#41 of Italian Forgotten Classics: Lardiata Napoletana (Campania) Story, recipe and tips are now live on my Substack. https://substack.com/@massicooksitalian?utm_campaign=profile&utm_medium=profile-page #lardiata…
#38 of Italian Forgotten Classics: Sugolo Mantovano (Lombardia)Made only from grape must and flour, it was once prepared by families…
#37 of Italian Forgotten Classics: Zuppa Imperiale (Emilia-Romagna) Golden, delicate, and once reserved for feast days — Zuppa Imperiale is…
#36 of Italian Forgotten Classics: Fregula con Arselle (Sardegna) Rustic, coastal, and ancient — Fregula con Arselle is Sardinia in…
#35 of Italian Forgotten Classics: Canederli (Trentino-Alto Adige) Born in the Alpine kitchens of Trentino-Alto Adige, Canederli are proof that…
#34 of Italian Forgotten Classics: Bagna Càuda (Piemonte)In Piedmont, friends and family gather around a shared pot of garlic, anchovies,…
Fiery, rustic, unforgettable — this is Pampanella.From San Martino in Pensilis, a small village in Molise, farmers once seasoned pork…
#31 of Italian Forgotten Classics: Alborelle di Lago (Northern Italy) Tiny, delicate, and once abundant in Alpine lakes, alborelle were…
#30 of Italian Forgotten Classics: Salmì di Lepre (Center/north Italy) Ingredients (Serves 8) For the marinade:• 1 wild hare (about…
#29 of Italian Forgotten Classics: Olive all’Ascolana (Marche) Ingredients (Makes 40–50 olives): For the filling:• 200 g beef (stew cut…
#28 of Italian Forgotten Classics: Ragù Genovese (Naples, Campania) Deep, sweet, and slow — Ragù Genovese isn’t tomato-based, but a…
#27 of Italian Forgotten Classics: Cannolo siciliano (Sicily) Thanks to my sicilian friend Vincenzo for his mom’s perfect cannoli shell…