MILAN—An Italian tugboat with six people aboard capsized and sank in the Adriatic Sea, leaving five crew members missing, Italian authorities said Thursday. The Coast Guard and other authorities were searching for four Italians and one Tunisian sailor. Authorities said the search was complicated by high winds. Just the captain survived, rescued from the sea…
US Army Replaces Birthday Cake Stolen From Italian Girl in 1945, 77 Years Later
An Italian woman whose 13th birthday cake was stolen from her mother’s windowsill by American soldiers in 1945 has received a replacement cake, 77 years later. On April 28, 2022, the eve of her 90th birthday, Meri Mion of Vicenza, Italy, was gifted a birthday cake by soldiers from U.S. Army Garrison Italy in a public…
A Springtime Carbonara
Think of pasta carbonara as the Italian version of chicken soup. It’s humble and comforting and requires the simplest of ingredients. Carbonara consists of pasta and cured pork (guanciale) or bacon, whisked in a slick sauce of eggs and a shower of grated pecorino cheese. The method is quick. It relies on the heat from…
Spotlight on Puttanesca
Pasta puttanesca is a southern Italian dish that hails from Naples in the Campania region. Puttanesca refers to the potent tomato sauce that brims with black olives, red chiles, capers, and anchovies. It’s safe to say that this dish is no shrinking violet, as its name might suggest, and indeed this sauce is salty, briny,…
Arugula, Apple, and Walnut Salad
This salad is perched between winter and spring, with arugula’s peppery hot notes tamed by slices of tart apple and a drizzle of balsamic vinegar. Walnuts are a perfect complement to arugula and add a pleasant crunchy note. I shower the salad with ricotta salata, aged ricotta. The smoked variety is typical of the Veneto…
An Ode to Arugula
Tortellini with cream and prosciutto, bow-tie pasta with crab meat, pennette with vodka and salmon, beef filet with green pepper, veal escalopes with mushrooms, mayonnaise and gelatin, arugula always and everywhere. When I think of food in Italy the ’80s, these are the first images to come to mind. I am an ’80s girl through and…
Pasta With Arugula Pesto
To make this pesto, all you need is a bunch of arugula, some excellent extra virgin olive oil (even better if delicately peppery, to match arugula’s bite), walnuts, and grated Parmigiano Reggiano. As you can see, this is a very short list of ingredients, but make sure to choose good quality ones. Read the recipe…
Make the Jump From Winter to Spring With This Tasty Tortellini Soup
This tortellini soup is the perfect dish to transition us from the winter cold into the gently warmer spring. Both the deeply flavorful broth and the cheesy tortellini are cozy enough for winter, but light enough for the brighter months ahead—and the addition of early spring vegetables like peas, pea leaves, and asparagus give it…
Spring Is the Time to Enjoy These Baked Stuffed Artichokes
This is the beginning of the spring season for fresh artichokes. Don’t worry if they are a little brown, which sometimes comes from a light frost before harvesting. You will usually find that these are the tastiest and have large hearts. Make sure to select globe artichokes that have tight, compact heads and tiny thorns….
Homemade Limoncello Is Easier to Make Than You Think
It always strikes me as a bit of a marvel that in the deepest and darkest days of winter, citrus arrives with aplomb. It’s on these days, when you’re craving the sun the most, that vividly colored oranges, rosy-hued grapefruit, and bright yellow lemons find their way to your kitchen like little palmfuls of sunshine,…
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