More Americans can embrace the Italian go-to snack

Anchovies are key to umami notes in a Caesar dressing or salsa verde. They’ve whispered their flavor into sauces while olives and capers get all the credit. It’s high time they had their solo — ideally, on a piece of crusty bread slathered with nothing else but cultured butter.

The…

Use greens, beans, nuts, and broth to make beyond-satisfying vegan sauces

Scroll on to learn about the kale-almond pesto coating these lumache.

When people ask me about the best thing I learned in Italian culinary school, I’m tempted to hit ’em with a showstopper — like the beef-tongue ravioli with carrot-ginger sauce or the seared scallops with a quintet of vegetable purées. …

I’m back home in the U.S. after spending a little over a year in Florence, Italy, where I fulfilled my dream of going to culinary school in a foreign country.

The experience was such a varied set of adventures — nine whirlwind months of cooking classes, 57 transformative days of…

It seems so obvious

A plate of wide pasta topped with fried pasta and chickpeas.

Meat was once scarce in the southern Italian region of Puglia — but that didn’t mean that its classic dishes lacked in heartiness.

Just look at ciceri e tria. In true cucina povera fashion, the Pugliese enriched the flavor and mouthfeel of this brothy pasta dish, consisting of fresh tagliatelle…

Eating in the streets of Bari, Puglia, can be magical

Pasqua, wearing a blue-and-green floral dress, peers around thin white curtains next to pasta laid out to dry outside.

“Mangia, mangia!” (“Eat, eat!”) said Porzia Petrone, the nearly 90-year-old Italian woman I’d met an hour earlier. We were eating lunch in her home in Bari Vecchia, the historic center of Bari in the Puglia region of southern Italy.

Porzia’s daughter, Rosa, busily refreshed my plate with tuna-and-tomato bruschetta and…

It’s not the most delicious thing I’ve eaten, but it is the most rewarding

I will never forget my first panino al lampredotto.

It was a hot Saturday morning in July at Da Nerbone, a famous stall in Florence’s Mercato Centrale that has specialized in simple primi piatti, herby porchetta, and panini al lampredotto, the city’s famous sandwiches of boiled cow stomach, since 1872.

Sara Cagle

Freelance food and travel writer. Living in LA and usually thinking about Italy. Work at saracagle.com and food pics @caglecooks

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