#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…
#53 of Forgotten Italian Classics: Panada Begamasca (Bergamo) Someone from Bergamo told me about this soup after I shared pearà…
#52 Forgotten Italian Classics: Zuppa barbetta valdese I found zuppa barbetta valdese in an old mountain cookbook. A simple mix…
#50 Forgotten Italian Classics: Crescia sfogliata di Urbino I’ve always loved how crescia sfogliata bridges two worlds: the farmhouse and…
#49 Forgotten Italian Classics: Patate ‘mpacchiuse alla Cosentina Some recipes whisper instead of shout. Patate ‘mpacchiuse start as nothing more…
#48 Forgotten Italian Classics: Jota (Trieste) In Trieste, every bowl of jota tells a story of borders meeting: Italy, Slovenia,…
#47 Forgotten Italian Classics: Pallotte Cacio e Ova (Abruzzo) Ingredients• 200 g stale bread• 150 g pecorino abruzzese, grated• 50…
#46 of Italian Forgotten Classics: Passatelli (Emilia-Romagna/Marche) Humble scraps turned into magic: bread, cheese, and eggs pressed straight into broth,…
#45 Forgotten Italian Classics: Smacafam (Trentino) Born in the Trentino mountains, smacafam was made to “beat hunger,” a simple mix…