Learn how to make your own Bucatini Frittata. Leftovers are a very important part of making a frittata. For example, a plate of pasta from the day before can become an even better meal for the next day
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A suggestion from i-Italy food editor: A Cranberry Fig Mostarda recipe to complement a traditional Thanksgiving menu. Happy Italian Thanksgiving!
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The Bucatini FrittataLearn how to make your own Bucatini Frittata. Leftovers are a very important part of making a frittata. For example, a plate of pasta from the day before can become an even better meal for the next day
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In the U.S., some may not know about a cold-weather delight that Italians love to enjoy around a fireplace at night or at festivals during this cozy season: the chestnut.
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Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to "poor cooking."
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Fusilli Freddi, or Pasta SaladSimple and light, this Sicilian recipe pairs in-season eggplant with tasty tuna to serve up Italy’s answer to pasta salad. In other words: meet your colorful — and not-sad — "lunch al desko."
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Cicorie alla GrigliaThe perfect accompaniment to your summer cookout, this light but satisfying grilled salad features chicory topped with flavorful Italian pairings. The members of the chicory family – which includes escarole, endive, and radicchio – have a pleasantly bitter edge that can be tamed just enough by the heat of the grill and balanced by the drizzled balsamic vinegar, toasted pine nuts, Parmigiano Reggiano, and currants.
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Pizza alla PalaStuffed zucchini blossoms are a beautiful early summer treat. The petals’ delicate, vegetal taste perfectly complements the creaminess of the ricotta filling, creating a light but deeply flavorful appetizer.
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Pizza alla PalaA favorite Roman street food, pizza alla pala is topped with fresh ingredients and served on its namesake paddle. Compared to the wood-fired Neapolitan pizza, it's made with a denser dough and baked in an electric oven, giving us a delicious crispy flatbread.
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Gnocchi Alla RomanaDining in & out: From Eataly MagazineRoman-style gnocchi are not made from potato, ricotta, or squash but from semolina flour, which is manipulated into a thick dough, cut into disks, and baked. In this recipe, we've paired the satisfying gnocchi with a creamy besciamella sauce.
