La Buona Tavola

Rossella invites Nonna Romana Sciddurlo, originally from Mola di Bari (Puglia), to prepare a classic recipe: Frittelle – Panzerotti.

Tiella A Tiella is a layered vegetable dish often containing tomatoes, potatoes, and zucchini that is popular in southern Italy and baked in an earthenware dish. I make a type of Tiella that is a little different, and that varies …

According to a research, the buffalo mozzarella is one of the healthiest food people can eat. Indeed, during digestion, it helps develop peptides that act on the intestinal cells causing an antioxidant effect.   According to professor Vito Corleto from …

The weather is starting to warm up, so why not think about refreshing drinks that double as digestivi and dessert?  The Negroni, first made by Florentine barman Fosco Scarselli, is the quintessential aperitivo – one part gin, one part Italian …

I remember paddling a dinghy off the beaches of my mother’s native Sardinia when I was a girl, looking for sea urchins in the transparent blue-lavender of the Bay of Cagliari. Aside from diving equipment, the only things my cousins …

Sardinia is Italy’s second largest island, and like so many islands, its culture has developed in relative isolation from the surrounding land masses.  In the case of Sardinia this holds especially true for its cuisine.  Along with a multitude of …

La pajata is the cooked intestines of unweaned calves and is considered one of the most important dishes of Rome’s tradition.   After what happened with the mad cow disease 14 years ago and the ban introduced by the European …

I’ve been on an eggplant kick lately. It’s summertime and eggplant are everywhere in the farmer’s markets and grocery stores. People seem to be terrified of eggplant, probably because they don’t know how to cook it. The beautiful thing about …

Even if the ancient fishing culture of the Venetian lagoon, like most of Italy’s maritime regions, has been forced to give way to importing some of its supply from elsewhere, Venice and seafood are inseparable. How could it be otherwise …

Limoncello Panna Cotta, an easy and delicious dessert for all seasons.    6 Servings 1 1/2 Cups Heavy cream, 1 1/4 Cups whole milk, 1/2 Cup Limoncello Liqueur, 1/4 Cup Sugar, 2 1/2 Tsp Powdered gelatin, 1/2 Tsp Lemon extract, 1/4 Tsp Vanilla extract   Directions/Steps …