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Aperture On Court
Bringing the Heart of Italy to Your Kitchen
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Author:
Frank
Parrozzo Abruzzese: A Chocolate-Covered Almond Cake
Abruzzo
September 21, 2026
Mesciua della Spezia Soup with Chickpeas and Spelt
Legumes
September 21, 2026
Vermicelli alle Vongole Fujute, Naples’ Clam-less Pasta
Campania
September 21, 2026
Baked Cotizza di Berbenno: Valtellina Potato Torta
Alpine
September 21, 2026
Silky Linguine ai Ricci di Mare with Chili and Lemon
Italian Pasta
September 20, 2026
Pesce in Carpione: Pan-Fried Vinegar-Marinated Fish
Fish Recipe
September 20, 2026
Cardinale Cocktail: A Drier Negroni with Dry Vermouth
Beverages
September 20, 2026
Simmered Bagnun di Acciughe, Ligurian Anchovy Stew
Ligurian
September 19, 2026
Fudgy Torta Caprese al Limone Almond Cake
Campania
September 19, 2026
Sagne Ncannulate: Curled Salento Tomato Pasta
Apulian
September 19, 2026
Rustic Torta di Nocciole (Piemontese Hazelnut Cake)
Dessert
September 18, 2026
Baked Seupa a la Vapelenentse with Aosta Fontina
Alpine
September 18, 2026
Skillet Zucchini Frittata with Parmesan and Basil
Italian Recipes
September 18, 2026
Pan-Braised Quaglie in Tegame with Pancetta and Sage
Italian Meat
September 17, 2026
Capriolo in Salmi: Slow-Braised Venison in Red Wine
Alpine
September 17, 2026
Baked Balsamic Radicchio with Parmesan Shavings
Side Dishes
September 17, 2026
Creamy Winter Risotto with Savoy Cabbage and Parmesan
First Courses
September 17, 2026
Zucca al Forno: Crisp-Edged Roasted Pumpkin Wedges
Italian Regional
September 15, 2026
Linguine al Granchio: Fresh Crab Pasta Done Simply
Italian Pasta
September 15, 2026
Chestnut and Borlotti Bean Minestra with Pancetta
Soup
September 14, 2026
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