My Italian food
If you look at a map of Italy, you may be surprised to realise that almost half of the country is made up of peaks and mountain ridges. The Val Comino belongs to this lesser-known and still relatively unspoilt Italy: a green and rugged, territory where Lazio, Abruzzo and Molise meet.
Continue reading “Pizza di zucchine della Val Comino (Courgette pie from the Comino valley, in southern Lazio)”
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 “
All over the world the word “pizza” usually refers to a slab of hot bread dough topped with savoury bits and pieces. However, in Italian cookery, and particularly in Southern Italian cookery, “Pizza” also means “pie”: one can talk of a “pizza di ricotta”, for instance, a sweet ricotta pie or of a “pizza di scarola”, a savoury pie with an escarole filling. One of the best of these pizza-pies is “pizza rustica”, Continue reading “Pizza rustica alla napoletana – a Neapolitan Easter “pizza””
Italian home cooking 