There are many things I ate in Sicily that I cannot replicate at home. Pasta con le Sarde, with its bizarre but awesome combination of sardines, currants, and fennel; Cassata, the tooth-achingly sweet cake made of ricotta, sponge cake, and... More
Limoncello is a southern Italian lemon liqueur that is made primarily in Sicily and Sardinia and traditionally served at the end of the meal as a digestivo. Limoncello works equally well before the meal as an apertivo, which is how we're presenting it this week as part of the menu for a full Italian meal. More
According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper... More
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
I'm fascinated by the pasta recipes in Urban Italian. The combinations just sound good and not too crazy complicated. I read them thinking, "Hmm... I should make this for dinner tonight." And so here we have a one-pot meal perfect... More
One of the most comforting things in life is a big plate of potatoes, and this version from Urban Italian is no exception. They saved Andrew Carmellini's soul and will quite possibly save yours too. While working as a broke... More
Photograph from yomi995 on Flickr I'm a sucker for any pasta dish even faintly resembling a carbonara, so it's no wonder I bookmarked this recipe from Urban Italian. Six cups of corn may seem like overdoing it, but half of... More
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
Pasta e fagioli (pasta and beans) is a dish found all over Italy, though the type of bean and pasta shape seems to vary from region to region, town to town, kitchen to kitchen. From borlotti with tubettini, to cannelini... More
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
