Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)”. They…
Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be…
Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes.…
Vegetable Broth is a basic recipe of Italian Cuisine that is prepared by boiling some types of vegetables in water. The…
“Funghetto” Fried Eggplants (Melanzane a Funghetto or Mulignane a Fungitiello in Neapolitan dialect – “Mushroom Style” Fried Eggplant), is a typical Neapolitan starter…
Spaghetti Cacio e Pepe (Spaghetti Cheese and Pepper) is one of the most famous first course of the Lazio and Roman…
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