La Cucina Italiana USAflipped into Italian FoodPumpkins The Perfect Pumpkin Frittata La Cucina Italiana USA - Cristina Gambarini For extra frittata goodness, prepare the eggs with chopped or puréed pumpkin. Pumpkin is an excellent vegetable to add to a frittata. Tender and …
La Cucina Italiana USAflipped into Italian FoodPotatoes Anchovy Potato Pie La Cucina Italiana USA - Giorgia Di Sabatino This savory delight calls for fresh anchovies. This anchovy and potato pie topped with golden breadcrumbs calls for fresh anchovies instead of the …
La Cucina Italiana USAflipped into Italian FoodFood & Dining Salmon: Grilled, Baked or Pan-Fried? La Cucina Italiana USA - Editorial staff Tips and tricks for cooking salmon in 3 different ways. Some fish are just as delicious roasted on the grill as they are baked in the oven or sautéed …
La Cucina Italiana USAflipped into Italian FoodGrandparents Home Made Grandma’s Pizza: Italian Nonnas do it Better La Cucina Italiana USA - Stephanie Rizzolo Contributor Stephanie Rizzolo prepares pizza with her Nonna Filomena, and shares her easy and tasty recipe. “Grandma-style” is a variety of pizza that …
La Cucina Italiana USAflipped into Italian FoodDrinking Aspen: Dante’s Cocktail “Halfdays Spritz,” the Best Après-Ski Drink La Cucina Italiana USA - Abigail Napp This wintery low-alcohol Spritz comes straight from the slopes of Aspen, Colorado, where Dante, America's 2020 Best Bar, is serving cocktails at Snow …
La Cucina Italiana USAflipped into Italian FoodClams How to Make Cortecce: A Typical Pasta from Salerno La Cucina Italiana USA - Paola Toia Have you ever heard of cortecce, the typical pasta variety from Salerno? Either way, let’s make them from scratch! Italy, the kingdom of pasta. …
