Pollo oreganata (chicken and vegetables roasted with oregano) is a zesty dish from Campania that you can have on the…
Italians love their artichokes and Romans know how to treat them. I first had this dish in the Jewish Ghetto…
Gianni does a little friendly chicken cutlet and potatoes battle with food author Mark Leslie, who was in town to…
Easter pies are a classic tradition for an Italian Easter feast. They come in savory and sweet versions, and I…
Zeppole di San Giuseppe should only be made on St. Joseph’s feast day, March 19, also Father’s Day in Italia.…
Ravioli made with fresh pasta is a favorite of mine. My mother made the best big fat tender ravioli stuffed…
Lasagna al forno is a classic Tuscan white lasagna. It takes a little time and effort but it’s worth it.…
Full blog post: The first in the series is this trattoria near Grant and Green. Known for its thin-crust pizza,…
Potato gnocchi is a classic Italian recipe that’s much easier to make than you think. It’s a delicious, nutritious and…
Italian Sunday gravy is the traditional, long-cooked pasta sauce from a small village in Campania. It has long braised meats…
Porchetta is one of the most delicious things you can make and put into your mouth. In Italy, porchetta is…
Pizza margherita is THE classic pizza. Legend has it that it was created during the late 19th century in honor…