Author: Frank Granieri

Stuffed fried olives (olive all’ascolana) Stuffed fried olives are a local specialty in Italy’s Marche region. Far from your average

Grilled lamb chops with asparagus Ingredients Serves 4 2 cloves garlic, peeled and left whole 2–3 sprigs rosemary salt flakes

Ciambellone Ciambellone is a sunny, simple tube cake made with yogurt and lemon peel. It’s tender and fragrant, has a

Broccoli Rabe, Fennel And Hot Sausage Pizza This pizza is salty, bitter, spicy and crunchy. Pizza Dough Makes a 12-inch

Pastiera Napoletana (Recipe) It is the perfect symbol of spring and that is why it is eaten for Easter. To

Frittatine di Pasta Napoletane Frittatine di pasta – ham, smoked cheese and pea fritters Ingredients 350 g (3/4 lb) of

Pizze Fritte Ingredients Basic Pizza Dough (recipe below) 15 oz. of fresh ricotta 8 oz. of fresh mozzarella, cut into

Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops   Ingredients 2 Artichokes or canned artichoke hearts 1/2 pound cherry

Chickpea and Vegetables with Couscous Ingredients 1 15.5 oz can of chickpeas, drained and rinsed 3 medium zucchini, cut into

Acciughe al Finocchio Fresh anchovies are such a special treat, of course I can find them pretty often here in