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How to Make Polenta
Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990...
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Vitello tonnato
If you’ve been reading this blog lately you may be wondering if we’ve been switching themes on you. Well, it’s true that summer somehow brings out the experimental side of my otherwise rather staid...
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Bagna cauda
Bagna cauda or, more properly, bagna caôda, means ‘hot sauce’ in English. It refers to a typical Piedmontese dish for communal eating that is popular in cold weather months, a kind of cross between...
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Zuppa dei valdesi (Piedmontese Bread Soup)
A reader who I’ll call “Nancy T.” wrote me recently to tell me about a dish called zuppa that her Piedmontese grandmother used to make. The word is one of several in Italian that mean ‘soup’ (see our...
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Zabaione (Zabaglione)
Zabaione is a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited...
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Il Gran Bollito Misto (Mixed Boiled Meats)
We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly in the Piemonte and Emilia-Romagna, they’ve...
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