'italy' on Serious Eats

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

Ricotta and Black Pepper Gnudi With Sage and Brown Butter

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff. More

Sicilian Eggplant and Pine Nut Caponata

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff. More

The Food Lab: Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams

We all know about lasagna Bolognese, the Northern Italian casserole made with fresh pasta layered with cheese sauce and a slow-cooked meat sauce enriched with cream. But what if I told you that there was another lasagna out there that's every bit as decadent, involved, rib-sticking, and delicious? I introduce to you Lasagna Napoletana, a lasagna that comes stuffed with an insanely meaty and savory red sauce, small and tender meatballs with crisp edges, slices of sausage, and not one, not two, not even three, but four types of cheese. Are you ready to have your gut busted and your mind blown? More

8 Must-Visit Restaurants in Rome

It takes years to scratch the surface of living and eating in Rome, not to mention the countless strata beneath. But if you only have a few days in the Italian capital and want to eat well, a bit of planning, a bus pass, and a sense of adventure can go a long way to ensuring a delicious trip. More

A Beginner's Guide to Italian Wine

It's an old saying, but in Italy, what grows together truly goes together. If you love Italian food like I do—the pasta, the prosciutto, the olive oil—exploring Italian wine is a fun next step. Let's start by getting to know a few of the essential grapes. More

Pastries, Pastas, and More: Snapshots From Lecce, Italy

Although Italy's food is well-represented around the world, many of the country's regional specialties remain relatively unknown outside their place of origin. Among them, a range of traditional dishes from Lecce that I've come to know and love. Though the city, located in the southern region of Puglia, is highly frequented by vacationing Italians, it has remained largely under the radar for American travelers. Check out some of Lecce's iconic dishes in the slideshow! More

Behind the Scenes: How Prosciutto di Parma is Made

It can be sweet, meaty, buttery, salty; nutty or funky—the nuance of flavor in prosciutto di Parma is remarkable. But the process of making it couldn't be simpler: ham, salt, and air. Well, maybe simple isn't the best term. Meat-massaging, horse bones, firebrands, and a whole lot more: we head behind the scenes to see how prosciutto di Parma gets made. More

Video: Lunch with Massimo in Modena, Italy

Italy is full of passion and generosity. Whether it's Parmesan, balsalmic vinegar, or even an espresso, Italians are eager to share both their goods and their stories. We weren't planning on making a film while dining at Osteria Francescana, in Modena. But when the restaurant's chef sat down with us and began to share his passion for food and his unqiue journey...we simply couldn't resist. Join us for a lunch unlike any other. More

Video: Grass-Fed Beef Carpaccio

We just got back from Italy where simplicity and seasonality are king and queen. Inspired, we filmed this little video about making beef carpaccio—the five-minute meal requires little more than good ingredients and good seasoning. More

Video: 10 Things We Love About Italy

We traveled across Italy to make this short film, seeking out our favorite foods (we know, mozzarella is missing). From Rome to Marche, and Tuscany to Veneto, we tasted some of the best of what Italy has to offer. The result is a four minute film that will make you hungry for Parmesan and prosciutto, pizza and pasta. More

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