The Tastes of Liguria
An essay on Liguria’s cuisine, shaped by its coast and mountains, from capers and chinotto to the maritime trade of the Genoese Republic.
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Frappe. History, origin and anecdotes of a centuries-old recipe
The history of frappe, the Italian Carnevale fritters known by many names, traced back to a 1560 recipe by Domenico Romoli, known as Panonto.
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Don’t call them spaghetti bolognese: the difficult relationship between Bologna and its most popular recipe, abroad
How spaghetti bolognese became a global dish despite having little to do with Bologna’s own tagliatelle al ragù, from Artusi’s 1891 recipe to Heinz cans.
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Forgotten recipes. The meat sauce
Forgotten meat sauce, the old Italian seasoning behind Neapolitan macaroni and tortellini Bolognese, now rediscovered in modern brown stock.
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Origin and history of Pasta alla genovese
The origin of pasta alla genovese, the tomato-less beef ragu from Naples, tracing its name back to Ippolito Cavalcanti and 19th century recipe books.
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Vitello tonnato. Origin, history and lore
The origin of vitello tonnato, tracing how anchovy sauces for veal and preserved tuna combined into this classic Italian dish over the centuries.
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Carbonara: history, origins and anecdotes of a legendary recipe
The real history of carbonara, debunking the myth of ancient shepherds and charcoal miners, from 18th century Neapolitan cookbooks to a 1951 Italian film.
