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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Ligurian cuisine is not only based on sea recipes, but it also undergoes the influence of the mountains which are the background of the beautiful landscapes of the region. A contamination that gives life to different dishes that can satisfy all tastes. Ligurian traditional recipes are born from poor ingredients, assembled and prepared with such
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Colatura di Alici di Cetara (Anchovy Drippings) is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22. The
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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
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Zuppa Inglese is one of the most popular spoon dessert in Italy. Many countries love it and say they invented it. The contenders are Naples, Rome and two region: Tuscany and Emilia Romagna. England is not between them. It’s for sure that it has nothing to do with the Zuppa. The “English Soup” (Zuppa Inglese)
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If you visit Naples you must eat the authentic Neapolitan Pizza. UNESCO has inscribed the “Art of Neapolitan Pizzaiuolo” in 2017 on the Representative List of the Intangible Cultural Heritage of Humanity. All that is related to the making of authentic Neapolitan Pizza, from the art of handling the dough to the movements that are carried
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Gnocchi are a very iconic type of dumpling in Italian cuisine, very delicious and with many variations. They are small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potatoes. There are lots of variations of gnocchi, some using semolina flour, cheese, day old breadcrumbs, or cornmeal. There
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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