Learn why Emilia-Romagna serves tortellini in clear meat broth, what goes into the pasta, and how to make the dish at home.
Tortellini in Brodo: Why Broth, Not Cream, Is the True Tradition
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Lunch & Dinner
211 posts
Sunday Roast Chicken, Italian Style: Lemon, Herbs, and Pan Potatoes
Roast a golden Italian-style chicken with lemon, rosemary, sage, and potatoes that turn crisp in the pan juices. Includes safe temperatures and practical steps.
Fonduta Valdostana: Alpine Cheese Melt for Truffle Shavings
Make creamy Fonduta Valdostana with Fontina, egg yolks, and optional truffle. Get the gentle-heat method, serving ideas, and practical tips.
Spezzatino con Patate: Italian Beef Stew, Weeknight Version
Make spezzatino con patate with tender braised beef, well-timed potatoes, and a rich sauce, plus practical pressure-cooker and make-ahead tips.
Risotto ai Funghi: Deep Mushroom Flavor Without Truffle Prices
Make creamy risotto ai funghi with browned mushrooms, hot stock, and a little dried porcini—no truffle prices or cream required.
Sunday Braise: Brasato al Barolo for the First Cold Weekend
Make Piedmont’s slow-braised beef for a cold weekend, with practical wine, cut, timing, make-ahead, and serving advice.
Tajarin with Butter and Truffle: The Only Recipe Alba Needs
Make Alba-style tajarin with butter and white truffle. Learn what pasta to use, how to handle truffle, and when to add it for the best aroma.
Pumpkin Arrives: Tortelli di Zucca, Mantua’s Sweet-Savory Signature
Meet Mantua’s pumpkin tortelli: what goes into the sweet-savory filling, when to eat them, and how to make or serve them at home.
Pasta all’Amatriciana: Sweet Tomato, Crisp Guanciale, No Debate
Make real Amatriciana with four ingredients: guanciale, tomato, Pecorino Romano, pasta. The technique, the substitutions, and the debates settled.
Sunday Pot of Minestrone: The Vegetable Soup That Feeds the Week
Make one big pot of minestrone on Sunday and eat well all week. The Italian method, storage times, pasta tricks, and seasonal variations.
