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 ...
Essential Reading
A Beginner’s Guide to Authentic Italian Food
What exactly is ‘authentic’ Italian food? It may be hard to define, ...
How to Make Mayonnaise the Italian Way
Mayonnaise may have been invented by the Spanish and popularized by ...
Gelato: The Basic Recipe
Let’s continue our exploration of Italian frozen desserts. We have already gone ...
How to make fresh egg pasta
When making fresh home-made egg pasta, variously known in Italian as pasta ...
Italian Food Culture: A primer
There is much more to Italian food culture than many people outside ...
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
This is an Italian cookbook like no other. Artusi–it is quite common ...
Latest Posts
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Subscribe
so you'll never miss a post...
Follow on Google+
Top Posts & Pages
