Feb 232016
 
radicchio farmer, medium file, 010927_016_radicchio_farmer_Veneto

Radicchio farmer in the Veneto tending his fields. | Photo by Paolo Destefanis for Veneto: Authentic Recipes From Venice and the Italian Northeast, by Julia della Croce (Chronicle Books)

It’s radicchio season. If you’ve only ever eaten it in salads, it’s time to expand your horizons. Story and recipes here

Nov 032015
 
Fires of Autumn in the Veneto

It was this time of year in 2000 when Italian photographer Paolo Destefanis set out with my manuscript in hand to shoot images for Veneto: Authentic Recipes From Venice and the Italian Northeast, a title I wrote for Chronicle Books. I had gone with him earlier in the year to capture the magic of the Venice and its waterways in springtime and to explore locations in some of the mainland provinces. But I missed the second trip the following fall, and had to satisfy myself with being there vicariously through the vivid photographs he took. While I love the fieldwork, research, and recipe testing that is […more…]

Jun 162015
 
Rapini: Ultimate Italian Soul Food with 8 New Recipes for the Beloved Bitter Greens

You may know it as “broccoli rabe,” but any Italian will prickle at that mangled term for their beloved bitter greens. Here’s a crash course on how to pronounce it, cook it and love it, with eight terrific new recipes, read on….

Mar 192015
 
The Italian Answer to St. Patrick's Day is St. Joseph's, the Gorging Holiday

Just two days after the American Irish whoop it up on St. Patrick’s day, Lenten eating restrictions are lifted once again for the Italians to celebrate Father’s Day, the Feast of Saint Joseph (Festa di San Giuseppe). The foster father of Jesus, symbolic breadwinner, protector of Mary, patron saint of families, orphans, unwed mothers, and the indigent is reverenced with an orgy of eating, drinking—and most importantly, sweet gorging.  Joseph is by happenstance also the patron saint of pastry cooks. My grandfather was named Giuseppe, so this day held special meaning for us. Like other Italians, we celebrated with treats made only for this day, typically bigné (fried eclair with filled with […more…]