Tag Archives | traditional italian recipe

Linguine with Summer Pesto recipe

Summer Pesto sauce

Pesto with tomatoes: a raw fresh sauce for the hot season Uncooked sauces: just perfect during hot summer. They are thick and mellow and save intact the flavor of each ingredient. Although a traditional pesto should be made patiently mashing ingredients in a mortar one little piece at the time – a job that can […]

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"Veal Spezzatino with Potatoes" recipe

Spezzatino with Potatoes: an Italian Sunday meal

This dish is a classic Italian sunday meal. Not because it couldn’t be cooked in any other day of the week… but because it is one of those dishes that make everybody happy. Happy those who cook it: it basically cooks itself, and in-between a chopping and a peeling you can do other things… cleaning, […]

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Veal spicy stew with grilled polenta

Spicy veal stew – Italian spezzatino – with a choice of sides

Bread, rice, potatoes or polenta: a choice of sides for spezzatino What here is called “stew” or “hot-pot”, in Italy is called “spezzatino”: diced meat. It can be done with any kind of meat: veal, beef, turkey or game such as wild boar. Many are the recipes and the variations between one region and another. […]

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Aldo Fabbrizi "La Matriciana Mia"

Aldo Fabrizi and his Amatriciana “My way”

Aldo Fabrizi. Say his name and anybody with a bit of national pride in Italy would come up with an “Ooooh, Aldo Fabrizi!” from the bottom of the heart. He was a national treasure. Period. He was an actor, a writer, a director, and a producer. He embodied the polyhedric personality of “the Italian” making […]

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Bucatini with Matriciana Sauce

Amatriciana or Matriciana? The origins of a legend

What is it called? Amatriciana? or Matriciana? Well, this is another of those culinary-slash-etymological Italian domestic feuds that divide the country. And the closer you get to the Latium boundary lines the more oversensitive people are about this matter. So, how to behave when there’s no chance of guessing on which side of the barricade […]

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