The town of Scanno is bedded quaintly on a valley floor near the tortuous Gole del Sagittario—a mountain road called the “Throat of Sagittarius,” on the fringes of the Parco Nazionale degli Abruzzi, a national park and nature reserve. Bespeaking eloquently its Late Renaissance and Baroque past, its little streets and alleyways are warmed by artisans working in gold and silver and lacemakers with their small wooden hoops. The women—many of them, rather than only an archaic few—toddle through the enchanted tableau of the old village on Sundays garbed in long black skirts that rustle their arrival, their hair swept up in gorgeous and ornate headdresses of lace and velvet, their arms comforted in black woolen capes. Theirs is no quaint, historic burlesque. They are wearing the clothes that please them, that are faithful to their images of themselves, that honor their heritage. They are at their ease. A poetically costumed nonna (grandmother) admonishes her young grandson—in jeans and a T-shirt, his hair falling in soft brown curls below his shoulders—to be neither late nor in a hurry for Sunday dinner before she disappears through the small, humble portal of her home. Scanno, if one watches her carefully, will give view to a life inviolate. And these are her traditional biscuits, all chewy and full of spiced Renaissance perfumes and savors, lovely with good red wine, especially when it’s warmed and spiced with pepper and cloves, or, in summer, a little goblet of sweet, iced moscato.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.