Food

Pasta con le sarde

A traditional Sicilian pasta recipe which I absolutely adore is pasta con le sarde - pasta with sardines. If you have a keen eye though, you’ll...

Feeding Italy for millennia: the history of ancient grains

Greeks and Romans offered spelt to the Gods, Aztecs considered chia seeds worthy of tributes, and farro is noted in the Old Testament. Today,...

Mary Taylor Simeti, grande dame of Sicilian culinary culture

“Sicilian novels and memoirs that speak of food are more important to me than cookbooks,” says Mary Taylor Simeti, a grande dame of the vibrant...

Italy’s summer favorite: spaghetti con le vongole

With the arrival of summer in Italy, it’s definitely time to think about the pasta recipes that are celebrated during this holiday season. My all...

Biscotti or Cantucci di Prato?

The difference is tiny, yet it cannot be overlooked… “A sliced cookie, made with fine flour, sugar and egg whites:” this is the definition given by...

The crunch from Turin Napoleon was crazy about!

We all know it: in Italy, we love bread! These very crunchy “bread sticks” were invented in Turin in 1679, by the Savoias’ personal baker, who...

One dessert, many tales: tiramisù, its debated origins and many recipes

Ask anyone around the world to name a classic Italian dessert and many will answer t iramis ù . We tend to think that t iramis ù has been around for...

Terracotta: a thousand year long tradition

Sturdy yet light, with its typical red color it made the cupola of Firenze ’ s duomo unique in the world: this is the terracotta dell ’ Impruneta , a...

A stranger among us: bergamot

Calabria, more specifically the area of Rada dei Giunchi, holds the world record for the production of bergamot . Here, a temperate- tropical and...
Pasta frittata is considered a stroke of Neapolitan genius

The “frittat’e maccarun,” Naples’ own pasta frittata

Around the first half of the 19th century , during the Kingdom of the Two Sicilies , Lent days were called giorni di scammaro and people had to eat...

Carbonara: one recipe, so many stories

Italy is always associated with pasta so I thought I'd write about one of it's most celebrated pasta dishes which is a traditional Roman recipe, and...

Kick your canned tuna up a notch: pasta with roasted cauliflower and tuna

Italians are one of the largest consumers of canned tuna in the world and for good reason. Italian oil-packed tuna (tonno) is a flavor packed treat...

Granita, sorbetto, grattachecca o sgroppino… Much more than ice and syrup! 

Sicilian granita has rougher consistency than gelato, is entirely free from air and has a sugar content of about 30%. It is made of water, fruit...

Hot! Hotter! Soft ‘nduja, the soft Calabria salami

Between green mountains and crystal clear sea, the region of Calabria offers a plethora of unique delicacies, including ‘nduja, a curious spreadable...

Frico, that stranger!

Frico, that stranger! Frico, or fricò to say it in Friulan dialect, comes from the extreme North-East of Italy, near the border with Austria. This...

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