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Origin and History of the Bolognese Ragù Sauce

The Origin and History of the Bolognese Ragù Sauce

The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind

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agnolotti del plin

Agnolotti del Plin

Plin are the typical fresh stuffed pasta of Piedmont. Particularly popular in the Langhe and Monferrato area, they are a kind of ravioli, seasoned with braised meat, such as the leftovers of Brasato al Barolo. What distinguishes them from other stuffed pastas are their small size and characteristic shape. Their name derives from this: in

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Caponata Recipe

Caponata

The Caponata (Capunata in Sicilian) is a typical dish of Sicilian Cuisine. It is a set of fried vegetables (mostly eggplants), seasoned with tomato sauce, celery, onion, olives and capers, in sweet and sour sauce. There are many variations, depending on the ingredients. The Caponata, widespread throughout the Mediterranean Sea, is generally used today as

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pumpkin

Autumn Products on Italian Tables

Autumn colors even the tables, not only the Italian landscapes. The foliage that can be admired in the mountain woods or among the hilly vineyards can also be found in the dishes, which take on those typical autumn nuances. Delicate flavors, with intense aromas that fill the kitchen, without ever tiring. There are many combinations

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Brasciole Recipe

Brasciole

Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are cooked in abundant tomato sauce, also used as a condiment for pasta (especially Apulian Orecchiette). Defined as the Sunday dish, the Apulian Brasciole al Sugo (chops with tomato sauce), together with the Orecchiette, are

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Artichokes alla Romana Recipe

Artichokes Alla Romana

Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is a side dish that combines simplicity and tradition. The recipe is very easy: the artichokes should be cleaned, removing the harder outer leaves, seasoned with minced garlic, parsley and mint and then placed in

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Zeppole St.Joseph Recipe

Zeppole

The Zeppole di San Giuseppe (Zeppole of St. Joseph)  is a typical dessert of the Neapolitan pastry-making tradition. The name derives from the fact that they are generally prepared in the period of Saint Joseph (19 of March), so much so as to be a typical dessert on Father’s Day. The Zeppole are prepared in

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Funghetto Fried Eggplants Recipe

Funghetto Fried Eggplants

“Funghetto” Fried Eggplants (Melanzane a Funghetto or Mulignane a Fungitiello in Neapolitan dialect – “Mushroom Style” Fried Eggplant), is a typical Neapolitan starter or side dish. These Fried Eggplants can be used as a starter, side dish or to season pasta, but they are also delicious on pizza or to stuff your panino, together with some mozzarella

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Neapolitan Calzone Recipe

Neapolitan Calzone

The Neapolitan Calzone, better known as “Baked Stuffed Calzone”, is a specialty of Southern Italy based on leavened dough for Pizza, stuffed with ricotta and salami, or cooked ham, with the addition of fior di latte. It is a variation of the Fried Calzone, the classic one of the Neapolitan street food. The same filling

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Spaghetti Cacio e Pepe Recipe

Spaghetti Cacio E Pepe

Spaghetti Cacio e Pepe (Spaghetti Cheese and Pepper) is one of the most famous first course of the Lazio and Roman Cuisine. To prepare this traditional and delicious dish you need only three ingredients: pasta (Spaghetti,  Rigatoni or Tonnarelli), Pecorino Romano cheese and black pepper. The few steps to prepare Spaghetti Cacio e Pepe, which make

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