Recent Articles

Blood Sausage (Sanguinaccio)

Blood Sausage (Sanguinaccio)

Leave the beautiful region of Calabria and travel north to the much beloved Tuscany or Toscana and you’ll find biroldo or sanguinaccio – a traditional blood-based salumi.  Biroldo is a pork blood sausage and you’ll often find it infused with raisins, pine nuts and cinnamon or flavored with fennel (blood sausage is also referred to sanguinaccio in many part of [...]

Ricotta and Sun Dried Tomato Crostini

Ricotta and Sun Dried Tomato Crostini

Our Ricotta and Sun Dried Tomato Crostini combines creamy homemade ricotta with sweet and tangy sun dried tomatoes (specifically, cherry tomatoes cured in extra virgin olive oil with salt, garlic, and herbs).   Crostini are perfect pre-dinner snacks and are wonderful accompanied by a delicate aperitif and/or glass of prosecco.  You’ll find various crostini offered at Italian cafes and bars and [...]

Stove Top Baked Pasta with Mozzarella, Tomato Sauce, and Sausage

Stove Top Baked Pasta with Mozzarella, Tomato Sauce, and Sausage

We are great fans of the baked pasta concept and whether it’s lasagna, pasta al forno, or cannelloni we can’t imagine a better way to prepare pasta.  However, baked pasta requires two steps; namely, cooking the pasta and thereafter  baking the pasta along with cheese, ricotta, tomato sauce, etc.  If a two step pasta dish isn’t in your playbook or [...]

Italian Tartar Sauce

Italian Tartar Sauce

Our Italian tartar sauce is a great compliment to baccala fritters or most any fried dish.  Moreover, you could use the sauce alongside eggplant, potato croquettes, zucchini flower fritters, etc. Italian tartar sauce is comprised of traditional ingredients with the addition of anchovy, capers, etc. We like to make a large batch of Italian tartar sauce and keep in the fridge [...]

Frascatula

Frascatula

Frascatula is a southern Italian classic especially revered in Calabria.   Frascatula can be best described as a porridge made with corn meal and closely resembling pollenta.   Our version features broccoli, Pecorino Romano, and extra virgin olive oil. We enjoy the velvety consistency of Frascatula as a main dish; accompanies by a rustic glass of red wine and perhaps a [...]

Stuffed Mushrooms

Stuffed Mushrooms

Preparing and eating mushrooms can be either and an easy or difficult affair.  My Italian born parents, for example, are fans of wild mushrooms and go to great lengths to forage for exotic species and then pickle and preserve the delicacies.  On the other hand, I enjoy garden variety Shiitake mushrooms sauteed with garlic and extra virgin olive oil and plenty [...]

Almond and Dark Chocolate Biscotti

Almond and Dark Chocolate Biscotti

In my view, biscotti (plural for cookie) were created as a vehicle to enjoy coffee.  For example, my daily routing includes making a cup of coffee in the morning accompanied by a single biscotto (the hard cookie satisfies my initial hunger in the morning and provides a buffer against drinking coffee on an empty stomach).    So, while biscotti are [...]

Rainbow Cookies

Rainbow Cookies

In my parent’s region of Italy (Calabria) almond paste cookies are abundant, but rainbow cookies aren’t found in southern Italy (and to the best of my knowledge the rest of Italy is also devoid of this moist and luscious cookie).  Rainbow cookies are an Italian American invention and most likely created to honor the color of the Italian flag.  However, [...]

Stuffed Peppers with Ground Beef

Stuffed Peppers with Ground Beef

You won’t find an Italian American household which doesn’t produce a version of the ubiquitous stuffed peppers with ground beef and to be honest we weren’t always fans of the dish. Our dislike for stuffed peppers most likely emanated from bland, rice based, stuffings and semi cooked green, bell, peppers .  However, stuffed peppers can be made well as well as [...]

Tortelloni with Cream Sauce

Tortelloni with Cream Sauce

As our fans know and understand we’re big believers in from scratch cooking but we’re also food pragmatist; that is to say, we understand that homemade food can, at times, be semi-homemade.  Case in point, is a wonderful semi fresh pasta from the Italian company Giovanni Rana.  Giovanni Rana, a 50-year old Italian pasta company with an excellent reputation in [...]