Marche is an underrated region of Italy; not as famous as Tuscany or Umbria, but just as beautiful, historic, and fascinating as anyplace in this beautiful, historic and fascinating country. Comprised of four very different provinces, Marche includes forested, mountainous geography inland that transitions to a more arid, gently rolling landscape of golden hills and valleys toward the Adriatic. My fraternal grandfather was born and grew up in Marche, near the Adriatic in a tiny hill town called Scapezzano, and the home where he grew up is still owned and occupied by our Becci cousins, his brother’s descendants.

Continue reading Arrosto d’Urbino at Our Italian Table.

My Italian family always sat down for the classic Italian Sunday supper.  We would wake to the smell of meatballs frying or tomato sauce warming on the stove.  But we were never allowed to taste the sauce or meatballs before 11 AM church – a silly Catholic rule about not eating before mass. So we walked around the house in our Sunday best, drooling from the delicious smells wafting from the kitchen.  Occasionally, Mom made braciole, little Italian beef rolls stuffed with delicious yummy ingredients like pine nuts, raisins, cheese, parsley.

Continue reading A Chilly, Lazy Sunday and a Tender Braciole at Our Italian Table.

The recipe is from Mario Batali and updated by me. This dish is a bit labor intensive but can be made ahead and grilled right before serving. Make up to two days in advance and arrange on a cookie sheet, cover with foil and refrigerate until ready to grill.

Grilled pork stuffed with ingredients to keep it moist is a very tasty summer treat. Serve with orange wedges to complement the taste of the pork.

Continue reading Pork Braciole (Grilled Pork Rolls) at Our Italian Table.