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One of the most popular Italian food blogs on the internet is now on Substack! Presenting Italian home cooking with a strong but definitely not exclusive focus on the traditional dishes of Rome and southern Italy.

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Substack
PricingFreemiumPublishesWeekly
Issues187Founded3 years agoLast Issue6 days ago
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Latest Issues

Zuppa inglese

Zuppa inglese, literally meaning ‘English soup’, is neither English nor a soup. It is actually a classic Italian dessert. You’ll find it all across central Italy, from Emilia-Romagna through Tuscany and the Marche down to Rome.

The name is...

6 days ago
15
11

Funghi in umido con pomodoro

The simply sauťéed mushrooms called funghi trifolati may be the best-known way to prepare mushrooms in the Italian repertoire, but there is also a lesser known simmered version called funghi in umido. You start just as you would for funghi...

13 days ago
12
8

Baccalà alla lucana con peperoni cruschi

If there’s one product that defines the cooking of the southern Italian region of Basilicata, it’s peperoni cruschi—ripe red peppers, dried in the sun and then flash-fried in hot olive oil until they turn nice and crisp. The taste is fruity...

20 days ago
16
10

Orecchiette con cavolfiore

As the days start to grow shorter and there’s a bit of a nip in the evening air, my thoughts turn to simple but heartier dishes. And here’s one that really hit the spot for me this week, orecchiette con cavolfiore, the little ear-shaped pas...

a month ago
13
6

A Conversation with Frank Fariello: Living & Feeling Italian

A recording from Frank Fariello and Barbara - Timetobeitalian's live video

Thank you to everyone who tuned into my live video! I had a blast talking with Barbara Rocci about Italian identity, my passion for cooking and how I try to maintai...

a month ago
10
5
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Authors

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  • Frank Fariello

    Former and future resident of Rome with roots in Campania and Puglia writing about Italian home cooking, with a strong but definitely not exclusive focus on traditional Roman and southern Italian dishes.

  • Giovanna Solimando

    Italian food beyond the familiar — regional recipes and local stories, mostly from Puglia | I also explore how food carries memories and traditions | Writer, cook, baker, gardener, often “con le mani in pasta” | from Puglia, based in California

  • judy witts francini

    2026- Simply Divina: Becoming Italian one recipe at a time. I bought a one-way ticket to Italy in 1984, fell in love with Florence, and then a Florentine. Welcome to my Tiny Tuscan Kitchen.

  • Barbara - Timetobeitalian

    I’m Barbara Rocci, creator of immersive experiences in Le Marche and a passionate Italian language teacher. For 17 years, I’ve been helping students worldwide learn Italian, while sharing the magic of Italian culture.

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