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http://memoriediangelina.blogspot.com/
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.
They don't make pork like they used to. Modern pork is raised lean for health reasons but in the process a lot of flavor got lost. But there are ways to make up for the lack of intrinsic flavor, like this simple Tuscan method for making pork ch (read full article)
If you've been reading this blog lately you may be wondering if we've been switching themes on you. Well, it's true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Me (read full article)
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick's Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecu (read full article)
What would summer be without this perennial Italian-American favorite? It's hard to imagine an Italian street fair with the aroma of sausages being grilled on portable barbecues while peppers and onions are sizzling on a near-by griddle. Isn't just t (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)
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)
No Italian New Year's celebration would be complete without this dish of a delicious sausage served with lentils. New Year's Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called (read full article)
Here's one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair ham and lentils in this rather loose riff on a cassoulet? First, simmer some lent (read full article)
It could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither act (read full article)
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