#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…
#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…
#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…
#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…