Mary Freeland | July 15, 2011
Have you been a victim of “fake” Italian food? If you’ve ever frequented an Olive Garden restaurant and ordered their “pastachetti”, then I hate to break the news to you. The answer is a resounding “si!” Neither the pastachetti, nor it’s sibling the “soffatelli”, were ever made by Nonnas in the Old Country.
Mary Freeland | July 6, 2011
Although it originated in India, basil really hit it’s stride once the Italians got hold of it. Sweet basil (Ocimum basilicum) is one of the preeminent herbs used to flavor Italian dishes, and when it’s freshest in summer, it’s EVERYWHERE. This summer, befriend your fresh basil! It’ll be the beginning of a beautiful relationship – you won’t be sorry.
Mary Freeland | June 22, 2011
While it may be called “seasonal eating” now, for centuries it’s just been common sense – when a particular crop is prime for picking, you pick – and eat – as much of it as possible at the height of its glory.
Mary Freeland | June 2, 2011
Believed to have originated in Sicily during ancient Roman occupation, granita is semi-frozen dessert made from a base of water and sugar into which other flavors have been infused. Simple to make and requiring no more complicated kitchen implements than a pan, freezer and fork, it’s the perfect treat for a hot day or night!
Mary Freeland | April 21, 2011
Most Italians are Roman Catholic, and for them and millions of others throughout the world, the forty days before Easter is the Lenten Season. Traditionally, meat is not eaten on Fridays during Lent…which means that during this month even more fish is consumed in any number of wonderful Italian seafood recipes.
Mary Freeland | April 14, 2011
Aside from the pizza pie, the meatball (or polpette) may be the most recognized of all Italy’s culinary contributions. And, like the pizza pie, there are as many ways to make Italian meatballs as there are people to ASK about making meatballs.
Mary Freeland | March 30, 2011
When I asked a dear Italian friend of mine what one dish said “Spring” to her, without hesitation she answered “Nonna’s Sweet Rice Pie”. While she recalled for me this dish from her childhood – this paragon of pastry, this dessert most sublime – a dreamy look of contentment spread across her face at the memory. Part cheesecake, part custard…melt in your mouth yet substantial…incredibly rich without being too sweet.
Mary Freeland | March 16, 2011
The impending new bloom and birth of Spring has many folks pining for rustic country cooking. This is the time that lamb dishes appear frequently on many Italian dinner tables. Perhaps one of the most popular of these is a classic Roman speciality, Abbacchio al Forno.
Mary Freeland | March 2, 2011
Limoncello is an Italian liquor traditionally made from the rinds of lemons, alcohol and sugar. Its history is as vibrant as its bright yellow color, with Sorrento, the Amalfi Coast and Capri all claiming to have been the home of its birth.
Mary Freeland | February 18, 2011
Few plants are more distinctly “Italian” than fennel. Like the Italian people, fennel embodies some of the most sought after characteristics among humans and vegetables. While fennel is native to many countries throughout the Mediterranean, it’s heart is clearly della’Italia!
