Pan brioche
Pan brioche. This is a nice, versatile recipe, similar to the French brioche. The sweet version is perfect for an Italian breakfast with a cappuccino, and the savoury version is good for almost every...
View ArticleSpaghetti al cartoccio (in a package)
From Puglia. This dish looks fairly impressive, but is in fact quite easy to do. Spaghetti or linguine is mixed with seafood, and baked in the oven. The pasta absorbs the flavours from the seafood and...
View ArticleCutlets alla Palermitana
A lot of people know the recipe for cotolette alla milanese. This much lighter version comes from Palermo in Sicily. It uses a lot less oil as it is baked, not fried and no egg is used. 500 g sliced …...
View ArticleGenovese Ragù
This dish, paradoxically, is from Naples. It is a bit of an institution there. Many families cook it for Sunday lunch. It is a type of “white” ragù, that is it is cooked for a long time without...
View ArticleRabbit with polenta
From Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are many variations on the recipe. This one comes from Slow...
View ArticlePolenta fritters – Sgagliozze
Sgagliozze. From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the...
View ArticleAngel wings – Chiacchiere – carnival biscuits
Like in most catholic countries, the start of lent is a big occasion in Italy. Carnival (carnivale) runs from “fat Thursday , giovedi grasso” until “fat Tuesday, martedi grasso”. Traditionally people...
View ArticleInsalata Caprese – Authentic recipe
From Campania. This salad is named after the island of Capri, in the Gulf of Naples, near to Sorrento. Versions of this dish can be now be found in “Italian” restaurants all over the world. It is...
View ArticleInspector Montalbano’s Arancini
Inspector Montalbano is a popular fictional Sicilian police detective, created by Andrea Camilleri. The stories are set in the small town of Vigata , and, being Italian, feature food quite prominently....
View ArticleBellini – Authentic recipe
The Bellini is another one of those recipes which is far better known in the USA than it is in Italy. The original recipe is authentically Italian however. Barmen over the years have added various...
View ArticleGarlic soup
Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for a hangover 😉 It is best made with new season “wet”...
View ArticlePettole
From Puglia. Pettole are sweet or savoury doughnuts. In the region of Campania , and I believe the US, they are known as zeppole. Here in Puglia, zeppole refers to a cake traditionally eaten on St...
View ArticleSwiss chard frittata
Frittata di bietole. This is one of the myriad of recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute. 6 eggs 1 kg of swiss chard,...
View ArticleNeapolitan mixed fritters
Pasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there when they want some foreign food 🙂 They also cook a...
View ArticlePotato pizza with ham and spinach
Pizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”. They call it a pizza here, but that name is quite confusing as it does not contain any...
View ArticleTorta Pasqualina
Torta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken...
View ArticleEggs mimosa
Hard boiled eggs are of course an important symbol of Easter in Italy. They are often eaten as part of an Easter antipasto. This is one of the simplest, and in my opinion best recipes. 6 hardboiled...
View ArticlePecorino with broad beans
Fave con pecorino. This is not so much a recipe as a serving suggestion. People tend to forget that broad beans (known as fava beans in the US) can be eaten raw. So, for that matter, can peas. Also...
View ArticleStuffed cabbage leaves
Involtini di verza. This is a good winter dish. There are many versions, but I prefer this one because the stuffing is not so heavy as it contains rice and chopped cabbage rather than all meat. It can...
View ArticleBagna cauda
Bagna caôda.From Piemonte. The rough translation of title is “hot bath” , which in my opinion is always preferable to a cold one 🙂 This dish is well known outside of Italy, but as is often the case it...
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