Braised Fennel

Side dishes have an important role in Italian cuisine. These, often vegetarian, preparations are meant as an accompaniment to a second course, whether it’s meat or fish, a piatto freddo (literally, cold dish) of cheese and/or cold cuts, or ... Continue reading

Asparagus Risotto with Parmesan Rind

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, diced asparagus are ... Continue reading

Seven Years of Blogging, Four of Podcasting

Hi! Here I am celebrating seven years of blogging and looking back at the past 12 months, as I do at this time every summer. Thank you for reading this post. Your choice to dedicate a bit of your precious time to me and to my work is humbling and makes ... Continue reading

Passato di Verdure (Strained Vegetables Soup)

Growing up, I was used to my mother’s soup made from chunky vegetables in clear broth. I can’t say I loved it – certainly not as much as I enjoy it now – but I clearly remember liking its strained variant: the ... Continue reading

[Thoughts on the Table Transcript] The Italian Wine Culture, with Diana Zahuranec

Last summer, in a podcast episode Diana Zahuranec discussed the differences between Italy and North America in how wine is produced, as well as socially perceived. Diana also went over Piedmont’s native grape varieties and wine appellations. As part ... Continue reading

Squash Risotto, a Comfort Dish for Winter

Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly? Along ... Continue reading

Alpine-style Onion Soup (Zuppa di Cipolle alla Valdostana)

When it’s cold outside, my definition of comfort food is a warm and rustic dish. This soup totally qualifies as such, especially when it’s served in individual earthenware bowls that stay hot. This preparation is characteristic of the Aosta ... Continue reading

[Thoughts on the Table Transcript] Frank Fariello from Memorie di Angelina

Back in March 2014, I had the pleasure of having Frank Fariello (Memorie di Angelina) on a podcast. In the episode, we discussed the differences between Italian-American cooking and the food of Italy, a topic on which Frank is remarkably insightful, ... Continue reading

Four Years of Blogging, One of Podcasting

Another interesting year for Disgraces on the Menu – the year that has seen the beginning of the podcast Thoughts on the Table, along with several collaborations. I have always been fascinated with radio shows. When I was in my 20s, I hosted a ... Continue reading