October 2025 - Memorie di Angelina
Did we whet your appetite? Then sign up for our newsletter and you’ll never miss another post!| Memorie di Angelina
Did we whet your appetite? Then sign up for our newsletter and you’ll never miss another post!| Memorie di Angelina
As long time readers will know, every October we like to feature an Italian-American dish for Italian-American Heritage Month. This year we're featuring a| Memorie di Angelina
I’ve said it before and I’ll say it again: If there’s any food more primally satisfying than fried dough, I haven’t […] The post Pizzelle fritte (Little Fried Pizzas) appeared first on Memorie di Angelina.| Memorie di Angelina
Patate vastase alla trapanese is a simple but tasty casserole dish from Sicily, and specifically the area around Trapani on its western shores. The| Memorie di Angelina
I love dishes where an ingredient that usually plays a supporting role in cookery gets to shine. And so it […] The post Sedani alla pratese (Stuffed Celery Prato Style) appeared first on Memorie di Angelina.| Memorie di Angelina
It seems crazy I haven't blogged about this dish until now, as tasting it for the first time was a canon event in my culinary life. I ate my first| Memorie di Angelina
Well, the weather is changing around here. These late August days are still warm, but the mornings and evenings are […] The post Cavatelli con salsiccia e zucchine appeared first on Memorie di Angelina.| Memorie di Angelina
This dish has a funny name, spaghetti alle vongole fujute, which means "spaghetti with clams that ran away" in Neapolitan dialect. And it has a funny| Memorie di Angelina
As much as I adore a proper parmigiana di melanzane, whether it's the Neapolitan version Angelina used to make or the lighter Sicilian version, it has to| Memorie di Angelina
If there's one dish that embodies the spirit of Naples, spaghetti alla Gennaro might well be it. It's named after the patron saint of the city after all.| Memorie di Angelina
I'm a long time fan of Marcella Hazan. I mean a long time. I'm old enough to have bought her first two books, The Classic Italian Cookbook and More| Memorie di Angelina
Peas and eggs are one of those flavor combinations that were just meant to be. In this take on the classic pairing from Puglia, called piselli con la| Memorie di Angelina
My cyber friend Stefano of Italian Home Cooking—a blog you should check out and subscribe to if you haven't already—recently posted an intriguing recipe| Memorie di Angelina
Italian cuisine abounds with vegetables soups, but for me perhaps the most delicious of all is the Tuscan classic called ribollita. It gets its name—which| Memorie di Angelina
The Italian dish we all know and mostly love called la parmigiana is world famous. But did you know that you can make a parmigiana with vegetables other| Memorie di Angelina
By now just about everybody on the planet knows and loves carbonara, the most famous of Roman pasta dishes. Perhaps less well known, however, are its| Memorie di Angelina
Today we have a super quick "non recipe" for you: mousse di tonno or Tunafish Mousse. It involves no cooking at all and, assuming you have a food| Memorie di Angelina
Let's talk turkey, shall we? For most Americans, it wouldn't be Thanksgiving without roast turkey. And for many others around the world, the same goes for| Memorie di Angelina
In most ways, the culinary culture in this country has vastly improved since I was a kid. I'm old enough to remember the days when if you wanted to cook| Memorie di Angelina
When you're in a real hurry or just too tired to cook anything too elaborate, here's a great solution: cacio e pepe, literally 'cheese and pepper', a| Memorie di Angelina
It is said that the three pillars of Puglia's agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian| Memorie di Angelina
Fresh egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, is one of the pillars of Italian cookery. Given the| Memorie di Angelina
Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of| Memorie di Angelina
Venice isn't really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding| Memorie di Angelina
Timballo teramano, one of the signature dishes of the Abruzzo region of Italy, is a kind of lasagna, but a very special one, made with the ultra-thin| Memorie di Angelina
We've taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style| Memorie di Angelina
While as we saw last week a traditional Italian Christmas Eve dinner is fish based, Christmas Day dinner is a carnivore's delight. Capon is perhaps the| Memorie di Angelina
