Italian Myths

This article is about "Italian" products that don't actually exist in Italy - true myths like Spaghetti with meatballs (an Italian-American creation), Caesar salad and Italian soda (successful inventions of Italian immigrants), Fettuccini Alfredo, Italian wedding soup and "Al fresco" dining (specific Italian items mistaken as traditional).

Despite their Italian roots, these products don't represent today's Italian dining and, in that regard, they can't be considered as authentic. However, they are historically important and offer interesting clues on the North American interpretation of Italian food... read more

Egg Pasta with Green Beans and Mushrooms

Here is another vegetarian recipe with amazing depth of flavors. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine - its complex aroma is essential to bringing all the flavors together, as it often does in Italian cuisine.

This all-season pasta sauce can be prepared quickly, almost as the pasta boils, and it makes for a satisfying dish that is also beautiful to serve... read more

Canederli, the Italian Knödel

Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. Variations of canederli are common in all south-eastern Europe, where they are also served as an accompaniment to meat stews and roasts. The word 'canederli', in fact, derives from the German and Austrian 'knödel' (dumplings)... read more

Pasta Calendar Quiz - The Results!

Thanks to all who played the Pasta Calendar Quiz. If you're like me and like numbers, you may enjoy this quick update. Spoiler warning! This post will give the correct answers.

Surprisingly only 43% of the people who played answered correctly to all questions. Another 25% did quite well, though, with just 1 error, 21% made 2 mistakes, 9% made 3, and 2% made 4. Nobody got them all wrong... read more

Amaretti and Amaretto

Amaretti cookies and Amaretto liqueur are both well known in Italy, and have been gaining popularity worldwide. The word 'amaretto' comes from the Italian 'amaro' (bitter) in reference to the sharp flavor of bitter almonds. Despite the name, both products are predominantly sweet, and their bitterness only enhances the flavor depth. Amaretti cookies are a treat to eat on their own, or they are used as an ingredient in desserts and even in some savory dishes. The Amaretto liqueur is a classic accompaniment to coffee at the end of a meal, or used in cocktails, long drinks and to flavor hot chocolate. This article considers both the cookie and the liqueur, starting from their key ingredient: bitter almonds... read more

Polenta Taragna

In previous posts, we talked about Cucina Povera, the cuisine of the poor, now becoming "fashionable" in high-end restaurants. This is the case also for polenta - one of the simplest dishes ever conceived.

Now traditionally made with cornmeal, different types of polenta have been feeding the masses since Roman times, well before the discovery of the Americas and the subsequent introduction of corn into Europe. Earlier polentas were made with millet, rye, spelt, barley, chickpeas, chestnuts or wheat flours... read more