Food

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...

Easter Eggs!

Let’s be honest , it’s not only kids who love chocolate eggs : we all do! Indeed , the egg has a very ancient symbolism : it always represented life...

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,...

Her Majesty the Cassata: An Italian Easter Tradition

A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...

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...

The story of lorighittas, the Sardinian pasta only women can make

Sardinia, cradle of history and special traditions, holds within also plenty of culinary secrets. Let’s ideally travel to the west of the island. We...
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...

When tradition becomes trendy: the story of Sicily’s tumminia bread

Close your eyes and image Sicily in all its glory, some two thousand years ago. A precious stone set in the crystal blue Mediterranean, she was 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 delicious world of Valle d’Aosta

Valle d’Aosta: “heaven for men, purgatory for women, hell for mules,” but certainly delicious for our palates! Among mountains and castles, up there...

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...

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