food.

Leonardo's Tiramisu: Add Sugar to the Yolks
Add sugar and liqueur to the yolks, and whisk

Leoanrdo's Tiramisu: Whisk the Zabaione
By now the pot of water will be bubbling. Set the pot with the yolks over it, and continue to whisk briskly for 3-5 minutes, until the zabaione thickens and becomes creamy.

Leonardo's Tiramisu: Making Mascaprone Cream
A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk!

Leonardo's Tiramisu: Line the Dish with Savoiardi
Dip your savoiardi in dilute coffee and use them to line your dish.

Leonardo's Tiramisu: Sprinkle chocolate over the first layer
Leonardo's Tiramisu: Sprinkle chocolate over the first layer

A Second Layer of Savoiardi, and Then...
Put down a second layer of savoiardi, soaking them as you did the first. When you are done, spread the remaining mascarpone cream over them. Next, whip the heavy cream until fluffy, adding a couple of tablespoons of powdered sugar to sweeten it some, or more to taste.

Leonardo's Tiramisu: Spread the Whipped Cream, and Dust with Cocoa
Spread the whipped cream over the chocolaty Mascarpone cream. Dust the tiramisu liberally with powdered cocoa, using a strainer to lay down a uniform layer and catch lumps of cocoa.

Begin by Separating the Eggs
The first step in making zabaione is to separate the eggs

Leonardo Romanelli's Illustrated Tiramisu
A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk!

Description and history of some of the most popular digestivi.
An article about Italian amari -- strong, aromatic after-dinner liqueurs intended to settle the stomach.

Roman-Style Stewed Artichokes (Carciofi alla romana)
A recipe for traditional Roman-style stuffed and braised artichokes.

Pea and Mint Fritters with Lemon-Mint Yogurt Sauce
A spring recipe for fritters made with fresh green peas and mint with a lemon-mint yogurt sauce.

Meat-stuffed green Ascolana olives, breaded and fried.
A recipe for Olive all'ascolana, a typical stuffed-and-fried olive snack from Ascoli-Piceno in Italy's Marche region.

A nutritious and flavorful one-dish meal for warmer weather.
A recipe for an Italian-inspired salad made with chickpeas, tuna, capers, tomatoes and watercress.

A recipe for ring-shaped Roman-style biscuits made with wine, olive oil and anise seed.
A recipe for ciambelle al vino, traditional ring-shaped Italian cookies made with wine and anise seeds.

Orecchiette in a tomato-cream sauce with shrimp and arugula.
An Italian recipe for orecchiette pasta in a tomato-cream sauce with shrimp and fresh arugula.

A light, springtime soup of fresh asparagus and potato
A light, fresh Italian asparagus soup for spring -- quick, easy, vegetarian and vegan.

Red sauces for pasta: beyond Marinara and Pomarola...
The classic simple summer pasta sauce has tomato and at the most small amounts of other ingredients -- what is known as Pomarola, or Marinara sauce in English. There are however a great many tomato based sauces that include other ingredients, especially eggplant, and that is what we have here.

A hearty tomato-based sauce with Italian sausage & onions.
A hearty tomato-based sauce with Italian sausage & onions, for a weeknight Italian dinner you can have on the table in just over half an hour.

Italian soup recipes
Recipes for Italian soups, broths, and stews to warm the heart in winter and refresh in summer.

Italian Seafood and Fish Soups
Considering Italy's many thousands of miles of coastline, lakes, and waterways it's no surprise that Italians should enjoy fish very much, and be enthusiastic consumers of all sorts of fish soups.

Italian Recipes for Hearty Soups with Beans and Pasta
There are two major categories of Italian hearty soups, or zuppe: those based on legumes of one sort or another, beans, chick peas, lentils, or whatever, and those that are based on green vegetables -- minestroni, in short. Here we have the former.

Meat-based Italian antipasti
Crostini, salami, prosciutto, ham dip ... An Italian meal wouldn't quite seem the same without antipasti! There's lots of variety to meat based antipasti, and some work nicely as snacks too.

Online Shops and Stores
Product catalogs and sites that allow you to purchase by mail.

Fried Dough for Carnevale
A recipe for fried dough strips, an Italian Carnival treat.

A recipe for Venetian Carnival fritters
A recipe for sweet fritters made in Venice during Carnevale.

