Sign in | Log in

Michele Scicolone

From Puglia ‘Bombette’ for Summer Grilling

Michele Scicolone

Bombette are small rolls of thinly sliced pork wrapped around a tasty filling. These “little bombs” are popular at street fairs in Puglia where they are grilled over hot...

LA RICETTA. From Abruzzo Lamb Ragu with Pasta alla Chitarra

Michele Scicolone

Raising sheephas always been one of the Abruzzo’s primary occupations so it is not surprising that both the meat and cheese they produce play an important role in the region’s...

Brasato di Maiale For a Festive Dinner Party

Michele Scicolone

The shoulder is one of the tastiest cuts of pork, but it is often overlooked in favor of leaner cuts like the rib or loin. But for rich flavor and tender texture, nothing is...

Going Veggie, Italian Style

200 Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts. By Michele Scicolone

Cucina Povera

Michele Scicolone

Cucina Povera is a nostalgic look at Tuscan peasant cooking by Pamela Sheldon Johns

"Genuinely Italian". The Pleasure of Food

Valentina Barretta

Michele Scicolone, gastronomy expert, and Lou di Palo and Louis Coluccio Jr., owners of two important Italian stores in NYC, were guests @ Casa Italiana Zerilli Marimò (NYU) as...

A Family Store in Bensonhurst

Marina Melchionda

Louis Coluccio, grandson and son of the founders of D. Coluccio & Sons Italian Specialty Store, tells us the charming story of this family business and the role it plays in...

Advocacy in Favor of Authentic Italian-American Food

David Rosengarten

"If some of today's most talented chefs would simply pay attention to this historic food--which, in excellent form, ruled Italian cuisine in America from the beginning of the 20th...

An Italian Kitchen in Gramercy

Marina Melchionda

Interview with Michele Scicolone, an Italian-American very successful cookbook writer, and i-Italy's Food and Wine Editor. Discover more about her latest book "The Italian Slow...

Syndicate content