Fiery, rustic, unforgettable — this is Pampanella.From San Martino in Pensilis, a small village in Molise, farmers once seasoned pork…
#31 of Italian Forgotten Classics: Alborelle di Lago (Northern Italy) Tiny, delicate, and once abundant in Alpine lakes, alborelle were…
#30 of Italian Forgotten Classics: Salmì di Lepre (Center/north Italy) Ingredients (Serves 8) For the marinade:• 1 wild hare (about…
#28 of Italian Forgotten Classics: Ragù Genovese (Naples, Campania) Deep, sweet, and slow — Ragù Genovese isn’t tomato-based, but a…
#26 of Italian Forgotten Classics: Sella di Lepre (Northern Italy) Ingredients (Serves 2): • 1 saddle of hare (sella di…
#24 of Italian Forgotten Classics: Arancini Siciliani (Sicilia) In Sicily, they say an arancino holds the entire island inside it.…
#23 of Italian Forgotten Classics: Cacciucco (Toscana – Livorno) In Livorno, when fishermen didn’t return from the sea, their wives…
#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration.After a…
#17 of Italian Forgotten Classics: Piadina Romagnola (Emilia-Romagna) In Emilia-Romagna, there’s a bread so thin you can fold it like…
#15 of Italian Forgotten Classics: Giardiniera (All Over Italy) Ingredients (Makes ~1 kg / 2.2 lbs of finished giardiniera): 🥕…
When I think of summertime, my thoughts immediately go to the sea and vacations, to enchanting places such as Sicily…