Blog


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.

Home Made Polenta Recipe - Standard Technique
Polenta is easy to make, and the home made variety does taste better than what you can buy in a store. Never made it? Here's how. Page 2.

Polenta Recipes On Site
Polenta Recipes On Site, polenta, polenta recipes. Page 3.

Roasting Chestnuts in the Oven
The best way to roast chestnuts is over the coals, but if that's not practical Italians generally roast them over a gas burner, in a simple iron pan that has

Cavolo Nero: Principe D'Inverno - Black Leaf Kale
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.

Recipes with Cavolo Nero, or Black Leaf Kale
Black Leaf Kale is the perfect winter cabbage, and the foundation of many heartwarming recipes. Page 2.

Lasagna with Ricotta Recipe - Lasagne Con la Ricotta
Lasagna with Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...

Fresh Porcini: What to do with them? Or, How To Cook Porcini
Porcini are Italy's most valued wild mushrooms by far, and when fresh are a great treat: you can grill them, stew them, make sauce with them, and more.

Bolognese Sauce, Sugo Alla Bolognese
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.

Struffoli -- Neapolitan Christmas Treats
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli.

La Pastiera Napoletana Grain Pie Recipe
Neapolitan Cuisine has many dishes identified with one festival or another, which in the past were made only then: le lasagne del Carnevale, for Carnival, struffoli at Christmas, and a several Easter pastries, the most important of which is the Pastiera, a centuries-old dish that appears in innumerable versions, each made according to a closely guarded family recipe...

Polenta (Italian Cornmeal Mush) Recipe
Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.

A Northern Italian recipe for stuffed turkey breast.
A traditional Northern Italian recipe for mushroom-and-ham-stuffed turkey-breast rolls.

Pumpkin Ravioli (Ravioli alla zucca)
A recipe for handmade pumpkin-filled ravioli in butter and sage sauce.

The Top 10 Myths about Pasta
It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, set the timer for the minutes indicated on the package,

Classic Italian Recipes
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.

The Basics: Italian Cooking 101
Italian cooking is a rich, and varied subject. Much richer and more varied than I thought when I started working on this site many years ago. However, once you have the basics it's quite straight forward. And infinitely variable; there's something for every setting and occasion.

Collection of Quick or Easy Italian Recipes
Most Italian recipes are quick, or easy, or both. This is especially true for pasta dishes; you can often prepare the sauce in the time that it takes the pot of pasta water to boil and the pasta to cook. In many slower recipes, especially stews, you prepare the ingredients quickly, set the pot to simmer, and let it cook, checking on it occasionally. Add to your main course a tossed salad or simple vegetable, finish with a piece of fresh fruit, and you have a delicious, healthy Italian meal.

Italian dessert recipes
Though Italians often end a meal with fruit and/or a digestif, dessert may come before the fruit course.

Italian Cooking Tips and Techniques
Helpful lists of cooking tips, techniques, and ideas for Italian food.

Pumpkin gnocchi (Gnocchi di zucca)
Pumpkin gnocchi in browned butter and sage sauce

Tuscan Wild Boar in Chocolate Sauce (Cinghiale in dolceforte)
A recipe for traditional Tuscan wild boar stew in a dolceforte sauce made with dark chocolate.

Biscotti, Cannoli and other Cookies
Biscotti, frittelle, ossa, and more: Finger-licking Italian delights!

Fig and Mascarpone Tart (Crostata di fichi e mascarpone)
A recipe for an end-of-summer caramelized fig and mascarpone tart.

Five Ways to Use Prosciutto
Five ways to use prosciutto in your kitchen, plus ideas for more.

Italian Street Food
Street eats all'italiana! Italian Food.

Make-Ahead Main Dishes
Main Dishes that you can make-ahead and reheat or finish off before serving. Great for dinner parties or potlucks!

Pasta al Forno (Baked Pastas) Guide and Recipes
Italy has many recipes for lasagna, and other kinds of baked pasta, which are collectively called pasta al forno in Italian. Here you will find a rundown of Italian lasagna recipes and baked pasta recipes, with timballo and timpano recipes too

Lasagna Recipes and Other Kinds of Baked Pasta: Recipes On Site
Baked pasta varies tremendously from place to place in Italy. A collection of baked pasta recipes. Page 2.

