Recipe: Escarole soup

Recipe: Escarole soup

Escarole soup is one of those winter classics you’ll want to have in your arsenal. It’s quick, filling, and inexpensive to prepare.  This recipe uses canned beans, which means that from start to finish the soup hardly takes 35 minutes. You could use dried...
Best Italian fried foods

Best Italian fried foods

Italy’s Jewish Quarter goes heavy on fried food, but it hardly stops there, particularly in the central and southern regions. Italian fried foods are fun, light and crisp. Above all they’re traditional and in some way celebratory. They should never taste...
Polenta perfect

Polenta perfect

As soon as the weather gets nippy in Rome (we’ve had a total of 4 days of actual cold temperatures in 2016) I immediately make polenta. Polenta is one of those ageless culinary lords, like bread. It has sprung from the hunger of mankind, and without apparent...
Lasagna, the whole story

Lasagna, the whole story

Freshly rolled out, yolk-rich pasta sheets, ragout and bechamel. Three elements make up one of Italy’s most celebrated and replicated dishes: lasagna alla bolognese. But the recipe had to be perfected over many centuries to become what it is today. History of...
House Wine in Italy

House Wine in Italy

When you order wine at a trattoria, you’ll likely be presented with a choice between wine by the bottle or house wine. But what is house wine? To put it simply, it depends on whose house you’re in. House wine is typically an inexpensive wine, sold by the...
The Herb Garden: Parsley

The Herb Garden: Parsley

If you’re visiting for the first time, this column explores the nature, history, medicinal and culinary uses of herbs in cuisine in general, and in Italian recipes. If you’re a regular, welcome back to The Herb Garden! Today we investigate parsley, or, as it is known...