La Buona Tavola

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...

The flavors of Autunno: rotolo di tacchino con frittata

As the season cycles back to Fall and the air begins to chill, the Italian table is frequently graced with delicious roasts that highlight the...

Castagnaccio: a traditional Autumn Tuscan treat

With rain forecast for the next few days, and as 1st November is a public holiday here in Italy, why not spend some time in the kitchen making a...

A sweet Italian tradition: cotognata

Cotognata is a sweet jelly made from quince and commonly known in English as quince paste. In Spain it is called membrillo. The quince is a special...

Impress the guests: timballo di riso con melanzane

Aompany coming? Impress your guests with a spectacular timballo di riso, a Sicilian dish named after the mold in which it is typically made. The...

A slice of Tuscany: schiacciata con l’uva

If there is one reason to be be excited that summer is ending, it's the appearance of freshly baked schiacciata con l'uva in the windows of local...

Who cares if they’re ugly, they’re delicious! I Brutti ma Buoni

The word biscotti in Italy refers to what Americans know as “cookies.” Many Italo-Americans use the word biscotti when they refer to a specific type...

A taste of summer: pomodori arrostiti

Finally the summer heat has yielded a delicious crop of tomatoes – plump heirloom, sweet cherry, meaty San Marzano. I wait patiently all season for...

Arancini, arancine and supplì: what’s behind a fried ball of rice?

When you travel around Italy you will quickly notice that, in every single region, there are culinary traditions locals are not only proud of, but...

Pizza Pascalina, a slice of health

Pizza is the ultimate comfort food: it’s filling, it’s versatile, it’s perfect for sharing but also great to have on your own. A night on front of...

Viva la Pappa al Pomodoro!

I knew I had become truly Italian once I had mastered shopping for food on a daily basis (every morning) as opposed to a large once-weekly...

The Neapolitan dessert par excellence: Rum Babbà

Symbol of Naples ’ patisserie , the babb à has very peculiar and, indeed , ancient origins ! It reached Naples from Paris, city were the chefs of...

From the orchard to the table, summer in jar: la giardiniera

Summer gives us large quantities of marvelous fresh vegetables , but what about the winter ? As the saying goes , necessity is mother of all...

Weekly in Italian

Recent Issues