Apr 20, 2011 | Food
Easter is, naturally, a big holiday in Italy and one of the traditional foods served in Umbria, Marche, and Tuscany during the season is Pizza di Formaggio or Crescia al Formaggio. Despite the image this name evokes in America, this pizza is actually a yeast-leavened...
Mar 17, 2011 | Food
With a January Primo Piatto, a February Secondo, we round out the meal with March’s contorno. The method below is most commonly prepared with chicory, but adapts well to any of the bitter greens. We suggest any of the chard varieties for this recipe, which can...
Feb 14, 2011 | Food
This delicious, flavorful roast takes advantage of a favorite method of Italian cooking: slow, oven-top braising. This technique is used frequently by the La Romita cooks, and you can freely substitute other meats – beef, lamb, or even turkey, though the...
![Sugo al Pomodoro]()
Jan 18, 2011 | Food
Sugo Al Pomodoro is the quintessential Italian tomato sauce. With a list of only 3 ingredients, its flavor is largely dependent on their quality. Fortunately, it has become easier and easier to find good quality ingredients in American super markets! Obviously,...
