A guide to carciofi alla giudia, the Roman Jewish dish made with artichokes fried twice for tender centers and crisp leaves.
Carciofi Alla Giudia: The Twice-Fried Artichoke Marvel
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Italian Cuisine
143 posts
Trippa Alla Romana: The Offal Classic That Converts Skeptics
A guide to Rome’s trippa alla Romana, a tomato-simmered beef tripe stew finished with mint and Pecorino Romano.
Chicken Piccata Meatballs
The Kitchn’s new recipe turns chicken piccata into a one-pan meatball dinner with lemon, capers and a butter sauce.
Canederli: Bread Dumplings In Broth From The Dolomites
A guide to canederli, South Tyrol’s bread dumplings, their regional roots, common variations and practical cooking and storage advice.
Ribollita, For Real This Time: The Full Two-Day Method
A two-day ribollita method explains how stale bread, beans and greens become a thick Tuscan soup, with safe cooling and reheating guidance.
Cottage Cheese Pasta Alla Vodka
The Kitchn’s new recipe swaps heavy cream for cottage cheese in pasta alla vodka, with a reported 30-minute prep-to-table time.
Roasted Chestnuts At Home: The Caldarroste Method Without The Street Cart
A home-cooking guide explains how to choose, score, roast and peel Italian chestnuts using a skillet, oven or grill.
Zuppa Di Farro: Spelt Soup From The Garfagnana
A guide to Garfagnana zuppa di farro explains its beans, vegetables and grain—and why Italian farro may not mean spelt.
A Golosaria 2026 Il Giro d’Italia Si Fa Tra Banchi, Cucine E Calici
Golosaria Milano returns to Fiera Milano Rho from Oct. 31 to Nov. 2, with regional food, wine, more than 50 events and a new Hall 8 layout.
La Pasta è Amore, E Non Ci Vogliamo Rinunciare. Lo Dice Un Nuovo Studio
An AstraRicerche survey finds most Italians associate pasta with comfort, culture and shared meals; industry data point to its economic weight.
