Plan a dramatic Halloween dinner with squid-ink pasta, Italian regional roots, practical cooking tips, and elegant seafood-free options.
Halloween Pasta Nera: Squid-Ink Dishes for a Black-Tie Fright Dinner
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Halloween, Italian Kitchen Edition: Spooky Snacks with Italian Ingredients
Turn pizza dough, olives, mozzarella, and autumn squash into easy Italian Halloween snacks, with make-ahead and food-safety tips.
Fave dei Morti and Ossa di Morto: Italy’s Cookies for the Day of the Dead
Learn how fave dei morti and ossa di morto differ, where Italy eats them, and how to bring their November traditions into your kitchen.
Gnocchi alla Romana: Semolina Rounds Under a Golden Crust
Make gnocchi alla Romana with tender semolina rounds, a crisp cheese crust, and practical tips for shaping, baking, and serving.
Cestini Di Pasta Sfoglia Con Verdure Autunnali
La Cucina Italiana published a recipe for six puff pastry baskets filled with pumpkin, cauliflower and smoked scamorza.
Vitello Tonnato: The Cold Veal Classic That Confuses Everyone at First
Discover why Vitello Tonnato, Italy’s chilled veal with tuna sauce, surprises newcomers. Learn how to make, serve, and enjoy this iconic antipasto with confidence.
Pizza Margherita at Home: Getting Close to Naples in a Home Oven
Discover how to make authentic Pizza Margherita at home. Tips on ingredients, dough, and oven techniques to bring Naples into your kitchen.
I Make This Creamy One-Pan Chicken And Gnocchi Dinner Once A Week Every Fall
A Kitchn writer shares her fall routine for one-pan chicken and gnocchi, with cream, spinach and sun-dried tomatoes.
Baccalà Mantecato: Venice’s Whipped Salt Cod on Crostini
Discover the authentic Venetian dish, Baccalà Mantecato—whipped salt cod spread on crostini. Learn its history, how to make it, and perfect pairings in this detailed guide.
How To Cut A Pizza
Search and coverage interest around how to cut a pizza is spiking, but the trigger is unconfirmed and the available source is incomplete.
