La Buona Tavola

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...
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...

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