This lovely garnet preserve is right at home on an Italian cheese platter; think creamy robiola, pungent taleggio, a crumbly pecorino and rich gorgonzola.
Named for the deposed king of Egypt who fled to Italy in 1952, Spaghetti alla Farouk is a fanciful curry-laced pasta dish brimming with fresh seafood
This recipe makes unusual and creative use of zucchini, which are now in season. Instead of boiling the pasta in water until fully al dente, many Italian chefs finish cooking the pasta in vegetable…
Ciabotto is just one name for this humble and nourishing vegetable stew, a less fussy version of ratatouille and a summer staple throughout central and southern Italy
These bird-shaped cookies are a traditional Abruzzo sweet made with “scrucchiata,” a sugar-free grape jam typical of the region made with the area’s famed Montepuliano d’Abruzzo grapes.