The Italian food tradition is based on many products, and, among these, Italian cheeses represent a point of reference because they are appreciated and consumed not only in our country, but also abroad. Each cheese often brings with it not only a taste, a peculiar and unique taste, but the history of a land, the
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Italians love their food and that’s a fact. And with dishes like pasta, pizza, and risotto, it’s no wonder that Italian cuisine is one of the most popular and widely enjoyed in the world. But while we all know and love these classic dishes, there are many lesser-known but equally delicious ones that deserve your
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Cooking isn’t as simple as it looks. Some would argue that it is an art, and like all arts, requires practice, dedication, and lots of studying. There are many advantages to cooking and preparing your own food at home, from savings to improved mood and diet. If you don’t know how to cook but want
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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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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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The Bucatini are a type of long pasta similar to big pierced spaghetti, typical of the city of Rome that combines them with strong and simple condiments (Gricia, Amatriciana, Carbonara). It is a pasta made from durum wheat semolina. Cooking time is more or less the same as spaghetti because, even if they are bigger,
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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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Culurgiones are a format of stuffed pasta typical of Sardinia. They are agnolotti characterized by a particular closure which seems almost an embroidery. The basic and traditional version has a filling made of potatoes, pecorino cheese and mint, but there are many versions. They are so deep-rooted at a local level, that they received the
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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
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…
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…
The Pantesca Salad was born on the island of Pantelleria, known for the production of capers. It’s a delicious, fresh, simple…
Lasagne al Pesto (Lasagne with basil Pesto) is an original and easy recipe based on layers of egg pasta sheets (Lasagne), with…
The Gnocchi alla Sorrentina (Sorrento Style Gnocchi) are a classic dish of the Campania region tradition (Sorrento Peninsula) a must for Sunday lunch…
The Cantucci with almonds are also known with the original name of “Biscotti di Prato”. They are traditional sweets, very simple to…
Cuttlefish with peas is a perfect match to combine a second course with its side dish. There are two versions of this…
The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia. It is…
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…
A dish with Jewish origins, but which today is known throughout Italy. It is a typical dish of Tuscan tradition, in…
Street food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea…
Tiramisù is the Italian dessert par excellence, the most famous and loved one! Although the origins of this famous dessert are…
Panna Cotta recipe has Piedmontese origins and is one of the most well-known and appreciated desserts not only in Italy, but all…
The Venetian Creamy Codfish (Baccalà Mantecato alla Veneziana) a typical recipe of the culinary tradition of Venice. It is a very refined…
During the fall-winter period, pumpking is very common in Italy. Used in the making of first courses, side dishes, as well…
The Orecchiette con le Cime di Rapa (Orecchiette Pasta with Turnip Tops – Broccoli Rape) are one of the most representative…
Panettone is a typical dessert of the Italian Christmas tradition. It was born in Milan and it is spread all over…
Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is…
Spaghetti allo Scarpariello is a very simple first course, typical of the gastronomic tradition of Campania region. A dish of simple pasta…
The recipe of Maritozzi (Sweet Buns) With Whipped Cream is typical of the Lazio (in particular Rome) tradition. Maritozzi are sweet buns that…
Pappardelle with mushrooms were born in Tuscany. To witness this who is the citation of the Decameron of Boccaccio that cites…
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