Piadina Romagnola

Piadina is a traditional flatbread from the Italian historical region of Romagna. The name piadina (plural: piadine) is a diminutive form of piada (used interchangeably to refer to the same preparation), which originates from the ... Continue reading

Chard and Spinach Gnudi, the Naked Ravioli

This recipe was adapted from Domenica Marchetti’s “Swiss Chard and Spinach Ravioli Nudi”, part of her great cookbook The Glorious Vegetables of Italy, entirely dedicated to the prominent role of vegetables in Italian food. I chose this recipe ... Continue reading

Mediterranean Pasta with Capers, Olives, Cherry Tomatoes, and Mozzarella

This is a summer dish, but if you can find ripe cherry tomatoes, then it can be made every season. And it’s one of those pasta dishes where the sauce is so quick it can be made as the pasta cooks – my favorites when I don’t have time ... Continue reading

Roasted Green Beans

Ah the Maillard reaction! The magic behind roasting and toasting which is responsible for the extra flavor in bread crust, pan fried eggs, seared steaks, and even maple syrup and coffee! Maillard browning is the result of the reaction between sugars ... Continue reading

Radicchio Risotto with Parmesan Rind

Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case ... Continue reading

Tagliatelle Timbale with Wine Gravy

A few weeks ago, I was thrilled to be invited by Roz from La Bella Vita to write a guest post for her blog. She asked if I could present a traditional Italian Christmas dish. I didn’t really have a dish that is only for Christmas, so I chose a ... Continue reading

Saffron Penne

Roasted zucchini and/or shrimp are common additions to saffron-based pasta sauces. This recipe, however, is about the simplest saffron sauce, which is just made of saffron and cream. The fat contained in the cream has the ability to bind with parts of ... Continue reading

Asparagus Risotto

Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, which uses red wine, ... Continue reading

Rice and Parsley (Ris e Erburin)

Having some more Italian (flat-leaf) parsley in my fridge, not an easy find in Vancouver, and looking for something quick to make for dinner, I naturally went back to my childhood for a dish where parsley is the absolute star of the show: a simple soup ... Continue reading