Broccoli Raab: A Wilder Relative of Broccoli
Broccoli raab (Brassica rapa var. cymosa), which are also known as cime di rapa in Italy, are a wilder member of the broccoli family.

Tuscan Porchetta (Roasted Pig) Recipe
A porchetta is a whole pig, roasted, and is one of the most common street foods in Central Italy; just about every fair or gathering will have a Porchettaro who does a brisk business selling sandwiches, and also packets of sliced porchetta to people who want to take some home. There are two major traditions, one more Tuscan, and the other from the regions of Lazio, Umbria, and the Abruzzo Marche region. This recipe is Tuscan.

Braised Radicchio with Onions and Raisins Recipe - Redicchio Brasato
One might not think to cook a leafy vegetable (other than spinach or beet greens), but radicchio trevigiano is a special case, thanks to its thick crunchy ribs, which stand up well to being cooked. Moreover, it has a pleasing bitterness that works very well with vinegar and will contrast nicely with the sweetness of the raisins.

Pasta and Eggplant Parmesan Recipe - Parmigiana di Paste e Melanzane Grigliate -Pasta and Eggplant Parmesan Recipe
The classic Parmigiana is a Neapolitan treat, eggplant smothered in a heady tomato sauce with a terrific charge from freshly grated Parmigiano. The results are frankly libidinous, combining both energy and passion. Add some pasta and you’ve got an excellent variation that’s good both hot and cold. In other words, fine at home, but also perfect for picnics!

Walnut Sauce Recipe for Ravioli - Salsa Con Le Noci Per Ravioli - Walnut Sauce Recipe for Ravioli
This Ligurian walnut sauce goes astonishingly well with ravioli and other meatless stuffed pastas. Ravioli with walnut sauce are rich, so they’re best suited for a midday meal (such as Sunday dinner), during the winter.

Making Broth - Italian Broth Recipe - To Make Soup Stock
Broth is one of the great inventions of all time. It serves as in ingredient in all sorts of things, from stew to risotto, and in its own right a bowl of broth is the perfect supper after a filling midday meal. A good bowl of broth will warm you in the winter, refresh you in the summer, and is perfect year round if you’re on a diet.

Gnocchi Fritti Recipe - Italian Fried Bread Recipe
Gnicchi Fritti are not dumplings, but rather fried dough, and are wonderful served with a selection of cold cuts and spreadable cheeses. Add a crisp bottle of dry Lambrusco and you have perfection!

Cenci! Or Frappe, Chiacchere, or...
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while Ada Boni, who borrows Pellegrino Artusi’s recipe, uses the more poetic

Puff Pastry, or Pasta Sfoglia
Making pastry dough from scratch takes some doing, and good instructions are quite important. Pellegrino Artusi's recipe is one of the finest:The beauty of this pastry dough lies in the way it rises, becoming light and multi-layered. These characteristics make it difficult for those who don’t have much experience; though you really should watch a master chef prepare it, I will do my best to tell you how.

Avocado Scrambled Eggs Recipe - Frittata all'Avocado
Scrambled eggs with avocados might sound odd, but are remarkably tasty, and will work well with a tossed salad as a light lunch.

Elisabetta's Pasta with Fresh Salmon Recipe - Paste al Salmone Fresco
If you're not a fan of smoked salmon, the standard pasta al salmone that often appears at romanic meals in Italy will fall flat for you. Fresh salmon is more delicate, and the addition of finely chopped zucchini to the sauce contributes a fine touch.

Pasta With Smoked Salmon (al Salmone Affumicato) Recipe
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.

Tuscan Summer Bread Salad Recipe - Panzanella Recipe
Panzanella is a refreshing Tuscan summer bread salad. It 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.

The IGP Barolo And Barbaresco Tastings: Verduno, Serralunga and More
The last day of tasting in Wellcom's offices in Alba for the IGP team: 2007 Barolo from the Communes of Verduno and Serralunga, and a few Barolo and Barbaresco wines from older vintages.

The IGP Barolo And Barbaresco Tastings: Verduno, Serralunga and More
The last day of tasting in Wellcom's offices in Alba for the IGP team: 2007 Barolo from the Communes of Verduno and Serralunga, and a few Barolo and Barbaresco wines from older vintages.

