One of the greatest things about Italy are the local “sagre” (singular – sagra). Sagre or food festivals are a staple of the regions of Italy with a strong farming culture. Italian sagre focus on ONE thing and every variation there of: fava beans, porchetta or mortadella to name some examples. Bigger, broader sagre happen too but the singular focus on one ingredient are my preference. Think the Gilroy, California garlic festival!

Artichoke tart at the Filetto Artichoke Festival, 2018

My hands down favorite is the sagra in the region of Marche dedicated to the artichoke!!

Continue reading Torta dolce di carciofi (Sweet artichoke tart) at Our Italian Table.

When I traveled to Rome in October and ate at some great restaurants in and around the Testaccio area, every menu had carciofi alla romana listed. I assumed this was a last gasp of summer—artichokes don’t go much into autumn—so I ordered them religiously.

I thought about why I even know about this side dish (or contorni). It’s not a dish I grew up with. The cooking of Italian immigrants to America didn’t include it: we had artichokes French style, where you pull the leaves between your teeth!

Continue reading Thank you Marcella! – Page 337 – Carciofi alla romana at Our Italian Table.

Ooooh, spring is in the air!  Days here are turning just a bit warmer and although still chilly, my thoughts turn to the delectable bounty of food that will soon be in the markets….including my favorite, spring artichokes.  And although artichokes can now be found in the market year round, the fresh spring crop has that extra spring in its step (pun intended :o).   The April issue of La Cucina Italiana features an article on these wonderful treats and after scanning my issue, was craving some creamy artichoke goodness for dinner last eve. 

Continue reading Carciofi Gratinati con Ragu di Pollo: Artichoke and Chicken Gratin at Our Italian Table.