toni brancatisano

Asparagus & goat cheese ravioli with burnt butter, sage & hazelnut sauce

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...

Chiacchiere e frittelle: Carnevale’s sweet pastries par excellence

It’s coming up to Carnival time and bakeries in Italy have trays of ‘chiacchiere’ in their windows. Think a pastry that is thin, crispy, fried and...

Meeting panettone and pandoro’s cousin: buccellato

Christmas desserts in Italy are usually always associated with panettone and pandoro, and people usually have a firm favorite of the two.  I love...

The tradition of Quinto Quarto cuisine: Trippa alla Romana

The term quinto quarto, “the fifth quarter,” refers to a type of cuisine born from poor, peasant kitchens, and the term itself originates from Rome...

A sweet Italian tradition: cotognata

Cotognata is a sweet jelly made from quince and commonly known in English as quince paste. In Spain it is called membrillo. The quince is a special...

A slice of Tuscany: schiacciata con l’uva

If there is one reason to be be excited that summer is ending, it's the appearance of freshly baked schiacciata con l'uva in the windows of local...

Who cares if they’re ugly, they’re delicious! I Brutti ma Buoni

The word biscotti in Italy refers to what Americans know as “cookies.” Many Italo-Americans use the word biscotti when they refer to a specific type...

Arancini, arancine and supplì: what’s behind a fried ball of rice?

When you travel around Italy you will quickly notice that, in every single region, there are culinary traditions locals are not only proud of, but...

Viva la Pappa al Pomodoro!

I knew I had become truly Italian once I had mastered shopping for food on a daily basis (every morning) as opposed to a large once-weekly...

Pasta con le sarde

A traditional Sicilian pasta recipe which I absolutely adore is pasta con le sarde - pasta with sardines. If you have a keen eye though, you’ll...