What is Salsa alla Marchigiana This Salsa alla Marchigiana is a basic pasta sauce made from white wine, tomato, and herb. This particular recipe is at least 70 years old, a relic from a post World War 2 collection of recipes from the 1050s. But I would imagine…
What Are Gnocchi di Susine? Gnocchi di susine are potato dumplings filled with fresh plums (susine). Or in other words, they are gnocchi with a plum filling. These plum gnocchi are traditional in Friuli, especially in Trieste. They are very popular in the late summer or early Autumn…
Buridda di seppie is delicious seafood stew from Liguria. It is made with cuttlefish potatoes and peas. As with many Italian recipes there are many family recipes throughout this region. Some families cook it with tomatoes. Some without. Both taste great. And all variations are extremely simple. But this…
Tajarin con fegatini di pollo is a traditional dish from Piemonte in northern Italy. It is made with thin egg pasta called tajarin and a sauce of finely chopped chicken livers. Cooks gently cook the livers with onion, olive oil, and white wine. In autumn, they often add…
Trippa alla Napoletana belongs to an honest old Naples tradition of cucina di recupero. A tradition of wasting not one part of an animal. Tripe came from the local butcher, already cleaned and cut, wrapped in paper. It cost little but fed many. Ask anyone who grew up in Naples…
Pear and gorgonzola risotto (Risotto con Pere e Gorgonzola) is a creamy, fragrant dish that comes into its own in Autumn, when pears reach their best. Pears and gorgonzola have long been friends, as the fruit’s sweetness balances the cheese’s saltiness. Gorgonzola can only be produced in specific…
Fagioli all’ Uccelletto is Tuscany’s answer to bakes beans. In a very short time, you can turn a tin of cannellini beans into something deeply savoury and comforting. Just add tomato, garlic, sage, and olive oil and you will have a filling meal that will rival any tin…
This Tuscan wild boar ragù (ragù di cinghiale) is a slow-cooked meat sauce made with wild boar, red wine, tomatoes, and juniper berries. The meat’s natural richness works well with long cooking, and the sauce develops a deep, structured flavour that pairs perfectly with fresh pappardelle. This dish has…
These Italian rosemary potatoes (Palate alla rosmarino) taste great and they go very well with almost any meat based main course. Especially in the Autumn and Winter months, when Secondi typically have more robust flavours. These Italian style potatoes are one of the easiest Italian side dishes to…
Stinco di maiale is a traditional recipe from Friuli-Venezia Giulia region. This northeastern region in Italy is famous for its mountain cooking and Central European influences. Here, pork knuckles are slow cooked until tender, with crisp golden skin and rich, savoury flavour. It’s similar to the Austrian Schweinshaxe. But the Friulian…