La Buona Tavola

As the chill of winter settles in, it’s easy to overlook the season’s bountiful harvest. Contrary to the common perception of winter as a time when nature rests and sleeps under a blanket of snow, this time of the year presents, in …

In Naples, the Christmas season is marked by a delightful array of sweets, with roccocò standing out as a traditional favorite. These treats, which share the spotlight with other popular festive delights like struffoli, raffioli, mostaccioli, and susamielli, are essential to the festive atmosphere in Neapolitan homes.  …

The humble chickpea, a small yet mighty legume, has quietly shaped the culinary landscape of the Mediterranean for millennia. Its story is woven into the very history of the region itself, in a narrative of civilizations rising and falling, trade …

My vocal coach once told me that the danger of being a singer lies in the temptation to indulge in late-night food-based rendezvous with colleagues after performances: from my own humble experience, I can attest to the truth of this …

My first stop when entering Apulia was at the Wojtyla airport in Bari Baggage claim. While waiting for the conveyor belt to start delivering my bags, I looked up and noticed the room’s only advertisement: a banner pasted across the …


I think that, when it comes to Italian food abroad, lasagne comes second only to pizza in popularity, and it’s easy to understand why: this comforting, flavorsome dish is very versatile and adaptable, and it’s perfect to be made in batches and …

Broccoli rabe, also known as cime di rapaor rapini, holds a significant place in Italian culinary history. Its use in the kitchen can be traced back to ancient Roman times, which highlights its long-standing role in our gastronomic traditions. This vegetable, which originates …

You say “focaccia” and “Liguria,” and thoughts go immediately to Genova and its olive oil-rich culinary icon, la focaccia genovese. However, Ligurians know well there is also that “other” focaccia, the one from Recco, which is just as lovely and delightful.  Focaccia …

What’s a breakfast without bacon? And a carbonara without guanciale or a deli plate without Italian pancetta? I am sure we all agree on the ubiquitous presence of these three flavorful salumi in the kitchen, but it can all become …

Italian-American dishes usually have a continental counterpart, and Baked clams oreganata is no exception. Italians make a nearly identical dish called vongole gratinate al forno, though I’d venture to say that its near cousin cozze al gratin, made with mussels, is rather …


Word of the Day
Food
Marketplace
In Italian
All Around Italy