La Buona Tavola

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...

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...

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...

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...

Meeting panettone and pandoro’s cousin: buccellato

Christmas desserts in Italy are usually always associated with panettone and pandoro, and people usually have a firm favorite of the two.  I love...

Italian Christmas cake face-off: panettone or pandoro?

You want clear lights on the tree, I think multi-colored are prettier; you prefer ham on the holiday table, I say turkey is tastier; you rock out to...

The tradition of Quinto Quarto cuisine: Trippa alla Romana

The term quinto quarto, “the fifth quarter,” refers to a type of cuisine born from poor, peasant kitchens, and the term itself originates from Rome...

Le Marche, Ascoli and the magic of Olives all’Ascolana

As big as a Robin’s egg, mildly tart with a hint of sweetness, and just-perfect chewy only begins to describe an Ascolana olive. Biting into one is a...

The Week of Italian Cuisine highlights Mediterranean diet and Apulia’s traditional food

The Mediterranean Diet as a model of proper eating, as a balanced and sustainable lifestyle for both health and environment, was the main topic of...