Pastiera: Neapolitan Easter Pie
There are many versions of the traditional Italian Easter dessert, Pasteria, featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of …
Stuffed Calamari from Capri: Calamari Ripieni alla Caprese
Stuffed calamari is served all over Italy. On the island of Capri they are served stuffed with ricotta, Parmesan cheese and marjoram (or oregano) and …
Dario’s Aquacotta: The best ‘cooked water’ you have ever had
Aquacotta – literally ‘cooked water’. But the best darn cooked water you have ever had! According to the Academia Barilla, the herdsmen and coal men …
Chicken under a Brick: Pollo al Mattone
“Chicken under a brick” is a simple but very functional recipe that comes from Tuscany but has a southern Italian version that uses lots of …
Pici all’ aglione: Tuscan pasta with tomato-garlic sauce
I just returned from a brief winter escape in Tuscany. Sigh. Every time I return, a tiny bit of my soul remains behind in the hills. The …
Ravioli of the Island of Capri: Ravioli Alla Caprese
Ravioli alla Caprese is the most simple yet delicious “primo” on the Island of Capri. Using the best ingredients of fresh ricotta, Parmigiana-Reggiano cheese and …
Lesson 3 – Lent in Emilia-Romagna: Quaresima in Emilia-Romagna
Thank you to everyone that helped make the March 2009 “The Supper of Lamb” such a fun event. This month’s event focused on Emilia-Romagna and …
Cipolline sott’Aceto: Marinated Baby Onions
Cipolline onions (those small wide flat onions) are another sign that Spring is on the way. This recipe uses inexpensive commercial Balsamic vinegar to create …
Pisella con Prosciutto di Parma: Sweet Peas Parma
This is an old and much loved springtime dish from Parma. Freshly picked peas are best but frozen tiny peas substitute successfully when fresh ones …
Sicilian Tilapia with Roasted Lemon Asparagus
Relaxing rainy day here today in Pennsylvania. I spent the morning excitedly planning out the garden! With spring just around the corner and an expanded garden for …
Peposo with Wine-Poached Pears: Tuscany’s Ancient Peppery Beef Stew
While doing some research for an upcoming trip to Tuscany, I stumbled across this ancient recipe for a hearty beef stew known as Peposo. The …
Postcard from Pantelleria: “Daughter of the Wind”
“There are places you leave. And places that never leave you.” “Michela, guardi! (look)” said my new friend, Francesco, as we turned toward the street. …