Italian Food: Most Popular Articles
These articles are the most popular over the last month.
Bruschetta
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making Pasta
Making pasta at home takes effort, but can be lots of fun.
Making pasta at home takes effort, but can be lots of fun.
Zucchini
Zucchini Zucchini were, in the past, the quintessential Italian summer vegetable: Tiny, flavorful baby
Zucchini Zucchini were, in the past, the quintessential Italian summer vegetable: Tiny, flavorful baby
Classic Italian Dishes
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe.
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe.
About Potato Gnocchi
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.
Stuffed Zucchini
There are many recipes for stuffed zucchini. This stuffed zucchini recipe is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
There are many recipes for stuffed zucchini. This stuffed zucchini recipe is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
Zucchini Stuffed with Meat
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.
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.
Farro: Grain of the Legions
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Polenta, Angelo e Demone
Most People Think Of Pasta As The Quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. And it's still a staple today, North Italians still eat it today, because it' very tasty, extremely versatile, and an ideal accompaniment to all sorts of things.
Most People Think Of Pasta As The Quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. And it's still a staple today, North Italians still eat it today, because it' very tasty, extremely versatile, and an ideal accompaniment to all sorts of things.
About Ravioli & Other Stuffed Pasta
About Ravioli & Other Types of Stuffed Pasta Stuffed pasta goes a long way back (Boccaccio mentions ravioli
About Ravioli & Other Types of Stuffed Pasta Stuffed pasta goes a long way back (Boccaccio mentions ravioli
Spaghetti with Meatballs
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
Spaghetti with Meatballs When I was little, I always wondered why I never encountered the spaghetti with
Cannelloni & Manicotti
Cannelloni & Manicotti Cannelloni, which are also known as manicotti in the United States, are a relatively
Cannelloni & Manicotti Cannelloni, which are also known as manicotti in the United States, are a relatively
On Tomatoes
On Tomatoes Summer is upon us and tomatoes are flooding the markets: deeply ribbed salad tomatoes streaked
On Tomatoes Summer is upon us and tomatoes are flooding the markets: deeply ribbed salad tomatoes streaked
Fresh Figs!
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Fresh figs have been a South Italian staple for thousands of years. They're wonderful as is, make excellent jams, are superb in cakes, and that's just the beginning.
Using a wood-fired pizza oven
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough.
Cannoli
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
Zucchini w/a Meatless Filling
This is a Lenten zucchini recipe, and as such shouldn't contain meat. But it does have some, because Italians consider cured meats to be flavoring agents rather than meat. You can omit it if you want truly meatless zucchini.
This is a Lenten zucchini recipe, and as such shouldn't contain meat. But it does have some, because Italians consider cured meats to be flavoring agents rather than meat. You can omit it if you want truly meatless zucchini.
Never Cooked Italian?
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
One of the drawbacks of living in Italy is that one tends to take Italian culture for granted and assume everyone else is familiar with it too. If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes -- the few times I have eaten in Italian restaurants abroad the meals haven't been anything like what I'd serve at home in Tuscany.
Orecchiette
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Funghi Porcini
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Pizza: Background & More
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.
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.
Tiramisu
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
A couple of people have asked me for which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
Arancini di Riso
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Josephine's Pickled Eggplant
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Home-Made Ricotta
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Home-Made Ricotta From Cosa Bolle in Pentola , the Newsletter : Moving decisively towards food, Diana
Bolognese Sauce
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
Dino's Marinara Sauce Recipe
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Dino Romano recently took me to task for linking to a modern Italian (in Italian) marinara sauce recipe that took liberties he was right to object to, saying: "Even Neapolitans, known for some departures when it comes to plain tomato sauce, wouldn't use parsley and oregano AND onion mixed with garlic in a sauce." Here is his marinara sauce recipe. Actually, two marinara sauces, one with whole tomatoes and the other with pureed tomatoes.
Florentine Style Steak
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Insalata Caprese
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Insalata Caprese is a simple summer salad made with tomatoes, mozzarella olive oil, and basil: Food fit for a king!
Pasta al Forno
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
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
Spaghetti with Pesto Sauce
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is one of one of the finest summer pasta sauces.
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is one of one of the finest summer pasta sauces.
Chicken Cacciatore
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
How to Make Focaccia
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Focaccia, or schiacciata, is a simple savory flatbread that's a fine change of pace from regular bread. It's also a wonderful base for a sandwich, and, when made with a topping, is one of the finest nibble-foods there is.
Eggplant Parmesan
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. A superb Neapolitan combination of tomatoes, eggplant, and cheese.
