| Vincent Scordo is an Italian American who writes all about Italian food and life. He believes in the Italian Life for Everyone! >> |
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When it comes to Fettuccine Alfredo (Fettuccine al Triplo Burro) one ingredient separates the dish as it’s prepared in the United States versus Italy; viz., cream. The original dish was created (or popularized) by Alfredo di Lelio when he supposedly tried to cook something satisfying for his pregnant wife. Alfredo created a sauce of butter and grated Parmigiano-Reggiano and the dish was enjoyed by both his wife,and later, the many [...]
When folks find out we publish articles on authentic Italian recipes and food and live in the New York metropolitan area the inevitable question follows: can you give me a recommendation on a good Italian restaurant? The short answer is no and for several reasons: 1. we don’t believe our area (northern NJ) has many, if any, solid Italian restaurants (outside of [...]
How I Learned to Cook Italian Food and Creative Cooking Like most Italians I learned to cook by watching my mother and grandmother prepare food in their home kitchens. And both woman cooked dishes that were driven by what their mothers cooked at home (and, if I had to guess, this tradition of learning how to cook at home goes [...]
Pickled eggplant (Melanzane Sott’Olio) has been a staple of our Italian pantry ever since I can remember. Along with giardiniera (a mix of pickled vegetables including carrots, cauliflower, celery, etc.) sun dried tomatoes in olive oil, and pickled mushrooms, our family keeps large quantities of pickled eggplant in our cool, basement, pantry. We use both melanzane sott’olio and giardiniera (and all [...]
Friarelli are a type of green (and sometimes red) sweet pepper which are commonly found in Italian specialty shops or any good gourmet market. Our fried Italian peppers recipe is usually made with friarielli (and/or friggitelli) and not dissimilar to Cubanelles. Friarelli are distinguished by their narrow conical shape and relatively transparent flesh. A similar recipe which utilizes Friarelli or standard bell peppers is called Peperonata. Fried Italian Peppers [...]
With our parents in Italy for the summer we’ve been benefiting from their small, yet abundant, New Jersey garden and thus far have collected many early summer vegetables: chard, arugula, zucchini, parsley, basil, mint, and zucchini flowers. The chard and arugula make excellent fresh salads and we combine the zuchhini and zucchini flowers to make sublime frittelle di fiore di [...]
Pizza Gain goes by many names including Easter Pizza, Pizza Chiena, PizzaGaina, Italian Ham Pie, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Stuffed Easter Bread, Pastiera, etc. Just as there are many names for Pizza Gain there are various versions of the classic Easter dish. For example, in provinces such as Campania (for example, the city of Naples), Easter Pie is [...]
(photo: homemade pizza with arugula salad <including red onion>) Growing up in the suburbs just outside of New York City our neighborhood had its fair share of pizza joints, including Vincent’s Pizzeria, Sal’s Classic, First Pizza Pan, Godfather II Pizzeria, Euro’s Pizzeria, Villa Rosa Pizzeria, etc. All of the pizzeria’s mentioned made pizza in the NY fashion, that is to [...]
(photo: fish salad made with octopus, shrimp, squid, scungilli, and scallops; choose just a few fish for a good fish salad) We hope everyone had a wonderful Christmas holiday and spent quality time with their friends and family! We cooked a traditional Italian Christmas Eve dinner and wanted to share our photos with you, including pictures of our dinner antipasto [...]
When folks discover that I have an Italian last time, as well as parents who were born in Italy, they immediately ask if I speak Italian. My answer is a definite yes though I always qualify my fluency with the fact that I grew up speaking a regional, southern Italian, dialect. Dialects, of course, are examples of full blown languages with [...]
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