Italian

Arrivederci Salem Food Store

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Arrivederci Salem Food Store

By Debra Samuels, Globe Correspondent WALTHAM — Paul Ursino, 65, is retiring after almost four decades running Salem Food Store on Moody Street. With its deli counter, freezers, and well- stocked Italian pantry items, Salem Food Store specialized in imported cheeses, cured meats, specialty pastas, coffee, Italian bread, and handmade ricotta and sausages, produced locally. …

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In Rome, NPR’s Sylvia Poggioli covers crises and eats well

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In Rome, NPR’s Sylvia Poggioli covers crises and eats well

Sylvia Poggioli loves Rome’s food culture and cooking with vegetables.

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Chow from Roma: urban giardiniera

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Chow from Roma: urban giardiniera

We arrived in Rome on March 1st after 6 months in Tokyo, for the second leg of my husband Dick’s sabbatical year. I hope to catch up with a photo log of our time there. I think I had a bit of writer’s block after the publication of  My Japanese Table in September, so I …

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Love at First Bite? Not Exactly.

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Love at First Bite? Not Exactly.

Whole-wheat spaghetti may be better for you, but will it go over well at home? Maybe with sauce. By Debra Samuels Globe Correspondent / February 9, 2011
Whole-wheat bread entered the mainstream long ago. Now brown rice has displaced white in many bowls, and whole-wheat pasta has become nightly fare in many households — even in Italy.

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Conza – Bean, Cauliflower and Fennel Soup

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Conza – Bean, Cauliflower and Fennel Soup

Boston Globe, March 31, 2010 Conza is a traditional Sicilian sauce/soup made with chickpeas, favas, kidney or cranberry beans, white beans, black-eyed peas, and lentils. You can add a handful of whatever dried legumes you have on hand; think of it as spring cleaning your pantry. Nina Groppo cooks each variety of bean separately the …

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Preparation is half the fun for Feast of San Giuseppe

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Preparation is half the fun for Feast of San Giuseppe

By Debra Samuels, Globe Correspondent March 31, 2010 GLOUCESTER — In the garage-cum-kitchen of Nina and Franco Groppo’s home here, more than 20 friends and extended family are preparing for the Feast of San Giuseppe. That means pasta making — lots of it — along with plenty of fun. Flour sifting through the air around …

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The flavors of Sicily, topped with tradition

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The flavors of Sicily, topped with tradition

Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …

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Feast day calls for a special sweet

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Feast day calls for a special sweet

Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …

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Sweet and Sour Onions

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Sweet and Sour Onions

These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks. Sweet and Sour Onions Ingredients: 1 1/2 pounds cipolline, Italian baby onions or yellow pearl onions 4 1/4 cups water 1 teaspoons salt 1/4 cup white wine …

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Grilled Pizza

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Grilled Pizza

Making your own pizza dough is not the fuss you may think. In Italy pizza is served in individual size portions and fills an 8-inch plate. The crust is crispy and the toppings are exactly what you want! Don’t be afraid of the yeast. Kids will love watching the dough rise and punching it down. …

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