Make the most of the fall season’s bounty, full of garden-fresh, local and especially inexpensive vegetables. Pile that pasta high…
Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils…
Tuscany is famous for its white beans so it’s no surprise that its cuisine is chock full of fagioli (cannellini,…
Also known as garbanzo beans, chickpeas are used in many different ways all across Italy. We decided to use chickpea…
Fava beans, a staple of Abruzzo, Puglia, Campania and Sicily, are especially found in the cuisine of southern Italy. With…
For some Italian celebrations, this moist, boneless roast uses an entire pig—talk about a crowd-pleaser! For our more minimalist version,…
This sophisticated pork recipe could not be simpler. The real secret to its success is the thickness of the meat:…
This rustic, meaty Italian stew—a recipe often passed down from generation to generation—can take on many forms depending on the…
Serve these crumbled brutti ma buoni almond cookies (whose name translates as «ugly but good»») on top of a creamy-cool…
Take a break from traditional cheesecake. With a more crumbly texture and less sugar, our ricotta cake really shines when…