During the holiday season we get caught up in the excitement and cook quantities of food that are almost always leftover. Food should never be wasted and for this reason there are recipes that can reinvent dishes with leftover Christmas food. In a perspective of conscious consumption every product every ingredient should not be thrown
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Sardinian gastronomic tradition is the result of the contamination of the cultures that overlook the Mediterranean. If in the northern part of the island we find many dishes similar to those of Liguria, in the western part we notice the Spanish influence. Everything is personalized according to the local raw materials and to the local
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Vendemmia is an Italian tradition, old and still in vogue to this day, so much so that it has its own word for it. Vendemmia is the day on which we harvest the grapes and prepare them for the fermentation process. The word itself derives from the Latin words vinum(wine) and demia(to harvest). Vendemmia takes
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Shellfishes are part of the Italian culinary tradition. In particular there are some species which become main ingredients of many local dishes. Mollusks are a product which acquires different shapes according to the class they belong to. The consumption of bivalve mollusks dates back to the Paleolithic era when the first human beings were eating
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No matter which country you travel to, be confident that you can find an Italian restaurant there. Italian cuisine is extremely popular everywhere, and for a good reason. While many people regard French food as the epitome of sophistication, Italian cuisine is just as delicious and even more accessible and favoured. There are plenty of
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Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe. The Piadina protected by the IGP trademark, foresees strict doses
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Often, people go abroad to Italian restaurants convinced of receiving a family welcome, but sometimes the dishes served have nothing to do with our own ones. In the worst cases, rice and pasta are used as a side dish, sometimes to accompany a steak. The “Alfredo Fettuccine” is famous in America, a dish that actually
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Carnaroli rice has always been associated to Lombardy, where it was born in 1945 from the crossing of Vialone and Lencino varieties. The inventor of this new product, Ettore de Vecchi, was looking for a rice having characteristics of cooking and resistance to atmospheric agents. The etymology is the result of a promise made by
Read MoreThe Tuscan Ribollita is a first course typical of the poor tradition of the region. It is in fact a soup…
Torta Caprese (Caprese Cake) is a Neapolitan cake typical of the Isle of Capri, based on dark chocolate and almonds, with…
Cold pasta or pasta salad, is the favorite summer dish of Italians during hot summer days. Not even in the hottest…
Spaghetti alla San Giuannin, or San Giuannid according to the zones and dialects, are a main dish of the Apulian popular…
The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course…
Lasagne al Pesto (Lasagne with basil Pesto) is an original and easy recipe based on layers of egg pasta sheets (Lasagne), with…
The Caprese is a typical salad of Capri island, from which it takes its name. It’s very easy to prepare and…
The Cantucci with almonds are also known with the original name of “Biscotti di Prato”. They are traditional sweets, very simple to…
Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of Pasta all’Amatriciana. In…
The first Carbonara seems to have been made in Rome in 1944. The most reliable story tells the meeting between the…
Lasagna alla Bolognese is a typical dish of Emilia Romagna region, more specifically, of the city of Bologna. Despite the authorship…
The Pasta e Patate alla Napoletana (Neapolitan Pasta and Potatoes) is a delicious variation of the classic Pasta and Potatoes. It…
The Pappa al Pomodoro (Bread and Tomato Soup), a dish that speaks of Tuscany, a tasty childhood memory for many, comes…
Panna Cotta recipe has Piedmontese origins and is one of the most well-known and appreciated desserts not only in Italy, but all…
When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find…
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