Pasta fasul – The comfort stew of my childhood
Growing up we called it “pasta fasul”. This warm and comforting thick stew was frequently on the table when the weather turned cool in autumn …
Cooking Le Marche Style: Vongole in Potacchio
Ciao, tutti! As I write this post, my brother and Mark are relaxing in the little village of Scapezzano, Italy – in the very house …
Balsamic Roast Chicken (Pollo al Forno con Aceto Balsamico)
Balsamic vinegar is almost a religion in Italy, and more specifically in Emilia-Romagna. It dates back to monks making the stuff in the 12th century. …
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 …
