frank fariello

Her Majesty, la pastiera

It’s not Easter quite yet, but it doesn’t mean we can’t have a chat about pastiera — the most traditional Neapolitan Easter dessert — and learn how...

Spaghetti al nero di seppia

Have you ever tried squid ink? I reckon that many of our readers, Italian food lovers as they are, haven’t yet. Squid ink has a unique “earthy”...

Minestrone alla Genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla Genovese, Genoa-...

Genoa’s pride and glory: focaccia Genovese

Back in the day, one of our favorite places for a nice affordable meal close by our apartment in central Rome was Taverna Parione. Located on a small...