Food

Take it with a grain of farro!

This Mediterranean farro dish is going straight to the top of your favourites list once you try it! But first, let’s touch upon the question, ‘what...
Blood orange and almond mascarpone crostata

A blood orange crostata to brighten your table

My grandfather always ended our big family meals by slowly rising from the table and carrying a large bowl of fruit from the sideboard to the table...

A new twist on a classic: ladybug caprese salad

There is nothing like the flavors of fresh mozzarella, basil, olive oil and tomatoes. The myriad of ways these simple ingredients can be put together...

How to make great pizza: part 3

Forming and Topping your Pizza To use the dough, turn it out onto a floured surface and to shape your pizza. This recipe will make one large pizza,...
Fennel, pancetta and prosciutto give the lean rabbit "in porchetta" lots of extra flavor

A modern Coniglio in Porchetta

The first and only time I served a whole, intact rabbit was several years ago for Easter dinner (insert humorous comment about serving a bunny on...
Da Alidoro, nel centro di Manhattan, è possibile gustare l'autentico panino italiano. Photo courtesy: www.alidoronyc.com

Reliving the Authentic Italian Panino in New York City

It’s noon in Florence, and you find a spot on the steps of the Duomo. After a bitterly cold winter, you feel your skin gladly soak up the sun shining...
Crespelle with raisins, depending on the recipe's region of origin within Italy, you will find variations of these in different shapes, sizes, and even flavors. Photos copyright Nonna’s Way

Crespelle with Raisins - Deep fried Goodness!

You will love these for dessert or just a snack…pillowy soft dough with raisins, deep fried until golden beautiful then rolled in sugar while still...

How to make great pizza - Part 2

Now that you've gathered together a basic pizza making toolkit, let's start actually making one... ​ Ingredients for Our Basic Pizza Dough Proofing...

How to make great pizza - Part 1

When I started making pizza about 15 years ago, I made a lot of terrible pies... doughy, pale-looking, tasteless, flat, oily, floppy, burnt--you name...
Ciambelle make a great snack on their own but make the perfect accompaniment to cured meats, cheeses, and antipasto. Photos copyright Nonna’s Way

Ciambelle di Pane - Charcuterie’s Best Friend!

You hear the word ‘ciambelle’ a lot in Italian baking. There are so many different types of ciambelle, ciambellette and ciambellini! Sweet, savoury,...
Cannoli siciliani have a huge identity-defining power: Italian bakeries all over the world make of their presence on the shelves a symbol of “italianità” and heritage associated with only a handful of other products. Photo by siculodoc

The sweetest thing: cannolo siciliano and its amazing history

Cannolo siciliano: is there any other Italian dessert this popular in the world? Tiramisù may be one of its more glorious competitors, but cannolo...

Cooking with Nonna: Chiacchiere alla Barese

It's almost Carnevale, and Carnevale, in Italy, means chiacchiere! Learn how to make these delciious treats with Nonna!
The art of Naples' pizza -making could become a patrimony of the world. Photo:  http://www.foodtravelculture.com

The art of making pizza to become part of the UNESCO Intangible Patrimony

Pizza finds a place on every country's table and is topped with countless delicacies, each country creating its own - more or less - orthodox version...
Escarole soup with sizzling olive oil croutons, parmigiano-reggiano DOP shavings. | Photo copyright Nathan Hoyt 2017

What To Do With Escarole? Make Soup!

Escarole has always been a mystery to me. Not that we didn’t eat it when I was growing up, but as far as I could tell, no one else ever did in the...
Chef Rossella Rago

Cooking With Nonna: soon available the book with more than 100 classic italian recipes

First generation American born of italian immigrants, Rossella Rago grew up in Bensonhurst, Brooklyn with a deep link to her Italian roots in Mola di...

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