food

Graffe Napoletane for Carnival

Graffe Napoletane for Carnival

Graffe Napoletane are special Neapolitan doughnuts which were once prepared only for Carnival. Nevertheless they became part of the local tradition,...
Spaghetti with Pesto and Spinach

Spaghetti with Spinach Walnut Pesto, Pancetta and Shrimp

Ingredients: Serves 4 1 Lb Spaghetti, 4 Oz Pancetta cubed, 1/2 Lb Shrimp (peeled and deveined), 5 Oz Baby Spinach, 1 Cup grated Parmigiano Cheese, 1/...
Olie Oil (Part 1)

All About Italian Olive Oil: The Good, the Bad and the Amazing (Part 1)

As a boy, olives were one of my favorite things. I especially loved black olives. I'd eat them at holidays, but I'd also have them for snacks. I...
A is for Abruzzo, gems of Italy, italian culture, italian heritage, italian american, italian news, italian traditions

A is for Abruzzo, one of the little known gems of Italy

The culinary traditions of Abruzzo’s pastoral land reach back through the ages. Perhaps Abruzzo’s most famous contribution to Italy’s pantheon of...
Pappardelle with Lamb Ragu with Whipped Ricotta

Pappardelle with Lamb Ragu with Whipped Ricotta

Pappardelle with Lamb Ragu` with Whipped Ricotta.... a special dish not only for all holidays but also for very special days! Ingredients: 3 Tbsp...
Tramezzino Sandwich celebrates its 90th birthday

Tramezzino Sandwich celebrates its 90th birthday

The popular 'tramezzino' sandwich has celebrated its 90th birthday in Italy o Friday and it is now a more popular lunchtime meal than pasta or pizza...
Costolettine di Manzo Brasate - Beef Short Ribs Braised in Red Wine

The Braises of Winter - Warming Food for Cold Weather

Braises of beef have been stalwarts of Italian cuisine for hundreds of years. Once the province of home cooks, these dishes are now making...
Crespelle in brodo, Crepes in broth, Italian cuisine, Abruzzo, Teramo, italian culture, italian heritage, italian american, italian news, italian traditions

Crespelle in brodo - Crepes in broth

It’s Winter. What better way to warm up than with the tender cheese filled crespelle floating in clear chicken broth? Crespelle in brodo , known in...
From far left: Valerio Guglielmini, Raffaele Asquer, Angelo Peloni and Roberto Michaels from La Bruschetta Restaurant in Los Angeles

FOODIAMO: An Innovative Guide to the Best Italian Food and Restaurants Recommended by Italians

How many Italians, once they moved to the US, spend lot of their time to find the best mozzarella, prosciutto, or pasta? Probably, the concern...
Poached Pears with Mascarpone Cream

Winter’s Delight - Poached Pears

Whether it is the stone fruits of summer, such as peaches, apricots, even cherries, or that most glorious fruit of the colder months, the pear,...