Celery is plentiful and a wonderful vegetable, yet I see it mostly used in ...

Garganelli with Pheasant in Guazetto - Garganelli con Fagiano in Guazetto

When Istria became a part of Yugoslavia after the Second World War, there w ...

Crabmeat is what makes this soup exceptional, but other fish can be used, t ...

Grilled fish is very popular on the Istrian seacoast, where every family ha ...

Decades after the fateful bite that I took of the peach when I was in Padua ...

Bigoli with Onion-Anchovy Sauce - Bigoli con Sugo di Cipolla ed Acciughe

Anolini with Pork Filling in Chicken Broth - Anolini alla Parmigiana

Lidia Bastianich serves her polenta either right from the pot, scooped out ...

Torrone, or nougat, is loved by many Italians and it gives this semifreddo ...

If the contorno of lightly sautéed cherry tomatoes seems like too much t ...

Vary the herbs and greens or include other members of the onion family-saut ...

Brussel Sprouts Braised with Vinegar - Cavolini Brasati con Aceto

To keep them both intact, add the little 'pockets' of ricotta and the eggpl ...

I love this dish when made with fresh pork shanks. For some reason they are ...

Polenta as Served in Piedmont - Polenta Cunsá

Giardiniera is a ubiquitous and versatile pantry staple in Umbria, as in ot ...

This is the way we first served spinach salad at Ristorante Buonovia - and ...

Sautéed Chicken Livers and Onions

During the years of my childhood, we had wild boar only once or twice a yea ...

This ragù, in the tradition of Potenza, is a versatile sauce, equally de ...

Bistecca Fiorentina is what everyone eats when traveling to Tuscany but sin ...

Chicken and Mushroom Risotto

If you combine pork meat and tomatoes, you'll end up with a great pasta dre ...