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. A superb Neapolitan combination of tomatoes, eggplant, and cheese.
Caponata alla Siciliana
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
A Fabulous Fruit Bar!
A Fabulous Fruit Bar!
A Fabulous Fruit Bar!
Ceci!
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Chickpeas, also known as garbanzos, may be native to the Orient, but have been a staple in the Mediterranean Basin for hundreds of years, and are quite common throughout Italy.
Baked Zucchini
Zucchine al Forno: A zesty baked zucchini recipe from Lombardia that will serve 6.
Zucchine al Forno: A zesty baked zucchini recipe from Lombardia that will serve 6.
Artusi's Minestrone Recipe
Minestrone, a thick, hearty vegetable soup, is one of Italy's signature dishes. Minestrone never comes out the same way twice, and it's always good.
Minestrone, a thick, hearty vegetable soup, is one of Italy's signature dishes. Minestrone never comes out the same way twice, and it's always good.
The Pasta Shapes Glossary
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Grilled Zucchini
Grilled Zucchini: One would expect grilled zucchini to be an obvious dish, but it's not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It's more of a procedure than a recipe.
Grilled Zucchini: One would expect grilled zucchini to be an obvious dish, but it's not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It's more of a procedure than a recipe.
Pasta with Smoked Salmon
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Risotto with Porcini Mushrooms
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Ligurian Minestrone
Ligurians are known for basil, and indeed add pesto sauce to their minestrone. This minestrone recipe builds on a basic minestrone that you can make the day before, if need be.
Ligurians are known for basil, and indeed add pesto sauce to their minestrone. This minestrone recipe builds on a basic minestrone that you can make the day before, if need be.
Panna Cotta
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Here's a recipe for Panna Cotta, a traditional Piemontese pudding.
Squash and Zucchini Blossoms
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.
Pickled Vegetables
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Tuscan Bread Salad
Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout.
Picnic Foods
With the arrival of the summer months, Italians flee the cities whenever possible -- down to the shore to catch some rays, or up into the mountains to escape the heat. Food plays an important part in this, especially in escapes to the hills, where, come lunch time folding chairs, picnic tables, and coolers appear, and everyone settles in the shade of the trees....
With the arrival of the summer months, Italians flee the cities whenever possible -- down to the shore to catch some rays, or up into the mountains to escape the heat. Food plays an important part in this, especially in escapes to the hills, where, come lunch time folding chairs, picnic tables, and coolers appear, and everyone settles in the shade of the trees....
Lambrusco
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Favorite Summer Pasta
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Italian foods are seasonal, with rich foods during the winter to keep the chill at bay, and lighter, more refershing dishes in the summer to help us deal with the heat. Here are some summer pasta dishes I especially like.
Chicken Marengo
Chicken Marengo is said to have been first prepared for Napoleon on the eve of June 14, 1800, following his victory over the Austrians near the Piemontese town of Alessandria, using whatever his cook was able to scrounge. This is probably why no two recipes are alike, and many are quite fanciful. Giovanni Vialardi's is actually quite tame by modern standards, and this is probably because he compiled it just a few decades after the battle took place.
Chicken Marengo is said to have been first prepared for Napoleon on the eve of June 14, 1800, following his victory over the Austrians near the Piemontese town of Alessandria, using whatever his cook was able to scrounge. This is probably why no two recipes are alike, and many are quite fanciful. Giovanni Vialardi's is actually quite tame by modern standards, and this is probably because he compiled it just a few decades after the battle took place.
Creamy Tomato Sauce
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
Vitello Tonnato
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Vitello tonnato, chilled veal in a tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15).
Limoncello
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
Salumi
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Spaghetti with Clams
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Favorite Frascati DOC
Frascati is one of the classic Roman white wines, made from vineyards in the Alban Hills overlooking Rome. If you have eaten in a Roman trattoria you may well be familiar with it, because it's commonly set out by the pitcher, and does a fine job of accompanying quickly cooked pasta, meat, and fish dishes. When made with care Frascati is quite graceful, and very pleasant to drink. I tasted through quite a bit of Frascati this spring, and here are the wines that impressed me the most.
Frascati is one of the classic Roman white wines, made from vineyards in the Alban Hills overlooking Rome. If you have eaten in a Roman trattoria you may well be familiar with it, because it's commonly set out by the pitcher, and does a fine job of accompanying quickly cooked pasta, meat, and fish dishes. When made with care Frascati is quite graceful, and very pleasant to drink. I tasted through quite a bit of Frascati this spring, and here are the wines that impressed me the most.
