Easter is coming and we have to think about the delicious dishes of traditional Italian cuisine. In Italy, the traditional Easter dishes are not lacking and, from year to year, from generation to generation, are handed down and re-proposed, often with some variations. In this article we have selected the top 7 traditional Italian Easter dishes
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There are so many city in Italy that have food name. Gragnano, Parma, Colonnata, Gorgonzola, are only a bunch of them. Actually, there are some more, from the north to the south of Italy. To give food name to the city it is not an Italian linguistic affectation but something much more important. When a
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Extra virgin olive oil is part of our history: it is one of the most popular foods on Italian tables as well as one of the foundations of the Mediterranean diet. It can be used in many ways, from dressing raw foods, such as salads, to an essential ingredient for cooking a potentially infinite number
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Piedmontese gastronomic tradition is rich and varied. Finding the 5 best dishes of Piedmontese cuisine is not easy, but there are some that stand out for their history and taste. Beyond the excellent quality products that are produced and cultivated here, what makes the difference is the use that is made of them. In fact,
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Even in Italy, street food plays a fundamental role within the traditional diet. Whether it’s take-away pasta or a sandwich on the fly, Italians never shy away from food. Every region of Italy has its own ingredients and typical bread shapes, so it is easy to satisfy all tastes. Sandwiches are the classic lunch break
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Italy suffered many raids from the Arab people since the 7th century. They conquered Sicily and settle here for about 200 years until the arrival of Normans. During this time, Arab bring some changes to the Italian food culture. We find these changes above all in many Sicilian dishes but also in many dishes of the Southern Italy.
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Grilling means using a cast iron pan or other material as a cooking method that allows you to prepare very tasty main courses. The cast iron pan is used for the type of cooking called grilled. The name of this type of cooking comes from the old kitchens of the past. With the old stove
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Who has never heard his grandparents say the expression “fare la scarpetta”? Literally “Making the little shoe” is a nice expression that finds its origin in the dialects of southern Italy. It is officially defined as the act of “collecting the remaining sauce in the dish by passing a piece of bread impaled in the
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Bread making is an art and Italy knows it very well. Besides the many types of bread baked in the ovens every morning, there are also other types of dough that can be found on the counters of bakeries: it is the focaccia. Focaccia can be soft, crispy, simple, seasoned and stuffed, but they are
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The Italian culinary tradition varies from region to region. If in the north is obligatory the lunch of the 25th in the south is celebrated with the dinner of the eve. Tradition wants that the 24th is the day of lean; Meals are therefore based on fish and vegetables. What unites all the national territory
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Italian cuisine has developed through centuries of social and economic changes, with roots extending to antiquity. Significant changes have occurred with the discovery of America and the introduction of potatoes, tomatoes, peppers, corn and sugar beets. It’s known for its regional diversity, especially between the North and South of the peninsula, offers an abundance of tastes
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It seems that buckwheat was cultivated for the first time in Asia, precisely in the region of Himalayas, buckwheat then spread all over the world. When it arrived in Italy by Turks, it was mistakenly called Saracen Wheat. It has always been considered a product for the poorer classes, it is economical, simple to produce,
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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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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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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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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 MoreSpaghetti 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 Saltimbocca alla Romana (Roman Saltimbocca), as the name suggests, are one of the strong points of Roman cuisine. They represent…
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…
Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of Pasta all’Amatriciana. In…
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…
Street food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea…
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…
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…
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