Tuscan wild boar ragu is so iconic that it would be easy to assume that this is the only way Italians cook wild boar. But to think that would be to miss out on some extraordinary regional variations like this recipe for Friulian wild boar in umido with…
Italy has over 500 olive varieties – more than any other country in the world. Most people never get past ‘green or black’. This regional Guide to Italian Olives covers the most important ones: where they grow, what they taste like, and what Italian cooks do with them.…
Asparagus Italy’s First Taste of Spring Asparagus (or aspargo in Italian) is one of those vegetables that Italians take very seriously. The season is short — roughly April through June depending on where you are — and Italian cooks treat it that way. Simple preparations. Recipes that have…
I’m fairly new to white asparagus. It’s not something I ever ate growing up. I dont even remember seeing them for sale anywhere. But every April in Friuli, white asparagus comes into season. And each year, it heralds the start of Easter in the Friuli region. Normally in…
Funghi alla Genovese (sometimes called funghi al funghetto) is one of Liguria’s quiet secrets. It uses just mushrooms, garlic, oregano, butter and olive oil. But get the technique right and it’s one of the best things you’ll eat. What is funghi alla genovese? Funghi alla genovese is a simple Ligurian…
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…