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.)
The nature of journalism, even food writing, is to report "news," not "olds." The result is that foodies and food writers will often focus on the next food trend or new eating spot at the expense of places that have done a good job for a long time.
With the addition of new chef Alessandro Angelini, Angelini at Kowloon Shangri-La has created an exquisite and delicate new menu likely to please palates and eyes no end. With more than 20 years of culinary experience, the chef, formerly with Michelin-starred restaurants in Ngapali Beach, Burma, as well as in London and Los Angeles creates innovative dishes that taste delectable and look appetizing.
In July the fast food retailer broke ground on the future site of a new and improved location on Orlando's International Drive that will open in February 2016, the Orlando Business Journal reports. But this is not your hometown McDonald's.
Downtown Phoenix Forno 301 Is Reminiscent of Italy's Best Cafes
My Italian is lousy, but I know a lot of the swear words, so when I spotted cazzone as one of the specials of the day at Forno 301, my new favorite restaurant, I laughed. Cazzone means "big dick," not as in "giant penis," but more like "you're an idiot."
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."
One of the best things about dining out is tasting foods from different countries without having to take out your passport. The spices and ingredients used in each particular culture make the food unique.
Italy, Land Of Pizza And Pasta, Is Gluten-Free Friendly
A friend once asked, "what's the difference between prosciutto and gabagool?" There is a big difference, but the question is quite understandable for someone of non-Italian heritage, especially since The Sopranos has long since finished its run. Also, for what gabagool refers, there are multiple spellings and neither that pronunciation nor most other pronunciations match what is written at the deli counter or on the package.
Milwaukee Public Market supports Victory School's Italian Immersion Program
The "Bevi Mangia Italiano", which translates to "Drink Eat Italian" in Italian, event was the name of event held at the Milwaukee Public Market. The event featured Italian cuisine and a winemaking seminar by master sommelier Jesse Becker.
In Bologna, the capital of the Italian food hub of Emilia-Romagna, Tagliatelle al Ragu-flat ribbons of past smothered in a delectable meat sauce-is an iconic dish. This authentic recipe of the pasta dish is excerpted from Lonely Planet's new cookbook, "From the Source: Italy," and comes from Chef Mauro Fabbri, who has been serving it at Ristorante Diana in Bologna, Italy, for years.
British celebrity chef Jamie Oliver is set to launch his famous Italian restaurant chain in Delhi, the first in the country with plans to expand to cities across India. he high-street Jamie's Italian, which has over 30 restaurants across the world and Jamie's Pizzeria, two sustainable eating restaurant brands would open this autumn, promoters said today.
The St. Jude Italian Festival celebrates its 25th anniversary Wednesday, Aug. 26, through Saturday, Aug. 29, in Monroe. Photo: Contributed Photo The St. Jude Italian Festival celebrates its 25th anniversary Wednesday, Aug. 26, through Saturday, Aug. 29, in Monroe.
Grown in a small, hot, dry valley in an out-of-the-way corner of southwestern New Mexico, Hatch green chiles are becoming a treasured regional ingredient. Green chiles, which range in temperature from spicy to incendiary, are to New Mexican food what tomatoes are to Italian cooking.
Roselle Park's Casano Community Center hosted Italian Day on Sunday, Aug. 16. Attendees enjoyed musical entertainment, dancing and array of delicious Italian food. Italian music, food and culture filled Roselle Park's Casano Community Center on Sunday, Aug. 16 as residents celebrated Italian Day.
"I WASN'T born Italian but I have an Italian soul," British chef Theo Randall tells Explore during the pre-opening party of Theo Mio - Italian Kitchen, his new restaurant at the InterContinental Bangkok. "And I love Italian food," he adds with a grin.