Hand Made Gnocchi With Pumpkin

Pumpkin Gnocchi

During the fall-winter period, pumpking is very common in Italy. Used in the making of first courses, side dishes, as well as desserts; it is one of the most popular vegetables of the period. A rich food from a nutritional point of view as well as from the point of view of tastes. In ancient

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How to make Authentic Italian Meatballs

What To Cook With Christmas Leftovers

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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Authentic Lasagna Bolognese

Lasagna Bolognese

Lasagna alla Bolognese is a typical dish of Emilia Romagna region, more specifically, of the city of Bologna. Despite the authorship of this recipe is Emiliana, lasagne are so known that they become one of the symbols of Italian cuisine in the world . They have numerous and delicious variations. From the preparation to the ingredients,

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Tagliolini al tartufo

Tagliolini with Truffle

Tagliolini with Truffle, Tajarin in the local dialect, have been part of the Piedmontese gastronomic tradition since immemorial time. This is a format of fresh pasta typical of the Langhe area, whose traditional recipe calls for the use of 30 egg yolks for every kilogram of flour used. Today it is rare to find them

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Tuscan Gnudi

It is between Siena and Grosseto that this rich Tuscan dish was born. A curious name that derives from the local dialect and that means naked; this is because it is essentially the filling of ravioli, deprived of the external part of the pasta. They are also called malfatti, because of their imprecise shape, both

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The Origins of Pizzoccheri alla Valtellinese

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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Lampredotto, the Street Food of Tuscan Cooking

Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology

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