Potato Crusted Sea Bream (Orata in Crosta di Patate)

During my last Italy trip, I got a chance to document the making of a dish that has become a staple in my family: potato-crusted sea bream. Based on a quick search, it appears to be quite popular in Italy and it has started to be featured ... Continue reading

Geographical Indications: Italian Food, Made Official Or “Complicated Simplicity”

For the first time in this blog, I have the pleasure to feature a guest post. This article is by enologist, writer, and photographer Melinda King. To know more about Melinda, check out The Premise of Italian Cuisine podcast and her photography website ... Continue reading

[Thoughts on the Table – 74] Commercial vs. Domestic Kitchens and Italian Food Knowledge, with Simon Pagotto

Restaurateur and Italian food ambassador Simon Pagotto is back for another great chat! In the first part of the episode, Simon talks about commercial kitchens and how they differ with respect to domestic kitchens. For instance, he discusses timing, the ... Continue reading

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

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

Oven-Roasted Vegetables Stripes

Roasted vegetables are nothing new, but this particular arrangement makes for a truly spectacular dish which can be served as a main course, accompanied with fresh and aged cheese, as well as a side dish. When I lived with my parents, this preparation ... 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

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