#66 Frico (Friuli-Venezia Giulia) Frico fooled me. People said it was simple, but once I cooked it I understood why…
#63 Gnocchi di Susine (Trentino–Alto Adige) I learned about these dumplings from someone who wrote to me saying, “In our…
#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…
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#53 of Forgotten Italian Classics: Panada Begamasca (Bergamo) Someone from Bergamo told me about this soup after I shared pearà…
#48 Forgotten Italian Classics: Jota (Trieste) In Trieste, every bowl of jota tells a story of borders meeting: Italy, Slovenia,…
#45 Forgotten Italian Classics: Smacafam (Trentino) Born in the Trentino mountains, smacafam was made to “beat hunger,” a simple mix…
#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,…
#30 of Italian Forgotten Classics: Salmì di Lepre (Center/north Italy) Ingredients (Serves 8) For the marinade:• 1 wild hare (about…
#26 of Italian Forgotten Classics: Sella di Lepre (Northern Italy) Ingredients (Serves 2): • 1 saddle of hare (sella di…