In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I’ve come across polpette en Italia is on their own, usually in a simple, tart pomodoro sauce. I’ve eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region’s traditional recipe, not once have I seen a menu offering spaghetti con polpette.
Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend’s mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the second piatti (second course), while pasta is served separately for the primi piatti course, or first course.
These days I’m in Firenze, or Florence, so the recipe I’m going to share with you is uniquely fiorentino. This dish comes from the kind woman who runs the hotel I’m staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family’s culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that American meatballs are missing the necessary addition of cured pork, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!
Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.
After leaving the tech world nearly a decade ago, Stephanie made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,Melt: The Art of Macaroni and Cheese, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.
Being a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become The Culinary Life.
Stephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to Steph.
If you enjoyed this article, subscribe to receive more just like it.
Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond. Enter your email address to receive updates each time we publish new posts.
The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
What’s better than beer? Beer that’s enjoyed outdoors — whether in the summer sun or with warm evening breezes. Here’s a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro.
Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006.