Casa Mia Blog
Roman cuisine proudly boasts of many traditional pasta dishes: Cacio e Pepe, Amatriciana, Arrabbiata, Gricia, all of whom I care for deeply. But, carbonara has my heart. Carbonara is the unequivocal love of my life.
Welcome back to the “Our Italians” series of interviews. In these we focus on food artisans, experts and producers in Italy or abroad. Today we meet Chef Mario Traina.
With its unique flavor and unmistakable aroma, Ischia-style rabbit stew is a traditional island specialty. Here are our favorite places in Ischia that serve coniglio all’ischitana.
Sicily is where the author reconnects with friends that she has made over a decade. Visiting vineyards, checking out cheesemakers, driving through breathtaking ladscapes: here are 10 favorite moments from Gina’s latest Sicilian adventure.
While eating horse meat is taboo in many countries, there are regions in Italy where it is deeply part of the culinary history and traditions.
Be sure to keep the Sunday farmers market on your list of to-do’s next time you visit Ortigia.
When pausing from pasta and pizza, Rome residents can rely on a handful of truly delicious non-Italian cuisine restaurants.
Welcome back to The Spice Cabinet series. Today we explore star anise, an attractive spice due to both its diverse peculiarities, as well as its stunning appearance.
Pizza alla pala is a classic in Rome, but it’s popping up as the new trend throughout Italy and abroad.
Originally created during the 1800s in the Abruzzo region of Italy, in the province of Chieti, the chitarra is used to produce a square-section noodle whose name varies from region to region.
If you want to fully experience the best of Catania, let us be your “cicerone” guiding you on neighborhood tours, expert-led market tastings, and hands-on cooking lessons.
Local festivals celebrating a food type or a local dish are a great opportunity to showcase the town or village and its traditions. Here are our favorite autumn medieval celebrations, food events and sagras in Lazio.
Every September, my Italian-American family puts up the vinegar peppers. I’m not sure where the expression “put up the peppers” came from but it’s what my Neapolitan grandparents said when it was time to preserve them.
In Sicily, you’ll find cannoli in many coffee bars and pastry shops sitting in the display case already filled and ready to eat. The secret to great cannoli is filling them at the last minute with sweet ricotta cream, just before you eat them. Here’s a recipe to make them from scratch. VIDEO
Each day should consist of an experience, an opportunity to learn, time to reflect, and gratitude. This is not always attainable in the front seat. Hop in the back. Take it all in.