La Buona Tavola

Once upon a time you had to go to Italy for biscotti. Thankfully, those days are long gone, and today these iconic cookies can be found in neighborhood coffee shops and restaurants everywhere. But who wouldn’t agree that homemade is …

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 …

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.

When the editor of this newspaper invited me to contribute articles about food, I was pleased to accept. Here, I can feel liberated to write about my passions and prejudices knowing that I am among kin. My audience will, I …

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. …

What’s the difference between a pizza made by a pizzaiolo and a frozen one? According to Coldiretti, if all the ingredients are made in Italy, the pizza is going to be as authentic as any other. Indeed, giant Italpizza and a …

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 …

The heart of the holiday season has passed, but there is still some celebrating to be done and special meals to be enjoyed.  By now we are all looking for lighter desserts, something out of the ordinary.  Try a wine …

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 …

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 …