Also known as Italian wedding soup, chicken and escarole soup is an Italian-American classic. The addition of the little savory…
Fried calamari (calamari fritti) is a quick antipasto that has to be eaten hot right out of the oil. The…
I’ve been thinking about this maccheroni con sugo di crostate di maiale (macaroni with a pork baby back rib sauce)…
Melanzane alla Parmigiana (Eggplant Parmigiana or Eggplant Parmesan) — the dish I cut my teeth on. Loved it then, love…
A classic from Naples — bistecca alla pizzaiola (beef steak in the style of the pizza maker) is fast, spicy,…
Italians love their artichokes and Romans know how to treat them. I first had this dish in the Jewish Ghetto…
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.…
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…