Luccio in Salsa Since I come from a small town close to Mantova, I’ve been eating luccio in salsa all…
Rabatòn Alessandrini 400 g (14 oz) fresh cow’s-milk ricotta 300 g (10½ oz) spinach or Swiss chard 120 g (4¼…
Cinghiale in Umido 1.2 kg (2 lb 10 oz) wild boar shoulder or leg, cut into 3-4 cm (1½ inch)…
Zuppa Pavese Rossa 4 thick slices stale country bread, toasted 4 eggs 1.2 l (5 cups) light chicken or vegetable…
Cassoeula 1.5 kg Savoy cabbage 600 g pork ribs 500 g pork sausages 400 g pork rind 1 pig’s trotter…
Recipe below! A fried Sicilian crescent filled with ricotta, dark chocolate and orange zest. Families in Trapani made them in…
Coniglio in porchetta Someone following Forgotten Italian Classics wrote me that their grandmother was still making this. They said bringing…
Fregula con le Seppie I first met fregula as a teenager in Sardinia, traveling the coast with my brother. Then…
Polenta Concia I heard about polenta concia directly from a chef friend from the region, but I had never made…
Faraona alla Leccarda di Terni I kept getting the same message from different Forgotten Italian Classics supporters: don’t focus on…
Sciatt Valtellinesi This dish proves something important: simple food can still shock you. It looks humble, almost obvious, but when…
Buccellato Siciliano There are desserts you enjoy, and then there are desserts that change what you think celebration should taste…