Vegetarian Lasagna
There are as many variations on lasagna as there are cooks. This vegetarian lasagna recipe is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
There are as many variations on lasagna as there are cooks. This vegetarian lasagna recipe is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
Branzino, European Sea Bass
Branzino, or European Sea Bass. In England it's simply called bass. Also, a recipe for Filetti Di Branzino in Crosta di Patate - Sea Bass Filets in a Mashed Potato Crust.
Branzino, or European Sea Bass. In England it's simply called bass. Also, a recipe for Filetti Di Branzino in Crosta di Patate - Sea Bass Filets in a Mashed Potato Crust.
Pasta and Bean Soup
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular one is Tuscan.
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular one is Tuscan.
Saltimbocca alla Romana
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Baked Pasta Dishes
Classic Italian dishes
Classic Italian dishes
Steak roasted in salt.
How to pan fry a steak on a bed of salt: Quick, easy, and very tasty.
How to pan fry a steak on a bed of salt: Quick, easy, and very tasty.
Pasta Salads
Pasta salads are wonderful when it's hot, easy to make, improve with time, and perfect on picnics or cookouts. Who could ask for more?
Pasta salads are wonderful when it's hot, easy to make, improve with time, and perfect on picnics or cookouts. Who could ask for more?
Vittorio's Grilled Chicken
Vittorio's grilled chicken is a cut above most: Simple, delicately flavored, and mild enough that you won't need to chase your drumstick with a bottle of Lambrusco.
Vittorio's grilled chicken is a cut above most: Simple, delicately flavored, and mild enough that you won't need to chase your drumstick with a bottle of Lambrusco.
How to Make Risotto
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve. There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can use the two pot technique.
Four Cheese Sauce for Pasta
Pasta ai Quatto Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Pasta ai Quatto Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Italian Pizza Toppings & More
Pizza toppings and Calzone Fillings.
Pizza toppings and Calzone Fillings.
Classic Italian Breads
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning.
On Oil for Frying
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Some oils are better than others for frying. I find olive oil to be the best oil for frying.
Pasta al Forno, or: Lasagna
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Spaghetti with Squid Ink
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Italian Restaurant Reviews: Where to eat when you come to visit
Where to Eat When You Come Because of my work I have to eat out often. These are some of the places I
Where to Eat When You Come Because of my work I have to eat out often. These are some of the places I
Cook Pasta
Cooking pasta is easy, but there are rules.
Cooking pasta is easy, but there are rules.
Preparing Live Clams
Simply put, you soak them in salted water.
Simply put, you soak them in salted water.
Penne with Vodka Sauce
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Penne alla Vodka, Penne with a creamy, tomatoey Vodka Sauce, is very easy to prepare. Quick, too.
Italian Vegetables & Side Dishes: Eggplant
Vegetables & Side dishes
Vegetables & Side dishes
Bucatini all'Amatriciana
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Alfredo Sauce and Cream Sauce
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Northern Italian Cuisines
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Tuscan Tomato Sauce, Pomarola
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
Pollo al Mattone
Pollo al Mattone, Chicken under a Brick, is an ancient recipe: It's featured in Etruscan frescos. And well it might be, because it's simple to do and quite tasty.
Pollo al Mattone, Chicken under a Brick, is an ancient recipe: It's featured in Etruscan frescos. And well it might be, because it's simple to do and quite tasty.
Marinara Sauce
A quick & Classic tomato sauce
A quick & Classic tomato sauce
Vinegar: Making it from Wine
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Many Minestroni
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
Neapolitan Tomato Sauce
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Zucchini Tomato Casserole
Zucchini Tomato Casserole: A rich Sardinian casserole, peasant food at its richest, and a tasty summer dish.
Zucchini Tomato Casserole: A rich Sardinian casserole, peasant food at its richest, and a tasty summer dish.
Fig Marmalade
Fig Marmalade is truly summer captured and put in a jar.
Fig Marmalade is truly summer captured and put in a jar.
Italian Regional Cuisines
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Italian Regional Cuisines North Italian Cuisines | Central Italian Cuisines South Italian Cuisines |
Vegetable-Based Pasta Sauces
Pasta and Pasta Sauces
Pasta and Pasta Sauces
Minestra Maritata, or Wedding Soup
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
On Cranberry Beans, Borlotti
On Cranberry Beans, or Borlotti: one of the tastiest and most classic italian beans.
On Cranberry Beans, or Borlotti: one of the tastiest and most classic italian beans.
A Fuoco Vivo
For when it's time to fire up the grill!
For when it's time to fire up the grill!
