Pasta e Piselli with Cooking with Nonna

Rossella and her Nonna teach us to make a wonderful pasta with peas - perfect for spring! 

Receive More Stories Like This In Your Inbox

Recommended

Spring Vegetable Risotto

I tend to get emotional in spring, especially at the farmer’s market. The colors at the market turn from the winter beiges to the vibrant glorious...
Schiacciata with meat and vegetables. Photo: Nonna’s Way

Schiacciata (ski-yah-cha-ta)

Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout...
Warm Farro, Fava Bean and Pancetta Salad

Warm Farro, Fava Bean and Pancetta Salad

Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year...

Pesky Weed or Food Treasure? Cicoria-Dandelion Greens!

When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would...

Cherries and Cheesecake: a cherished Roman treat

When in Rome, eat ricotta cheesecake. Technically, ricotta is not a cheese. Meaning "re-cooked" in Italian, this fluffy latticino is a cheese by-...

Weekly in Italian

Recent Issues