Fried Calamari is a staple of Italian-American restaurants — light, crisp, and meant to be shared straight from the fryer. Done right, it’s tender, not rubbery, with a delicate coating and just enough seasoning. This is the classic preparation I grew up with: simple ingredients, proper oil temperature, and no shortcuts.
Pasta e Patate is one of the most comforting dishes in Italian cooking — a humble Neapolitan classic that turns pasta, potatoes, and a few pantry ingredients into something rich, creamy, and deeply satisfying. This is cucina povera at its finest: simple ingredients, slow cooking, and real technique that transforms necessity into tradition.
Pasta e Piselli is one of those dishes that defines Italian home cooking — simple, comforting, and deeply practical. It’s the kind of meal families have relied on for generations: pasta, peas, olive oil, and a few fundamentals coming together into something greater than the sum of its parts. This version is how it’s traditionally…