Listing articles 31 to 45 of 80 articles with tag ‘Italian Cuisine’
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The story of a German secret weapon transformed into a delicious dish by the Italians.
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!
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.
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.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
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.
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.
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.