Polenta is synonymous with northern Italy, especially the regions of Veneto and Friuli. In its most basic form cornmeal is simmered with water and salt..
Carciofi alla Romana, Roman-style artichokes, are a labor of love. There is no getting around the cutting, trimming, and stemming necessary with raw artichokes, but..
Aside from Chorizo sausage, Manchego cheese is, arguably, the most famous Spanish food export. This unique cheese is made from sheep’s milk and is prized..
Calabria, located in the southeastern tip of Italy where eggplants grow plentifully, is home to the classic dish Melanzane Ripiene, or “stuffed eggplant”. This hearty..
Long, slow braising lamb stews can be found throughout tables in Andalusia, Spain especially come springtime. Often, these stews are accompanied by young potatoes for..
This classic Basque dish, which means “beans from Tolosa” in Spanish, celebrates the delicious Tolosa bean. These eponymous beans are so highly regarded that the..
Canelons are a classic Catalan dish consisting of delicate tubes of pasta filled with ground meat and topped with a rich bechamel sauce. Canelons are..
Catalonia is Spain’s Northeastern-most autonomous community therefore it shares not only a border with France but also many culinary traditions. A perfect example of this..
Catalonia is an autonomous region found in northeast Spain, whose largest city and capital is Barcelona. Catalonian cuisine is diverse given the region’s wide-ranging geography..
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