Learn why Romagna’s cheese-filled cappelletti mark the approach of Christmas, how to fold them, and how to serve them in clear, savory broth.
Sunday Cappelletti in Brodo: Romagna’s Christmas Warm-Up
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Lunch & Dinner
211 posts
Baccalà alla Vicentina: The Slow Salt-Cod Braise of the Veneto
Learn why Vicenza’s famous fish braise uses dried stockfish, how its slow cooking builds a creamy sauce, and what to serve with it.
Pasta alla Gricia: The Ancestor of Carbonara Deserves Its Own Night
Learn what makes pasta alla gricia distinct, how to cook its glossy Pecorino sauce, and why this Lazio classic deserves a place at your table.
Sunday Brasato: Beef in Amarone for a November Finale
Make a slow, tender Veneto-style brasato with Amarone, practical wine swaps, make-ahead timing, and cozy November sides.
Bigoli in Salsa: Venice’s Whole-Wheat Anchovy Pasta
Learn what makes bigoli in salsa a Venetian classic, how onions balance cured fish, and how to cook it with pasta you can find.
Turkey alla Milanese: A Cutlet Compromise for Mixed Tables
Make crisp turkey alla Milanese with a golden crust, bright lemon, practical cooking tips, and options for a table with different tastes.
Pasta con le Sarde: Sicily’s Sweet-Savory Sardine Landmark
Learn what makes Palermo’s pasta con le sarde special, how its sweet-savory flavors work, and how to cook a practical version at home.
Sunday Lasagne Verdi: Spinach Sheets and Slow Ragù, Bologna’s Pride
Learn what makes Bologna’s lasagne verdi special, how spinach egg pasta, slow ragù, béchamel, and Parmigiano come together, and how to plan the meal.
Trippa alla Romana: The Offal Classic That Converts Skeptics
Discover what trippa alla Romana tastes like, why mint and Pecorino Romano make it distinct, and how to cook and serve this Roman stew.
Sunday Bollito Misto: The Great Northern Boiled Feast and Its Sauces
Learn what goes into Sunday bollito misto, how to cook it gently, and which Piedmontese sauces make every slice sing.
