Recipes

Tripe Italy’s ‘Love It or Hate It’ Ingredient Tripe – trippa in Italian – is the edible lining of a cow’s stomach. It is one of the most used ingredients in Italian offal cooking, appearing in some form in almost every region of the country. It is also…

Friuli’s Habsburg Food​ The Food that Survived an Empire​ Friuli’s Habsburg food tradition contains dishes that have almost nothing to do with Italy. Friuli’s cooking contains dishes that have almost nothing to do with Italy. Stuffed cabbage rolls seasoned with paprika. Pasta tossed with poppy seeds and butter.…

What is cinghiale? Cinghiale is the Italian word for wild boar – a stocky, bristle-covered relative of the domestic pig that has lived in Italy’s forests and been eaten here for thousands of years. In Tuscany, it’s not unusual. It’s everywhere. The meat is darker and richer than…

What are Arrosticini? Arrosticini are small skewers of lamb or mutton meat, cut into cubes roughly 1cm on each side, threaded onto thin skewers and cooked fast over charcoal. The name comes from the Italian word arrostire — to roast or grill. They come from Abruzzo’s pastoral tradition. The region’s economy…