Memorie di Angelina

A reader who I'll call "Nancy T." wrote me recently to tell me about a dish called zuppa that her Piedmontese grandmother use...

I wasn't much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere , nastrini , ...

Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called mangiafagioli in Italian. But Roman...

Folks, we've hit another major milestone. There's been a surge of interest in the blog in the past few weeks, and we now have over 2...

You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what...

My great-aunt, second from right, visits family in our ancestral home town of Apice, in the province of Benevento. Dear readers, Those of yo...

A not-so-distant cousin of Provençale brandade  de morue , baccalà mantecato is one of the signature dishes of Venetian cuisine and a stapl...