Ascoli is a city in the Marche region known for its big green olives. They ...

When I say the word "pesto" to people in America (or anywhere outside Italy ...

This is one of those recipes that I am sure you will cook again and again. ...

Flavored butters-either this one or a variation of it-are handy to have aro ...

This is a more contemporary version of one of the standbys of Italian-Ameri ...

Juicy pork chops, smothered with slowly cooked onions and topped with melte ...

Shrimp alla buzara is common all around the north Adriatic coast. When I ma ...

Garden-Style Whole-Wheat Pasta - Pasta Intergrale Alla Giardiniera

This dish showcases the skillful skillet cookery and flavorful pan sauces t ...

Baccalà (salt cod) is cooked in many ways in every region of Italy in th ...

In these days when the choice of chicken dishes seems limited to variation ...

Sugo is a word that means "juice," or sometimes "sauce," but here it tells ...

Pollo alla cacciatore is served in many regions of Italy but when you see l ...

Rigatoni Woodsman Style

Crusty fried potatoes are as popular in northeastern Italy as they are in t ...

As I wrote in this chapter's introduction, the fishermen of Bagnara, a beau ...

Traditionally calamari is cooked with the skin on-it is the skin that gives ...

Country-style Roast Veal - Arrosto di Vitello Rustico

Throughout southern Italy, almond-stuffed figs are a traditional holiday tr ...

Scallopine Saltimbocca, Roman-Style - Saltimbocca alla Romana

Home-style Chicken - Pollo alla Casalinga

If you liked the fondues so popular in the 1960s-those pots or chafing dish ...

The "riga" in rigatoni means "stripe." It is those stripes and rigatoni's w ...

Texture is a very important part of the gustatory pleasures of tripe. Tripe ...