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Grattachecca (Roman Style Shaved Ice)
Well, the dog days of summer have well and truly arrived. And on both sides of the Atlantic, it seems. Even if we’re lucky enough to have AC, high temps nevertheless have me thinking about ways to...
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Concia di zucchine (Roman Style Marinated Zucchini)
Concia di zucchine is a centuriees old classic of the Roman Jewish kitchen. During my recent Substack Live with Judy Witts Francini and Giovanna Solimando, Judy reminded me of this dish, and I...
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Arrosticini abruzzesi (Grilled Lamb Skewers)
Arrosticini are grilled lamb skewers unique to the Abruzzo region. They are so beloved by the people of Abruzzo that they are practically the symbol of the region’s culinary culture and, by extension,...
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Riso Venere con gamberetti e zucchine
Rice salads are a staple on summer tables in Italy. They’re an especially fine choice for cookouts and other summer get togethers, as they can (and in fact should) be made ahead, which frees you up to...
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Ziti lardiati
At first glance, the iconic Neapolitan dish called ziti lardiati looks like a fairly ordinary pasta al pomodoro. But looks can be deceiving, and in this case they’re most definitely are. As the name...
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Serpette (Little Snake Cookies)
These delightful cookies called serpette or ‘Little Snakes’ are from Domenica Marchetti’s superb new cookbook, Italian Cookies. Being a non-baker, my knowledge of the cookies is pretty much limited to...
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Sformato di spinaci (Spinach Flan)
It’s been years since I’ve made a sformato. Hard to say why. A sformato is one of the most versatile dishes imaginable. You can make it out of just about any vegetable (and not only vegetables) and...
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Bombette pugliesi
When I think of the food of Puglia, the region of Italy my grandfather Lorenzo hailed from, my mind goes to immaculately fresh seafood, handcrafted pastas and gorgeous fruits and vegetables, and of...
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Pasta con guanciale fave e pecorino
I have fond memories of May Days in Rome. If the weather cooperates, as it usually does, it’s a time for the season’s first picnic fuori porta, literally ‘outside the gate’ meaning outside town....
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Seppie con piselli (Roman Style Braised Squid with Peas)
Seppie con piselli in umido is a traditional Roman dish pairing cuttlefish with peas braised in tomato sauce. Strange as it may seem, squid and peas were made for each other. The sweetness of peas...
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Bigoli con ragù d’anatra (Bigoli with Duck Ragu)
I recently received a package of fresh bigoli from Verona. That was cause for celebration since bigoli, the signature. pasta of the Veneto region, is hard to come by where I live, and the fresh kind...
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Crostata ai frutti di bosco (Mixed Berry Tart)
Truth is I don’t have much of a sweet tooth. In our house dessert usually consists of nothing more than a piece of fruit, sometimes—especially in the cooler months— accompanied by one or more cheeses....
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Abbacchio al forno con patate (Oven Roasted Lamb and Potatoes)
Abbacchio al forno con patate, or Oven Roased Lamb and Potatoes, is the quintessential Easter main course in Rome. It’s utterly simple to make but delicious. Rather like the oven roasted chicken and...
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Frittelle di asparagi (Asparagus Fritters)
The spring brings us some beautiful fruits and vegetables—tiny peas, artichokes, fava beans in their hefty pods, plump ruby red strawberries… But, to my mind, none is more emblematic of the season...
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Baccalà con i peperoni (Salt Cod with Bell Peppers)
If I had to name one food that best typifies Lent, the 40 day period of fasting when Catholics would traditionally abstain from meat and other rich foods, it would without a doubt be baccalà, called...
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Risotto alla milanese (Milanese Style Risotto)
Risotto alla milanese is the signature dish of Milan, capital of the Lombardy region and economic and financial capital of Italy. Iconic as it may be, the dish is actually quite straighforward to...
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Pignoli Cookies
As long time readers will know, every October we like to feature an Italian-American dish for Italian-American Heritage Month. This year we’re featuring a sweet dish that brings back fond if now...
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Pizzelle fritte (Little Fried Pizzas)
I’ve said it before and I’ll say it again: If there’s any food more primally satisfying than fried dough, I haven’t come across it yet. The Neapolitans have come up with all sorts of tidbits made from...
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Patate ‘vastase’ alla trapanese (Trapani Style Potato Casserole)
Patate vastase alla trapanese is a simple but tasty casserole dish from Sicily, and specifically the area around Trapani on its western shores. The jocular knickname ‘vastase‘ has various meanings in...
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Sedani alla pratese (Stuffed Celery Prato Style)
I love dishes where an ingredient that usually plays a supporting role in cookery gets to shine. And so it is with sedani alla pratese, this lovely stuffed celery from the city of Prato in Tuscany. In...
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