Easy peasy risi e bisi (recipe)
This is not the traditional recipe for risi e bisi (Venetian rice and peas). This is the version that my mother cooked for me when I was a kid.
cheese
Polpette di melanzana (eggplant balls)
The first recipe in my new vegitalian series: polpette di melanzane—eggplant balls—a tasty snack, starter, or main from Puglia.
How to prepare an Italian antipasto platter
Create your own antipasto platter in a few easy steps. Learn how to choose ingredients like an Italian.
Squacquerone: the best cheese you’ve never heard of
One of the typical products of Emilia-Romanga, scquacquerone is a mouthful to say but delicious to eat. It’s often coupled with gnocco fritto and piadina two of the region’s classic breads.
Angiol d’Or, Parma: Restaurant Review
My review of Angiol d’Or, a traditional restaurant right in the heart of the city of Parma in Emilia-Romagna. I chose it as it serves Rosa di Parma a traditional dish I’ve been wanting to try.
Polpette biscotte al finocchio: fennel meatballs (recipe)
Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work, …
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