![[Thoughts on the Table – 77] Celebrating Memorie di Angelina’s Ten-Year Anniversary, with Frank Fariello](https://www.disgracesonthemenu.com/wp-content/uploads/2019/07/frank2-tot.jpg)
Acclaimed food blogger Frank Fariello from Memorie di Angelina is back on the show on the occasion of his first ten years of blogging! In the episode, Frank talks about his blogging process—from identifying a new dish to sourcing the ... Continue reading
Tag: recipe
Deep Fried Squid (Calamari Fritti)
This is another recipe that I had the opportunity to document during my last Italy visit: deep fried squid. Unlike the potato crusted sea bream dish, calamari have always been standard in my family, ideal for a Sunday meal, especially in the summer. ... Continue reading
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
Deep-Fried Battered Cauliflower
Battered deep-fried cauliflower (‘cavolfiore in pastella,’ in Italian) is an appetizing side dish which originates in Sicily but can be found in many variations all around Italy. Out of the various kinds of batter, this recipe describes one ... Continue reading
Mushroom and Cheese Crespelle, the Italian Crepes
Crespelle are the relatively unknown Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients. Both in crepes and in crespelle, the batter is mainly made of ... 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
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
[Thoughts on the Table – 60] The Basic Rules of Italian Food with David Scott Allen
![[Thoughts on the Table – 60] The Basic Rules of Italian Food with David Scott Allen](https://www.disgracesonthemenu.com/wp-content/uploads/2017/10/david2-tot.jpg)
Blogger and photographer David Scott Allen from Cocoa and Lavender is back on the podcast to discuss a guest article I wrote in collaboration with Diana Zahuranec and other bloggers on “The Basic Rules of Italian Food.” For instance, among ... 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