Zucchini Stuffed with Meat Recipe - Zucchine Ripiene di Carne - Zucchini with Meat Stuffing recipe
Zucchine Ripiene di Carne: Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a meat filling, will also work for an elegant meal. They will be good both hot and cold.

Rosolio: Scents of Spring - A Delicate Liqueur Recipe
Come spring, roses bloom. They're beautiful to look at, but one can also do more, capturing their essence to enjoy them later in the year. How? By making rosolio, the sweet liqueur enjoyed by the Ladies in the 1800s.

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.

Lentil Risotto - Risotto con le Lenticchie
One often hears about rice and beans. Rice and Lentils is just as nice a combination.

Risotto with Bell Peppers - Risotto con i Peperoni
Risotto with Bell Peppers: Bell pepper risotto is a specialty from Voghera, a city in the southern side of the Po Valley, between Piacenza and Alessandria. The region is famed for its peppers, which are also very good grilled with bagna caoda.

Risotto with Beans - Risotto coi Fagioli
This beany risotto, an Italian equivalent of rice and beans, is similar to risotto rust but has tomato and pancetta added. The recipe is Lombard.

Asparagus Risotto Recipe - Risotto agli Asparagi
Asparagus risotto is especially good in June, when asparagus is at its freshest. Most Italians use green asparagus, but if you have white asparagus, it is nice too.

Strawberry Risotto - Risotto alle Fragole
Strawberry Risotto is the perfect solution to the problem of too many strawberries.

A Sweet Frittata Recipe for Dessert - Frittata Dolce per Dessert - A Sweet Frittata Recipe for Dessert
The frittata is an extremely tasty way to stretch eggs. Though most are savory, one can make a sweet frittata for dessert, and they were indeed quite common in the past. This sweet frittata is easy to do and quite quick.

Sautéed Celery and Cashew Nuts Recipe - Sedano con Gli Anacardi
Celery is extremely common in Italy, but is used primarily as an herb, giving flavor to sauces and other dishes. It's not common as a vegetable, and this is a pity, because it is quite healthy, rich in fiber, and also low in calories. Moreover, both the Romans and the Greeks considered it to be quite aphrodisiac. Which it may be, and here it gets added zing from paprika.

Pinzimonio - Italian Raw Vegetable Antipasto - Pinzimonio
Pinzimonio is mixed vegetables, and this is more of a suggestion than a recipe -- pinzimonio can be, depending upon the occasion, either a vegetable or a tasty antipasto. It's wonderful either way.

Brovada: Friuli Venezia Giulia's Pickled Turnips
Brovada is pickled turnips, a specialty of Friuli Venezia Giulia, and ideally is made with wine marks, the grape skins and other solid matter that remain in the bottom of the tank when the newly fermented wine is racked off. Since they're not easy to find, you can use vinegar, with results that aren't quite the same but are in any case acceptable.

Seafood Cannelloni Recipe - Canelloni di Mare
Seafood Cannelloni: Quick, easy, and quite delicate: A good choice for a special occasion. A fine manicotti dish.

Milanese Ravioli -- Ravioeu Alla Milanese
Milanese Ravioli, or Ravioeu Alla Milanese: simple meat-filled ravioli from the city of Milano

Panzarotti
These are Neapolitan fried ravioli, for want of a better name, and are an indispensable part of Frienno e Magnanno, the classic Neapolitan fritto misto. They'll also work quite nicely as antipasti, or as a side dish, and you may find yourself making them as snack food. This recipe will serve 6.

Emilian Tortellini Pie Recipe - Pasticcio di Tortellini all'Emiliana - Emilian Tortellini Timballo Recipe
Tortellini pie is about as rich as it gets -- Some would call it a tortellini timpano or tortellini timballo, and others a pasticcio di tortellini, but no matter, it's a libidinous Carnival dish your diners will greet with joy.

Ravioli Stuffed with Ricotta - Ravioli di Ricotta - Ravioli with a Ricotta Filling
In discussing ravioli, Artusi, the late dean of Italian gastronomes, says that Romagnans,

Tortellini in Cream Sauce Recipe - Tortellini alla Panna - Tortellini in Cream Sauce Recipe
Tortellini in cream sauce are served dry, as opposed to in broth, and should be a little larger than those served in broth. You are of course free to buy the tortellini and make the cream sauce. Or you can make the tortellini from scratch following the instructions below.

