It’s green!! – Liquore Alloro (Bay Leaf Liqueur)
Capri and the Sorrento coast are the undisputed home of Limoncello, although arguments persist as to which side of the Bay of Naples created this …
Somewhere Beyond the Sea: Sicilian Clams with Fennel Broth
When the summer heat comes swooping in, I always have a hankering for clams – a big, soupy bowl of briny littlenecks bathed in garlicky …
Brodetto alla senigalliese
The Marche region of Italy is blessed with 180 km of fertile coastline, so the seafood available is deeply ingrained into Marche’s food culture. In …
Trippa Finta (Fake Tripe): Wait! It’s not what you think!
Wait! Before you hit the back button, this recipe is NOT made with tripe! Yes, I know this unpretentious offal strikes fear in the hearts …
Fave alle acciughe (Fava beans with anchovies)
As the Spring fades into Summer, I wanted to do something special with my last batch of fava beans. Fava beans are a labor of …
Arrosto d’Urbino
Marche is an underrated region of Italy; not as famous as Tuscany or Umbria, but just as beautiful, historic, and fascinating as anyplace in this …
Pillow Soft Gnocchi That Would Have Made Our Mother Proud
Growing up in an Italian American household meant that our household chores were, at times, a bit different than those from other neighborhood kids. Included on …
Baby red kale and leek frittata
It’s spring and the farmers’ markets are bursting with new crops. I spotted some baby red kale on a recent venture and thought what a …
Primi Sapori di Primavera: The First Taste of Spring!
I almost cried at the farm market today. Little tears pricked my eyes but, com’on Michele, hold it together. First, the smell of a light …
Paccheri with bottarga and lime
My sister Michele and I have written recently about Italy’s region of Marche, the birthplace of our paternal grandfather Guiseppe. Le Marche is truly one …
Risotto alla Milanese – The Real Deal
Risotto alla Milanese is one of Italy’s most famous dishes. I once was at a dinner party where someone started playing that silly game in …
Crescia: It’s not for just Easter anymore
Since a very young age, I can remember eating Crescia at Easter time. It’s one of my earliest food memories. The aroma of this cheese …