ROME—At least 14 people died and a child was seriously injured on Sunday when a cable car linking Italy’s Lake Maggiore with a nearby mountain plunged 20 meters (66 feet) to the ground, local officials and rescuers said. The Stresa-Mottarone cable car takes tourists and locals from the town on Lake Maggiore, almost 1,400 meters…
Acciughe al Verde (Anchovies in Green Sauce)
Acciughe al verde is a typical appetizer from Piedmont. You can order them in the piole, the local osterias, where you can enjoy them along with other antipasti such as bagna cauda, meat tartare, and vitello tonnato, thin slices of veal blanketed in a tuna, boiled egg, and anchovy sauce. To make it at home,…
A Case for Anchovies
When I cook, I often get hungry. I like to nibble on something, so I’ll open the fridge and grab the unsalted butter and the small jar of salt-packed anchovies that is always sitting in a corner. A slice of bread will do. I’ll slather it with butter, then tackle the anchovy. I rinse a…
Mozzarella in Carrozza (Fried Mozzarella Sandwiches) With Anchovies
Anchovies and mozzarella are a perfect match. Tear up fresh mozzarella balls into bite-sized morsels and mix them with slices of ripe tomatoes. Add a few anchovy fillets, some fresh basil, and a drizzle of your best extra-virgin olive oil to make a spectacular salad. In Roman cuisine, an anchovy fillet is often smuggled into…
Pasta With Cherry Tomatoes and Anchovies
This pasta dish is a staple in my house, as you can quickly prepare the anchovy and cherry tomato sauce while the pasta is cooking. Garlic, parsley, and chile pepper are often combined with anchovies as an aromatic base. In this case, the anchovies are slowly melted in the warm olive oil along with finely…
Put a Little Primavera in Your Step
Spring is here, and it’s time to celebrate by adding a little freshness and lightness to your favorite year-round dishes, such as risottos and pasta. Primavera means springtime in Italian, but pasta primavera, while Italian in name, has American roots. It was created in the 1970s in the famous New York restaurant Le Cirque, and…
This No-Wilt Italian Chopped Salad Is the Make-Ahead Lunch You Need
Chopped salads have been my lunch M.O. for well over a year now, seamlessly transitioning from packable office lunch to hearty work-from-home one. Their make-ahead quality means I’m not scrambling every day as soon as I get hangry, and they satisfy my desire for crunch and lots of veggies. My idea to make an Italian-inspired…
The Best, Easiest Way to Make Canned Beans Taste Homemade
As much as I appreciate the slow and steady act of simmering a pot of dried beans, canned beans are my lifeline. They’re what I reach for most nights when I’m in need of a quick protein-rich meal that doesn’t rely on the ubiquitous boneless, skinless chicken breast. And with a little TLC, canned beans…
Celebrate Artichoke Season as the Romans Do
The best thing about seasonal produce is that mother nature always provides us with excellent sources of the nutrients that our body needs at exactly the right time. Springtime calls to mind artichokes, asparagus, and fresh greens—just what our body needs to detoxify from the colder months. Artichokes in particular help us prepare our bodies…
Rice Pudding Meets Caramel Custard in a Festive Tuscan Cake
I’ve never been to Massa and Carrara, two towns in the northwest of Tuscany, wedged between Liguria and Emilia Romagna. But a few years ago during a book launch in Volterra, I met Angela, a bookshop owner whose family had moved there from Massa and Carrara. She gave me the chance to get to know…
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