Cappelletti
The word cappelletto means

Tiramisu - A No-Egg No-Cheese Variation
I occasionally get notes from people worried about the raw eggs in tiramisu and the health risk they pose. One option that also neatly sidesteps the risks posed by Mascarpone, which should never be allowed to warm, is to use yogurt. And since this tiramisu has neither eggs nor perishable mascarpone, I would feel comfortable adding it to the cooler and taking it on a picnic.

Bonèt Recipe - Piemontese Chocolate Pudding Recipe - Bounet Recipe
Bont, also known as Bounet, is a very traditional Piemontese pudding made with amaretti and cocoa, and it's one of the standard family desserts during the cooler months, when rich foods add comfort to the table.

Italian Chocolate Pudding Recipe - Budino di Cioccolata - Chcolate Pudding Recipe
Chocolate Pudding: This chocolate pudding recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. The ground savoiardi give this chocolate pudding a slightly granular texture that's quite pleasing.

Panna Cotta Recipe
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.

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.

Pappa al Pomodoro
Pappa al pomodoro, a Tuscan bread and tomato porridge, is the ultimate summer food. Once you start making it you won't stop.

Strangolapreti - Priest Chokers - Strangolapreti
In case you were wondering, the term Strangolapreti (literally Priest Choker) carries with it the implication that these rather hearty dumplings will catch in a priest's delicate throat as they're going down. I rather doubt it, and they are very good

Italian Pea Soup Recipe - Minestra di Piselli - Italian Pea Soup Recipe
One generally finds peas either in pasta sauces, or as a second course in Italy. So this pea soup recipe is a little unusual, with the natural sweetness of the peas balanced by deft saltiness of pancetta; if you make it with care it will convince even those who generally turn their noses up at peas.

Busecca – Milanese Tripe Soup
Busecca, or Milanese Tripe Soup: A hearty winter soup that will keep the cold outside.

Hearty Soup with a Ham Bone -- Zuppa Con Osso del Prosciutto
Soup with a ham bone isn't limited to northern Europe: this is from Donatella Cinelli Colombini, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. Its a slow-simmering soup thats perfect for warming the whole house.

Pasta and Bean Soup Recipe - Pasta e Fagioli - Pasta Fazool
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 pasta e fagioli recipe is Tuscan.

Agnellini Pasquali - Sicilian Easter Marzipan Lambs
Agnellini Pasquali: Sicilian Easter Marzipan Lambs.

Corn Meal Gnocchi -- Gnocchi di Farina Gialla
According to Pellegrino Artusi, Corn meal gnocchi are easy on the digestion. Corn meal gnocchi are also easy to make, and quick too.

Fried Eel Recipe and Instructions for Frying Fish
Fried Eel, and Instructions for Frying Fish: Bisato is Dalmatian for eel, and fried eel was one of the standard Christmas Eve dishes among the Italians who lived in the region.

Mussel or Clam soup with Tomato Sauce Recipe - Zuppa di Cozze o Vongole al Pomodoro
Mussel or Clam soup with Tomato Sauce, Zuppa di Cozze o Vongole al Pomodoro: Classic simplicity and tasty too. This clam sauce recipe will work well as a first course, served with slices of toasted bread to mop up the drippings, or as a pasta sauce. Or, you could serve it with a light salad.

Eggplant Packed in Oil - Melanzane Sott'Olio - Italian Canned Eggplant Recipe
Eggplant Packed in Oil, or Melanzane Sott'Olio: This is a Jewish eggplant recipe from Ancona; Giuliana Ascoli Vitali-Norsa says that it will work well for Yom Kippur.

Eggplant Rollups With Cheese Recipe - Involtini di Melanzana - Eggplant Rollups With Cheese Recipe
Rollups, or involtini, are usually made with meat. However, eggplant is just as good for making rollups, and these eggplant rollups with cheese are quite tasty.

Italian Baked Eggplant Recipe - Melanzane in Pirofila - Simple Baked Eggplant Recipe
Some baked eggplant dishes are quite elaborate, and they are very nice, when you're in the mood for them. When you instead want something simple, this simple baked eggplant will hit the spot.

Mazzafegati: Pork Liver sausages from Umbria
Mazzafegati are fresh sausages made with pork liver and other ingredients in Umria. They're a bit unusual, but quite tasty, and can be made wither sweet or not, as you prefer

Bresaola - About Bresaola, Italian Air-Cured Beef
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.

