Maritozzi are the Mediterranean equivalent of brioche bread buns, and, in true Mediterranean style, they are made with extra virgin olive oil rather than butter. They are quintessentially Roman, …
Italian
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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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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 …
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This is a great way to find yourself with a plateful of succulent, crisp-skinned, self-hot-saucing chicken. There’s very little to it, though you do need a source of proper …
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Words by Missy Robbins and Talia Baiocchi. Photo by Kelly Puleio. How could a sauce with just three ingredients (or is it four? or five?) inspire so much debate? …