La Buona Tavola

The Piemontese palate: rich, traditional, and delicious

Ask the average non-Italian to give you a rundown on Italian cuisine and chances are it will sound like this: "Spaghetti…with meatballs, Fettuccini...

The bread of Tuscan life: pane Toscano DOP

Few scents evoke an emotional response like that of bread as it rises to perfection in a hot oven. Taste buds awaken, eyes widen, stomachs rumble,...

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...

Minestrone alla Genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla Genovese, Genoa-...

Festive California: new land of King panettone?

The Italians enter the Christmas spirit with a fragrant, yeasty slice of panettone -- Christmas isn’t Christmas without it on our festive tables. We...

The ritual of la salsa: a taste that reminds of home

The time has come to uncork those jars and taste the "red gold.” What are we talking about? Of the ch'nzerve (a huge pantry that contains bottles of...

Christmas fruit mince pies

Christmas time is usually associated with special recipes that quite often are traditional to our family. Along with Christmas cake and Christmas...

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...

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...

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...

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...