Mocetta - Cured Goat or Cured Beef
Mocetta is one of Valle D'Aosta's traditional cured meats, and in the past the animal used was mountain goat. Now most of the goats are in national parks, and though some are still raised for the purpose, people also use beef. It is in any case a preparation that should only be undertaken after temperatures have dropped in the fall, and will require a cool dry place for both the salting and the aging.

Finocchiona: Tuscan Fennel Salami
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.

Homemade Prosciutto Toscano Recipe and Procedure
When I was younger, a friend of mine's mom would make prosciutto in the back room of their apartment under the eves in downtown Siena, and I remember how good that room smelled as I watched her scoop handfuls of salt over the ham one day. I haven't ever tried making it myself for want of space, but here is how.

Sicilian Cheese Pie - Scacciata
Sicilian Cheese Pie, or Scacciata: This is a Sicilian specialty that calls for Caciocavallo, a firm, well aged cow's milk cheese; since Caciocavallo and Provolone are quite similar either cheese will work in preparing the recipe.

Cheese Fondue - Fonduta - Cheese Fondue Recipe
Fonduta, or Cheese Fondue: Though the dish is commonly associated with the Val d'Aosta, it was imported from nearby Piemonte and rapidly became one of the test dishes with which mothers-in-law evaluated their prospective daughters-in-laws' culinary ability: though the preparation is for the most part easy, one has to know exactly when to remove the pot from the fire.

Fried Cardoon Recipe - Fritto di Cardoni - Fried Cardoons
This recipe for fried cardoons is from Artusi's Scienza in Cucina. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.

Tasty Boiled Meat Recipe - Lesso All Appetito
In the winter months, boiled beef is very popular. Here's a traditional, tasty recipe for boiled beef stewed in herbs and tomato sauce.

Susamielli
Susamielli: These are traditional Neapolitan Christmas cookies, and are S-shaped. For two possible reasons: First, in the past they were called sesamielli, and covered with sesame seeds. Second, they were (and are) called Sapienze, because they were made by nuns of the Monastero della Sapienza.

Adriana's Sicilian Almond Cookies - Sicilian Almond Biscotti
Adriana's Sicilian Almond Cookies: Adriana, who makes cookies in Agrigento and ships them fresh throughout the world, kindly contributed a recipe for Coffee-Flavored Almond Cookie Squares.

TortaDolce's Tatù - Sicilian Cookie Recipe - Siclilian Biscotti
TortaDolce's Tat: Tortadolce recently added to the Tat thread (Tat are Sicilian cookies) on the forum with this family recipe I am happy to pass along:

Panzerotti di Ricotta
Panzerotti di Ricotta are sweet Calabrian ravioli stuffed with a ricotta mixture and fried. Who could ask for more?

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.

Bones of the Dead (For Chewing) - Ossa di Morto (Ossa da Mordere)
Bones of the Dead (For Chewing), or Ossa di Morto (Ossa da Mordere): There are many variations on Bones of the Dead, the cookies Italians enjoy on November 2. These Bones of the Dead are Piemontese, and more specifically from the cities of Biella, Vercelli and Novara.

Ricciarelli - Sienese Christmas Cookies
Ricciarelli are classic orange-laced Sienese almond paste cookies that were once a Christmas delight but are now enjoyed year-round. They closely resemble soft amaretti.

Chestnut Cookie Reciope - Biscottini di Marroni - Chestnut Biscotti
This is an old, old piemontese recipe for chestnut cookies or biscotti. Tasty chestnut biscotti.

Wine Cookies - Biscotti al Vino
The holidays (or having friends for dinner) bring all sorts of leftovers, including half-empty bottles of wine. This is a surprisingly tasty way of dealing with said leftover wine, and your kids, or office-mates if you take these cookies to work, will loudly demand more. An excuse to open a second bottle!

Potatoes and Baccalà Recipe - Patate e Baccalà - Baccalà with Potatoes
Potatoes and Baccal, or Patate e Baccal: Baccal is salt cod sold by the slab, and it used to be one of the most common Friday meals inland, where obtaining fresh fish was a problem. Potatoes do an excellent job of supporting it in this recipe, which has a Sicilian feel to it.

