(Ricotta and Asparagus Ravioli with Green Pea Sauce) In spring, the Roman markets are vivid with the bright green of the baby peas and young asparagus that grow in the …
Recipe: Bucatini all’Amatriciana
This is named after the town of Amatrice, not too far from Rome, where the sauce has long been prepared using the few ingredients that were always available: sun-ripened tomatoes, …
Recipe: Gnocchi di Patate con Ragù di Agnello
Potato Gnocchi with Lamb Ragù. Click here to continue reading this article on Bon Appétit.
Recipe: Pasta Cacio e Pepe
(Pasta with Pecorino and Black Pepper) This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. …
Recipe: Pasta e Ceci con Vongole
(Pasta and Chickpea Soup with Clams) Roman osterias served this dish every Tuesday. It’s an unusual way to combine ingredients from land and sea in one recipe. Follow with a …
Recipe: Fettuccine con Carciofi
(Fettuccine with Artichokes, Parsley, and Parmesan) Click here to continue reading this article on Bon Appétit.
Parmesan and Beyond
Artisanal Italian cheeses have arrived on our shores, and they’re unlike any mozzarella (or maccagno or robiola or caciocavallo) you’ve ever tasted. It’s a brilliant summer morning and I have …
The Vinegar Complex
The rich concentrated taste of aged Italian balsamic vinegar is an unforgettable gastronomic experience. Few foods are so precious, so concentrated and so exquisitely flavorful that they can be tasted …
Gaja’s Next Move
Italy’s most celebrated wine producer is expanding his empire to Bolgheri, where he’ll make wines that truly reflect the soul of Tuscany. “Why should Italian winemakers be isolated in a …
Recipe: Baked Artichokes Stuffed with Anchovies and Garlic
Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes. Click here to continue reading this article on Bon Appétit.
