This recipe is from Veneto. As promised in the last post, here is a recipe for azime dolci, the Venetian jewish cookies I tried in the ghetto at the weekend. Pane azzimo, is the Italian for unleavened bread and these are called azime because they too are unleavened. And like pane azzimo, they are traditionally […]
Azime dolci: Venetian passover cookies (recipe) Read More »
Italians like their recipes and ingredients to have an origin. Knowing where something comes from give a sense of tradition and authority very important in Italian cuisine. Thus salsa amatriciana  comes from the town of Amatrice, parmigiano-reggiano, is named for the twin provinces of Parma and Reggio d’Emilia, and risotto alla Milanese, comes from the city of Venice.
Panina di Subbiano: Saffron and sultana bread Read More »
Centuries ago, the Sicilians developed a way of packaging sunshine and transporting it to the colder north of Italy. They created burnished yellow balls, pregnant with the zest of the south and as sharp as the rays of the midday sun. I’m talking, of course, about lemons.
Zuccotto al limone … della Robbia on a plate! Read More »
We are more than halfway through the Lenten season towards Easter, and even in Catholic Italy that calls for a break. Tomorrow, there is the Fiera Mezza Quaresima in our local town of Sansepolcro when people forget about having given up things for a couple of days and enjoy a little food and drink.
Alfabetti but not spaghetti! … Quaresimali Toscani Read More »
