#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…
#44 of italian forgotten classic: Crapiata Materana Story, recipe and tips are now live on my substack! https://substack.com/@massicooksitalian?utm_campaign=profile&utm_medium=profile-page #crapiata #materafood…
#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…
#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,…