Welcome!

In this blog, I describe the difference between what is known as “Italian Food” and the food of continental Italy. In doing so, I try to be as objective as I can in battling misconceptions, with the final goal of sharing knowledge and promoting discussion.

If you are interested in Italian food and its philosophy, then this website is for you – I genuinely hope you’ll enjoy it!

The site is divided into three main sections:

  • Articles – a collection of food notes on various topics ranging from Italian products to Italian culture and traditions;
  • Recipes – some of my favorite Italian dishes to cook, from traditional staples to modern creations;
  • A podcast – in which I discuss with various food personalities about food and food culture, as well as Italian food around the world.

To read more about me and my motivations, please see the About page. For inquiries, suggestions, corrections, collaborations, or anything else, please contact me. Thanks!

 

CANNOLO-AWARDDo you blog about continental Italian food? You may qualify for the coveted Cannolo Award! Check out the details.

Congratulations to the latest winner: Pamela Marasco from Cositutti Marketplace.

 


New on Disgraces on the Menu

[Thoughts on the Table – 96] What makes a dish Italian? With Eva from Electric Blue Food

In this new episode of Thoughts on the Table, Eva from Electric Blue Food is back to help me break down a massive topic: What makes a dish Italian? To non-Italians, Italian food may be what appears on the menus of Italian restaurants or anything tagged as Italian that goes viral on social networks, like Carbonara, Amatriciana, … Continue reading “[Thoughts on the Table – 96] What makes a dish Italian? With Eva from Electric Blue Food”

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Making Basil Pesto in a Blender

This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources on that (as greatly summarized on Food Lover’s Odyssey). This article is about the more … Continue reading “Making Basil Pesto in a Blender”

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Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano – a town … Continue reading “Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream”

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Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)

I was recently interviewed by Jo Mackay from Bookings For You. In addition to the great questions she had for me, Jo asked me: Do you have a recipe that you’d be happy for us to feature on our blog? My answer was my version of a dish from the Amalfi coast I have been … Continue reading “Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)”

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