toni brancatisano

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...

Italy’s summer favorite: spaghetti con le vongole

With the arrival of summer in Italy, it’s definitely time to think about the pasta recipes that are celebrated during this holiday season. My all...

One dessert, many tales: tiramisù, its debated origins and many recipes

Ask anyone around the world to name a classic Italian dessert and many will answer t iramis ù . We tend to think that t iramis ù has been around for...

Carbonara: one recipe, so many stories

Italy is always associated with pasta so I thought I'd write about one of it's most celebrated pasta dishes which is a traditional Roman recipe, and...

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