This article is about the Veneto. It’s been four months since I wrote my article about my return to my poor neglected Venice, and I’m happy to report that since then I’ve been a regular visitor. And it’s been really interesting to see the way in which the mood of the city changes with the […]
Spring in Venice and a hoppy risotto: a quick guide to bruscà ndoli. Read More »
This recipe is from Tuscany. The colomba is to Italian Easter what the panettone is to Christmas. The name, which means dove, comes from its shape, representing the Holy Spirit, who in the New Testament of the Bible appears in the form of a dove. Like the panettone, the colomba is ubiquitous in the
La Colomba Marietta: Italian Easter cake (recipe) Read More »
This recipe is from Tuscany. Polpettone, aka meatloaf, is one of the dishes I remember my mother preparing as a child. She in turn, had been taught to make it by my real nonna, who I never met since she died before I was born. My mother’s polpettone was delicious, roasted in the oven with
Polpettone alla Madera: Tuscan meatloaf (recipe) Read More »
One of the things that surprises most English-speaking tourists, when coming to Italy for the first time, is that in restaurants main dishes don’t come with vegetables. That’s not to say that Italians don’t eat vegetables with main dishes, but you have to order them separately. You find them on the menu in a
Finocchio gratinato: oven roasted fennel with parmigiano (recipe) Read More »
This post was inspired by my fellow blogger Vanessa who has a site I enjoy very much called Food in Books. It deals with the two things I love more than anything else: eating and reading. Vanessa scours the world’s literature looking for references to food and then she develops a recipe based on
Pasta ‘ncasciata: Montalbano’s favourite Read More »
This recipe is from Puglia. To fully understand Italian cuisine, it’s important to note the major difference between it and, for example, French cuisine. French cuisine is the cuisine of the chef. Home cooks spend a lot of time trying to live up to the creations and recipes coming out of the important restaurants
Melanzane ripiene della nonna Checchina: Puglian stuffed eggplants Read More »