Vinegar: An Unlikely Gift from the Gods
Vinegar: An Unlikely Gift from the Gods Vinegar is the end product of fermentation: Yeasts transform
Vinegar: An Unlikely Gift from the Gods Vinegar is the end product of fermentation: Yeasts transform
Crostini
No festive Tuscan meal would be complete without a platter of crostini to start it off.
No festive Tuscan meal would be complete without a platter of crostini to start it off.
Italian Finger Food
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
Sun Dried Tomatoes
Sun dried tomatoes are a standard South Italian antipasto and ingredient, and are also easy to make. This particular sun-dried tomato recipe is Calabrian; before you begin check the weather forecast because you'll need several days of hot dry weather with intense sunlight.
Sun dried tomatoes are a standard South Italian antipasto and ingredient, and are also easy to make. This particular sun-dried tomato recipe is Calabrian; before you begin check the weather forecast because you'll need several days of hot dry weather with intense sunlight.
Veal Saltimbocca
Leaonard's version of a Roman classic
Leaonard's version of a Roman classic
Boning a Bird
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
Rigatoni with Zucchini
Rigatoni with a zucchini sauce: a classic summer pasta recipe.
Rigatoni with a zucchini sauce: a classic summer pasta recipe.
Trippa
Trippa! "No matter how it's cooked, tripe [the lining of the first stomach of the cow] is an ordinary
Trippa! "No matter how it's cooked, tripe [the lining of the first stomach of the cow] is an ordinary
Sicilian Pesto Sauce
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 "to stomp on," or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.
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 "to stomp on," or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.
Making A Piadina Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
Lemon Ice
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Lemon Ice: Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Spaghetti Aio Oio
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
South Italian Cooking
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Conserve: Jams
Conserve: Jams One of the nicest things about the summer months (aside from warmer weather) is the great
Conserve: Jams One of the nicest things about the summer months (aside from warmer weather) is the great
Puttanesca Sauce
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good.
Savoiardi
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.
Getting out of Town: An overview of Tuscan beaches
Getting out of Town: An Overview of Tuscan Beaches Dateline: 05/16/97 Folks, this has been a long week,
Getting out of Town: An Overview of Tuscan Beaches Dateline: 05/16/97 Folks, this has been a long week,
DOCG, VdT, DOC: what does it mean?
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
Grilled Bell Peppers
It is extremely easy to grill bell peppers, and few dishes are as satisfying in summer. Italians generally serve grilled bell peppers cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. These grilled bell peppers are mild-flavored; should you prefer them hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.
It is extremely easy to grill bell peppers, and few dishes are as satisfying in summer. Italians generally serve grilled bell peppers cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. These grilled bell peppers are mild-flavored; should you prefer them hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.
Milanese Veal Cutlet
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Milano's Cotoletta alla Milanese closely resembles Wienerschnitzel: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Spaghetti alla Carbonara
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Lasagne Bolognese Style
If you order lasagna in a restaurant in Tuscany you will be served lasagna alla bolognese, made with meat sauce and bechamel sauce. Making lasagna completely from scratch is time consuming because you have to make the meat sauce. However, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
If you order lasagna in a restaurant in Tuscany you will be served lasagna alla bolognese, made with meat sauce and bechamel sauce. Making lasagna completely from scratch is time consuming because you have to make the meat sauce. However, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
Il Panettone Milanese -- Milanese Panettone
Milano's classic Christmas Cake!
Milano's classic Christmas Cake!
How do Italians serve pasta?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels. Which kind should you use?
Focaccia
Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the mountains). It's also a wonderful base for a sandwich, and is one of the finest nibble-foods there is.
Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the mountains). It's also a wonderful base for a sandwich, and is one of the finest nibble-foods there is.
Scampi
Scampi, and a very simple recipe for them.
Scampi, and a very simple recipe for them.
Agnolotti
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.
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.
Sauce or Gravy?
Sauce or Gravy? Features occasionally arise from reader requests. A while back Jennifer wrote to ask:
Sauce or Gravy? Features occasionally arise from reader requests. A while back Jennifer wrote to ask:
Limoncello Cream
Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento. I enjoyed it at a dinner in the hinterland of Verona.
Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento. I enjoyed it at a dinner in the hinterland of Verona.
