Gattò di patate

Gattò di patate (Potato Pie)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a ...

Affettati misti

Affettati misti (Mixed Cured Meats)

One of the most iconic ways to start a holiday or other important Italian meal is with a plate of assorted cured meats, called salumi in Italian, thinly sliced and ...

Costolette di maiale ai funghi

Costolette di maiale ai funghi (Pork Chops with Mushroom Cream Sauce)

You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what many Italians do ...

Essential Reading

Gnocchi (Prep 5)

How to Make Homemade Potato Gnocchi

Gnocchi are one of the easier types of ‘pasta’ to make at ...
Zizi

A Beginner’s Guide to Authentic Italian Food

What exactly is ‘authentic’ Italian food? It may be hard to define, ...
How to Make Mayonnaise in the Italian Manner

How to Make Mayonnaise the Italian Way

  Mayonnaise may have been invented by the Spanish and popularized by ...
Tomato Sauce 101

Tomato Sauce 101

> I’m all for convenience when it actually makes life simpler, but ...
Pane casereccio (Homemade Bread)

Pane casereccio (Homemade Bread)

  I am not a baker. Never have been. I have always ...
On Dressing a Salad

How to Dress a Salad “all’italiana”

The proper dressing of a salad has got to be one of ...
Frittata con patate e salsiccia

How to Make a Frittata

One of the wonders of Italian cuisine is its incredible variety, and ...
The Italian Pantry

The Italian Pantry

Every cuisine has a collection of dry, canned, preserved and fresh staple ...
Gelato: The Basic Recipe

Gelato: The Basic Recipe

Let’s continue our exploration of Italian frozen desserts. We have already gone ...
How to Make Polenta

How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian ...
How to make broth

How to make broth

Making broth is so easy to do, and the results are so ...
Buying Canned Tomatoes (1)

Buying canned tomatoes

Here’s a special note for readers in the US, where buying canned ...
Minestrone: A Primer

Minestrone: A Primer

Many people think of minestrone as the kind of hearty fare best ...
Making Fresh Egg Pasta

How to make fresh egg pasta

When making fresh home-made egg pasta, variously known in Italian as pasta ...
Italian Food Culture: A primer

Italian Food Culture: A primer

There is much more to Italian food culture than many people outside ...
Ada Boni: Il Talismano della Felicità

Ada Boni: Il Talismano della Felicità

Writing only about two decades after Artusi, another giant of Italian gastronomy, ...
Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene

Pellegrino Artusi, La scienza in cucina e l’arte di mangiar bene

This is an Italian cookbook like no other. Artusi–it is quite common ...
Risotto alla crema di scampi

Risotto: The Basic Recipe

  It’s actually not the kind of thing that Angelina made, she ...

Latest Posts

Gattò di patate

Gattò di patate (Potato Pie)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is a combination of cheeses and cured […]

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Affettati misti

Affettati misti (Mixed Cured Meats)

One of the most iconic ways to start a holiday or other important Italian meal is with a plate of assorted cured meats, called salumi in Italian, thinly sliced and arranged artistically (or not) on a serving platter. Each diner then helps themselves to the ones that appeal to them most. It’s a delicious to […]

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Please stand by…

Folks, It seems that the masthead of this blog has somehow disappeared overnight… A Friday the 13th prank by some hacker? Not sure…I’ve tried to fix the problem myself but to no avail. I’ve contacted WP support and am hoping for a quick resolution of the problem. In the meanwhile, the content is still all […]

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Zabaione

Zabaione (Zabaglione)

Zabaione is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an important meal or a warm and substantial beverage drunk as a quick […]

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Melanzane al funghetto

Melanzane a funghetto (“Mushroom-Style” Eggplant)

Don’t let the name of this dish fool you, there are no mushrooms in melanzane a funghetto, also known by its Neapolitan dialect name, melanzane «a fungetiello» The name refers to the way in which the eggplant is cooked, reminiscent of the classic sautéed mushrooms. Like so many of the summer dishes from Campania we’ve […]

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Pollo all'ischitana

Pollo all’ischitana (Ischia-Style Chicken)

After last week’s look at gnocchi alla sorrentina, Sorrento’s classic gnocchi dish, let’s travel across the Bay of Naples to the lovely island of Ischia. During our years in Rome, Ischia was one of our favorite spots for a getaway from the city. A bit less touristy and more rustic than its more famous “sister” island […]

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Gnocchi alla sorrentina

Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

Potato gnocchi are pretty filling, the kind of food you may associate with the cooler weather. But, in fact, you can enjoy gnocchi all year ’round. They are delicious with pesto, for example, or with a simple tomato sauce. In fact, one of the classic Campanian summer dishes is gnocchi alla sorrentina, or potato gnocchi […]

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