Torta di farro della Garfagnana (emmer savoury pie from Garfagnana)

A savoury pie typical of Garfagnana and Lunigiana, those mountainous areas in between North Tuscany, South Liguria and west Emilia Romagna, sparsely populated, traditionally poor (hence their rather sombre style of cooking), thickly covered in chestnut tree woods (hence the many dishes based on chestnuts, once called “the bread of the poor”, because they were free and highly nutritious) and where mushrooms and wild boars are still abundant. It is farro, however, or emmer (Triticum dicoccum), a type of wheat, that is perhaps the most celebrated produce of this part of Italy.

Continue reading “Torta di farro della Garfagnana (emmer savoury pie from Garfagnana)”

‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)

A rather difficult name for an easy peasy pasta: ‘ndunderi are ricotta and pecorino cheese gnocchi from Minori,  on the Amalfi coast. These cheesy morsels are firmer than potato gnocchi but positevly tender and are a cinch to make.  They go back centuries: in fact they are said to be deriving from the little pasta balls of farro flour (spelt) and soured milk that the ancient Romans used to make. Continue reading “‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)”

Patate alla pizzaiola – Potatoes pizzaiola 

In classic Italian cookery, when something is cooked  “alla pizzaiola” (pizza-style),  it means it has tomatoes and origano (sometimes garlic too),  as in the most basic topping for pizza.

Patate alla pizzaiola belongs to that army of homely dishes that are the backbone, almost the unsung heroes,  of Italian cookery:  simple affairs, often vegetarian, quickly assembled, generally rather economical and immensely satisfying.

This is not “a recipe”, just, I would say, “a way with” potatoes – once you understand the idea, you can really play with it. Continue reading “Patate alla pizzaiola – Potatoes pizzaiola “

Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)

To say that we Italians are food traditionalists is an understatement. Time and time again we go back to dishes that we have known since we were kids and we still enjoy them immensely. Come Easter and torta pasqualina will appear on very many tables. “Torta pasqualina” translates as Eastertide cake but it is actually a savory pie: layers of a golden, shatteringly flaky olive oil pastry, encasing a substantial filling of chards (biete, in Italian), fresh soft cheese, Parmigiano or pecorino , eggs and marjoram. It is a centuries old dish and one of the highlights of the Italian vegetarian canon – the quintessential spring dish. Continue reading “Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)”

Porrata o torta di porri – leek pie from Tuscany via Frank

porrea - torta di porri - leek pie

This is porrata or torta di porri, a leek pie – porri means leeks in Italian.

I learnt it from one of my favourite websites: Memorie di Angelina, written by Frank Fariello and chock a block with great authentic Italian recipes. In turn, Frank learnt it from Giuliano Bugialli and Bugialli claims it to be of Tuscan origin. Continue reading “Porrata o torta di porri – leek pie from Tuscany via Frank”