La Buona Tavola

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...

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...

Da Re: the inspiring, successful story of an Italian family of chefs in Los Angeles

The true American dream is made of a thousand stories about hard-working, committed, honest immigrants who came to the United States for different...
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...

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...

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