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Aperture on Court

Aperture On Court

Bringing the Heart of Italy to Your Kitchen

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Category: Lombardy

Rustic Valtellina Rye Sourdough Bread from Lombardy

  • Alpine
  • August 18, 2026

Valtellina Crock-Fermented Pickles with Grape Leaves

  • Alpine
  • August 18, 2026

Valtellina Buckwheat Pasta with Cabbage and Potatoes

  • Alpine
  • August 17, 2026

Torta Fioretto della Valchiavenna: Alpine Buckwheat Cake

  • Alpine
  • August 15, 2026

Baked Gnocchetti della Valchiavenna with Savoy Cabbage

  • Alpine
  • August 15, 2026

Pizzoccheri della Valtellina with Crispy Sage Butter

  • Alpine
  • August 14, 2026

Cupeta Valtellinese: Crisp Walnut and Honey Brittle

  • Dessert
  • August 12, 2026

Brazzadelle Valtellinesi: Alpine Baked Bread Rings

  • Alpine
  • August 12, 2026

Mantuan Tortelli di Zucca with Amaretti Sage Butter

  • Italian Pasta
  • August 11, 2026

Manfrigole della Valtellina: Buckwheat Cheese Crepes

  • Alpine
  • August 11, 2026

Bisciola Valtellinese: Alpine Fig and Walnut Bread

  • Alpine
  • August 9, 2026

Pancotto della Valtellina: Rustic Alpine Bread Soup

  • Alpine
  • August 8, 2026

Chisciƶi di Tirano: Pan-Fried Buckwheat Cheese Fritters

  • Appetizer
  • August 7, 2026

Risotto alla Pilota: Mantua’s Dense Sausage Risotto

  • First Courses
  • August 7, 2026

Pane di Segale della Valtellina: Traditional Rye Ring Bread

  • Alpine
  • August 1, 2026

Trippa alla Valtellinese: Alpine Tomato Tripe Stew

  • Alpine
  • August 1, 2026

Sciatt Valtellinesi: Fried Buckwheat Cheese Fritters

  • Alpine
  • July 31, 2026

Taroz Valtellinesi: Alpine Potato and Green Bean Mash

  • Alpine
  • July 31, 2026

Braised Trippa alla Valtellinese with Beans and Chard

  • Alpine
  • July 27, 2026

Insalata di Nervetti: Classic Milanese Tendon Salad

  • Appetizers
  • July 12, 2026

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About Me

Ciao! I’m Frank Andolini, a passionate American-Italian chef with a lifelong love for authentic Italian cuisine. Growing up in an Italian family, food was always the center of our lives. My mission is to share the rich flavors and traditions of Italy with you, one recipe at a time. Join me on Aperture on Court for a delicious journey through Italy’s culinary landscape.

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Recent recipes

  • Oven-Baked Apfelstrudel Altoatesino from South Tyrol
  • Crispy Fried Strauben Tirolesi with Lingonberry Jam
  • Pusterer Breatl: Baked South Tyrolean Rye Flatbread

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