Ditch the rules
Real talk: if you're intimidated by the endless rules of making a classic northern Italian risotto, you're not alone. Thankfully, 83-year-old Maria—who ran an agriturismo in Sardinia—has a much more chill approach. Her rustic risotto with pork, lemon, and saffron is lowkey the perfect way to get those elevated vibes without the stress. It’s a total W for anyone who wants a cozy meal that isn't a complex science project.
The viral 'polenta' rice
If you spend any time on food social media, you’ve probably seen the "frascarelli" (or rice polenta) that went semi-viral recently. Rita, Adriana, and Brunhilde from Cingoli have been serving this up for ages. While the internet was lowkey horrified that they once served it on a communal wooden board, the recipe is elite. It uses flour to thicken the rice into a creamy, polenta-like consistency. Pro tip: pair it with their spicy sausage and wild fennel sauce to really make it ate.
Get the recipes
These dishes are all about accessibility. Maria’s risotto relies on pork shoulder and a "secret" sun-dried tomato boost, while the frascarelli is basically a comfort food staple that’s super easy on the stomach. You can find the full step-by-step instructions in the new book Pasta Grannies: Eat Everything – Pasta and Beyond for the Good Life by Vicky Bennison.
Why it matters
We’re all about preserving kitchen wisdom that actually tastes good. These recipes prove that you don't need a culinary degree to make legitimate, generations-old food—you just need a big spoon and the right ingredients.
