This soup from southern Tuscany is quintessentially autumn, starring two of the season’s most representative ingredients: chestnuts and mushrooms. I picked it from the very traditional menu of a trattoria in Monte Amiata, an ancient and now dormant volcano that dominates the surrounding landscapes: the Val d’Orcia, Bolsena lake, the Chianti hills, and the Maremma…
Carabaccia (Florentine Onion Soup)
The fight between Florentines and the French for the paternity of certain culinary classics, such as duck in orange sauce and crepes, is destined to have no winner. Whether it was Catherine de Medici who brought them from Florence to France, or on the contrary, French gastronomy that inspired Florentine cooks, the delicious results are…
A Back-Pocket Pasta Recipe
If you’re looking for a pasta dish that’s comforting and easy to make, look no further. This features a traditional pasta sauce recipe found in most Italian cookbooks, made by simmering garlic in olive oil to make a simple sauce known as aglio e olio. Serve with a basic green salad or sautéed greens, such…
15-Year-Old Italian Born With Rare Muscle Disease Becomes Extraordinary Concert Cellist
A talented 15-year-old with a never-give-up attitude and passion for music hasn’t let a rare muscle disease and scoliosis come in the way of becoming a concert cellist performing solo around the world. Valentina Irlando, a student and classical cellist from Italy, was diagnosed with her condition when she was just a kid. Owing to…
San Francisco’s Italian Heritage Parade Resumes, Bringing a Weekend of Festivities
SAN FRANCISCO—People in San Francisco held the city’s annual Italian Heritage Parade in person this year to celebrate and honor the accomplishments of the Italian community. On Oct. 10, colorful floats, cars flying the Italian flag, lively dancers, marching bands, and Italian and Italian-American dignitaries started at Fisherman’s Wharf, made their way along Columbus Avenue,…
How to Make a Proper Eggplant Parmigiana, Italian Nonna-Style
Summer isn’t officially over until I make a few trays of eggplant parmigiana to freeze for the colder months. The rich, cheesy layers are a joy to eat warm, even in the hot summer months. But nothing beats the utter pleasure of biting into a thick, piping hot, intensely savory slice of it on a…
Caponata: A Feisty Sicilian Salute to Summer’s End
It’s the end of summer, so why not go out with a bang and make caponata? Caponata is a Sicilian vegetable stew or compote. It slightly resembles Provencal ratatouille, but while both are tomato-rich stews consisting of a bounty of summer vegetables and aromatics influenced by their geography, they diverge from there. Ratatouille typically includes…
Summer Breakfasts in Salento
During most of the year, I’m an advocate of breakfast at home. I can toast my home-baked sourdough bread until slightly charred on the edges, wait until it’s just barely warm, then top it with what I fancy the most that day: almond butter and jam, scrambled eggs, smoked salmon, cucumbers. Along with my toast,…
The Family Table: Summer Memories of an Italian-American Jersey Farm Girl
Submitted by Eleanor Rodio Furlong, Naples, Florida I’m a Jersey girl. I’m a farm girl. I’m an Italian American girl. I grew up on a family farm in a small town in rural southern New Jersey. I was the youngest of eight children born to Carlo and Frances Rodio. My mother was 41. Nick, my…
Have Vegetables for Dessert in These Sweet Italian Cakes
It took years to convince me that vegetables could belong in desserts. But Italy’s cucina povera, or peasant cooking tradition, is actually full of cakes with vegetables that perfectly embody the cuisine’s spirit: They use whatever is abundant and in season—not just fruit, but vegetables, too—in an inventive way, turning poor ingredients into rich treats….
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