Food history professor Alberto Grandi made some polarizing claims in a recent interview, saying many Italian dishes are actually more American in heritage. Grandi, who teaches at the University of Parma in Italy, told the Financial Times that he had been questioning the authenticity of certain “Made in Italy” dishes for years, specifically naming pizza, carbonara and…
Food Historian Claims Pizza and Carbonara Are American Not Italian Foods
Mushroom Bolognese Features Rich Flavors
By Linda Gassenheimer From Tribune News Service Here’s a light version of the Italian classic Bolognese sauce that’s quick, easy and won’t break the calorie bank. A mixture of different sliced mushrooms creates the base for this vegetarian dinner. I use portobello and shitake mushrooms. If your market sells other wild mushrooms such as…
Air Fryer Chicken Parmesan Recipe for a Busy Weeknight
Chicken recipes are a popular option for people who are hungry after a long and busy day because they can be delicious, flavorful and filling crowd-pleasers. For many, chicken Parmesan, a quintessential Italian dish, is one of their go-to recipes. But there’s a faster way to prepare this well-loved classic. Chicken Parmesan can be ordered…
Bucatini All’Amatriciana Is Destined to Be Your New Favorite Weeknight Pasta
Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese. The guanciale is cooked until crisp and the rendered fat helps create the delicious porky flavor base of the sauce. The salty Pecorino Romano cheese adds flavor and creaminess. What sets this sauce apart from…
Rick Steves’ Europe: Ciao Chow: Italians on American Food
When Italians sit down together for dinner, a special joy combusts from their mutual love of good eating: the flavors, the steam, the memories, the dreams … the edible heritage. Food is a favorite topic of conversation. And it seems every Italian has an opinion about American food. During one long Italian meal, my friend…
Ciao Chow: Italians on American Food
When Italians sit down together for dinner, a special joy combusts from their mutual love of good eating: the flavors, the steam, the memories, the dreams … the edible heritage. Food is a favorite topic of conversation. And it seems every Italian has an opinion about American food. During one long Italian meal, my friend…
Pasta E Fagioli
When you consider the quintessential ingredients of Italian cuisine, your mind likely dreams up visions of dried pasta, tomatoes, and an assortment of fresh cheeses. But one ingredient that shouldn’t be overlooked is fagioli, which translates to “beans” in English. Legumes, in their many varieties, have been a monument in Italian cooking for centuries, but perhaps no…
When You Taste This Dish, You’ll Know Spring Has Sprung
I get tired of making pasta with red sauce or creamy sauces. That’s why I developed this quick recipe, with a plethora of fresh herbs and just-harvested spring vegetables, to mark the arrival of the new season. No tomatoes, no cream here. Simply lots of sweet, crunchy sugar snap peas, slender asparagus, bright green peas…
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