• DKennedy on August 09, 2023

  Tomorrow our supper club is doing a Ragu workshop making 4 dishes from this book and turning them directly into their leftover versions - Oxtails, p. 65, Florentine, p. 70, Pork braise, p. 77 and Cacciatore, p/ 98.

• DKennedy on May 24, 2023

  This was our group gift for Susan's bday, along with a basket to compliment the ingredient list.

Notes about Recipes in this book

• Roasted pepper rolls stuffed with tuna and capers (Involtini di peperoni alla Piemontese)

  • Tinala523 on August 07, 2023

    Made this as part of our annual Sharkfest. They are so flavor filled! I can imagine using the tuna as a filling in other applications (like paper, lol).

• Oxtail stew with rigatoni (Rigatoni all vaccinara)

  • DKennedy on August 09, 2023

    Ragu workshop

• Florentine beef stew (Stracotto di manzo alla Fiorentina)

  • DKennedy on August 09, 2023

    Ragu workshop - we are using a beef brisket

• Pork braised in white wine (Maiale ciffe e ciaffe)

  • DKennedy on August 09, 2023

    Ragu workshop

• Chicken cacciatore (Pollo alla cacciatora)

  • DKennedy on August 09, 2023

    Ragu workshop

• Cheese-and-egg balls stewed in tomato sauce (Pallotte cacio e ova)

  • passatellikelly on April 16, 2023

    This was OUTSTANDING! One of the best dishes I've made in a long time!

• Bean and tuna salad (Insalata di tonno e fagioli)

  • DKennedy on June 04, 2023

    Wonderful - I cut back on the vinegar and used a shallot instead of an onion

• Pasta and bean soup (Pasta e fagioli)

  • meginyeg on November 13, 2025

    This was delicious and simple. A perfect weekday supper.

• Chickpea and chard stew (Ceci in zimino)

  • jenburkholder on May 17, 2023

    Tasty and simple soup. Don’t cheat on the fresh-cooked chickpeas, they’re where much of the flavor comes from. Added a bit of lemon to brighten at the end.

  • Lepa on May 24, 2023

    This is pretty good and makes a ton! I added a bit of better than bullion to amp up the savory flavor.

• Savoy cabbage and barley soup (Zuppa d'orzo Trentina)

  • Lepa on April 06, 2023

    This was a simple and delicious soup with some minor adjustments. We thought it had too much barley. The 200 g of barley was translated as 1.25 cups and that might be wrong. One cup is probably closer to 200 g. I'd stick with the smaller amount next time I make this. In addition, it needed some salt at the end. Overall we enjoyed this and are happy it made a huge amount (lots of leftovers this week!)

• Apple olive oil cake (Torta di mele all'olio)

  • jenburkholder on September 29, 2023

    Notably different from most apple cakes I’ve made, this one is intensely eggy, dense, and almost creamy in texture. Very pretty with the apples on top. I just brushed with a bit of honey syrup instead of making the apple syrup. Folks at work ate it up.

• Grape focaccia (Schiacciata con l'uva)

  • earthflesh on March 04, 2024

    Almost like dessert! This was a hit.

• Nut biscotti (Biscotti con la frutta secca)

  • jenburkholder on April 24, 2023

    Nice, classic biscotti. Baked a little longer than called for.