La Buona Tavola
As spring turns to summer and the days grow longer, life starts to move outdoors to take advantage of the glorious summer season. We here in America love grilling outdoors and for many of us that love for grilling originated …
Growing up in my Italian household, there was pasta on the table at least 6 days a week! You would think that one would get sick and tired of pasta, but there are so many different ways Italians prepare pasta …
Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout Italy. This recipe for schiacciata with onion, potato, tomato sauce, and ground meat comes to us from …
We all love it and eat it, and we may even be somehow knowledgeable about how to prepare some of its most representative dishes, but what do we really know about the history of food in Italy? Why does the …
Grilled sardines with a hot pepper dressing make for a great appetizer or a light dinner. Every time I make this recipe, I reminisce about a trip to Italy when I was 10 years old. Back then there was no …
When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would grab a couple of grocery bags and her trusty kitchen knife and off we went. …
Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year. In Southern California, you can find them ready to shell at local …
I tend to get emotional in spring, especially at the farmer’s market. The colors at the market turn from the winter beiges to the vibrant glorious hues of spring. Fresh picked asparagus. Piles of glorious leeks. Fresh peas in a …
From Italy and Spain to Egypt, Cyprus, and Korea, The Recipe Hunters have been scouring the earth in search of traditional family recipes. Harvesting olives to make olive oil in Calabria, cultivating percebes on the Galician coastline of Spain, fertilizing …
Here in California the seasons are subtle; in most of Italy—though it shares with California a “Mediterranean” climate—the seasons are a bit more pronounced, and their transitions clearer. There is also among Italians an unshakable sense that food be made …