Focaccia Genovese

Focaccia Genovese

Focaccia genovese is a traditional flat, oily bread from Liguria. It was invented in it’s current form around the 16th century and was served at church events, including weddings. It got so popular in fact, that priests actually banned it from funerals as it...
Pasta alle Vongole

Pasta alle Vongole

Ingredients for 4 people 500 G pasta n. 13 (spaghetti) 1 kilo clams, fresh, in shells, uncooked (verace if you can find them) Handful of parsley chopped 2-6 garlic bulbs, chopped (2 barely garlicky, 6 super garlicky) Salt Instructions: Dump clams out of bag and check...
Salsiccia in Agrodolce

Salsiccia in Agrodolce

My mother in law comes from a very small town in the northern area of Tuscany called the Mugello. To be exact, she’s from Alto Mugello, or high Mugello, way up in the mountains on the border of Emilia-Romagna. As such, she has some wonderful recipes that she makes,...
Pan co Santi

Pan co Santi

Pan co Santi is a traditional sweet bread to eat for the Festa di Ogni Santi on November 2. You can easily re-create this Tuscan specialty at home. It’s delicious with a glass of wine after dinner (English at the bottom). ITALIAN: Fa 4 pan co santi. Ci vogliono:...
Ragù della Nonna

Ragù della Nonna

Marco’s mom makes a killer ragu. It’s a recipe that has been in her family for literally no one knows how long. His grandmother made the recipe that was her grandmothers and so on and so forth for as many generations as anyone can count. To me, it’s perfect. Rich,...