La Buona Tavola

Frico, that stranger! Frico, or fricò to say it in Friulan dialect, comes from the extreme North-East of Italy, near the border with Austria. This tasty delicacy is made with all the leftovers of mountain cheeses and, especially, of Montasio, Friuli’s …

Modern pizza rhy-mes more with evolution than tradition. After its recent appointment to the UNESCO Intangible World Heritage List, the dish symbol of the Made in Italy and of Italian history and tradition all around the world, starts looking at …

The history of beer is ancient and its invention may well be considered fortuitous, if we take into account that basically every type of sugar-containing cereal can ferment spontaneously and naturally. One of the oldest, beer-related testimonies available comes from …

Have you ever heard of “struffoli?” They are deep fried morsels of dough that expand as they cook. Have you ever tasted “struffoli?” After they are fried they get bathed in warm honey and adorned with sprinkles and some orange …

Sicilian granita has rougher consistency than gelato, is entirely free from air and has a sugar content of about 30%. It is made of water, fruit juices or syrups. On the Siracusa coast, it’s semi-liquid, whereas on the opposite side …

It seems its name has very ancient origins, probably rooted in the Latin word mortarium, indicating the mortar used to ground pork meat.  Originally, its production area went from Lazio to modern Romagna, where acorn-rich woods provided a perfect living …

There is finally a hint of spring in the air on the East Coast after a very chilly, snowy March.  The air is still unseasonably cool but you can feel a sense of restlessness outside; almost a vibration from things …

So you may read this and, like my husband, wonder what would possess someone to roam ditches and pastures for asparagus when you can find locally grown spears in all the stores. Fair enough. But try it and you will …

Lunigiana is a historical area nestled between Tuscany and Romagna that always survived on agriculture, a characteristic from which it inherits all of its traditional cuisine. Typical of this land is a sort of flat bread, testarolo, still cooked using …

Between green mountains and crystal clear sea, the region of Calabria offers a plethora of unique delicacies, including ‘nduja, a curious spreadable deli meat, characterised by a bright red color and a fiery taste. Even if its origin is uncertain …