Traditional Italian Basilicata Onion-Stuffed Savory Pie Story of the Dish Calzone di Cipolla alla Lucana is a traditional savory pie from Basilicata built around slowly cooked onions, black olives, anchovies, capers, oregano, and extra-virgin olive oil enclosed in a simple yeast dough. It belongs to the rural Southern Italian tradition of transforming inexpensive pantry ingredients into a complete meal with strong flavor and excellent keeping quality. The crust should be thin

Traditional Italian Green Lasagna Bolognese Story of the Dish Lasagne Verdi alla Bolognese is one of Bologna’s defining dishes and one of the clearest expressions of Emilia-Romagna’s fresh-pasta culture. Traditional green lasagna is built from spinach egg sfoglia, a slowly cooked meat ragù, silky béchamel and Parmigiano Reggiano. The green pasta is not decorative: spinach gives the sheets color, tenderness and a subtle vegetal note that balances the richness of meat, milk, bu

Story of the Dish Pici are among the most recognizable handmade pastas of southern Tuscany. Thick, rustic, and traditionally rolled one strand at a time by hand, they belong particularly to the culinary traditions of the provinces of Siena, Arezzo, and the Val d’Orcia. Unlike fresh tagliatelle or pappardelle, traditional pici are generally made from an extremely simple dough based primarily on flour and water, sometimes enriched with a small amount of extra-virgin olive oil.