It’s universal: Every country with a coastline has its many seafood stews. In Italy, Tuscany has two that spark fierce debate: cacciucco alla viareggina from Viareggio and cacciucco alla livornese…
The trick to this treat from the seaside town of Viareggio is to use the tiniest, most tender zucchinis possible.
A version of this nutty custard recipe dates back to the ancient Roman cookbook De re coquinaria by Marcus Gavius Apicius. You’ll want to make this again and again — and the ingredients are probably…
These delicious fried nibbles can be served as part of an antipasto plate, as a starter course accompanied by salumi and cheeses, or as dessert topped with honey or confectioners’ sugar.
This recipe originated in an ancient Roman cookbook and was named after Baiae, a then-fashionable resort town near the bay of Naples, where wealthy ancient Romans including Emperor Nero had homes.