La Buona Tavola

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 …

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 …

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 …

Why on earth do we in America think sage is for sausages or Thanksgiving stuffing and, basta!? Ask me and I will tell you that sage is for summer — to make a protective and aromatic bed for fish on …

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 …

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 …

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 …

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 …

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 …

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