Fried Baccalà Recipe - Baccalà Fritto - Fried Cod
Frying baccal is simplicity in itself. And like fried cod, fried baccal is very tasty.

Pan Fried Artichokes - An Easy Pan Fried Artichoke Recipe
Pan Fried Artichokes: A simple, very tasty way to prepare them, kindly shared by Aggie.

Italian Stuffed Artichoke Recipe
Italians call this dish

Carciofi alla Giudia - Roman Jewish Artichoke Recipe
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.

Fried Artichoke Recipe - Carciofi Fritti - Fried Artichoke Recipe
A fried artichoke is simplicity in itself.

Bicerin Recipe - Creamy Piemontese Cocoa-Coffee - Bicerin Recipe
If it's cold out, few things are as nice as Bicerin, a sinful drink prepared in Torino from coffee, cocoa, and whipped milk. A little goes a long way -- the word bicerin means little glass -- and if you like it you'll be joining august company: Alexandre Dumas, Italo Calvino, Ernest Hemingway and Pablo Picasso were all Bicerin fans.

Vin Brulè Recipe
There's nothing quite so warm and welcoming when it's cold out than a steaming mug of vin brul, or heated, spiced wine. The people of the Val Camonica, up in the snowy Alps, make it all winter long to keep the chill at bay.

Fresh Black Currant Liqueur Recipe
Iwan writes,

Cherry Liqueur Recipe - Cigliegiolo - Cherry Liqueur Recipe
Cigliegiolo, or Cherry Liqueur: One of the finest things to do with an amarena cherry short of eating it! Ciliegiolo is a perfect after dinner cordial, to be enjoyed with friends on a cold winter night when cherry season is far away. Alcohol content about 40%.

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.

Meatless Spaghetti alla Carbonara Recipe - Spaghetti alla Carbonara di Magro
Spaghetti alla carbonara, spaghetti with sauted pancetta or guanciale, egg, and cheese, is one of the quickest and tastiest pasta dishes you'll find in Rome. Mouthwatering, and I could eat it every day. It does pose a serious problem for observant Catholics, however: It contains meat, and therefore should be avoided on Days of Abstinence, and throughout Lent. This recipe is similar, and a nice workaround.

Butterfly Pasta with Provolone Cheese Recipe - Farfalle al Provolone - Bowtie Pasta with Provolone Cheese Recipe
Bowties with Provolone Cheese, or Farfalle al Provolone: This recipe calls for green bowties, but standard yellow semolina bowties will work just as well. The recipe will also work well with caciocavallo cheese.

Tagliolini with a Mascarpone Cream Sauce - Pasta with A Creamy Cheese Sauce Recipe
Tagliolini are the finest of the fresh egg pastas, and they work quite well with creamy sauces. Ideally with the addition of white truffles, but in their absence this creamy cheese sauce made with mascarpone cheese steps in nicely.

Pasta with Ricotta Sauce Recipe - Pastasciutta con la Ricotta - Pasta with Ricotta Sauce Recipe
Pasta with Ricotta Sauce is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad.

Fabio's Penne in Cream Sauce Recipe - Penne alla Panna di Fabio
Francesco posted this to the It.Hobby.Cucina newsgroup, and kindly game me permission to translate it. It's similar to an Alfredo sauce, though I find it more interesting.

Alfredo Sauce Recipe and Penne alla Fiesolana Recipe
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.

Passatelli in Broth - Passatelli in Brodo
Passatelli are a classic Romagnan specialty, made with a cup-and-plunger-like device that forces dough through a plate with 1/4-inch diameter holes in it, thus forming strings that are called passatelli. In presenting them a century ago, Artusi suggested that those without a passatelli iron might make do with a pastry bag. You could also use a potato ricer with the large-holed disk. The beef morrow serves to give the passatelli a softer consistency.

Chris's Wedding Soup Recipe
Hi, Kyle. Thought I'd contribute this wedding soup recipe. This is the one I grew up with, so it's of course the only one I can eat! I don't know if you need this at all, but I felt compelled to send it in. Best, Chris Castellani

Garlic Soup Recipe - Zuppa D'Aglio - Italian Garlic Soup
Despite the reputation Italian cooking has abroad of being garlicky, Italians don't use much garlic. Usually; this garlic soup is a happy exception to the rule.

