Italian Snack
The Italian snack is not really a snack — it is the aperitivo, the late-afternoon plate of olives, the slice of pizza al taglio you eat walking. It is what holds you between lunch at one and dinner at nine.
Featured italian snack recipes
- Arancini, the Brooklyn version — Rosalia Greco · Brooklyn, NY · Rosalia: Brooklyn is not a lesser version of Palermo. It is a different version.
- Olives, warm in olive oil — Iris · Sicily, Italy · Castelvetrano olives, a strip of orange peel, fennel seed.
- Bruschetta al pomodoro — Iris · Tuscany, Italy · Grilled bread, raw garlic rubbed on, tomato that needed nothing else.
- Potato crocchette — Iris · Naples, Italy · Mash, ham, mozzarella, crumbs. Fried hot, served hotter.
- Fritto misto, light batter — Iris · Liguria, Italy · Squid, shrimp, zucchini, anchovy. Lemon, salt, eat standing.
- Taralli, pepper and olive oil — Iris · Puglia, Italy · Boiled then baked, like a savory bagel. The aperitivo cracker.
- Mortadella, sliced thin — Iris · Bologna, Italy · Cold, a millimeter thick, with bread and a glass of lambrusco.
- Piadina with squacquerone — Iris · Romagna, Italy · Flatbread off the griddle, soft cheese, prosciutto, arugula.
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