La Buona Tavola

Eat your piselli (and other Spring veggies too)!

There is finally a hint of spring in the air on the East Coast after a very chilly, snowy March. The air is still unseasonably cool but you can feel...

Pizza shows its modern version... and don’t call it simply Margherita!

Modern pizza rhy-mes more with evolution than tradition. After its recent appointment to the UNESCO Intangible World Heritage List, the dish symbol...

Asparagus season is just around the corner!

So you may read this and, like my husband, wonder what would possess someone to roam ditches and pastures for asparagus when you can find locally...

Coming from the oldest portable oven on earth, here’s a still popular delicacy: testaroli

Lunigiana is a historical area nestled between Tuscany and Romagna that always survived on agriculture , a characteristic from which it inherits all...

The only mortadella is that of Bologna!

It seems its name has very ancient origins , probably rooted in the Latin word mortarium , indicating the mortar used to ground pork meat . \...

Struffoli and a little trip down memory lane

Have you ever heard of “struffoli?” They are deep fried morsels of dough that expand as they cook. Have you ever tasted “struffoli?” After they are...

Cooking with vino rosso

Red wine has always been a staple in our house. Growing up, there was the omnipresent Chianti bottle which held wine that was less than stellar but...

Passover in Italy: a beautiful blending of cultures

Jewish populations have called Italy home since Judas Maccabee sent a contingent to Rome in 161 B.C. Although their history is wrought with strife,...

Marron Glacé: an all Italian delicacy

Wild chestnuts have been known to Man since the times of ancient Greece . Xenophon , Virgil, Apicius and Galen all exalted their nutritional...

Bottarga: caviar made in Italy

Bottarga is nothing more than the dried and naturally processed eggs of tuna fish and mullet . It is an exceptionally delicious product, rich in...

The new secret of Alba White Truffle

The Alba White Truffle is an old acquaintance of mine. Actually, is much more than that, is a real childhood friend. Born and bred on the luscious...

Easter Cookies - Campanari di Pasqua

Easter is around the corner and there are plenty of Italian traditions that go with it. I would say that for Italians, Easter is the second most...

Strange foods from home: Il Biroldo

Its simple name evokes history, ancient history .... and we’re not mistaken thinking that . Biroldo is a Slow Food protected cold cut , a product of...

Pantelleria’s caper: the flower growing on lava

Pantelleria’s capers are unique in the world and are known for their intense aroma, caused by a protein present in the island’s volcanic soil . They...

When mold becomes tasty: Gorgonzola and its creamy note of spiciness

Let’s not mistake Gorgonzola with blue cheese or Roquefort which , in spite of being its moldy cousins , are much different . Gorgonzola has gone a...

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