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This food blog is inspired by the wonderful home cooking of my Italian grandmother, a native of a small town in Campania called Apice Vecchio. You'll find her recipes here, plus some of my favorite dishes from other parts of Italy, especially Rome, where I lived for ten memorable years.
A staple of summer picnics and tavole calde, pomodori ripieni di riso, tomatoes stuffed with rice and oven roasted, make for a simple and relatively quick weekend dinner, part of a buffet or a tasty antipasto for a summer dinner for guests. Here's th (read full article)
Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and A (read full article)
Summertime is fast approaching, the temperature is climbing, and my culinary imagination is starting to turn to dishes that quick but tasty and require minimal cooking. Here's one of the 'go to' summer pasta dishes in our house: spaghetti with a raw (read full article)
One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typifies Roman cooking in their simple, lusty deliciousness. And they are really quite easy to make, too, so long as you keep a few (read full article)
Grilled seafood is extremely popular in Italy, especially in the warm weather months. One of my favorite restaurants in Rome, a place called "La Torricella" (The Little Tower) in the Testaccio section of town, served wonderful seafood. And perhaps (read full article)
A Springtime Roman treat, la vignarola is a vegetable 'medley' made from spring onions, fava beans, artichokes, peas and tender lettuce. It comes in an entirely vegan/vegetarian version and one that uses a bit of guanciale or pancetta to lend flavor (read full article)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the Springtime. Roman cookery has some wonderful lamb dishes, such as the grilled rib chops known as scottadito (see this post) and lamb r (read full article)
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking and a very popular dish in Rome. I have rarely seen this dish in Italian restaurants in the US, perhaps because it is a bit tricky to make, or b (read full article)
I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple pasta with smo (read full article)
One of the iconic dishes of Roman cookery, stracetti con la rughetta, or 'little rags' with arugula, is almost one of the simplest of all to prepare:Take beef, sliced as thinly as possible and cut into short strips, and sauté it over a very high fla (read full article)
Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What b (read full article)
Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you vis (read full article)
Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the a (read full article)
One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city of Viterbo, an area known as the Tuscia. The style of cooking in this area is a kind of fusion between the lusty cooking of Roman to its south wit (read full article)
Is there any meat more satisfying than sausages? If there is, I haven't found it. And, in this typically Roman dish, sausages marry particularly well with broccoletti, the cruciferous vegetable known in English as 'broccoli rabe'. The slight bitterne (read full article)
One usually associates Roman cooking with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions like today's offering: stracciatella, a light 'egg drop soup', perfect for a light first course or su (read full article)
Continuing with our Italian Hannukah dinner, after the first course of riso coll'uvetta, proceed to the second course of chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for Hannukah. The day before, cu (read full article)
One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called "Roman chicory" in English. The shoots are (read full article)
Lesso rifatto con le cipolleWaste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can (read full article)
As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla crema di scampi, or risotto with shrimp purée. It is one of my favorite risotti, but I had (read full article)
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