(photo: grilled eggplant with herbs, garlic, vinegar, and extra virgin olive oil or melanzane arrostite) Eggplant is consumed en mass in southern Italy and you see melanzane as a parmigiana, of course, pickled in olive oil and vinegar, slowly roasted and simmered for pasta alla norma, and my favorite preparation grilled with herbs, garlic, and vinegar.  

(photo: our favorite Birra Moretti – the traditional lager)  Just the other day I was having one of those peaceful moments informed only by the serene; including an unusually warm and sunny weather, a wonderful match featuring Juventas and Udinese, and a cold beer or birra.  I was consuming Birra Moretti, the iconic Italian brew with the old man with […]

(photo: simple roasted potatoes <patate al forno> with sea salt, freshly ground black pepper, and plenty of extra virgin olive oil) Italians love their roasted potatoes or patate al forno.  In Italy, most home cooks produce a variation of roasted potatoes based on their particular region.  My favorite versions include using plenty of herbs (sage, rosemary, fennel seed, etc.) and […]

Fried Peppers (Peperonata) are an Italian American staple and for good reason; they are tasty, very versatile as a side dish, and straightforward to prepare. Our version can be made with friarelli (at times refereed to as green frying peppers) or standard bell peppers.  If you opt for the ladder, red and yellow bell peppers tend to be sweeter in flavor.  Moreover, […]

(photo: homemade pizza with whole milk mozzarella and tomato sauce) Napoli Unplugged – Minestra Maritata or A’ Menesta Maretata is made for Easter, Christmas and New Years. Traditionalists argue it was originally served on Santo Stefano (December 26th) to “clean out the pipes” after large holiday meals. WhyGoItaly – Jessica documents her 8 favorite swear words in Italian – a […]

(photo: radiatori with tomato sauce or ragu and tiny meatballs or polpettini) Radiatori are medium sized (short) pasta shapes that look like older style radiators (hence the name).  Radiatori are thick, have a ruffled edge, and are used like fusilli (with thicker sauces such as a ragu).

There are certain foods that stimulate the brain like a night in downtown Tokyo (with it’s neon glitter and masses of humanity).  For us, stockfish or pesce stocco, the native Calabrian dish (specifically from the region around Cittanova) triggers tremendoud food memories of my grandmother Rosa and her basement kitchen in New Jersey. Pesce stocco, the dried not salted cod fish, […]

This simple, satisfying, Oven Roasted Potatoes With Breadcrumbs and Herbs side dish compliments fish, chicken, and beef and requires very little preparation.  We used thyme, parsley, and dried oregano for our herbs but you can mix up any combination of dry and fresh herbs. Oven Roasted Potatoes With Breadcrumbs and Herbs   Print Prep time 10 mins Cook time 30 mins Total time 40 […]

Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays.  Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc.  The Cannelloni with Beef (Cannelloni di Manzo) , and/or minced beef recipe below is a variation on the traditional cannelloni with ricotta / cheese recipe. Cannelloni with Beef (Cannelloni di Manzo)   […]

(photo: courtesy of JS, completed monkfish braciola) One of our favorite TV food personalities is Jacques Pépin.   We enjoy and appreciate Jacques’ culinary skills, love for European cuisine, and on-air modesty.  In fact, beyond the great cooks in our family, Jacques Pépin is the cook we’ve often tried to emulate (although our cuisine is firmly situated in the Italian tradition).