A tasty and colorful recipe from the Sicilian gastronomic tradition, the Pasta alla Norma is a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini’s opera “Norma”. The story says that in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that […]


Puttanesca sauce is very commonly found in both Campania and Lazio, where it can have many variations: some people add chili peppers, others do not use anchovies, capers or parsley, while others add black pepper. There are equally as many variations on the history of this dish: some believe that it was created at the […]

The first clue of Tiramisù recipe is by the famous Italian gastronome Giuseppe Maffioli. In his book Il ghiottone Veneto (The Venetian Glutton) first published in 1968, he talks extensively about zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region, a coastal area across the Adriatic […]

Pasta al pesto

Pesto is one of the high points of Italian regional cuisine. There is a bit of mystery about the origins of this sauce, but some distant form of this sauce probably existed in Persia or in the Arabian Peninsula. Some explain it as an evolution of a Salsa di Noci, or walnut sauce, which is known […]

Spaghetti with Tuna

Already fished and sold by the Phoenicians almost 3,000 years ago, tuna is one of the symbols of the Mediterranean Sea. Almost all of the ancient populations living near the Mediterranean ate tuna and liked it. The Etruscans, who considered tuna to be a symbol of stubbornness and perseverance in the face of difficulty, generally […]


As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases. In each of […]