#66 Frico (Friuli-Venezia Giulia) Frico fooled me. People said it was simple, but once I cooked it I understood why…
#65 Trippa alla Romana (Lazio – Rome) When I first made trippa alla romana, I wasn’t sure what to expect…
#64 Seadas (Sardinia) I first tasted seadas as a teenager in Sardinia, and when I made them years later I…
#63 Gnocchi di Susine (Trentino–Alto Adige) I learned about these dumplings from someone who wrote to me saying, “In our…
#62 Trota in Carpione (Northern Lakes) I learned carpione from a fisherman on Lago Maggiore who told me it was…
#60 Brodetto alla Vastese (Abruzzo) Brodetto was born on the Abruzzo coast, cooked on the trabocchi with whatever the nets…
Join us on a mouthwatering tour through the vibrant streets of Milan, where Italian flavors come to life in the…
#59 Quaglie alla Cacciatora I grew up watching my grandmother cook quails the morning after my father hunted them, brown…
#58 Forgotten Italian Classics: Casoncelli alla Bergamasca (Lombardy) In Bergamo casoncelli aren’t just pasta: they’re a tradition of hands working…
#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…
#55 Forgotten Italian Classics: Coda alla Vaccinara (Rome) Now I get why Romans loves coda alla vaccinara so much. It’s…