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--latest articles--

spaghetti alla chitarra con pallotine

Spaghetti alla chitarra con pallotine

Do Italians chow down on baseball sized meatballs atop a big ‘ol mountain of spaghetti? No, but…


beans with aquafaba

Aquafaba: Viscus Bean Crud We Love

Hey, don't dump that stuff from the garbanzo can! It's a miracle ingredient and it's free!


sacro cuore feast day

Food Festivals in Italy with Chef Guido

Of Sagre and Saint's Days, food and feasting in rural Italy.


guido santi

Talking Roman Cuisine with Chef Guido Santi

From his kitchen in the Sabine hills, Chef Guido Santi of Convivio Rome talks about the region’s fine olive oil and the history of the traditional food that became known as Roman cuisine.


italian family pig

The Family Pig

Recalling my neighbor’s pig and the wonderful salted pig parts produced after a couple of teeth-chattering days in the Lunigiana countryside.


Cucina Povera, Nigerian Style

The story of reviving iru, fermented locust beans that formed the beating heart of Nigerian cuisine until supplanted by cheap soy-based bullion cubes.


pincinelle recipe

Sourdough Pasta: Le Pincinelle Marchigiane

Here's a blow-by-blow account of my attempt to cobble together the specialty from the Le Marche region of Italy, an eggless pasta made with sourdough starter.


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