Zabaglione: elegant and traditional dessert

We are right in the middle of the holiday season and that means we are busy. But we still want to serve delicious and satisfying food. What to do...

Sweet Treats for Santa and La Befana

The whirl of the holidays means lots of parties and lots of visitors to feed, but when I was a kid my main concern was feeding two very special...
Along La Strada del Sagrantino in the Heart of Italy’s Green Heart (Part One)

Along La Strada del Sagrantino in the Heart of Italy’s Green Heart (Part One)

It was poet Giosuè Carducci who gave Umbria the title, “green heart of Italy”. And for good reason… Umbria truly is a lush, verdant region literally...
Italian-American ricotta cheesecake

The Story of an Italian Artisan Cheese Maker

I had heard of Wolf Meadow Farm and Luca Mignogna when I was writing Great Italian American Food in New England. About two hours north of my home on...
Corno di Capra peppers

Corno di Capra, the Italian heirloom variety of pepper

When it comes to peppers, we all know the basics: bell peppers are sweet, habaneros are extremely hot, some are good fresh, some are better dried...
Camapari nibbles

Campari-spiked Desserts to Welcome in the Holiday

With the holidays upon us, sometimes you simply need a good stiff cocktail to ease the stress or wait, perhaps a soothing dessert would better calm...
Chocolate and Red Chili Tiramisù

Chocolate and Red Chili Tiramisù

Chocolate and Red Chili Tiramisù
Pollo in potacchio con patate

Cooking Le Marche Style: Pollo in Potacchio

Finally home from an unforgettable six weeks in Scapezzano—the small town in the Marche region of Italy where my grandfather grew up before...
Vongole in Potacchio

Cooking Le Marche Style: In Potacchio

Potacchio refers to a traditional style of cooking originating from Le Marche, which involves tomato, garlic, white wine and rosemary. Variations in...
Polenta with vongole

Le Marche: Polenta con le vongole

Le Marche—the region of Italy on the Adriatic Coast east of Umbria—remains largely unknown to most Americans. Europeans and South Americans know...
Le Marche Region, ‘Passatelli Asciutti’, Sausage, Tomatoes, Italian Food, Italian culture, Italian heritage, Italian american, Italian news, Italian traditions

Finding Our Roots in Le Marche: ‘Passatelli Asciutti’ with Sausage and Tomatoes

Growing up, my brother and I often helped our mother make a holiday staple – ‘ passatelli in brodo ’ – a recipe she learned from my father’s...
Brodetto alla senigalliese

Brodetto alla senigalliese

The Marche region of Italy is blessed with 180 km of fertile coastline, so the seafood available is deeply ingrained into Marche’s food culture. In a...
Passatelli in brodo

My Mom’s Passatelli and An Old Meat Grinder

One look at my mom’s old meat grinder and my eyes instantly well with tears. Never fail. How can that old beast resign me to a puddle of tears with a...

Seasonal Recipes

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