frank fariello

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 …

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 …

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 …

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 …