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Fregola e Ceci

Fregola e Ceci

I am positively bewitched by pasta in all of its humble forms. Today’s pasta selection is fregola (or fregula – from the Italian verb fregare, meaning “to rub”), an ancient form of pasta that originated in Sardegna (probably vis-à-vis contact with Arab cultures of North Africa). It is made from coarsely ground semolina grains, sprinkled […]

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Bucatini alla Trappettara

Bucatini alla Trappettara

One of the loveliest days of my summer in Italy was a farm-to-table cooking class called Abruzzo Country Cooking that I co-hosted with some special friends.   It’s remarkable that I only met Giulia and Emiliana on Facebook less than a year ago.  Who would have ever thought that a few mutual “Likes” on a social […]

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Fave dei Morti

Fave dei Morti

When my parents were growing up in Italy, there was no such thing as Halloween.  The goblins, ghouls and jack o’lanterns arrived in Italy relatively recently via mass media and the spread of American pop culture.  For my parents, there was instead La Festa di Ognissanti (All Saints Day) on November 1st and La Festa […]

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Sugo di Cinghiale (Wild Boar)

Sugo di Cinghiale (Wild Boar)

When I wrote my humble tribute to the late Marcella Hazan a few weeks ago, I started to think about the women who have inspired my love of cooking.  Naturally, my mother and two grandmothers are at the top of the list despite my early rebukes of their efforts.    Another special woman who kept coming […]

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National Pasta Month - Orecchiette

National Pasta Month – Orecchiette

October is National Pasta Month and many would agree that pasta is Italy’s preeminent contribution to the culinary world.  Italian food scholar Oretta Zanini De Vita writes, “To me, this heritage is an Italian gift to gastronomic culture on a par with what the Florentine Renaissance gave to art.” (Professor De Vita also dispels the […]

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