Food

Chicken alla Cacciatora in the Style of Ristorante Cibocchi | Credit: Copyright Nathan Hoyt/Forktales 2016

Chicken alla Cacciatora, Or The Taming of the Stew

It is a mistake to think that our immigrant forebears, however poor, went without meat. Country people have hunted for food since time immemorial and...
Crostata di more - Blackberry crostata

The Berries are In!

Strolling through my neighborhood Farmer’s Market I discovered an embarrassment of riches. There were beautiful red strawberries bursting with flavor...
Amaro Averna, Sicily, Digestivo, Italian culture, Italian heritage, Italian american, Italian news, Italian traditions

Amaro from the Island: Averna and Citrus Cocktail

Somehow I can’t leave Sicily behind and I’m hooked on Averna Amaro Siciliano . Call me pazza per gli amari. I love this genre of liquor; with its...
Peach Cookies with Cream and Alkermes

Peach Cookies with Cream and Alkermes

Rossella will show you how to make Peach Cookies with Custard Cream and Alkermes Liqueur. This is the authentic way on how peach cookies are supposed...
Vongole in Potacchio

Cooking Le Marche Style: In Potacchio

Potacchio refers to a traditional style of cooking originating from Le Marche, which involves tomato, garlic, white wine and rosemary. Variations in...
The first Italian spumante came about in 1865, thanks to the collaboration of the Gancia brothers and of Count Augusto Vistarino who imported the Barbatella of Pinot Noir from Burgundy. Photo © Serreitor

Those Tiny Italian Bubbles are Such a Passion! To Drink and... To Eat!

There is no toast, no occasion or no celebration that does not invoke the opening of a bottle of sparkling wine…and what if one were to use it for...
It’s Blood Orange Season, with Sorbetto and Gelato!

It's Blood Orange Season, with Sorbetto and Gelato!

Behold the blood orange, that most glorious citrus. It makes wonderfully refreshing sorbetto and delightful gelato, frozen desserts at their best...
Cavatelli with Seafood

Cavatelli ai Frutti di Mare

Ingredients 1 Lb Cavatelli - Homemade preferably, 1 Live lobster, 1 1/2 Dz Little neck clams, fruit removed and juice separated and filtered, 1/2 Lb...
Maccheroni alla Chitarra with Roasted Tomatoes and Ricotta

Maccheroni alla Chitarra with Roasted Tomatoes and Ricotta

When I was little, helping my grandmother make pasta was my idea of a good time. With her deft hands she transformed flour and eggs into silken pasta...
Cibus Fair Opens in Parma until May 12

Cibus International Fair Opens in Parma until May 12

Cibus international Fair opened today in Parma until May 12, showcasing many new products aiming to introduce some innovation and the raising trend...
Brioche alla crema

Brioche Con Crema - Cream Puffs

Brioche con crema or cream puffs are my favorite desserts. Nothing like the tasteless ones you buy in the bakery. The cream is made from scratch. The...
Fava bean soup - Zuppa alla Marchigiana

Fava Bean Soup Alla Marchigiana

Every year I plant fava beans in my garden and I ask myself, “why?!” The plants take a lot of room in the garden (though they shoot up really quickly...
Barilla Will Present 3D 'Pasta of the Future' at Cibus International Food Fair

Barilla Will Present 3D 'Pasta of the Future' at Cibus International Food Fair

For the first time in history, an Italian producer, Barilla, will present pasta made with a 3D printer at the Cibus 2016 International Food...
Laverello in cartoccio, whitefish in parchment, one of my fish finds along Lake Garda. |Credit: Copyright Paolo Destefanis, www.paolodestefanis.com for Veneto: Authentic Recipes From Veneto and the Italian Northeast, by Julia della Croce (Chronicle Books, 2003).

How To Cook A Fish, Italian Style

When I was growing up, I watched my mother poach, roast, bake, or grill the fish my father caught on his weekend expeditions to Long Island’s Montauk...
Pappardelle alla Bolognese

Pappardelle alla Bolognese

Ingredients: 1 Lb Pappardelle pasta, 1/2 Lb Ground beef, 1/2 Lb Ground pork, 6 Oz Tomato paste, 1 Small onion, finely chopped, 1 Carrot, finely...