Food

Fall in love with farro

When I first started making farro, I would have to make a special trip to our not-so-local Italian market to purchase it. It was a labor of love...

Pasta con la broccola, pasta with cauliflower

A while back, we were invited to Windsor, Ontario, to meet Nonna Gina and her family who were gracious enough to share a couple of family favourite...

A Little “Eataly” in Los Angeles: Italy's most notorious food hall lands on the West Coast

Eataly has officially opened the doors of its first West Coast location in Los Angeles, inside the Westfield Century City Mall, near Beverly Hills...

Cacio e Pepe Los Angeles (via Rome)

Cacio e Pepe is probably the most famous, simplest, and most controversial dish of Rome's cuisine. I've seen numerous recipes claiming to be the...

Brodo - Homemade Chicken Broth

The first few days of chilly weather are a gentle nudge to put a pot of homemade brodo on the stove! I love when my family comes home and...

Supporting the UNESCO candidature of the Neapolitan pizza making art

The event Tu Vuò fa’ il Napoletano - Facce da Pizza landed in the USA. The first of the three gatherings in support to the candidature of the...

Do you really know everything about pasta?

No! Not another article about Italy and pasta, I hear you crying. Worry not, this time we’re going to tackle the “pasta issue” from an entirely...

Chestnut flour: Tuscany simple treasure 

I am just back from a trip to my little home in Montalcino, in Tuscany where the long, hot summer has come to a close. There was finally a chill in...

Lentil Soup- good for the body, mind, and soul

Lentils, (Lens culinaris), part of the pulse family, are one of the first domesticated crops in human history and have fed populations for thousands...

Spiedini, speducci and arrosticini!

Spiedini, speducci and arrosticini: let’s talk about the difference… Or not! Let’s face it, they all lead to the same thing - little morsels of meat...

Playing with grapes: do try this at home

With the season drawing to a close, the bounty of summer is starting to taper off. I still love the juicy goodness of my fresh tomatoes and the...

Melanzane ripiene, stuffed eggplants

No other topic, not even religion or politics, provokes such enthusiastic discussion in my mother’s family like melanzane ripiene, or stuffed...

Pasta alla Parmigiana

As the end of summer approaches in North America, we see an abundance of fresh fruits and vegetables everywhere. Of course we have the usual suspects...

Massaged kale “Caprese-ish” salad

Kale. The “super food”. It’s everywhere: kale salads, kale chips, kale and rice bowls, kale extracts, kale and spinach green tea hyaluronic acid age...

Tomatoes, not just for sauce!

We are told that dehydrating in the old days was a very common method of preservation, especially in the hotter zones of Italy. I can remember on...

Seasonal Recipes

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