Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that …
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This recipe originating from Italy’s Emilia-Romagna region is so easy and requires just a handful of ingredients, making it ideal for those nights when you want a homemade meal …
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I have eaten a lot of carbonara in Rome in the name of perfecting this recipe, so I hope my larger dress size is worth it! Some have been …
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This dish is also known simply as polenta e schie indicating how important it is that these prawns, tiny grey shrimp that are fished out of the Venetian lagoon, …
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Pappa al pomodoro is one of the most representative recipes of Tuscan cucina povera. The main ingredients are stale Tuscan bread—a bread that, according to the rest of Italy, …
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Buccellati, cookies stuffed with dried fruits and nuts, are the most traditional Sicilian Christmas sweet and are made all over the island, in different shapes and with all kinds …
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Cacio e pepe is one of the primary reasons for making a gastronomic pilgrimage to Rome—along with eating carbonara, amatriciana, and gricia, the other hearty pasta dishes that are …
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This tart is a fall-into-winter pleasure particularly suited for afternoon tea with a spoonful of clotted cream or crème fraîche. Because the timing and texture of quick-cooking polenta differs …
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The small town of Villalba in central Sicily is especially famous for its lentils, which are plump and green and hold their shape while cooking. Ustica, a small island …
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Here’s an easy, super-accessible crowd pleaser for any potluck (it was my mom’s go-to recipe). I remember eating it on Sundays when we gathered with my uncles to watch …