Bigoli in salsa: Venetian anchovy pasta (recipe)

  Bigoli in salsa is one of the most classic Venetian dishes which is found mostly in the city of Venice itself, but in variations in other parts of the Veneto. It consists of a kind of pasta made with semolina flour and eggs, served in an anchovy and onion sauce. The bigoli themselves are … Continue reading Bigoli in salsa: Venetian anchovy pasta (recipe)

Pinza di Claudio: chocolate, nut, and bread cake (recipe)

  One of the hallmarks of Tuscan regional cooking is that a lot of it makes use of stale bread. I recently wrote an article about it outlining some of the traditional soups and salads from the region all with stale bread as their main ingredient. However, it's not just savory dishes which use it. … Continue reading Pinza di Claudio: chocolate, nut, and bread cake (recipe)

Easter in the Valtiberina

  Well, it's almost Easter and time to break free of the restrictions of Lent and celebrate with all the wonderful Easter food we've been dreaming of. Here in the Tuscan Valtiberina, Easter is of particular importance, especially in the town of Sansepolcro, whose name means Holy Sepulchre, referring to the tomb of Christ. In … Continue reading Easter in the Valtiberina

Torta di semolino: semolina cake (recipe)

This recipe is from Tuscany. No sooner is carnival out the way than we have an excuse for another sweet blow-out: San Valentino, or Valentine's Day. And in a country famed for lovers and romance it's seen as a big occasion—notwithstanding the fact that the original Saint Valentine was Italian. It's also the very beginning … Continue reading Torta di semolino: semolina cake (recipe)

Fritoe aea Venexiana: Venetian carnival fritters (recipe)

  In Renaissance Venice, the period from 26 December until Ash Wednesday was one of chaos. The city was full of parties, festivals, but also of general misrule and often violence—tolerated by the authorities as a way for society to let off steam and a way to ensure good order for the rest of the … Continue reading Fritoe aea Venexiana: Venetian carnival fritters (recipe)