Not Just Mac & Cheese (Maccheroni alla mortadella al forno)
View Original Article Yes, this baked maccheroni casserole is essentially mac & cheese, but on a whole different level -- as with much Italian food, it's a simple preparation, but with quality ingredients that make all the difference. It's a quick, easy, and immensely satisfying dish which can easily be a main course when paired with a green salad or any other vegetable side.
Get the recipe:
View Original Article It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, set the timer for the minutes indicated on the package, add a little oil to keep it from sticking, the buzzer rings and voila! It's done. Throw it onto some plates, ladle lots of sauce on top and you have dinner. Simple, right? And yet, in my opinion, there is no worse mistake in Italian food than soggy, overcooked pasta (and it's far too common). Misconceptions about pasta and the best way to cook it still abound, while methods and tips that Italians consider common knowledge might be news to many.
Read on for everything you always wanted to know about cooking pasta (but were afraid to ask).
View Original Article Street food -- in the form of pop-up stands or roaming food trucks -- is growing more and more popular in the U.S., but throughout the world and history, street kitchens have long been the primary type of public eating establishment, before the birth of the restaurant as we know it today. In Italy, street food has existed since at least Ancient Roman times, when counter-serve "snack bars" called thermopoliasold hot prepared dishes. And pizza and pasta, two of the most famous Italian foods, started out as on-the-go snacks. In 19th-century Naples, it was normal to eat maccheroni at street vendors -- with one's hands! Pasta is no longer considered a street food (or a finger food, for that matter), but quick eats persist to this day throughout Italy at kiosks, stands, and food trucks. Here are some recipes for typical Italian street foods, to recreate the experience in your own kitchen.
View Original Article In the past, Tuscans were called mangiafagioli("bean eaters") by other Italians, a clue to how important a part the ""poor man's meat" played in the Tuscan diet. Beans don't have quite such a central role these days, yet still appear in many traditional Tuscan dishes.
And now that we know what nutritional powerhouses they are -- rich in fiber, protein, vitamins, and minerals yet low in fat, calories, and cholesterol -- it seems that bean-eating is due for a comeback! Here then, a couple of great legume recipes.
(Image: Il mangiafagioli by Annibale Carracci, 1584)
View Original Article Although I write about Italian food, I've just moved to France (Paris, to be precise), so the food traditions of the Mediterranean town of Nice (Nizza in Italian), with their strong Italian influences, are particularly interesting to me. The cuisine of the French Riviera town -- perhaps the most well-known examples being salade niçoise, tapenade, and ratatouille -- blends typical Provençal ingredients and cooking methods with those of the Italian regions of Liguria and Piemonte and often features olives, olive oil, anchovies, and plenty of vegetables. Think of it as French-Italian fusion!
Read more and get the recipe...
It just might be panna cotta, which, despite its name (it translates literally as "cooked cream"), actually doesn't require much cooking, and certainly doesn't involve turning on an oven.
This delicate cream-based spoon dessert, thickened with gelatin and served chilled, is also quite easy to make but makes an elegant impression when served at the end of a meal.
You can serve it with fresh berries or a simple chocolate sauce, fruit compote or coulis.
Recipe for Panna Cotta
A traditional and popular Italian dessert originating in the Piemonte region. Get the recipe.
View Original Article Italians celebrate Easter in may ways throughout the different regions, but generally with chocolate eggs for the children containing toy surprises, roast lamb or goat, spring vegetables such as artichokes, and a colomba (dove) a cake made with the same dough as panettone but baked in the shape of a bird and topped with coarse pearl sugar and/or almonds.
As a special Easter chocolate treat, together with a variety of traditional Easter recipes we have a recipe for decadent Bacio brownies, made with the famed chocolates from the Perugina brand.
Buona Pasqua a tutti!
Bacio Brownies (Brownies al Bacio)
I had the pleasure of speaking recently with Viola Buitoni, descendant of the Buitoni family that founded a food empire spanning pastas and sauces to the Perugina chocolate brand, makers of the famous Baci chocolates. She shared family legends and a recipe for luscious brownies made with Baci chocolate candies.
View Original Article Even in Italy, the land where the Slow Food movement originated, people are busier than ever these days. On a lazy Sunday you might have time to slow-cook your ragu' for hours, but on a weeknight, if you're just getting home from work, you're tired, and you don't have a lot of time or energy, you probably want something faster and simpler. Here are some dishes you can have on the table in less than 30 minutes, either start-to-finish, or by making them ahead of time and simply reheating!
The holidays in Italy seem endless, and each one has its special associated foods, which might differ from region to region. Part of the reason for so many holidays is the fact that every single day of the calendar year is the Feast Day of one or more Catholic saints. This doesn't mean that every day is a holiday in Italy, of course. March 17, for instance, the feast day of San Patrizio (better known in the English-speaking world as Saint Patrick), is not celebrated in Italy. (He is the patron saint of Ireland, after all.)
