food

Chef Rossella Rago

Cooking With Nonna: soon available the book with more than 100 classic italian recipes

First generation American born of italian immigrants, Rossella Rago grew up in Bensonhurst, Brooklyn with a deep link to her Italian roots in Mola di...
Ribollita is a traditional Tuscan dish

Ribollita – Tuscany's Famous Bean Soup

I'll never forgot the first time I had Ribollita . It was in the speck of a hill top town called Montebenichi, Tuscany at Osteria L'Orciaia. The...
The brazadèla is  eaten usually for breakfast with milk or, after dinner, with a good glass of red wine

A Slice of the Past: An Italian American Cook-in Brings Childhood Memories to Life

Everyone has favorite childhood memories, and one of mine is of the lovingly prepared food whose aromas filled the air of my old neighborhood in the...
Chef Enzo Lanzadoro and his wife, Linh opened Enzo's in 2010

Dining in Puglia on Alberta Street

Portland has no shortage of good international restaurants - whatever you are hungry for you will likely find it somewhere. Northeast Alberta Street...
 Elisabetta Ciardullo, president of Think Italian! Events - Photo by Pina Di Cola

Think Italian! Events Brings LA’s Top Chefs into Your Home

Listening to Elisabetta Ciardullo’s first experience in the US, I couldn’t help thinking about the fictional nanny Mary Poppins. Just as the British...
Chef Lidia Bastianich

A Tavola with Lidia Bastianich

Lidia Matticchio Bastianich, the renowned chef, restaurateur, author, television personality and pioneer who introduced and educated Americans to...
Mostaccioli: the Calabrese Gingerbread

Mostaccioli: The Calabrese Christmas Gingerbread

Here in our home, one of our Christmas traditions is making gingerbread cookies and one gingerbread house each year. I often wondered if there is...
Stack of Pizzelle, a traditional dessert or cake from Abruzzo, a region in the southern-center Italy. This type of dessert is a leavened batter or dough cooked between two plates, partially like the well-known waffle— Photo by Giakita

Pizzelle, the Italian way for waffle cookies

Christmas is on its way, and it’s time for pizzelle - “little pizzas.” Italy’s crisp waffle cookies have many regional names, nevole, ciarancelle and...

Pizzoccheri from Valtellina

Let's learn about the Pizzocchero, the traditional pasta of these valleys. Pay a visit to the old watermill in San Rocco di Teglio which still...
Bresaola

Bresaola, the delicious dry meat of Valtellina

Bresaola, an air-dried salted beef from the mountains of Valtellina, is a staple on the Northern Italian table: lean and highin protein is ideal as a...

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