Roman Egg Drop Soup Recipe - Stracciatella - Roman Egg Drop Soup Recipe
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.

Canederli with Speck Recipe - Canederli allo Speck - Knodel with Speck Recipe
Canederli, or Knodel, with speck: Simple fare from the Dolomites this, bread balls to go into a clear soup. And surprisingly good too. Speck is a similar to prosciutto but smoked. If you cannot find it a mildly sugared Virginia cured ham might work well as a substitute.

Noodle Soup with Chicken Livers Recipe - Minestra di Tagliolini e Fegatelli - Chicken Noodle Soup With Chicken Livers
Chicken noodle soup is a truly universal recipe, with almost every country having at least one, if not many variations on the theme. In Lombardia the custom is to add finely chopped chicken livers to the soup, and they add a pleasing nuttiness that is very nice. And will have even haters of liver smacking their lips and asking for seconds. I know.

Roast Wild Boar with Apples Recipe - Cinghiale alle Mele - Roast Wild Boar with Apples Recipe
Pork and apples is one of the most standard combinations in cooking, and it should come as no surprise that wild boar will also work well with apples. Tangy apples, for example Granny Smiths, whose tang will balance the richness of the meat.

Braised Mountain Goat -- Stambecco Brasato
Braised Mountain Goat, or Stambecco Brasato: A classic recipe from the Val D'Aosta; it will also work with venison, and if I lived where caribou were available I would consider it too.

Ligurian Chickpea Farinata Recipe - Italian Food
In much of Italy a farinata is a thick porridge made with vegetables, broth, and finely ground flour of one sort or another. Liguria's farinata is a bit different: It's made with chick pea flour and enough water to make a fairly liquid batter, and baked in the oven: What emerges is a very tasty chickpea flapjack (for want of a better term) that you slice up and serve. Expect it to go fast, and for people to demand more.

Arancini di Riso with Ricotta Recipe - or Arancini di Riso con Ricotta - Fried Rice Balls with Ricotta Recipe -
Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation, arancini di riso with ricotta, is from Trapani.

Fried Mozzarella Recipe - Mozzarella Fritta - Fried Mozzarella Recipe
The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, fried mozzarella is very easy to do. To serve 4:

Sicilian Arancini with Mushroom Filling Recipe - Arancini ai Funghi - Rice Croquettes With Mushroom Filling
Arancini di Riso are rice balls, stuffed with a filling -- mushroom in this case -- and fried: Sicilian street food at its finest, and good at parties too.

Arancini Stuffed with Shrimp Recipe - Arancini ai Gamberetti
Sicilian arancini di riso - rice balls, stuffed, and fried until golden - this time stuffed with shrimp, breaded, and fried until golden. Tasty!

Sicilian Arancini Stuffed with Ham Recipe - Arancini al Prosciutto - Fried Rice Croquettes Stuffed with Ham
Arancini are Sicilian rice balls, stuffed and fried -- superb street food and quite nice at parties too. These arancini have a ham filling.

Adriana's Beef and Pork Stew Recipe - Lo Stufato Dell'Adriana - Adriana's Beef and Pork Stew Recipe
A number of years ago I finished Vinitaly, the major Italian wine trade show, with a delightful potluck dinner at the home of Lorenzo Begali, who makes wonderful Valpolicella and Amarone. And wrote down the recipes. This time it was a much quieter dinner, and Adriana, Lorenzo's wife, served pasta followed by stew and polenta.

Alessio Pesucci's Peposo - A Tuscan Answer to Chili - A Peposo Recipe
Peposo is a rich peppery stew traditionally made by the tileworkers of Impruneta, near Florence. There are two recipes, one with tomato and one without. Alessio Pesucci makes his without, and it is very nice, an excellent Tuscan answer to Chili.

Guido's Roast Veal Shank - Guido's Stinco Arrosto
Guido Stucchi Prinetti has taken over the cooking classes his Mom -- Lorenza De'Medici -- used to hold for foreign visitors at Badia a Coltibuono. This roast veal shank is one of his Mom's recipes, and classic cucina borghese, upper middle class Italian cooking. It's also quite easy to do, requiring little supervision: You simply prepare the meat, put it in the oven, and go about your business; in 3 to 4 hours it will be done. To serve 4-6 you'll need: