Food

Neapolitan sugo di pomodori

The year was 1921, the place Ellis Island. My maternal grandmother, single, arrives into port from Napoli on the ship Patria to be with her sister...

Just like getting a piece of Italy home every month: here’s EatTiamo!

Opening up a box we don’t know the content of: isn’t that magic? It’s like going back to our childhood’s Christmases, to all those moments of joy and...

Pasta Grannies: Italian nonne take YouTube by Storm

If you are familiar with all that’s trending on YouTube , then you may know The Pasta Grannies, a channel with more than 400.000 subscribers where...

Palermo’s own Sunday feast: timballo di anelletti al forno

Baked anelletti pasta is a recipe traditional to Palermo, but it is a dish that holds a special place in the hearts of almost all Sicilians. If you...

Genoa’s pride and glory: focaccia Genovese

Back in the day, one of our favorite places for a nice affordable meal close by our apartment in central Rome was Taverna Parione. Located on a small...

Bistecca alla Fiorentina? It has to be at least two fingers thick!

...Here it is, in all its “thickness,” the bistecca alla Fiorentina! “and you know what — they say in Florence — outside of Tuscany, they don’t even...

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...

Spaghetti al nero di seppia

Have you ever tried squid ink? I reckon that many of our readers, Italian food lovers as they are, haven’t yet. Squid ink has a unique “earthy”...

Tracing the origins of pasta

There are great love affairs that permeate the ages: Anthony and Cleopatra, Rhett and Scarlet, Samson and Delilah…Everyone and Pasta. There’s...

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...

Leftover Wine? Don't waste it, make ciambelline al vino!

L eftover wine from that party last eve? Don’t toss it – make these simple Italian cookies instead. I first came to learn of these wonderful little...
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...

Seasonal Recipes

SPONSORED

Weekly in Italian

Recent Issues