Listing articles 31 to 45 of 80 articles with tag ‘Italian Cuisine’
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Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.
This medieval Italian sausage from Ferrara nearly made me pass out.
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragù.
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.
Using a whole duck to make pasta sauce is uncommon outside Italy.