Adri Barr Crocetti

  Puglia is the hot vacation destination for food lovers traveling to Italy, and it is no wonder. The land of Trulli houses and semolina is also home to some of Italy’s most wonderful pasta traditions, among them stracenate, small …

Artichoke season is upon us.  Large and small, purple and green, the glorious globes are everywhere.  This member of the Botanical Family Asteraceae has been a favorite in Italian cuisine for thousands of years. The ancient Romans boiled them and …

The old adage is true, and truer still when brown butter is involved. Known as burro nocciola, after the hazelnuts it so resembles, this kitchen miracle will imbue your food with sweet, nutty flavor.   Burro nocciola is butter that …

The heart of the holiday season has passed, but there is still some celebrating to be done and special meals to be enjoyed.  By now we are all looking for lighter desserts, something out of the ordinary.  Try a wine …

Once upon a time you had to go to Italy for biscotti. Thankfully, those days are long gone, and today these iconic cookies can be found in neighborhood coffee shops and restaurants everywhere. But who wouldn’t agree that homemade is …

The baby vegetables are already up.  Tiny peas in their pods have made their appearance, and the herb garden is planted.  Spring is here.  In my home it is time for lighter fare.  Grilled eggplant topped with rich whole milk …

Merrymakers, masquerades and music. People stroll the streets greeting one another, tossing confetti and streamers. It’s Carnevale, time to cast off one’s troubles and indulge in all the richness Italy and her cooks have to offer.   There are Castagnole, …

Risotto, once the province of the finest Italian restaurants and saffron, once the province of royalty come together to make one of Milan’s signature dishes, risotto allo zafferano.  Starch, wine and broth are transformed into the color of monk’s robes …

If you are looking for something to start your Easter meal, look no further than this elegant soup made from the humble celery root.   About the size of a softball, cloaked in a gnarled, hairy brown overcoat, and sporting …

I grew up calling these beans garbanzos.  But they have several names, chickpeas and ceci among them.  They are widely consumed in middle eastern countries and India and have long been a staple in Italian cuisine where they are served whole or …