La Buona Tavola

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...
Stuffed zucchini Marche style

Zucchine ripiene all marchigiana (Stuffed zucchini Marche style)

This is a very special recipe for me. In 1993, I visited my relatives near Senigallia, Italy for the first time. Lena, my dad’s cousin Fulvio Becci’s...
Arrosto d’Urbino

Arrosto d’Urbino

Marche is an underrated region of Italy; not as famous as Tuscany or Umbria, but just as beautiful, historic, and fascinating as anyplace in this...
Cinghiale brasato e polenta, Pulled Braised Boar over Polenta in an antique Deruta bowl

Essence of Umbria: Braised Boar

When I set out to sell a publisher on the idea of writing a book about Umbrian cooking some years ago, I was asked to sum up the cuisine in a short...
The lentils of Castelluccio

The lentils of Castelluccio

Italia Slow Tour in the plane of Castelluccio! We meet some people who are harvesting the lentils. The lentil of Castelluccio is a PGI product and is...
Bitto Cheese

Valtellina: Bitto's story

The Bitto is Valtellina's most renowned and important cheese, an incredible local speciality that is produced only here, high up on the mountains in...
Bresaola from Valtellina

Bresaola from Valtellina

Valtellina is the birthplace of so many good things, including Bresaola! Bresaola is a quality product made with one single piece of the highest...
Risotto with Red Radicchio at Loggia Rambaldi, Bardolino | Photo: Copyright Paolo Destefanis (www.paolodestefanis.com) for Veneto: Authentic Recipes From Venice and The Italian Northeast, by Julia della Croce

Pink is the Color of Winter

The first snow clings to the splashes of stricken marigolds outside my kitchen window. Only yesterday, their little mop-heads bobbed undaunted,...
Like an impressionist painting, there are many ways to tell of the multiplicity of Italy and of being Italian through its cuisine

Italy and Being Italian Through Cuisine: A National Essence

Italian cuisine is... first and foremost, quality. The best. Beauty. Richness and good-ness. Breeders, farmers, prod-ucers. Social responsibility...
Pumpkin Tiramisù

Pumpkin Tiramisu`

Tiramisu is a beloved Italian dessert. It's smooth, creamy and caffeinated so what's not to like? I love making it for holidays primarily because it'...
Pasta alla chitarra with tomatoes and garlic sauce

Cooking in Tuscany: Pasta all’Aglione

Autumn is typically one of my favorite seasons of the year, especially in Italy. A recent trip to Montalcino was glorious – the colors of the vines...
The First Italian Cuisine in the World Week (November 15-23)

The International Week of Italian Cuisine Is Coming This November

Trade fairs, demonstrations, master-classes , workshops, films , lectures, galas and special events aimed at showcasing individual Italian...
One common dish shared by most regions, with regional variations, is the octopus salad

Drunken Octopus Salad – Wine-braised octopus with kale and potatoes)

Octopus is finally available again in seafood stores in Southern California. In Italy, being able to buy freshly fished octopus is nearly a...
Pizza with pork sausage and rapini. | Photo: Copyright Nathan Hoyt, 2016

How About Some Super Healthy Greens on That Pizza Pie?

It’s hard to beat a well-made pizza margherita whose colors are the very symbol of Italy, but in the cool of autumn, I find myself craving a more...

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