I chose a red Piemontese Dolcetto di Dogliani for a couple of reasons:  I wanted a light red wine, simple and fresh, to drink with my risotto. And, I wanted […] More

A continuing series of blog posts centered on Arthur Schwartz’ Naples at Table: Cooking in Campania, a tome of Southern Italian cooking. Schwartz examines the region’s major culinary achievements and […] More

Dolcetto (dole – chet – toe): the name itself is a bit deceiving. In Italian, it would mean “little sweet one,” but this red Piemontese wine is no sweeter than […] More

Piemonte: Pelaverga DOC and White Pepper Living in Bra, Italy in the Piemonte region provides access to many small, surrounding Italian villages. Each one boasts a fine, regional wine: Barbera […] More

X, Y and Z are for…?: The incomplete ABC’s of Campania list may never be completed, at least not until the Italian language adds X and Y to its alphabet. […] More

W is for white cauliflower: White cavolfiore (cauliflower) is widely and internationally known, such a common vegetable that the average dinner-partier does not think twice about the origins of that […] More

V is for vitellone bianco dell’apennine centrale IGP: The Vitellone Bianco dell’Apennine Centrale IGP, or white veal of the Central Apennine mountain range of Protected Geographic Origin, is superior quality […] More

U is for uova ‘mpriatorio: Uova ‘Mpriatorio (oo-oh-vah m-pree-ah-tor-ee-oh) is a simple Neapolitan dish that features a sizzling red tomato sauce with two or more sunny-side up eggs cracked into […] More

T is for torrone: Torrone (tor-rone-eh) has been called “Italy’s candy bar,” with its sweet nougat and nut confection that is the inspiration for Toblerone and Mars candy. A typical […] More

S is for Sfogliatelle: This sweet symbol of Naples is seen all over Italy and is as popular today as it was 400 years ago. The sfogliatella (singular of sfogliatelle: […] More