Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)”. They are prepared with a tomato-based sauce, tuna, olive oil, garlic, black Gaeta olives, capers and oregano. Of the same dish there is also a Lazio variant that sees salted anchovies added. Spaghetti alla Puttanesca
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Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be consumed both as a snack and as an appetizer, a first course or even a single dish. In Sicily, you can find them everywhere and at all times, always hot and fragrant in the many shops.
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Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes. It is a first course very easy to prepare, healthy, tasty and sure of success. A classic recipe, particularly suitable for Autumn when the pumpkin is a vegetable of the season. Besides being exquisite,
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Vegetable Broth is a basic recipe of Italian Cuisine that is prepared by boiling some types of vegetables in water. The Vegetable Broth has a cooking time of about 45 minutes, it is quite clear and low in fat. Therefore, it becomes a precious ally in the kitchen when you want to use less oil
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“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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Biscuits with pine nuts (Pignoli Biscuits) are typical of the city of Genoa. They are very good, quick and children love them. The pine nut biscuits are perfect in the morning for breakfast or in the afternoon for a snack to accompany tea, but why not … also like cuddling after lunch with coffee. They are
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Tiramisù is the Italian dessert par excellence, the most famous and loved one! Although the origins of this famous dessert are not clear, because disputes between the regions of Veneto, Friuli Venezia Giulia, Piedmont and Tuscany, it is still a bedrock of Italian cuisine prepared from North to South.
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Taralli are a typical Apulian (Pugliese) specialty. It can be prepared easily and are perfect as snacks or aperitif, to accompany a glass of white wine or Prosecco. Crunchy, simply delicious and irresistible, they are very easy to prepare at home. We propose here the classic natural recipe, but the Taralli can be flavored using various
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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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Linguine with shrimp is a classic of Italian seafood cuisine. It’s a first course suitable for a quick lunch, when the time to cook is not much but you want to enjoy a dish very tasty. A very easy to prepare seafood dish with a rich flavour. Linguine pasta goes very well with the sauce a
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