I first tasted biscotti long ago, when I was a cookie-loving child. I wondered how anyone could like such hard, dry, and boring so-called “cookies.” Years later, my sister-in-law tucked some homemade biscotti into my Christmas cookie box. To my surprise, they were delicious. By then, I had grown up and become an avid baker,…
Italian Dentist Presents Fake Arm for Vaccine to Get Pass
MILAN—A dentist in Italy faces possible criminal charges after trying to receive a coronavirus vaccine in a fake arm made of silicone. A nurse in the northern city of Biella, Filippa Bua, said she could tell right away that something was off when a man presented the phony limb for a shot on Thursday. “When…
Autumn Tuscan Panzanella (Panzanella Autunnale)
Panzanella, the summer Tuscan bread salad, is a blank canvas that exalts the freshest seasonal flavors: juicy, ripe tomatoes, crisp cucumbers, spicy red onion, and fragrant basil leaves. It’s dressed with vinegar and extra virgin olive oil, then stashed in the fridge so that all the flavors can mingle into a refreshing salad. Why not…
Crostoni With Tuscan Kale and Beans
If there’s a favorite way to taste the olio nuovo in Tuscany, it has to be these Tuscan kale (cavolo nero) and cannellini bean crostoni, a real seasonal treat. When you know you’ll be bringing home the freshly pressed olive oil, prepare all the trimmings in advance. Have some good crusty country bread ready, soak…
Unexpected Potato and Cabbage Soup
Two tag-teaming, game-changing ingredients transform this unassuming potato and cabbage soup into a vibrant concoction. Looking at the ingredients list, you’ll see that this is an uncomplicated recipe—one that tells a story of saving leftover vegetables that have been sitting in the fridge or in the pantry for too long. Half a head of cabbage,…
Olio Nuovo: How to Savor the Season’s Freshest, Most Prized Olive Oil
“Olio nuovo e vino vecchio.” New oil and old wine. This saying pretty much sums up the Italian philosophy on these two culinary elixirs. If wine, properly stored, as a general rule is better the older it gets, with olive oil, the opposite is true. As time goes by, even in a matter of months,…
Balsamic Vinegar of Modena: How to Spot the Real Deal—and Why It Matters
Sponsored content by Original Balsamic Vinegar In the culinary arts, it’s not common practice to let vinegar stand on its own. But Balsamic Vinegar of Modena is a remarkable exception. Richly dark and concentrated, this flavor bomb can be drizzled over mozzarella in a caprese salad, over fresh strawberries, or even on ice cream. Chefs…
Gnocchi alla Romana
This old-fashioned Italian recipe is considered “nursery food,” because children love the soft, creamy texture and delicate cheesy flavor. For adults, it’s a nostalgic comfort food. Semolina flour is essential, and yes, you do have to stir the mixture until it separates from the sides of the pan, or your arm falls off—whichever comes first….
3 Hearty Tuscan Soups to Celebrate the Return of Soup Season
I can tell autumn has arrived when I’m welcomed by a chill when I go downstairs in the morning to open the windows; when I fish out my heavier scarves from the wardrobe to protect myself from the cold wind; when apples, pears, chestnuts, mushrooms, and squashes begin to crowd the market stalls. But most…
Cacciucco di Ceci (Tuscan Chickpea and Chard Soup)
The most famous cacciucco is a coastal cucina povera fish soup from Livorno, made from the smallest and least valuable fish leftover on the fishing boat or unsold at fish counters. Cacciucco di ceci, however, is not a fish soup, but one defined by chickpeas and chard. If not for a salt-packed anchovy melted into…
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