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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.
Italian cuisine is known for pasta and risotto and polenta and, to a lesser extent, for farro. But did you know that Italians also enjoy barley? Here is a simple, basic barley soup that is both healthy, appetizing and, if made in a pressure cooker, c (read full article)
Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is, however, a victim of its own success, an (read full article)
Who doesn't love winter squash soup? It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals... My version of this soup is extremely easy. You tak (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)
Here's a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. You begin, as always, with a soffritto by sweating a thinly sliced onion in olive oil until transluce (read full article)
Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons (read full article)
The simplest, and perhaps the best, way to use your skills for making fresh pasta and broth at home is to serve a warming bowl of pastina in brodo. It makes a wonderfully light but savory primo piatto, especially apt when you plan on a substantial (b (read full article)
Making broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don't understand why it's almost disappeared from home cooking. Well, actually, I can guess: fewer and fewer people cook anything at all, let a (read full article)
There's nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume--beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber (read full article)
Gazpacho is such a wonderful invention: salad in liquid form! I love it, but I have an aversion to the taste of raw peppers, in particular raw green peppers, which is one of the standard ingredients in gazpacho andaluz. So I decided to invent my own (read full article)
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