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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.
Every cuisine has a collection of dry, canned, preserved and fresh staple ingredients that form the backbone of its repertoire. These staples show up time and again in countless dishes and define the characteristic tastes and textures of the cuisine. (read full article)
Dear Readers,I would like to think of Memorie di Angelina as more of an online cookbook than a blog, a resource you can use really use as a reference as you would any other cookbook. The trouble is, the chronological structure of a blogging sit (read full article)
With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. When I make vegetable broth, I always (read full article)
Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually used as a 'sauce' per se but rather as a component in baked primi like lasagne alla bolognese, cannellon (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)
Here's a special note for readers in the US, where buying canned tomatoes can be tricky thing.When I first moved back from Italy, I ran into all sorts of trouble trying to find a brand of canned tomatoes that 'behaved' properly. The main problem bein (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)
When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, I usually make life easy for myself by using my trusty KitchenAid mixer to form and knead the pasta dough and then the pasta a (read full article)
There is much more to Italian food culture than many people outside Italy realize. Mastering the art of Italian cooking is not just a matter of learning recipes but rather requires coming to understand a whole approach to the preparation and eating o (read full article)
Writing only about two decades after Artusi, another giant of Italian gastronomy, Ada Boni, produced an even more monumental work entitled Il Talismano della Felicità, literally the "Talisman of Happiness". Unlike Artusi, who was basically a talent (read full article)
This is an Italian cookbook like no other. Artusi--it is quite common to call this book by the author's name rather than its title--is to Italian cooking what Escoffier's Le Guide Culinaire is to the French: indispensable.The author, Pellegrino Artus (read full article)
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