Gnocchi need not be made with potatoes: Indeed, in Cimbria, the mountainous region between Vicenza and Verona, they make them with flour.

Gnocchetti Cimbri is one of Michela Cariolaro's favorite winter dishes, and has also become a favorite of people who come to dine at Palazzetto Ardi, the Agriturismo she and her husband Carlo Sitizia run just outside Vicenza. With respect to potato gnocchi, gnocchetti Cimbri are much quicker: She started out by setting a big pot of water on the stove, and by the time it had come to a boil both the batter and the sauce were ready. And the results are wonderful!

Pork shanks and pork hocks are quite tasty and quite economical, and perfect for slow-cooking in the winter months, when they will bring warmth to home and table.

There are not as many Italian recipes for pork shank as one might expect given the popularity of pork in Italy, because in many parts of the country the meat from the shanks gets cured or remains attached to the prosciutto. However, there are some. Check them out!

Some varieties of Italian winter squash are sizable, and when friends gave us one close to a yard long we started off with squash soup. One can only eat so much squash soup, however. Pouring through cookbooks turned up several other ideas, including squash jam, which here gains from the addition of apples and pears. Quite good, in fact, and perfect over toast or with cheese.

More about Winter Squash | More about Jams & Preserves

There's no doubt about it, Winter has arrived in Italy, and though we don't have snow in Chianti the ski slopes throughout the Peninsula are packed. One of the nicest ways to warm up after a day spent in the outdoors is with a steaming bowl of lentils, and as you chew you'll understand why Esau gave up his Birthright for them long ago....
You can do much more than just make them into soup, however (and will find ideas if you follow the link above), and if you're lucky enough to be where it's hot now they are very refreshing cool, too.