Recent Articles

Italian Seafood Stew

Italian Seafood Stew

Italian Seafood Stew is made throughout southern Italy and is typically comprised of shrimp, mussels, clams, swordfish, and any firm white fleshed fish.  Seafood stew is wonderful any time of the year; we like to make the dish with a bit of spice during the summer months and even add a bit of pancetta or sausage during the cold winter [...]

Sun-Dried Tomato Spread

Sun-Dried Tomato Spread

Sun-Dried Tomato Spread is a classic Italian treat and can be used on a piece of bruschetta or toasted bread, as a condiment for a sandwich with prosciutto cotto and provola, and even spooned into a sauce for added flavor.  Our version is made with, among other ingredients, homemade olive oil cured sun dried tomatoes, parsley, and red pepper flakes. Sun-Dried Tomato [...]

Italian Vegetarian Recipes and the Culture of Vegetables in Southern Italy (Verdure)

Italian Vegetarian Recipes and the Culture of Vegetables in Southern Italy (Verdure)

Italian Vegetarian Recipes and the Culture of Vegetables in Southern Italy (Verdure) The Greek philosopher and mathematician Pythagoras spent time in deep thought on the Ionian coast in Calabria, specifically in Crotone, and outside of his ideas in math and science he was known to have espoused the Pythagorean diet or what later become known as vegetarianism.   The Pythagorean diet excluded meat, fish, [...]

Seafood Salad (Antipasti di Mare)

Seafood Salad (Antipasti di Mare)

You often find Seafood Salad (Antipasti di Mare) served during the Christmas holiday in Italy but we like to make this salad throughout the year.  Our version of seafood salad includes shrimp, calamari (squid), octopus, and scallops.  You can experiment with various seafood, especially if you don’t have access to fish such as octopus or squid (in fact, we’ve utilized mussels, [...]

Fettuccine Alfredo (Fettuccine al Triplo Burro)

Fettuccine Alfredo (Fettuccine al Triplo Burro)

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 [...]

Calabrian Fisherman’s Linguine with Seafood Sauce (Linguine al Pescatore Calabrese)

Calabrian Fisherman’s Linguine with Seafood Sauce (Linguine al Pescatore Calabrese)

To say that the sea is important to the Province of Calabria would be a considerable understatement.  In fact, the sea is probably the single most important geographical attribute in all of southern Italy where, in some places, it’s a little over 30 miles from one side of the peninsula to the other; e.g., from the Tyhrrenian to the Ionian in Calabria. [...]

Stuffed Squid (Seppie o Calamari Ripieni)

Stuffed Squid (Seppie o Calamari Ripieni)

Stuffed Squid (Seppie o Calamari Ripieni) are prepared and served all over southern Italy.  Travel to Sicilia and you’ll find squid stuffed with raisins, black olives, and pine nuts.  Cross the Straight of Messina (Stretto di Messina) into mainland Calabria and most of the stuffings will include crumbled dried red chilies. Our version of Stuffed Squid (Seppie o Calamari Ripieni) is prepared in the traditional [...]

Monacini

Monacini

Monacini cookies are a staple of Italian Pasticceria.  The light and delicious Monacini are dolcetti composed of two soft round cookies filled with apricot jam and dunked on one side in dark chocolate.  We especially the cookies in the morning with a good cup of coffee or as an afternoon snack. We also think that they would make an excellent cookie to include [...]

Cuccidati – Sicilian Fig Cookies

Cuccidati – Sicilian Fig Cookies

The micro-regionality of Italian life is mind blowing.  Take for example, regional dialects which until recently varied drastically every few kilometers and often divided villages.  In the southewestern region of Calabria near Bagnara Calabra a handful of regional dialects are still spoken and while the 4-5 villages comprising the Comune di Bagnara Calabra (RC) are separated by only 3-5 kilometers you’d be hard pressed to [...]

Fried Calamari (Frittura di Calamari)

Fried Calamari (Frittura di Calamari)

It seems that fried foods have a special place in most of the worlds culinary traditions and Italy is no exception. Travel to any southern or northern province in Italy and you’re bound to find an abundance of frittura or fried delicacies from expertly fried fish (such as the ubiquitous Fried Calamari or Frittura di Calamari) to arancini, mozzarella in [...]