Cappellacci dei Briganti are a unique pasta that are shaped to look like the hats worn by 19th century guerrilla fighters called brigands. Get Chef Joe Cicala's recipe "brigands hats" or try them at his Philadelphia restaurant Brigantessa.
Read MoreIf you want recipes for the food we enjoy on our Feast on History tours, look no further than Arthur Schwartz's "Southern Italian Table." Many of them were honed at the cooking classes Schwartz led at Baronessa Cecilia Baratta Bellelli's farms.
Read MoreTreasure of the Sirens pendants by Rita J. King are inspired by the mythology of the Bay of Naples and the amphora that rest on the seabed from ancient shipwrecks.
Read MoreGo on an Arthur Avenue food tour where you'll discover one of the last enclaves of truly artisanal food shops in NYC, Little Italy in the Bronx (aka the real one) is full of 100-year old pastry, bread, cheese, fish and butcher shops, many owned by descendants of the original owners.
Read MoreSfogliatelle are a specialty of Naples, but the true Santa Rosa version, with a dollop of cream and a black cherry, can be found at Andrea Pansa Pasticceria in Amalfi.
Read MoreThere are two secrets in this recipe for making the best spaghetti alle vongole (spaghetti with clams) at home.
Read MoreFritto misto is a fried mix of whatever is local or in season. In Naples, a typical pizzeria fritto misto includes zuccchini, eggplant, potato croquettes and balls of pizza dough.
Read MoreCooked low and slow over a whisper of a flame, this hearty meat flavored sauce is also the classic Italian-American "Sunday gravy" served as a side dish to pasta.
Read MoreCookbook author Domenica Marchetti tells us how her years as a reporter influenced her cookbooks, how a medieval monk brought saffron to the Abruzzo and why her mother's pasta dough recipe is the very best.
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