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Seriously Italian: Cardoons

Gina DePalma 6 comments

[Photograph: Gina DePalma] Previously Snowy Day Risotto » All Seriously Italian recipes » It is always a little weird to talk about cardoons in the context of Italian cooking, because I can't resist using a brogue and rhyming them with... More

Seriously Italian: Snowy Day Risotto

Gina DePalma 18 comments

Stirring as the liquid slowly evaporates. [Photographs: Gina DePalma] Previously Robiolina » All Seriously Italian recipes » On a snowy winter day, with a blizzard brewing outside and idle hands inside, my thoughts drifted to dinner. What can I make... More

Seriously Italian: Broccoli Romanesco

Gina DePalma 13 comments

[Photographs: Gina DePalma] Previously Chestnut Honey » All Seriously Italian recipes » Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people who... More

Seriously Italian: Fig and Almond Cookies

Gina DePalma 10 comments

[Photographs: Gina DePalma] Previously Zuppa di Farro » All Seriously Italian recipes » As wonderful as it is to bite into the tender, juicy fresh figs that are in season right this minute, I'm still devoted to the dried figs... More

Seriously Italian: Zuppa di Farro

Gina DePalma 13 comments

"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More

Seriously Italian: Walnut Bread from Umbria

Gina DePalma 5 comments

Previously Lavender Honey Spice Cake » All Seriously Italian recipes » Few things fill me with more satisfaction than baking a loaf or two of my own bread. Mind you, I'm not an expert, but I've got a stable... More

Seriously Italian: Lavender Honey Spice Cake

Gina DePalma 8 comments

[Photograph: Diana Baur] Previously Escarole and Walnut Salad with Anchovy Dressing » All Seriously Italian recipes » Hold the phone, you may be thinking to yourself. Isn't lavender a French Provençal thing? Pazienza, I say—let me explain. Lavender, or lavanda... More

Seriously Italian: Escarole and Walnut Salad with Anchovy Dressing

Gina DePalma 1 comment

Previously A Tale of Beef, Three Ways » All Seriously Italian recipes » In Rome, my favorite fall vegetable is always puntarella, a type of wild chicory particular to the region of Lazio and eagerly anticipated in Roman kitchens.... More

Seriously Italian: A Tale of Beef, Three Ways

Gina DePalma 9 comments

Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight budget... More

Seriously Italian: Onion and Rosemary Confiturra

Gina DePalma 7 comments

"In the midst of so many other big flavors, rosemary's tendency to overwhelm is muted to a pleasant back note." Previously Zabaione, My Way » All Seriously Italian recipes » This past weekend I was given my annual windfall of... More

Seriously Italian: Zabaione, My Way

Gina DePalma 12 comments

After over a decade at Babbo, I've made a helluva lot of zabaione. Enough to fill Fiat Cinquecento, I'd say, and I never grow tired of it. Zabaione, or its alternate spelling of Zabaglione, is a marvel of a dessert—with... More

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Gina DePalma 24 comments

"Here, the cheese melts into a silky veil of nutty, buttery flavor over the pasta, and its more assertive flavors mellow softly in the background." The question of what to do with piles of zucchini always arises in the month... More

Seriously Italian: Breadcrumb-Stuffed Vegetables

Gina DePalma 5 comments

"Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." "Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." Verdure Ripieni, or stuffed vegetables, are popular in many of Italy's regions,... More

Seriously Italian: A Sicilian Breakfast To Beat The Heat

Gina DePalma 24 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

Seriously Italian: Insalata di Riso

Gina DePalma 6 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

Seriously Italian: Semolina and Sesame Grissini

Gina DePalma 8 comments

It's like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form. More

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

Gina DePalma 14 comments

Pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I'm so glad my mom plugged away with this one because now I cannot imagine Easter without it. More

Seriously Italian: Spaghetti All'Ubriaco

Gina DePalma 46 comments

Every now and then the intrepid eater will encounter a dish that can only be described as mind-blowing. My first bite of this spaghetti, served at a bustling osteria not far from Florence's Piazza Santa Croce, almost made my head spin right off. More

Seriously Italian: Cinnamon Breakfast Toasts

Gina DePalma 9 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

Seriously Italian: Sicilian-Style Baked Cod

Gina DePalma 14 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

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