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A Souvenir from Florence: Fried Sage A Souvenir from Florence: Fried Sage By from the Bartolini kitchens 07/23/14 07:36 Salvia Fritti I’m usually not one to bring home many souvenirs from my trips abroad. There were exceptions, of course, but these days I’m more prone to bring home recipes or ideas for enhancing my own. Last week’s garganelli post … Continue reading →
Homemade Garganelli Pasta Homemade Garganelli Pasta By from the Bartolini kitchens 07/16/14 09:16 Garganelli Fatti in Casa The draft of today’s post has been waiting a couple of years to be posted. This is, in fact, the 4th intro that I’ve written for it. Something has come up to prevent its publication every … Continue reading →
Be It Ever So Humble Be It Ever So Humble By from the Bartolini kitchens 06/25/14 08:25 As bad as that photo might be — I should know better than to try to snap a shot through my windshield while driving 70 mph — its meaning is clear. I’m back home again after a wonderful visit with … Continue reading →
Briefly Briefly By from the Bartolini kitchens 06/11/14 07:11 Yes, I’m back! Although it was wonderful revisiting Florence and Rome with my two good friends, the highpoint of my holiday was reconnecting with my family in the Republic of San Marino. They treated me royally, making sure that I … Continue reading →
On the Road Again On the Road Again By from the Bartolini kitchens 05/07/14 10:04 … Virtually speaking, at least for now. My good friend, Judy, Savoring Today, recently underwent surgery and asked a few of us to write guest posts for her while she convalesces. How could anyone refuse? Not only is her fantastic … Continue reading →
A Tale of Two Pizzas A Tale of Two Pizzas By from the Bartolini kitchens 04/30/14 10:30 Un Racconto di Due Pizze Funny the convoluted paths that some of my posts take before being published. Today’s is a case in point. Originally this was to be a post about Naan pizzas. Originally. For almost as long as … Continue reading →
Roasted Vegetable Salad with Harissa Roasted Vegetable Salad with Harissa By from the Bartolini kitchens 04/23/14 09:23 Oh, harissa! How do i love thee? This is another in the series of recipes dedicated to my new love, the ever so delectable harissa. I told you that I was harissa obsessed and today’s recipe is further proof. Prior … Continue reading →
Braised Lamb Shanks Braised Lamb Shanks By from the Bartolini kitchens 04/16/14 09:52 In a previous post, I’ve mentioned that when I was a boy, a young goat was the meat of choice for our Easter dinner. Goat, however, was to be replaced by Spring lamb but even its reign was cut short, … Continue reading →
Maltagliati Pasta with Pistachio Pesto Maltagliati Pasta with Pistachio Pesto By from the Bartolini kitchens 04/09/14 09:09 Maltagliati con Pesto al Pistacchio Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is … Continue reading →
Pasta and Beans Pasta and Beans By from the Bartolini kitchens 04/02/14 10:02 Pasta e Fagioli Beans, fagioli, are grown throughout the Italian peninsula and Sicily, with most regions having their favorites. With such a good source of protein so readily available, beans form a substantial part of the traditional Italian diet and …...
Try This One For Thighs Try This One For Thighs By from the Bartolini kitchens 03/26/14 08:26 Coscie di Pollo con Harissa Little did i know when I used harissa to braise goat last October that I would become obsessed with the spicy sauce. Initially, I bought harissa from a Middle Eastern bakery that prepares the sauce … Continue reading →
This Pork Tenderloin is Plum Tasty This Pork Tenderloin is Plum Tasty By from the Bartolini kitchens 03/12/14 07:12 Long-time subscribers to this blog know that I didn’t exactly jump at the chance to start canning. The word “reluctant” comes to mind, though “stubborn” might be more appropriate. Well, in August, 2011, I did start preserving foods, with most … Continue...
Maltagliati Pasta with Pistachio Pesto Maltagliati Pasta with Pistachio Pesto By from the Bartolini kitchens 03/09/14 09:09 Maltagliati con Pesto al Pistacchio Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is … Continue reading →
Gluten-Free Chocolate Torte Gluten-Free Chocolate Torte By from the Bartolini kitchens 03/05/14 10:05 I’ve made no secret of my inability to bake. I have burned sheet after sheet of misshapen cookies and pulled countless cakes from the oven that failed to rise. A few years ago, after yet another bundt cake that had … Continue reading →
Gettin’ Cheeky with Beef – And in a Slow Cooker, No Less Gettin’ Cheeky with Beef – And in a Slow Cooker, No Less By from the Bartolini kitchens 02/26/14 09:26 Guance di Manzo Brasato Let me say from the onset that this is not a Bartolini family recipe. In fact, I can say with some certainty — feel free to back me up, Zia — that beef cheeks never graced … Continue reading →
Mom’s Tuna Noodle Casserole Mom’s Tuna Noodle Casserole By from the Bartolini kitchens 02/19/14 09:19 As most of you well know, we North Americans are facing a Winter unlike any seen in decades. With severe drought in the West and Arctic cold, record snows, and ice storms to the East, you’re either praying for rain … Continue reading →
Stewed Quail Stewed Quail By from the Bartolini kitchens 02/12/14 09:12 Quaglia in Umido This is a dish that Zia and I prepared during my last visit home but it requires a bit of an explanation. I originally had intended to share my family’s recipe for preparing pigeon back in the … Continue reading →
Roasted Mackerel with Potatoes and Tomatoes Roasted Mackerel with Potatoes and Tomatoes By from the Bartolini kitchens 02/05/14 09:05 Scombro Arrostito con Patate e Pomodori I’m back and the kitchens are open! Thank you all for the birthday and well-wishes. I had a wonderful birthday and, though there’s more to come, I’ll leave that reveal for a later date. … Continue reading →
Two Cellos and a Cherry to Toast the New Year Two Cellos and a Cherry to Toast the New Year By from the Bartolini kitchens 12/31/13 07:31 Almost everyone lucky enough to visit Italy will, at some point, sample Limoncello. This lemon-flavored liqueur is often served after dinner as an aid to digestion, un digestivo, and, when properly made, Limoncello will have a strong lemony flavor without...
Linguine with Seafood in Parchment Linguine with Seafood in Parchment By from the Bartolini kitchens 12/24/13 09:24 Linguine ai Frutti di Mare al Cartoccio Yes, everyone, it’s Christmas Eve and, as many of you who’ve been with me for at least one Christmas already know, it’s a night of great anticipation and luscious seafood for many of … Continue reading →
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from the Bartolini kitchens

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