Spring means fresh strawberries, and one of the best ways to enjoy them long after they are picked is to preserve them. I am huge fan of preserving in-season fruits. The process is really easy to do and the rewards are very satisfying.
Making cannoli at home can be an arduous task, but if you get it right you will be lauded as royalty by family and friends. Cannoli have always been marginalized to the Italian pastry shop or your favorite Italian restaurant: and rightly so because getting the right consistency on the shell takes real know-how.
This film is a bit long at 12 minutes and the still images repeat, but it touches on many of the experiences of Italian Americans, especially those who grew up in the 40’s and 50’s.
Book: Vegetables from an Italian Garden
Although not technically Italian as it would exist in Italy, this is what Italians in Chicago call pizza. This is a filling pizza. One slice is enough for me, and then I don’t really crave it for a long time afterward. But the flavor is uniquely suited for a casual Saturday dinner with family with some nice roasted vegetables as an accompaniment. Surprisingly, this pizza is one of the easiest to make since the dough […]
Roman pizza, also known as pizza in teglia (pizza in a pan), is fermented longer than normal pizza dough and is topped with fresh, simple ingredients.
Spaghetti with eggs, cured pork cheek, pecorino cheese and black pepper. Recipe can be found in this post.
The Art of the Cure by Josh Friedland
Guanciale is the cheek of a pig, cured with salt and black pepper, and is considered the best tasting fat on the hog.
These copper oil cruets (olieras) are used all over Italy, but particularly in the south around Naples. I found this one while perusing eBay.it. The women selling it said it had been her grandfather's oliera while he operated a pizzeria around the turn of the century.
Jason Molinari’s Cured Meats Blog
Approximating a “Vodka Sauce” on a pizza. Injecting a burrata with grappa (made by sister’s father in law) allows the creamy contents to approximate a “Vodka Sauce” when it flows through the tomatoes of a marinara pizza.