A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, (circa 1465).

I think I would be remiss if I did not tell our readers about an Italian restaurant my bride Elaine and I visited when we were in Cape Town, South Africa. The name of the restaurant is The Cousins Trattoria and it was actually started by three cousins – Luca, Simone and Andrea Biondi – who came from Italy and somehow ended up in Cape Town.

For 85 days, between March and June of this year, my wife, Orna O’Reilly, aka Chef Double O, and I hunkered down inside Villa Allegra, our little bright-white house with Santorini-blue shutters tucked inside the Valle d’Itria just outside of Ostuni, as Italy imposed a nationwide lockdown of biblical proportions to combat the Covid-19 pandemic.

Yes, autumn is in the air. And a good way to keep in touch with different cultures and traditions – without traveling – is to bring new flavors in your own kitchen. My friends at Switzerland Tourism just sent me this delicious and easy to make recipe. In Switzerland it’s called Spätzli or Chnöpfli, and this noodle dish is even better in autumn when you add fresh pumpkin.

Today, the whole world seemingly knows of biscotti. Pronounced in Italian as bee-SKOH-tee, it literally means “twice baked” – with the result of an absence of any moisture in the biscuit. Known for its resistance from spoiling, it was a staple for Roman Legionnaires.

It is said that about half the Norwegians who immigrated to America came in order to escape the hated lutefisk, and the other half came to spread the gospel of lutefisk's wonderfulness.

After reading this thoughtful article by Malia Frey of Verywell.com, it occurred to me that most of my global recipes are based on authenticity and, well, if they taste good. For example I fear that my recipe from Bologna hit a new level of caloric indulgence. I was reminded by Ms. Frey that obesity is a major health concern in the US, particularly with the holidays around the corner.

Here’s a great piece about iconic food items in each of our fifty states by David Rosengarten, a two-time James Beard-winning food journalist and the writers of Flavored Nation. Not sure if I can endorse all of them, but it’s always good to expand your horizons when it comes to unique recipes – which hopefully does not expand your waistline as well.

As a rule, I generally don’t post press releases, but Jo-Ann Gaidosz of Active Gourmet Holidays is so dedicated to art of international cuisine, I though her latest global culinary campaign is worthy of my readers’ interest.

I couldn’t resist posting this wonderful article by Beverly Jenkins , a humor and pop culture writer. She has published three web humor books and six calendars, including You Had One Job! and Photobombed. Yes, I recall a few of these rather unique dishes from the 60s.  I don’t suggest you search them out unless you’re looking for a nostalgic taste of history and adding a few pounds. Bon appétit, I think…