Stories and recipes that bring back Italy’s lost flavors, one dish at a time.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 101 | Founded | a year ago | Last Issue | 37 hours ago |
| Active | |||||
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massicooksitalian.substack.comLatest Issues
Friggione Bolognese Meets Burrata in Carrozza
How to save two Forgotten Italian Classics in one go
Last month I was walking around the farm thinking what to cook next and looking for inspiration, when I came across our greenhouse filled with late summer peretto tomatoes, and remembere...
Lingua in Salsa Verde
Beef tongue in green sauce
During my childhood I have been eating my grandmother’s bollito, usually a mix of beef tongue, an old chicken and a cotechino, served on freshly made pearà, a thick breadcrumb soup enriched with bone marrow, grou...
El Tonco de Pontesel
Meat and semolina stew
Today we travel to Trentino with el tonco de pontesel, a dish from the mountain culinary tradition. It is usually described as a stew of mixed pork, beef or veal, enriched with lard, pancetta or pieces of luganega, a...
Polenta e Renga
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From the day I decided to move to Italy with my family 2 years ago, to work on the Forgotten Italian Classics project, my father has been suggesting I cook polenta e renga, a dish that is both part of my childhood and the her...
Coniglio alla Cacciatora
Slow braised rabbit in herbs
My father inherited the passion for hunting from his grandfather long before I was born. During those tough times on our farm on the shores of Lake Garda, the usual meal for our family of six was bread or polen...
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Authors
The writers behind this newsletter.
I’m Massimo, and this is Forgotten Italian Classics. A project to save Italy’s hidden recipes. Every week I share a dish with its story, steps, and the care it deserves. Together, we keep these traditions alive.
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