Baked rice-filled tomatoes are a classic summer dish in Rome, prepared in the cooler hours and then eaten, at room temperature, later in the day. These toms are usually …
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Amor polenta is traditionally baked in a half-round, ribbed loaf tin; but any loaf tin will do. It is quick to make, as all the ingredients are worked in …
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Mara was taught how to make tiramisù by the chef of a restaurant called Le Beccherie in Treviso, which is where the dessert was invented according to one explanation …
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Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the …
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Farmer Emmanuela breeds pedigree cows, produces a dried pasta range using heritage durum wheat, and runs an agriturismo called Masseria Acque di Palermo. ‘You must film my mother’s timballo!’ …
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The first time that I traveled to Florence, I ordered a soup at a restaurant near the Piazza del Duomo that was possibly the best soup I’ve ever had …
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I’m captivated by winter chicories; Tardivo and Treviso—with their tangled, tightly bundled, elongated leaves—are varieties that look like sea creatures. Castelfranco radicchio, with its delicate pink-flecked leaves, looks painterly, …
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Love Italian desserts? Try making these limoncello babas at home. An Italian dessert soaked with limoncello syrup. If you know and love The Silver Spoon cookbook, you’ll love The …
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One of our favorite summer dishes from Puglia is this grilled zucchini and feta salad from Masseria Calderisi. The food at the masseria was fantastic, and this fresh zucchini …
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I was on the jury of a couscous competition in San Vito lo Capo, near Trapani in Sicily. There was always an annual local festa del couscous, then it …