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Listing articles 31 to 45 of 80 articles with tag ‘Italian Cuisine’
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Tony Soprano's Own Neapolitan Ragł

How my friend Pasquale came to eat my Maccheroni al ragł 'like in Napoli' and fix my media room so that I could watch the Sopranos.

Ultimate Speck

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.

Strawberry Risotto

  • By fx
  • on 21/08/2007
  • in Recipes
  •  comments

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.

I Made My Own Macaronis From Scratch

  • By fx
  • on 07/03/2007
  • in Recipes
  •  comments

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!

A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce

Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.

Neapolitan Genovese Pasta Sauce

  • By fx
  • on 12/02/2007
  • in Recipes
  •  comments

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

Heaven is a Plate of Tortellini

If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?

I love meatballs!

  • By fx
  • on 17/10/2007
  • in Recipes
  •  comments

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.

Halloween Pumpkin Risotto

  • By fx
  • on 01/11/2007
  • in Recipes
  •  comments

Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.

Pasta for the Sopranos

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 ragł.

Eataly - Slow Food Superstore

My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.

Bottarga Pasta

  • By fx
  • on 13/02/2007
  • in Recipes
  •  comments

A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.

Rabbit Head Pasta

Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.

Sicilian Chocolate Lasagna

  • By fx
  • on 10/01/2008
  • in Recipes
  •  comments

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.

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Pizza Fritta - traditional Neapolitan deep-fried pizza
«Oh my goodness, this thing should come with a 10 day waiting period or a note from your physician saying that he has warned you that, if you do indeed eat a deep fried pizza, you will surely die.»
Rough Stock

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