Frank, Author at Aperture On Court - Page 4 of 35

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

Torta Fioretto della Valchiavenna: Alpine Buckwheat Cake

Baked Gnocchetti della Valchiavenna with Savoy Cabbage

Pizzoccheri della Valtellina with Crispy Sage Butter

Silky Risotto al Limone with Parmesan and Lemon Zest

Pasta e Ceci alla Romana: Roman Chickpea Pasta Soup

Classic Vanilla Panna Cotta with a Silky, Wobbly Set

Silky Ricotta Spinach Gnudi with Brown Butter Sage

Homemade Pandoro: Soft Italian Christmas Star Bread

Sgroppino al Limone: Lemon Sorbet Prosecco Drink