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.)
Italic, the Italian endeavor from the ELM Restaurant group , is just a few short weeks away from opening its doors at Sixth and Colorado streets, but the inspiration has been years in the making. Chef Drew Curren and Beverage Director Craig Collins met years ago while attending a two-month academic program in Italy.
MasterChef Junior Season Three Finale Recap: East Coast/West Coast Battle
Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way."
THE passion and flair that Italians are known for are evident, not only in their culture and the arts, but in their cuisine as well. Antipastos and primos lovingly tease the palate -- secondos are savory, they immediately satisfy while dolces are decadent; you could not afford to miss a mouthful.
Gerard Craft Talks His New Fast-Casual Restaurant, Porano
As the man behind some of St. Louis' top restaurants, Gerard Craft has long been an advocate of the slow-food movement and an opponent of fast food. However, he's hoping to find a way to combine the two in his latest venture, Porano Pasta & Gelato .
With summer drawing to an end, now is a great time to head to New South Wales and try some of the state's best al fresco dining spots. NSW has a location to appeal to every lover of fine food, whether its spectacular beachfronts, terraced vineyards or quaint Southern Highland towns.
While it is still chilly outside and winter is not yet over, you may want to take a break from heavy stews and serve lighter Italian-inspired dishes that make use of the seasonal produce. Brown Bistro-Bakery, which specializes in cakes, cookies and desserts, including homemade ice cream, also offers light meals, prepared by chef Alon Lipansky and his staff.
New UNT University Union will offer expanded, diverse dining options
DENTON , Texas -- University of North Texas students will find a large and diverse range of food options in the new University Union , scheduled to open in Fall 2015. UNT Dining Services also will operate a quick service fresh market with to-go breakfast and lunch options; Mia's, an Italian food station with a wood burning stove; Saute, a customizable noodle bowl station with Asian, Mediterranean and American flavors; Chopt, a large salad bar; as well as various grab-and-go items including pre-made salads, sandwiches, fruit cups, vegetable snacks and more; Avesta, a full-service, sit-down restaurant with a club atmosphere; and an ice cream shop featuring homemade Scrappy's Ice Cream .
Farewell to Nico, 73, town's favourite Italian chef
THE man who ran Nico's restaurant in Chippenham for 25 years has passed away at the age of 73. Nico Ruggiero was well-known for bringing his authentic Italian cuisine to Wiltshire, and as he moved around eateries in Chippenham over the decades, fans of his food followed him. He started out at the Angel Hotel in 1963, after moving over from a small town in southern Italy called Roseto Valfortore.
Warm Flat Beer: Art 'Arturo' Belge dishes on life, his Eastwood pizza joint and more in a 'decent' book
That's because he's sitting at home near the beach in Mazatlan, Mexico, while those he left behind in Central New York are enduring another harsh winter. "It's cold up there, huh?," Belge said during a recent phone interview.