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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.
Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best to (read full article)
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)
Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside Naples itself. And, for reasons I cannot quite figure out, it di (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)
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. One of my grilling favorites is the grigliata mista, mixed grilled meats. The choice of meats is up to the cook, but it usually includes lamb, pork, (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)
A good many people have an aversion to organ meats. Perhaps that's because they are often very well prepared—overcooking, which tends to accentuate the 'mineral' taste of organ meats and toughen their texture, is all too common. Or perhaps it's jus (read full article)
One does not always associate steak with Italian cooking, but one of the glories of Tuscan cuisine is, indeed, a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally 'Steak Florentine'. The dish is (read full article)
Pollo alla diavola, or Devil's Chicken, is a simple and delicious way to grill chicken. Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with (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)
One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word 'tagliato' means simply 'cut' or 'sliced', and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed o (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)
The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up (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)
I was feeling sort of nostalgic today for the fried vegetables my grandmother used to make. They were almost always the start of our family's six-hour Sunday dinners, laid out (along with a big wedge of provolone) on the table to pick on as we played (read full article)
Rabbit is a wonderful meat, leaner but yet tastier than most chicken you'll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewher (read full article)
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