La Buona Tavola

We are all familiar with the colors and flavors of Liguria, that glorious stripe of land between the blue of its homonymous sea and the white and green of the Alps. We know it because of the grandiose past of its …

 Mortadella has lovers all over the world. With its distinctive and aromatic flavor, this century-old staple of Italian gastronomy has captivated the palates of millions and keeps on doing it.  Americans know it well, because it crossed the Atlantic with Italian …

Some dishes strike a chord so profound to become synonymous with memories of a place, a moment, or even a person. Caponata is one such dish for me, intertwined with the memory of a dear friend from Sicily, whose culinary prowess is …

Standing in a grove of fig trees has been compared to being surrounded by wizards. The branches droop like long beards, making the trees appear ancient and wise. And as far as palates are concerned, the trees are like magic. Twice a …

Just the other day, I was leafing through the pages of La Cucina Italiana when I stumbled upon an intriguing article about the three types of Italian stracciatella. To my surprise, I discovered that the ice cream variant, one of my favorite “gusto …

We all love Italian food: it’s simple, flavorsome, and full of good ingredients. But let’s face it, sometimes even the more straightforward of recipes can be tricky: I mean, it must be like that, otherwise why can’t my tomato sauce …

Sardinian cuisine may be simple in its ingredients, but it’s packed with flavor and boldness: it all comes down to the island’s Mediterranean climate and how it positively affects agriculture, but also to its history. Over the centuries, Sardinian cuisine managed to maintain …

Bresaola della Valtellina IGP, a delicacy hailing from the picturesque Alpine valleys of Italy, mirrors our mountains’ rich culinary heritage. This cylindrical cured meat product, derived from beef, is a staple of Italian cuisine, celebrated for its bright red color, …

The torta Pasqualina is a traditional savory pie from Liguria and its famous capital, Genova. As you may guess from its name, it is particularly common at Easter time, when it appears on the tables of many families, especially in Northern Italy. This amazing dish …

Food-wise, Northeastern Italy’s Veneto region might conjure up images of mouth-watering delicacies like sarde in saor (sweet and sour sardines), bigoli in salsa (a thick spaghetti-like pasta with a sauce of onions and sardines), or baccalà mantecato, (creamed, dried cod …