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.
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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.)
Mamma Mia! It's a posh pesto crisis after cheap supermarket versions of the sauce ruin Italian basil farmer's livelihoods It has been an ingredient of the best Italian cooking for centuries - but the world's most authentic pesto could disappear because cheap supermarket versions are ruining traditional basil farmers. Some are making just A 8.50 a day on their entire output, according to Confagricultura, Italy's agriculture confederation.
Now that Thanksgiving is over, it's time to take your leftover turkey and transform it into a new delicious meal! Adding fruits, vegetables, low fat yogurt or whole grains to your Thanksgiving leftovers can transform those saturated fat laden favorites i CHICOPEE, Mass. - Now that Thanksgiving is over, it's time to take your leftover turkey and transform it into a new delicious meal! Cindy Barbieri, Author of 'Paleo Italian Cooking,' CindysTable.com, showed us how to make an easy turkey bolognese.
Antonio Carluccio brings his message of simplicity to New Zealand
The godfather of Italian cooking, and pert-time master of whittling sticks, has been in New Zealand this week for two sold out events partnered with Italian restaurant Gusto at the Grand. The central Auckland restaurant's menu and philosophy for rustic fare are based upon ideals Gusto chef Sean Connolly learnt from Carluccio when they met in Italy.
CuVino offers traditional Italian, but what's the rush?
This week, Gretchen Kurtz reviews the Old Spaghetti Factory , a LoDo mainstay that's been serving Italian food to Denver diners for 42 years. Our critic wanted to solve the mystery of the restaurant's continuing success in a food scene that gobbles up neighboring spots like candy and sees hundreds of new places open every year.
Summaries of recently reviewed area restaurants, in the order in which they were reviewed, with the most recent at the top. a- Sabor Brazilian Grill & Desserts, 4751 Monroe St., charts new dining territory in Toledo with its modified Brazilian steakhouse theme, but don't expect food that celebrates the spice of life.
Celebrate the native American culinary contributions
As we prepare to celebrate Thanksgiving on Thursday, let's examine culinary contributions that came from the tumultuous melding of the New World and Old World cultures in the 1400s. Ancient cultures began to decline, armies invaded, diseases decimated and thousands of European immigrants poured into what they saw as the open spaces of the Americas.
Lidia Bastianich: From refugee to matriarch of a food empire
This Oct. 5, 2015, photo shows marinated winter squash in Concord, N.H. This recipe is from Lidia Bastianich's new cookbook, "Lidia's Mastering the Art of Italian Cuisine." This Oct. 5, 2015, photo shows marinated winter squash in Concord, N.H. This recipe is from Lidia Bastianich's new cookbook, "Lidia's Mastering the Art of Italian Cuisine."
"This partnership will raise awareness of the authenticity and outstanding taste and quality of these extraordinary foods." also served as the inaugural partner country for the 2015 Summer Fancy Food Show and has long been the largest international pavilion in the Fancy Food Shows.
Earlier this month we wrote about the opening of Sbraga & Company , a new Jacksonville restaurant from celebrity chef Kevin Sbraga. This awesome trend of new restaurants coming to the Jacksonville area continues with another new restaurant opening: Il Desco, located in Pele's old location at 2665 Park St. in Riverside.
There's nothing quite like fresh-made pasta: pillowy ravioli, tender tagliatelle, thick ribbons of papardelle. In the best Italian cooking, the pasta isn't just an afterthought to get the sauce from the bowl or plate to your mouth, it's the focal point of the dish that balances flavors and textures to allow ripe tomatoes to shine and fresh herbs to come alive.
This beautiful, authentic Italian cookbook was purchased for me by a family member when its second edition was released in 1996. I have many Italian cookbooks, and this one just adds to the exquisite section of my cookbook shelf as one of the best, as the recipes are easy-to-read, easy-to-prepare and cook.
At a first glance, most people assume Italy must be a challenging place to eat gluten free . Can the land of pasta, pizza, and bread actually be gluten free friendly? Yes, it can! Gluten is typically a main ingredient in Italian cuisine.
Phantom Gourmet: La Cantina Italiana In Framingham
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Italian chain Prezzo announces opening date in Yate
Alexandra Womack , reporter covering Yate, Chipping Sodbury, Winterbourne, Frampton Cotterell, Rangeworthy, Wickwar, Hawkesbury, Iron Acton, Coalpit Heath and Old Sodbury / The new restaurant, which has cost A 650,000 to develop, is opening in Yate Riverside on Tuesday November 24. It will serve popular Italian food including pizza, pasta, salads, calzone, risotto and grills and will feature an open over so diners can see the chefs preparing their food. There will be seating for 126 guests; 110 in the main restaurant and 16 in an outside area as well as a separate bar.