La Buona Tavola

This is a classic Neapolitan preparation for fish.  In years past fisherman’s wives roasted fish in the oven in paper bags.  Topped with a simple preparation of oregano, oil, salt and pepper, this was an every day dinner for many. …

By Staff

Join me and Nonna Lydia Palermo as we make a Sicilian Timballo with anelletti pasta and eggplants. More on Rossella’s channel on youtube here.

By Staff

Liguria is a verdant strip of Italy that stretches along the Italian Riviera. Green herbs, fruit and nut trees, garlic, and vegetables grow in profusion, kissed by the briny air and protected from the bitter northern winds by the mountains …

Who doesn’t enjoy ravioli?  This version is truly unique, as beautiful as it is delicious.  Filled with cheese and imprinted with a herringbone pattern, this is ravioli dressed for dinner. I used a cavarola board, a traditional wooden implement from …

By Staff

Crostata al limone – Lemon Tart Gone are Winter desserts of apples and pears.  Spring is here.  Color rules the day and fresh flavors reign supreme.  The melons and berries of summer have not yet arrived, but this Lemon Crostata …

  Rossella and Nonna Giulia show us how they make some delicious Stuffed Peppers like Nonna Giulia has been making them since she was a young lady in her little town of Mola di Bari, Puglia, Italy.   Get the …

Orecchiette, “little ears”, is a specialty pasta found in Puglia. Its name is derived from (yep, you guessed it) the fact that the shape resembles little ears: orecchio = ear + ette = little => orecchiette.   Orecchiette dough is made …

Rossella and Nonna Romana Sciddurlo make an original and classic recipe from Puglia, Italy: Eggplant Parmigiana.   This recipe may also be referred to as: Eggplant Parm, Eggplant Parmesan. We call it Eggplant Parmigiana and this is a very original …

I make frozen desserts year round – gelati, sorbetti, semifreddi  – and my gelato machine occupies pride of place on my kitchen counter.  I like to put a new spin on the classics, and here is one.  This simple gelato …

In 1779 Bortolo Nardini arrived in Bassano, opened his grapperia, and a tradition was born.  To this day from their gleaming stills near the river Brenta the expert craftsmen of Nardini produce some of the finest, smoothest grappa and liqueur …

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