A Selection of Classic Italian Stuffed Pasta Dishes
Classic Italian dishes
Classic Italian dishes
Classic Italian Lamb Dishes
Classic Italian dishes
Classic Italian dishes
Classic Italian Puddings, Gelato & other Spoon Desserts
Classic Italian dishes
Classic Italian dishes
Italian Vegetables & Side Dishes: Zucchini, Zucchini Flowers and Squash
Vegetables & Side dishes
Vegetables & Side dishes
Torta di Ricotta -- Ricotta Pie
Torta di Ricotta -- Ricotta Pie From Cosa Bolle in Pentola , the Newsletter : I've had a number of requests
Torta di Ricotta -- Ricotta Pie From Cosa Bolle in Pentola , the Newsletter : I've had a number of requests
Cutting up a Chicken
Cut the halves in two.
Cut the halves in two.
La Focaccia Ligure
Focaccia Ligurian flatbread, is the perfect bread for a simple meal or a quick snack, and an excellent antipasto too. There are many variations on the theme.
Focaccia Ligurian flatbread, is the perfect bread for a simple meal or a quick snack, and an excellent antipasto too. There are many variations on the theme.
Angry Penne
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for pancetta (cured, unsmoked salt pork) and onions.
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for pancetta (cured, unsmoked salt pork) and onions.
Hearty Italian Soups
Classic Italian dishes
Classic Italian dishes
Tortellini alla Panna - Tortellini with Cream
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Tortellini alla Panna - Tortellini with Cream These tortellini are served dry, and should be a little
Spaghetti alla Norma
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.
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.
Zucchini Stuffed W/ Asparagus
Zucchini Stuffed with Asparagus: Come spring, what could be better? A tasty stuffed zucchini recipe with asparagus.
Zucchini Stuffed with Asparagus: Come spring, what could be better? A tasty stuffed zucchini recipe with asparagus.
Hen Cooked in Cream
Creamed chicken is a universal dish -- you'll find variations in almost every national cuisine, and often more than one. This particular creamed chicken is classic Middle Class Italian from the 20s.
Creamed chicken is a universal dish -- you'll find variations in almost every national cuisine, and often more than one. This particular creamed chicken is classic Middle Class Italian from the 20s.
Zucchini with Cheese
Zucchine al Formaggio: zucchini with cheese is a simple, quick summery dish.
Zucchine al Formaggio: zucchini with cheese is a simple, quick summery dish.
Fagiolini: String Beans!
Fagiolini Back when vegetables were seasonal, string beans were glorious proof that the increasingly
Fagiolini Back when vegetables were seasonal, string beans were glorious proof that the increasingly
Melanzane
Melanzane In introducing eggplant in La Scienza in Cucina a little more than a century ago, Pellegrino
Melanzane In introducing eggplant in La Scienza in Cucina a little more than a century ago, Pellegrino
Favorite picnic foods
The success of a cookout hinges upon the grill. However, even the tastiest steak or grilled chicken served up on a plate by itself will only go so far. And then you'll need a side dish. Some of my favorites:
The success of a cookout hinges upon the grill. However, even the tastiest steak or grilled chicken served up on a plate by itself will only go so far. And then you'll need a side dish. Some of my favorites:
Quick Italian Recipes
A selection of Italian recipes that take less than a half hour to prepare.
A selection of Italian recipes that take less than a half hour to prepare.
A Vegetable Antipasto
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- literally, before the meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of pickles and other firm vegetables, which are known as an antipasto misto.
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- literally, before the meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of pickles and other firm vegetables, which are known as an antipasto misto.
Stale Bread
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
An Italian meal wouldn't be a meal without a loaf at table, and lots of people even use it to accompany pasta (and then wipe up the drippings with the crust, what's called fare la scarpetta). Because of this love of bread we had 5 bakeries within a 5-minute walk from our house in Florence, and now that we're out in the country we've got 3. Problem is, sometimes we buy too much and some goes stale. Or is this a problem? No, because there are many uses for stale bread.
Meat-Based Antipasti
Classic Italian Meat Antipasti: Some things you will find in much of the land.
Classic Italian Meat Antipasti: Some things you will find in much of the land.
Fish-Based Pasta Sauces
Pasta and Pasta Sauces
Pasta and Pasta Sauces
Arancini, Fritters and Snacks
If you wander the streets of just about any Italian town, you are certain to come across a friggitoria, or frying stand, dispensing snacks to passersby. Some of the specialties will be quite local, but others are by now standard.
If you wander the streets of just about any Italian town, you are certain to come across a friggitoria, or frying stand, dispensing snacks to passersby. Some of the specialties will be quite local, but others are by now standard.
Starting the Meal: Affettati
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- a word that literally translates as before the pasto, or meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of cold cuts, which are known as affettati misti.
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- a word that literally translates as before the pasto, or meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of cold cuts, which are known as affettati misti.
Gelati and Sorbetti
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Classic Italian Cakes
Classic Italian dishes
Classic Italian dishes