Polenta Bianca Cremosa con Costine di Manzo Brasate al Barolo (Italian Creamy White Polenta with Barolo Braised Beef Short Ribs) Story of the Dish Slow-braised beef over creamy polenta belongs to the deep winter tradition of northern Italy. In this version, short ribs are browned hard, braised slowly in Barolo and stock, then glazed with their own reduced cooking liquid. White polenta provides a silkier, more delicate base than yellow cornmeal, while crispy shallots add a fin

Homemade Ascoli-Style Stuffed Olives (Olive all'Ascolana) Story of the Dish Olive all'Ascolana are one of the most famous appetizers from the Marche region of central Italy, specifically the city of Ascoli Piceno. Traditionally made with large, mild green Ascolana olives, they are carefully pitted, stuffed with a rich mixture of three meats, breaded, and fried until perfectly golden. Originally created in the early 1800s by noble families looking for creative ways to use left

Italian Sardinian Modern Dogfish Burrida with Walnut Cream and Sweet-and-Sour Red Onion Story of the Dish Burrida is one of the most characteristic seafood preparations of southern Sardinia, especially associated with the culinary tradition of Cagliari. The classic version, known as burrida a sa casteddaia, is built around gattuccio, a small shark traditionally cooked and dressed with a deeply flavored mixture of walnuts, vinegar, garlic, olive oil, and, in the most tradition