frank fariello

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 to make it! This wheat berry and ricotta pie is wonderfully perfumed with …

One of my favorite pastimes in the kitchen is finding ways to make under-appreciated and undervalued ingredients shine. I love an underdog. Take celery for example. It shows up in any number of recipes, but almost always in a minor …

As we enter into late summer, it’s once again the traditional time of year for putting up the season’s bountiful vegetables for enjoyment in the colder weather months. Some vegetables, like tomatoes, take to straight up canning. They are briefly …

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-style minestrone, is different enough it really does merit its own post. There’s no soffritto …

Spaghetti alla Nerano, named after the beach town where it originated, could be the child your basic pasta and zucchini would have if it got married with a cacio e pepe. It’s a delightful combination, with zesty provolone cheese adding considerable …

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” flavor, a silky mouth feel and an alluring jet black color that couples …

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 side street off tourist-mobbed piazza Navona, despite its location it was the …