Before traveling to Italy to record new recipes, I want to go back and give tribute to four dishes that…
Before Italian food became restaurant menus, takeout boxes, and chain favorites, it was cooked at home in tenement kitchens, coal-heated…
#73 Panada di Assemini (Sardegna) Panada isn’t something I learned from a recipe. I first saw it opened at a…
#72 Pane Cotto del Gargano (Puglia) Pane cotto reached me through someone else’s memory, and that already told me everything…
#70 Calandrata Ligure (Liguria) Calandraca ligure is the kind of dish that shows how far resourcefulness can go. I made…
#57 of Forgotten Italian Classics: Trianata di Surbo (Puglia) When the bread came out of the oven, people in Surbo…
#56 Forgotten Italian Classics: ’Nchiambara Ciociara (Lazio) Born from scraps and hunger, ’nchiambara ciociara proves how far a little flour…
#53 of Forgotten Italian Classics: Panada Begamasca (Bergamo) Someone from Bergamo told me about this soup after I shared pearà…
#52 Forgotten Italian Classics: Zuppa barbetta valdese I found zuppa barbetta valdese in an old mountain cookbook. A simple mix…
#48 Forgotten Italian Classics: Jota (Trieste) In Trieste, every bowl of jota tells a story of borders meeting: Italy, Slovenia,…
#45 Forgotten Italian Classics: Smacafam (Trentino) Born in the Trentino mountains, smacafam was made to “beat hunger,” a simple mix…
#44 of italian forgotten classic: Crapiata Materana Story, recipe and tips are now live on my substack! https://substack.com/@massicooksitalian?utm_campaign=profile&utm_medium=profile-page #crapiata #materafood…