Food

Spring Vegetable Risotto

I tend to get emotional in spring, especially at the farmer’s market. The colors at the market turn from the winter beiges to the vibrant glorious...
Schiacciata with meat and vegetables. Photo: Nonna’s Way

Schiacciata (ski-yah-cha-ta)

Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout...
Warm Farro, Fava Bean and Pancetta Salad

Warm Farro, Fava Bean and Pancetta Salad

Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year...

Pesky Weed or Food Treasure? Cicoria-Dandelion Greens!

When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would...

Cherries and Cheesecake: a cherished Roman treat

When in Rome, eat ricotta cheesecake. Technically, ricotta is not a cheese. Meaning "re-cooked" in Italian, this fluffy latticino is a cheese by-...

The Recipe Hunters: Preserving the World’s Culinary Heritage, One Country and One Recipe at a Time

From Italy and Spain to Egypt, Cyprus, and Korea, The Recipe Hunters have been scouring the earth in search of traditional family recipes. Harvesting...

Fernet Branca, the Italian liquor that duped Prohibition

In Italy, Fernet Branca has always been an institution, especially among the older generation: both my grandmothers had a penchant for it and for...

Childhood Memories: Sauces of Sicily

My maternal grandparents were born on the shores of Sicily in the little village of Santo Stefano di Camastra, a sleepy place with stunning views...
Potato gnocchi with tomato sauce spiced up with hot sausages. Photo: Nonna’s Way

Classic Potato Gnocchi

There are several variations of gnocchi, but this classic potato gnocchi is a must have in your recipe collection. A simple tomato sauce or even...

Her Majesty the Cassata: An Italian Easter Tradition

A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...
The dismantlement of the Emilian gang is just the beginning of a series of interventions to safeguard Parmigiano Reggiano producers and their products

Italian crime’s new frontier: luxury food theft

There is no peace to Italy’s most famous cheese: Parmigiano Reggiano. If counterfeit varieties of it were not enough to alarm producers, in the past...

Spring Fever at your local Farmer's Market

Spring is here, and that means sweet tender vegetables, micro greens, and a profusion of young herbs. While at my neighborhood Farmer’s Market this...
This particular recipe of Peperonata originates from an area at the very tip of Calabria, where they have an exceptionally fertile land and grow an abundant variety of fruits and vegetables.  Photo: Nonna’s Way

Peperonata - The Italian Stir-Fry

‘Peperonata’. A southern Italian mixture of peppers, eggplant, and potatoes with tomato and basil. I guess you could say it is the Italian version of...

Torta di Pasqua

Easter is a special day for most Italian Americans invoking deep memories of family, childhood and religious obserservance. When celebrating Easter...

Pasta e Piselli with Cooking with Nonna

Rossella and her Nonna teach us to make a wonderful pasta with peas - perfect for spring!

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