Italian restaurants have been an especially beloved fixture in America for at least a century. Featuring flying pizzas, slippery strands of spaghetti paired with plump meatballs that most have savored since childhood, tomato sauce ladled and consumed by the pint, garlickly and buttered toasted bread quick to leave a grease stain, tender slices of veal, gooey eggplant Parmesan, gregarious owners, the air filled with Sinatra and Martin or Verdi and Donizetti, a lively and comfortable dining room, generous mounds of food, copious amounts of winea .one from this cluttered group of images might be the first evoked in the average American concerning Italian food.
After 18 years, Sal Marino to close his Italian restaurant Il Grano
The son of the late Ciro "Mario" Marino, who opened Marino Ristorante down the street from Paramount Studios in 1983, Sal Marino stepped away from old-school Italian cooking when he opened Il Grano in 1997. With his tasting menus and beautifully plated crudo, Marino was ahead of the times, and it took a while for the restaurant to find its audience.
At a time when restaurants seem to delight in defining themselves by their atmosphere - hip, trendy, traditional even - Treo on Main Street in Sylvania gets it just right. It's not too loud, not too quiet, and doesn't troll for style points by splashing the walls with relics from some Jungian nightmare.
New Jethro's just announced, here's what's on the menu
Jethro's owner Bruce Gerleman said Executive Chef Dominic Iannarelli is excited to create a brand new menu focused on classic Italian food with unique pasta dishes and thin crust pizza. Iannarelli oversees all six Jethro's restaurants in Metro Des Moines as well as Splash Seafood Bar and Grill also owned by Gerleman.
At 25, Bottega Caf is still creative yet sophisticated
Prices Snacks: $3-$12; Salads, Pizza, Sandwiches, Mains: $10-$19; Daily specials: $14-22; Small pizza and Good People pint are $10 after 9 p.m. Info Beer, wine, cocktails and premium liquors. No reservations.
Most people go to Italian food for their carbohydrate-heavy dishes like pasta, pizza and paninis. However, many do not know the true tastes of authentic Italian cuisine from the Americanized versions they are so often exposed to.
A little garlic goes a long way - Wed, 30 Sep 2015 PST
Overdo it, and the stinking rose is like a lover who wines, dines and overindulges you, then leaves you in the morning bloated, gassy and with a bad taste in your mouth. Overdo it, and the stinking rose is like a lover who wines, dines and overindulges you, then leaves you in the morning bloated, gassy and with a bad taste in your mouth.
By Ned Campbell Gazette Reporter Sharing space on a table of locally produced Italian food - Casa Visco sauce, Pede Brothers pasta, Mastroianni Brothers bread and Villa Italia torrone - the purple, green and orange bags of Gatherer's Gourmet Granola looked out of place.
Mangia! As our Italian friends say, Eat! And exactly like Indians -- eat is what they do, as for both Indians and Italians, food is not merely for survival -- it is what defines them. Towards this end, Foodhall, India's premium lifestyle food superstore brings you the culinary delights of seven regions of Italy, where you can enjoy authentic Italian food from Sicily, Emilia, Umbria, Liguria, Tuscany, Abruzza and Campania.
There are many more vegetarians these days. Often ex-pats from India or their offspring, who defer from meat and seafood for religious reasons, there are also many others have given up meat for ethical or health concerns.
Authentic Italian food and drink finds its way to South Florida
In Mesoraca, a small city in the "toe" of Italy's boot, generations of the Carvelli family gather with friends and neighbors to celebrate life's best moments with handmade pastas, distinct spices, rich meats, and fine wines. And, some 20 years ago, one member of the family decided that this food, this experience belonged in America as well.
Taste of Italy offers samples of special recipes in Springfield
SPRINGFIELD -Teresa E. Regina enjoys seeing friends who return to Springfield for "A Taste of Italy" and sampling the authentic foods served there. "The Taste of Italy provides a joyous atmosphere where all are welcome to enjoy the many foods that are so popular," said the Publicity Committee member.
Naples Ristorante e Pizzeria e Bar makes it more convenient to enjoy authentic Italian food through a partnership with catering and delivery service, Takeout Taxi , according to a news release. Naples' pizza, pasta, small plates and desserts will be available for catering and delivery throughout Montgomery County by using Takeout Taxi, which has been providing office and residential catering services daily since 1991.
Offers delicious Italian food featuring homemade sauce over pasta, meatballs, sausage or thick creamy Lasagna, mouth watering clams and Linguini, or Spartaco's Famous marinated 1/2 Chicken! PA is the 5th state I've lived in and I LOVE it! I recently bought my first home with my husband and we're living happily ever after there with our furry kids Misha and Olive. I'm originally from St. Louis, MO, but I've also spent some time in Tennessee , Florida, and Kentucky.
La Tavolata is an exceptional Italian restaurant in the not-so-mini City Plaza mini-mall on South Street in Artesia. It is exceptional not just for its food, but for its setting; its neighbors include an Indian restaurant called Pickles, a branch of the Tea Station and an Asian dessert and beverage lounge called Cha2O.