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 […]
The Art of the Cure by Josh Friedland
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.