In the mountains above Avellino, a Michelin-star chef prepares a local, meat-free holiday meal. Like most Italians, Campanians celebrate Christmas Eve dinner with their families. Indeed, this cena della vigilia …
Palermo
Food rules in this Sicilian port — from the street vendors selling oranges and bread, to the traditional trattorias offering cheese, salami, wine and octopus… Click here to continue reading …
Recipe: Spaghetti alla Carbonara di Zucchine
Carbonara is a legendary Roman pasta dish. Here’s a version that includes sautéed zucchini. It’s meat-free yet every bit as delicious as the egg-and-bacon original. Click here to continue reading …
Recipe: Ravioli di Ricotta e Asparagi con Salsa di Piselli
(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.
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.
