Unique to the country, Italy’s deep-rooted history is a place where it specializes in carrying out tradition though not only culture but also its cuisine. The country prides itself on the recipes and techniques that were formed years ago and continue to influence current society. The layout of Italy is constructed of twenty different regions, which not only have their own particular history but stick solely to their indigenous crops and specific recipes for a variety of food options and influences across the country. The region of Lazio that contains Rome, the capital, specifically has a rich history that plays a large influence on their cuisine. The sectioning of Italy into twenty specific regions, with communities solely identifying with their region rather than Italy, plays a role into why dishes, like cacio e pepe, and produce like artichokes are indigenous to them exclusively. Read More
When you think of Italian food, you think of homey restaurants filled with busy conversation, smiling faces, and happy bellies from recipes constructed over generations of family history. Though these types of places are far and few to come by here in Tuscaloosa, Alabama, the downtown restaurant, Depalmas, does offer a southern spin on the traditional Mom and Pop Italian style. It is a restaurant where you are greeted with smiles and a warming atmosphere where the air is infused with tomato juices, infused garlic olive oil, and fresh herbs. Though at first, the outside has nothing special to catch your eye, it is the big windows that construct the front of the restaurant that invites you to just peep in to see what is cooking. Alongside a simple outside that is ordained with big windows, there is a classic chalkboard on an easel with colorful handwriting specifying nightly specials and enticing you to come in. Sometimes it is these creative, yet minimal ideas that help to catch a customer’s eye. Even though mom and pop places never have the flashy quality, it is the warming environment where guests can feel the simplicity of enjoying just a night of filling food and great conversation. Read More
Aside from getting to spend the semester studying Italy and the food I, being able to find a true Italian in the south gave me… Read More
Adolfo Umberto Benone, my sweet (I use this loosely), little Italian grandpa. My grandpa and his family migrated here from Sicily in the early 1900s, with not much to their name and barely any English under their belt they made the United States their home. My childhood is full of meals that my Grandpa Al has cooked from scratch that his own mother taught him. The Christmas eve lasagna, the meatballs, and—my personal favorite—the Carbonara. Nothing warms to the corners of my heart more and satisfies all my creamy desires more than this.
Several years later, in our rented restored farmhouse in the countryside of northern Italy, as the sunflowers turn to follow the sun my family gathers at the long table for one of our last meals. My Aunt Jen and her family drove from England, My Aunt Jorj and her best friend flew in from LA, and my parents, grandparents, and I flew in from Orange County. Here to celebrate my mother’s big fifty, it is the first time that as a family we have been anywhere. Coming together as a family to enjoy every meal in the Italian countryside is the favorite thing of our trip. This one night, in particular, was the best night of the trip, Grandpa’s Carbonara and I got to help him make it. In the farm style kitchen of our home, equipped with a farm sink, vintage cabinets, large windows, and a great view, I stood next to my Grandpa at the stove as we chopped and cooked and not measuring one thing, we made a mess. Read More
About the recipe
The smell of tomato, garlic, and fresh parsley tickles my nose as I sit and enjoy this meal and am suddenly transported back to the days of my childhood, spending the night at Grandma and Grandpa’s house getting to choose anything for dinner. This dish is a staple memory of my childhood, in which I would help Grandpa in the kitchen mix and mash and roll the meatballs from this very exact recipe. Dancing around the kitchen as Grandma hummed music in her calming voice and Grandpa blurted anything and everything out in Italian is what makes spaghetti and meatballs my favorite night of the week.
Nothing satisfies more than a hearty bowl of homemade traditional Italian style meatballs and spaghetti smothered in some zesty tomato sauce. With a simple recipe like this, grabbing these ingredients to whip up some Italian comfort food will make everyone’s bellies at the table happy. This recipe is derived from generations of my family when my Grandpa and his parents immigrated from Sicily to America. With just the little amount of money that they had, meatballs and spaghetti was their go-to, and whenever I need to feel the comfort of my Italian side I reach for this recipe. Don’t let the prep and cook time turn you away, Classic, easy Ingredients with a simple two-step cook process leave you feeling like an Italian extraordinaire.
Prep Time: 30 min Cook Time: 1 hour Makes: 18-20 Read More