Seasonal Recipes

Basil lemon ricotta cheesecake

As summer draws to a close, most of us have cleared out our garden beds either to let them rest for the winter months or turn them over for fall...

Meatloaf Italian style: polpettone al prosciutto con asparagi

I tend to shy away from making meatloaf at home. Growing up, my mother made meatloaf a lot. In fact, she made it almost every Wednesday. Now, she was...

Sardinian Fregola with clams

I was re-arranging my pantry recently and found a package of Sardinian fregola . Memories came flooding back of my trip to this wonderful island back...

Asparagus & goat cheese ravioli with burnt butter, sage & hazelnut sauce

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...
An old fishing boat on the shore of the stormy sea in Pescara, Abruzzo

Looking at the sea from a mountain top: Abruzzo

Up to 1963 the proud region of Abruzzo was not a region in its own right, but cohabited with Molise, even if Frederick of Swabia had already, in 1233...
Pistachio tiramisù is a just as delicious alternative to classic tiramisù © M. Becci

A delicious taste of Sicily: heavenly pistachio cream

A friend recently brought me the precious gift of a jar of Sicilian pistachio cream made from the pistachios of Bronte. Almost as soon as she was out...

Easter week in the kitchen

It is nice — and unsurprising — to know that in this period of reflection and prayer, Italians have never quite forgotten about their kitchens. And...

Passover in Italy: a beautiful blending of cultures

Jewish populations have called Italy home since Judas Maccabee sent a contingent to Rome in 161 B.C. Although their history is wrought with strife,...

Torta di Pasqua

Easter is a special day for most Italian Americans invoking deep memories of family, childhood and religious obserservance. When celebrating Easter...

Easter Cookies - Campanari di Pasqua

Easter is around the corner and there are plenty of Italian traditions that go with it. I would say that for Italians, Easter is the second most...
Quaresimali Genovesi, delicious cookies while waiting for Easter

Quaresimali Genovesi, delicious cookies while waiting for Easter

These biscuits made during the Lent time are sweets of ancient tradition, produced by mixing sugar, water and almond paste. They are packaged in the...

Recipes for an early spring day: pomegranate panna cotta

The beginning of Spring leaves me craving bright, beautiful sun-filled color in every corner of my world. And my kitchen is no exception. I return...

The thousand secrets of farro

Spelt, known to the ancient Romans as far, used to be their most common and best loved cereal up to the first republican period (509-264 BC). After,...

Chiacchiere e frittelle: Carnevale’s sweet pastries par excellence

It’s coming up to Carnival time and bakeries in Italy have trays of ‘chiacchiere’ in their windows. Think a pastry that is thin, crispy, fried and...

Warm up the Winter with a delicious risotto al radicchio

In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles...

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