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.)
Traveling to Italy and looking for an authentic culinary experience -- one that you can bring back home with you and share with family and friends, long after your holiday is over? Last week, Epicurious contributor Andrew Sessa took us behind-the-scenes at Desinare , one of Florence's best English-language cooking schools. But just in case you're heading elsewhere in Italy, here are our picks for the best of the rest -- in Bologna, Milan, Rome, Sicily, Tuscany, and Venice.
The Italian-American dishes we've been sharing all week - red sauce , tender meatballs , crisp-crusted chicken parm , creamy Fettuccine Alfredo , gooey baked ziti , and garlicky shrimp scampi - are pretty darn delicious. But there's one more key to the dinner puzzle: the bottle of wine you choose to serve alongside the feast.
Seftel: Top 10 Italian restaurants in metro Phoenix
Seftel: Top 10 Italian restaurants in metro Phoenix These 10 Valley eateries feature the best in Italian cuisine - classic, regional or modern Check out this story on azcentral.com: http://azc.cc/1pgZcAR Outside, it's Phoenix 2014. But inside Aiello's, it's Brooklyn 1965.
The longer you're a vegetarian, the more you tire of always eating "light and healthy" - or, at the very least, of having salad as your only option when dining out with meat-eating friends as they enjoy richer dishes. But that's not a problem at Chase Bar Grill, a State Street mainstay since 1979, when the Caligiuri family brought its home-style Italian cooking to Santa Barbara all the way from New York.
A new food truck hit the streets a few weeks ago called Ponti Rossi, who describe themselves as "Authentic Italian Food". It's not difficult to find authentic Italian food in NYC, so it will probably come down to how well they execute their vision.
When Angelenos think of date night, a cozy, softly lit restaurant in a trendy neighborhood serving easily shared small plates might come to mind. Naturally, the staff must be sporting the hippest new haircuts and sleeves of colorful tattoos for diners to get the full experience.
Spaghetti fundraiser Friday night will help reopen the Asotin Marina
If you're in the mood for Italian food, save your appetite for tomorrow night! The city of Asotin is putting on their first spaghetti feed fundraiser to reopen the city's marina, which hasn't been used in more than ten-years. "We'll be serving spaghetti, meat balls, salad, rolls, desert and drinks," said Asotin City Clerk, Tiffany Rogers.
I found the menu scrumpled up at the bottom of my handbag, next to a taxi receipt and some fairly hefty cocktail bills. But that's the problem with Little Clarendon Street; too many temptations, meaning few manage to escape unscathed, especially now that a brand spanking new Carluccio's has been added to the line-up.
The space is lovely with deep and plush seats against the window and form a nice backdrop for the delectable dishes. There are safe bets like the steak, grills and pasta, but even more delicious are the salmon fillet and pork belly; dont however miss the deconstructed rum baba.
Restaurant Review: Louie's in Allentown builds on long Italian food tradition
Seven years after it moved from central Allentown to a larger building off of Lehigh Street, Louie's Restaurant has settled comfortably into its second home. It has broadened the fare to include seafood and dressed up the interior as the restaurant grows into its chapter two.
Hazan's cookbooks, methods shaped the way we eat today - Wed, 24 Sep 2014 PST
When Marcella Hazan died a year ago at age 89, Christiane Amanpour described her to CNN viewers as "one remarkable woman" who "set the dining room table, and the tastes, for millions of Italian food lovers." Hazan did so by vigorously extolling - and defending - the virtues of authentic Italian cuisine in her popular and award-winning cookbooks and in her influential cooking classes and appearances.
Host to many a festival and celebration, including Art Fair on the Square, Taste of Madison and the weekly Dane County Farmers' Market, the Capitol Square is also party to delicious dining destinations representing cuisines from all over the world. From as far away as Japan to as close as, well, Wisconsin , the Capitol building is the perfect backdrop to this mix of tastes.
A modern recasting of a true American pizzeria comes to Atlanta as one of the first restaurants opening at the new Buckhead Atlanta complex in October 2014. Headed by Executive Chef Brandon Wolff, Thirteen Pies is an intimate neighborhood restaurant with a menu that encourages a communal dining experience around fresh, handmade Italian cuisine in a warm, casual atmosphere.
FIRST there was homemade toasted tomato sliced bread which tasted strangely pleasant for me as it was my first taste of it. Then came a platter of fresh from the oven pizza, and I swear I have never tasted something like it elsewhere in the city.
Visiting A-list Sardinia - without the VIP price-tag
How to hob-nob with the rich and famous on the most glamorous island in the Med - and still have money left over to sample the braided lamb intestines The heavenly Costa Smeralda on the east coast of Italy's biggest island has long been the swanky summer playground of the rich and famous. But venture round the corner to the north coast and you'll find a comparable paradise without the VIP price tag.
The 10 Best Restaurants for Fresh Pasta in St. Louis