At Crazy Italians we are a little different. Don’t be too disappointed if you can’t find Fettuccine Alfredo or Spaghetti with Meatballs on our menu. If you can’t find them in Italy, you won’t find them at our little place 😀 We are committed to serve you the most authentic food experience. No compromise. Trust […]
Penne alla Norma is not only a simple and yummy dish. It is culture, language, music and of course food tradition.
The most popular stale bread soup is the Tuscan Pappa al Pomodoro, literally “mush of tomatoes”.
The most famous dish in Italy featuring eggplants is Melanzane alla Parmigiana. It’s a really simple dish that has so many versions in Sicily, Naples and even in the North. Since our friend Adele is from Sicily, in our family we learned it the Palermo way but if you go to other towns in Sicily, […]
While Americans consider salad as a way to start a meal, Italians eat salad as a side or at the end to cleanse the palate and help the digestion. For this reason in Italy salad is generally dressed only with extra-virgin olive oil, vinegar or lemon, salt and pepper.
Ragoutier is the French origin of the term “Ragu’”.
Bruschetta is a dish created centuries ago and carried over by poor farmers. With the purpose of not having to waste any bread, they grilled old bread over the fire, rubbed it with garlic and topped it with olive oil and salt.
Polenta is the perfect side of any kind of meat with gravy, especially stew! It is not only delicious, but it smells like special occasions, family and it warms cold Winter Sundays.
We have found a local Pasta Maker and they make very authentic artisanal Tagliatelle all’Uovo (egg tagliatelle). Next time you want some “Fettuccine al Ragu’ alla Bolognese” you can choose to replace the noodles with Tagliatelle all’Uovo! The perfect combination. Taste the real thing at Crazy Italians! Until they last.
Bucatini all’Amatriciana is one of the best pasta dishes you can imagine! It is based on an ancient recipe from the Italian town of Amatrice and it evolved into the delicious red sauce with bacon or guanciale as we know it today. The particular shape of the Bucatini (thick spaghetti-like pasta with a hole running […]