Rabatòn Alessandrini 400 g (14 oz) fresh cow’s-milk ricotta 300 g (10½ oz) spinach or Swiss chard 120 g (4¼…
Cinghiale in Umido 1.2 kg (2 lb 10 oz) wild boar shoulder or leg, cut into 3-4 cm (1½ inch)…
Zuppa Pavese Rossa 4 thick slices stale country bread, toasted 4 eggs 1.2 l (5 cups) light chicken or vegetable…
Cavolo Nero Pasta with Lentils | A Simple Sicilian Recipe | Food That Looks After You Series This is one…
Cassoeula 1.5 kg Savoy cabbage 600 g pork ribs 500 g pork sausages 400 g pork rind 1 pig’s trotter…
Coniglio in porchetta Someone following Forgotten Italian Classics wrote me that their grandmother was still making this. They said bringing…
Fregula con le Seppie I first met fregula as a teenager in Sardinia, traveling the coast with my brother. Then…
Polenta Concia I heard about polenta concia directly from a chef friend from the region, but I had never made…
Faraona alla Leccarda di Terni I kept getting the same message from different Forgotten Italian Classics supporters: don’t focus on…
Sciatt Valtellinesi This dish proves something important: simple food can still shock you. It looks humble, almost obvious, but when…
Pignata di Fagioli Molisana For the full recipe join the table on Substack (link in bio). #forgottenitalianclassics #cucinapovera #regionalcooking #italiancooking
Acquacotta Maremmana For the full recipe join the table on Substack (link in bio). #forgottenitalianclassics #cucinapovera #regionalcooking #italiancooking