Search: Campania Blog Posts
Blog Posts
Baccalà alla napoletana
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)
Melanzane alla Parmigiana
OK, I feel it's time we have a serious talk about this dish. I've heard people overseas call it "Eggplant Parmesan," and learned that there are variations of it, the most popular of these involving breaded meat cutlets, named "Veal Parmesan." This pa (read full article)
La genovese
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)
Pasta con la cicoria
Cicoria, or chickory, also known in English as 'curly endive', is a staple of the central and southern Italian diet, or at least so it was traditionally. People from Campania like Angelina are said to be especially fond of leafy green vegetables, so (read full article)
Frank’s Sausage and Peppers
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)
WINE TASTING 201.
Now that you know the difference between drinking and tasting, it is time outline precisely why and how you should taste wine. Wine happens to be a beverage reflecting its environment. The same grape variety planted on two vineyards looks, smells, a (read full article)
Quick Note: Spaghetti con le zucchine
A very quick post since I am quite literally running to catch a plane to Mexico…As we've seen before, pasta and vegetable dishes are a quick and easy solution for weeknight dinners, when you don't have the time or the energy for anything fussy or f (read full article)
Spaghetti con pomodoro crudo
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)
San Marzano Tomatoes
San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world. The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to (read full article)
Zuppa di pesce alla napoletana
Italy, being a rather slender peninsula, is a country where the sea is rarely too far away. And, of course, the products of the sea play a major role in its cuisine. And so it is not suprising that zuppa di pesce, or fish soup, is a dish that you wil (read full article)
Vegetarian Giro d’Italia: Say Cheese! (a.k.a. Adventures in Making Mozarella)
In the Campania region, buffalo mozzarella cheese is a local delicacy. For nearly 2000 years, buffalo have been raised in this region and the mozzarella from buffalo milk is acidic in flavor and rather juicy. I had heard that making cheese was som (read full article)
Seppioline alla griglia
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)
Cime di Rapa
Cime di rapa are a European vegetable whose English name is broccoli raab or broccoli rabe. Each Italian region calls the leafy greens in a different way too. In Campania Napoli they’re named friarielli, in Toscana rapini. In Rome, they’re brocco (read full article)
Cime di Rapa
Cime di rapa are a European vegetable whose English name is broccoli raab or broccoli rabe. Each Italian region calls the leafy greens in a different way too. In Campania they’re named friarielli, in Toscana rapini. In Rome, they’re broccoletti a (read full article)
Cime di Rapa
Cime di rapa are a European vegetable whose English name is broccoli raab or broccoli rabe. Each Italian region calls the leafy greens in a different way too. In Campania Napoli they’re named friarielli, in Toscana rapini. In Rome, they’re brocco (read full article)
Linguine con alici
Here's another quick and easy dish for those days when you don't really feel like cooking but you want to eat something tasty. It's a riff off of the classic ajo e ojo with anchovies.Start as you would for aglio, olio e peperoncino, by very gently br (read full article)
Pasta And Its Uses
Have you ever wondered what pasta is best suited to meat based ragù sauces or what pasta to use with fish and shellfish based sauces? Hopefully the list below will help clarify some of the confusion surrounding pasta and it's uses.1. Tripoline Nest, (read full article)
Todo sobre la variedad Sangiovese
La variedad Sangiovese, es la variedad tinta italiana por excelencia. Su nombre deriva del latín Sanguis Jovis, “La sangre voven”, pero tambien de forma literal puede ser traducido como la “La sangre de Júpiter”. La uva fu (read full article)
Angelina’s Lasagna di Carnevale
Among Angelina's generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina's sister, who we called zi'-zi' (loosely translated, 'auntie'), was the ravioli specialist. Another great-aunt was known (read full article)
Angelina's Fried Vegetables
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)
Related Food Topics
-
Become a Half Hour Meals Member
Free Membership
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
-
Related Videos
