Recipes
In the Cucina with La Gazzetta - Cannoli Pound Cake
Roslyn Torella
In this column we are sharing the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural...
In the Cucina with La Gazzetta: Angel Wings (Farfallette)
Diana Lucarino-Diekmann
dalla cucina di Diana Lucarino-Diekmann
These light, airy, crisp Carnavale sweets with powdered sugar have many names depending on the region where they are made. Other names for what we always called Angel Wings are Chiacchiere, scorpelle, bugie,...
In the Cucina with La Gazzetta: Easter Pie (Sciadone)
Roslyn Torella
dalla cucina di Roslyn Torella
When I think of Easter, I cannot help to think about Sciadone, or “Easter Pie.” There are several different names for this dish depending on where your family came from and whether you call it by its Italian name or...
In the Cucina with La Gazzetta - Italian Paloma Cocktail
La Gazzetta Italiana
dalla cucina di sugarandcharm.com
This refreshing and zingy Italian Paloma Cocktail is easy to mix and even easier to drink! A pretty tequila-based cocktail is made with a mixture of citrus juices and Campari. Similar to a classic Paloma drink,...
In the Cucina with La Gazzetta - Pasta Primavera: The Springtime Pasta
Roslyn Torella
dalla cucina di Roslyn Torella
It will soon be springtime and I cannot think of a recipe that screams “spring” more than the 1970s dish Pasta Primavera. Pasta Primavera is a North American invention. I say North American because there are...
In the Cucina with La Gazzetta: Farro Salad
Anne Robichaud
Ingredients:
1 ½ C. Farro
1 mozzarella, diced
6-8 Cherry tomatoes
1 Bunch fresh basil, diced
Handful of olives
Olive oil (q. b., “quanto basta” or “as much as is needed”)
Kosher salt
Other Potential Ingredients:
1 Can chickpeas
1 Can...
In the Cucina with La Gazzetta: Pasta and Zucchini with a Saffron Cream Sauce
Roslyn Torella
Saffron is considered the world’s most expensive spice because of the amount of labor that is needed to produce it. Saffron comes from a crocus that has been cultivated for centuries across the Middle East and Europe for use in cooking, textile...
In the Cucina with La Gazzetta: Artichoke and Potato Soup
Roslyn Torella
In this month’s column we are sharing the cuisine and recipes of Italy and Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural...
In the Cucina with La Gazzetta: The Christmas Eel
Diana Lucarino-Diekmann
dalla cucina di Diana Lucarino-Diekmann
Truth be told, I hate eels! Eels are elongated fish, found in both ocean and freshwater environments that can deliver a nasty bite if you offer your hand. However, they are a fantastic source of omega-3...