Cornish Pilchard Puttanesca

I came across this recipe in Heather Corbett’s Fish Recipes from the South-West, reminded again of the long-running connection between Cornwall and Italy established via that tasty little fish so vital to Cornish history and identity, the pilchard—aka the European sardine or Sardina pilchardus. While puttanesca is…

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Peperonata & Robiola Crostini

  The stewed bell pepper dish peperonata is popular throughout Italy, with some regional variations including the Piedmontese povronà made with lots of sliced onion, tomato, and a bit of broth added towards the end of cooking, and rustisana from Emilia-Romagna, which calls for other…

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The Peaceful Invasion: Us, Them, and Those in Between

Luigi Barzini’s The Italians opens with a chapter dedicated to Italy’s foreign visitors, from those who land on the peninsula knowing precisely what they wish to do, see, and taste, and who waste no time setting about the business of experiencing Italy with tireless pragmatism,…

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