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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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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Italian cuisine is one of the most popular cuisines around the world for many reasons. There’s no doubt that, given the exquisite taste of their food, Italians truly cook with love and passion. This is clearly tasted in their dishes. One of the best gifts that Italy has granted to the world is the amazing
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Ice cream is part of the Italian diet, as it concludes a meal or delights the palate during a break or a snack. It is a product whose origins are very ancient. It is mentioned for the first time at the time of the Greeks, around 500 BC. Obviously it is not the version we
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Contrary to what one might think, the Veal Milanese (Cotoletta alla Milanese), one of the most typical and well-known dishes of Milan together with the Milanese Risotto, has very ancient origins. It is in fact it was in the list of food offered for lunch by an abbot to the canons of S. Ambrogio in
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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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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 MoreTorta 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…
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 Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia. It is…
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…
The meatballs with tomato sauce are a classic “grandma’s dish” that brings together everyone, perfect for a cheerful and tasty family…
The Venetian Creamy Codfish (Baccalà Mantecato alla Veneziana) a typical recipe of the culinary tradition of Venice. It is a very refined…
Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is…
The recipe of Maritozzi (Sweet Buns) With Whipped Cream is typical of the Lazio (in particular Rome) tradition. Maritozzi are sweet buns that…
It will be for its reassuring name, which tastes good and genuine, Torta della Nonna (Italian Grandma’s Cake) is still a must…
The Gnocchi al Gorgonzola (Potato Gnocchi with Gorgonzola Cheese) are irresistible potato dumplings topped with a Gorgonzola cream. They have a strong…
The Potato Gateau, also called the “Gattò”, is a recipe made from baked potatoes. It’s called Gateau because it is a…
The Pollo alla Cacciatora (Chicken Cacciatore) is a simple but very tasty dish, known throughout Italy. It is a very characteristic…
Ricotta and Spinach Ravioli (Ravioli Ricotta e Spinaci) are a fresh homemade pasta, filled with ricotta cheese and spinach, seasoned with melted…
Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be…
The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins. With its…
The most devoted to traditions will not fail to bring to the Easter table a typical dish based on lamb. The…
The Torta Pasqualina (Italian Pasqualina Easter Pie) comes directly from the ancient Ligurian culinary tradition. This rustic cake is easy to…
The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera. It has the…
The Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin…
Mozzarella in Carrozza (Fried Mozzarella Sandwiches) is a traditional preparation with mozzarella cheese from Campania and Lazio (like Potato Gateau and Gnocchi…
Linguine with Lobster (Linguine all’Astice) is a recipe of Italian cuisine, a refined and tasty main course dish, perfect for an…
This Milanese Risotto (Risotto alla Milanese) is the king of culinary tradition of the city of Milan, together with Veal Milanese…
Say “Mascarpone Cream” and any good Lombard will answer “Panettone” or “Pandoro”. Pronounce the magic word “Mascarpone Cream” and from Rome…
Spaghetti alla Nerano is a dish born in one of the most characteristic villages of the Amalfi Coast, Nerano. As usual,…
Pasta alla Norma is an original recipe from Catania. It is characterized by typically Mediterranean flavors. A tasty pasta dish seasoned…
Pasta ‘Ncasciata or Pasta Incaciata is a Sicilian baked pasta. What we offer, from Messina, is one of the many versions…
Sbriciolata alla Nutella (Nutella Crumble Pie) is a delicious cake, with a crumbly consistency but with a sweet and soft filling.…
Puntarelle alla Romana (Roman-style Puntarelle) is one of the best dish of Roman culinary tradition. This salad of chicory is a…
Rice, Potatoes and Mussels (Riso, Patate e Cozze or Tiella Barese) is a unique and traditional Apulian dish. It is made with…
Genoese Stuffed Zucchini (Zucchine Ripiene alla Genovese) are a traditional dish, prepared and appreciated in many families. Like any classic dish,…
The Roman-style fried zucchini is a dish tasty, cheap and very easy to prepare, typical of Rome and its surroundings. In this…
Sardinian Panadas (Panadas means breaded) are savory dumplings, stuffed with various types of meat, fish, cheese and vegetable-based dressing. It’s a…
The Stuffed Squid (Calamari Ripieni) recipe is a classic of the Mediterranean cuisine and here we propose a version as simple…
Torta Tenerina (Tenerina Cake) is a chocolate cake typical of the city of Ferrara (Emilia Romagna region), also called “Torta Taclenta”,…
Stuffed Baked Peppers (Peperoni Ripieni) are an easy and tasty Italian second course, ideal for a Sunday lunch or a special…
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