La Buona Tavola

We are all familiar with the colors and flavors of Liguria, that glorious stripe of land between the blue of its homonymous sea and the white and green of the Alps. We know it because of the grandiose past of its …

Bresaola della Valtellina IGP, a delicacy hailing from the picturesque Alpine valleys of Italy, mirrors our mountains’ rich culinary heritage. This cylindrical cured meat product, derived from beef, is a staple of Italian cuisine, celebrated for its bright red color, …

Not many know that focaccia, timeless masterpiece of Italian cuisine, was born in the bustling kitchens of antiquity. Indeed this flatbread, sumptuously rich in olive oil and steeped in history, serves as a culinary bridge between past and present.  The debate …

Just the other day, I was leafing through the pages of La Cucina Italiana when I stumbled upon an intriguing article about the three types of Italian stracciatella. To my surprise, I discovered that the ice cream variant, one of my favorite “gusto …

Some dishes strike a chord so profound to become synonymous with memories of a place, a moment, or even a person. Caponata is one such dish for me, intertwined with the memory of a dear friend from Sicily, whose culinary prowess is …

One morning I awoke to a fruity, musky scent that hung heavy in the air, floating out from the kitchen to all corners of the house. Approaching the stove, I saw a crimson liquid bubbling, sticky bursts popping and clinging …

We all love Italian food: it’s simple, flavorsome, and full of good ingredients. But let’s face it, sometimes even the more straightforward of recipes can be tricky: I mean, it must be like that, otherwise why can’t my tomato sauce …

 Mortadella has lovers all over the world. With its distinctive and aromatic flavor, this century-old staple of Italian gastronomy has captivated the palates of millions and keeps on doing it.  Americans know it well, because it crossed the Atlantic with Italian …

Bruschetta: a word that has traveled the globe, gracing menus from New York and Tokyo, all the way to Sydney and Buenos Aires. This simple Italian dish has become an international icon, thanks to the universal appeal of its varied, …

Food-wise, Northeastern Italy’s Veneto region might conjure up images of mouth-watering delicacies like sarde in saor (sweet and sour sardines), bigoli in salsa (a thick spaghetti-like pasta with a sauce of onions and sardines), or baccalà mantecato, (creamed, dried cod …