Recipes
Food & Drink
by Phoebe Hunt |
Don’t know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, worst of all…
Food & Drink
by Francine Segan |
When we hear the word pesto, most of us think of the Genovese variety, a blend of seven ingredients-- basil, pine nuts, garlic, olive oil, salt and grated…
Food & Drink
by Francine Segan |
Carnevale is celebrated during the 40 days before Easter and is one of Italy’s biggest winter festivals with parades, special entertainments, music and…
Food & Drink
by Francine Segan |
“The macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios from the…
Food & Drink
by Francine Segan |
Panettone, tall and dome shaped, this soft, not-too-sweet yeast cake with a fruity tang of raisins and candied oranges is the quintessential Italian Christmas…
Food & Drink
by italicana kitchen |
I remember the first time I tried my Italian aunt-in-law’s spinach and ricotta cannelloni: it was love at first bite. Fresh egg pasta was flattened into sheets…
Food & Drink
by Francine Segan |
Nuts are popular in many Italian desserts like Torta della Nonna featuring pine nuts and Spongata, a honey-rich specialty of Emilia-Romagna…
Food & Drink
by Francine Segan |
Pasta, Italy’s amazingly versatile food can be served 365 different ways a year. Adapting nicely to changing temperatures and seasonal ingredients.
Timing is…
Culture
by Francine Segan |
Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.
The ancient Romans thought that the ideal number…
Food & Drink
by Francine Segan |
Sure, Italians boil pasta in water, but that’s not the only way they prepare Italy’s fabulously versatile ingredient. Many Italians –home cooks and chefs--…
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