Frank, Author at Aperture On Court

Oven-Baked Apfelstrudel Altoatesino from South Tyrol

Crispy Fried Strauben Tirolesi with Lingonberry Jam

Pusterer Breatl: Baked South Tyrolean Rye Flatbread

Double-Baked Schüttelbrot: South Tyrolean Rye Flatbread

Zuppa d’Orzo Tirolese: Alpine Barley and Speck Soup

Seafood Calamarata with Mussels, Clams and Shrimp

Homemade Spinach Spätzle with Speck and Sage Butter

Schlutzkrapfen with Potato-Spinach Filling and Sage Butter

Pan-Fried Pressknödel Altoatesini (Bread Dumplings)

Canederli allo Speck: South Tyrol Bread Dumplings

Rustic Valtellina Rye Sourdough Bread from Lombardy

Valtellina Crock-Fermented Pickles with Grape Leaves

Southern Skillet Fried Cabbage and Onions with Rice

Braised Triglie alla Livornese in Tuscan Tomato Sauce

Valtellina Buckwheat Pasta with Cabbage and Potatoes

Sicilian Busiate al Pesto Trapanese with Fresh Almonds

Creamy Pasta alla Norcina with Sausage and Pecorino

No-Bake Salame di Cioccolato with Hazelnuts

Neapolitan Pizza with Anchovies, Capers and Oregano

Garmugia Lucchese: Tuscan Spring Vegetable Soup