Make handmade orecchiette in an afternoon with semolina, water, a knife, and a little practice. Learn the shaping steps, fixes, and classic sauce.
Handmade Orecchiette: The Puglian Shape You Can Learn in an Afternoon
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Tuscan Creamed Spinach
The Kitchn published a 20-minute Tuscan creamed spinach recipe with baby spinach, sun-dried tomatoes, garlic, cream and Parmesan.
Pumpkin Pasta: A Basic Recipe And 10 Variations
A La Cucina Italiana guide shares a four-serving roasted pumpkin pasta recipe, cooking tips and 10 ideas for autumn variations.
Gianduia at Home: Turin’s Chocolate-Hazelnut Tradition Beyond the Jar
Make gianduia at home with roasted hazelnuts and chocolate, then turn the blend into a spread, filling, or simple molded confection.
Caponata: Sicily’s Sweet-and-Sour Eggplant Masterpiece
Learn what Sicilian caponata tastes like, how to balance its sweet-and-sour sauce, choose a cooking method, and serve it safely.
Castagnaccio: The Chestnut-Flour Cake of Poor-Kitchen Genius
Discover the humble yet flavorful world of castagnaccio, Italy’s rustic chestnut-flour cake. Learn how to make, serve, and enjoy this traditional Tuscan treat.
Huge Thanks To My Ex-wife For Still Making Me Her Divine Tiramisu Whenever I Ask.
A post thanking an ex-wife for making tiramisu is drawing interest. The image is unreadable, and the reason for the attention is unconfirmed.
Autumn Bruschette: Mushroom, Squash, and New-Oil Toasts
Make Italian autumn bruschette with wild mushrooms, roasted squash, and olio nuovo. Regional traditions, a step-by-step recipe, and finishing tips.
The Recipe Is the Same. Who Actually Closes the Deal?
Firmulate’s AI company wargame finds models spot crises and resist manipulation, but some fail to follow through. See how a read-only pilot can test your own playbooks.
Pizza Dough, Neapolitan Style: 24-Hour Fermentation Made Simple
Make tender, airy Neapolitan-style pizza dough with a clear 24-hour schedule, simple ingredients, shaping tips, and a home-oven bake.
