La Buona Tavola

Autumn has finally arrived according to the calendar, but you would never know it from the 90-degree weather in Los Angeles. Nevertheless, stick-to-your-ribs fall food is starting make its way into my psyche. One of my favorite autumn foods is …

  This hearty salad starts with tiny brown lentils from Umbria, legumes prized for their earthy, nutty flavor and wholesome satisfying character.  Some of the finest lentils are grown on Italy’s Colfiorito plateau near the border of Umbria and Le …

Garganelli – Maccheroni al Pettine Emilia Romagna is the home of world famous sfoglia, rich fresh egg pasta rolled paper thin.  One of my favorite pasta shapes is made from this glorious dough – garganelli.  They are formed from a square …

It is a hot summer night in Montesano, a little town we go to in the Salento, Puglia’s southern peninsula, and the nearest trattoria is booked. Our friend and host who owns a house here suggests trying another place off …

By Staff

This recipe started with my Mama Rosa and now I make it too. A way to keep her memory alive. She is a Mother to 3 Sons and 1 Daughter… that’s me… and also a Nonna to 6 grandchildren and …

Italian food magazine Gambero Rosso released its 2016 review of pizzerias, awarding six new restaurants a level three rating. A total of 12 pizzerias received the top rating in Campania, the best-performing region, while Tuscany received six and Lazio had five. …

During my recent Culinary Tour in Sicily, in several restaurants we were served  Cannoli Scomposti, a Decontructed Cannoli.  Same old ingredients as a traditional Cannolo but served in a very creative way that make for a beautiful presentation and fun …

Nonna Says… the best Health Insurance is to eat healthy foods! That’s why we make Almond Ravioli… delicate cookies filled with Almond Paste! Ingredients: Filling: 1  1/2 Lb Almond paste, 3 Egg whites, 1 1/2 Cups Powdered sugar, 1/2 Cup Granulated sugar, 1/4 Cup Mini …

By Staff

American readers who are familiar with my work may know that I have been immersed in the world of Italian gastronomy for over three decades, writing not only about the food and the land, but also about the faces — …

Stir, stir, without fear…. You have to continue with that blessed bastone (wooden paddle), at least a half hour after you think the polenta is done. And do you know why? Because this extra cooking, these additional rotations in the …

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