Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the salad has become a popular summer lunch.
Sformato is a soufflé dish, made from various ingredients – vegetables, cheese, bread crumbs – held together with a béchamel or egg.
Prosecco has been produced for over 10 centuries in the foothills of the Marco Trevigiana, running from Valdobbiadene to Conegliano in the province of Treviso.
Ricotta gnocchi are some of the simplest to make, requiring only a quality ricotta cheese. Try a simple brown butter or truffle oil sauce to accompany them.
When one thinks of Italian food it is often of pasta, but don’t forget risotto. Risotto is versatile to use to welcome many flavors and produce, like ramps.
Try a honey and lemon torta with a local dessert wine for an Italian meal conclusion.
Deliciously oven roasted Italian pork with balsamic vinegar, rosemary and bay leaves.
A list of 12 Italian wines with fascinating narratives and flavors that are still largely unknown in the rest of the world.
A recipe for simple Risotto al Tarassaco, flavored with fresh spring onions. Add yellow dandelion flowers and bitter greens to round out the creamy dish.
Purchasing a pork roast doesn’t do it, there’s no skin, and no fat. A pork belly has the latter two, but no lean meat. The simple solution – combine the two.
This colorful and tasty treat from northern Italy serves as a wonderful snack.
Kathy Bechtel shows us how to make a wonderful strudel with ricotta cheese and homemade pastry.
Northeastern Italy is brimming with freshwater lakes and delicious trout. Take a bite out of the local cuisine with a simple fish recipe.
It’s hard to find someone who doesn’t love a great pizza.
Spaetzle, or spätzle, is a rustic pasta most commonly associated with Germany, but is quite prevalent in the Sudtirol region of Italy.
Fresh pasta stuffed with pumpkin filling and served with a classic butter and sage sauce.
A polenta based shortcake, flavored with dried figs, raisins, pine nuts and grappa.
Traditionally served with gremolata and a small spoon to enjoy the marrow from the bone, ossobuco is a dish common of Milan that is known around the world.
Marinated in wine and herbs, this duck is slow-roasted to form a crispy skin with a tender center to be served with a acidic balsamic sauce.
The quintessential Italian cocktail, Negroni, is one of those drinks that never goes out of style.
Make risotto with soft cauliflower stirred right in and top the creamy dish with crispy bacon or pancetta.
A light pasta dish is filling and easy to throw together quickly. Use flavorful sausage, mild baby kale, pine nuts, and a high quality cheese.
Every region in Italy that produces squash – which includes most of Italy – has a special variation of this bread.
A quick and yummy apple cake from the Trentino-Alto Adige, Friuli-Venezia Giulia and Veneto regions of Northeastern Italy
Spend some time exploring the history of Cortona, eating pici pasta, and sipping regional wines.
Tuscan pici pasta is a traditional dish made with handmade pasta. Pici are robust and can take on any kind of sauce to compliment their unique texture.
In the Veneto region, prosciutto from Montagnana is less common, but has a delightful sweeter flavor that is perfect served with summer melons.
Learn some tips for making perfectly light gnocchi from Italian chefs.
Sant’Erasmo is the northernmost area producing artichokes in Italy. Farmers in southern regions like Lazio…
Learn how to create the traditional semifreddo of Verona consisting of one part whipped cream with one part custard, and the desired flavor.
There aren’t many secrets behind a great Bruschetta. All you need are fresh, seasonal ingredients and the right wine to go alongside. Try it!
Italian dumplings, or canederli, are a delicious way to use up stale bread. Learn how to make them and serve in a brown butter sauce or soup broth.
A traditional dish in Lombardia, this is a hearty stew of cabbage to warm you from the cold. Serve over soft, creamy polenta for ultimate satisfaction.
In this easy Italian dessert, mascarpone is flavored with honey and your favorite liquor, then served with fruit and drizzled with a reduced rhubarb sauce.
Learn the tricks to an easy semifreddo dessert.
Here is an elegant salad of fennel, orange, walnuts and pomegranate, ingredients found throughout Italy during the winter season.
This smooth and creamy pumpkin soup would make a great first course for your Thanksgiving feast.
As colder weather keeps you from firing up the grill, try braising, which creates a tender meat that practically falls off the bone.
Roasting beets concentrates their flavor to an intense, mouth-filling sweetness in this hearty side dish.
Your meat, beans and veggies all cook up in the same pot which means fewer dishes to wash after indulging in this hearty Italian-inspired dinner.
Called torta al testo, torta meaning pizza or bread, and testo referring to the heavy iron pan the bread is cooked on, this is one of Umbria’s favorite food traditions.
Take advantage of the last few weeks of grilling weather with these swordfish skewers, a perfect late summer dinner.
Season with whatever fresh or dried herbs you have on hand, and drizzle with some wonderful olive oil. Done.
Pesto is most commonly a mixture of crushed basil, garlic, cheese, nuts and olive oil, but this simple technique can be applied to many other ingredients.
An Arborio or Carnaroli rice would work just as fine as the Vialone Nano risotto rice used in this recipe.
You can serve the sauce on the side, and dip individual spears into it, or toss the spears with the sauce and serve, topped with additional egg whites.
The fruit of the wine provides a wonderful foil for the dense, dark chocolate.
Pinch a bit of skin off of the top of each bean with your fingernail. You will then be able to squeeze the bean at the opposite end and pop out the bean.
Acquacotta is a dish whose origins hail from the herdsman and shepards of the Maremma region of Tuscany.
There are a lot of ways to adjust this soup to your own taste, however, this version has a Tuscan touch.
Kathy Bechtel with a deliciously nutty, rustic dish from Northern Italy.
The capital of Sudtirol, Bolzano is a great destination for delicious Italian cuisine.
With a refrigerator full of Thanksgiving leftovers, what better way to put all of them to use than to combine them in a soup.
Add chestnuts – and you have a wonderful and deliciously different turkey for a small holiday celebration, or just a nice Sunday dinner.
Kathy Bechtel digs into the culture of apple strudel in Italy, and comes up with a lovely recipe for the classic dessert.
There’s only anecdotal evidence that Tiramisu can improve your sex life. But there’s no harm in trying a piece or two to see if it works.
Salsa di AOP – Garlic, Oil, and Peppers. A versatile sauce from Italy, use on pasta, grilled meats and vegetables.
Mussels with bread crumbs and garlic would be the traditional version, but given the plethora of garlic scapes available right now at farm stands, here’s a new spin on the old.
Kathy Bechtel explores the wines of Cantina Tramin on the Sudtirol Wine Road in Italy.
Kathy Becthel takes us on a culinary trip through the second largest city in the Veneto region, Verona.