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Fried Pumpkin Recipe

Fried Pumpkin

Lombard-style Fried Pumpkin is a delicious and easy to prepare dish. It is a starter or a side dish, typical of the Lombard culinary tradition, made by frying the slices of breaded pumpkin in a pan after a first cooking with the milk. Use quality butter paying attention to the temperature being frying and add enough

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Tortellini in broth recipe

Tortellini In Broth

Tortellini in meat broth are a popular and traditional recipe from Emilia Romagna. They are a first course very appreciated especially in winter, when the harsh climate favors the choice of hot and steaming dishes, from soups to broths. But they are also a great classic of the Christmas period, served mainly in capon broth

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Meat Broth Recipe

Meat Broth

The meat broth is one of the basic preparations of Italian Cuisine, a fundamental preparation in the kitchen, essential for numerous first courses, risottos and meat dishes. Every respectable grandmother, mother or family keeps the secret for the perfect broth, always ready to use to prepare many winter dishes: Ravioli, Cappelletti, Tortellini, Passatelli or Risotto. The

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Canestrelli Cookies Authentic Recipe

Canestrelli Cookies

Canestrelli are delicious and crumbly cookies enriched with icing sugar on them. Typical of Liguria and Piedmont, they have numerous versions but a particular constant: the use of the boiled egg in the dough. We propose the most widespread version, the Ligurian Canestrelli, small friable cookies with the characteristic flower-shape and a hole in the

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Pasta alla Norcina Recipe

Pasta Alla Norcina

Pasta alla Norcina is a traditional dish of Umbrian cuisine. It takes its name from the town of Norcia, famous throughout the world for the production of sausages. It is a rich and substantial first course, easy and very fast, particularly suitable for Autumn and Winter which is prepared with pork sausage (the Norcia sausage

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Bocconotti Cookies Recipe

Bocconotti Cookies

It is said that the Bocconotti are typical sweets from Abruzzo, in reality it is a recipe that many regions contend each other: in fact, there are also Calabrian Bocconotti, those from Salento, Molise, Basilicata and Puglia. We can say that the Bocconotti are widespread in different regions of Italy, the original recipes generally include

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Pumkin and Ricotta Ravioli Recipe

Pumpkin And Ricotta Ravioli

Pumpkin Ravioli, also known as Tortelli or Agnolotti, are a typical dish of the Northern Italian regional tradition. An autumnal delicacy with a refined taste, Pumpkin and Ricotta Ravioli contain a delicate heart, composed of the right mix of flavors perfectly matched to each other. The best time to make these Tortelli is certainly the

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Tagliatelle with Porcini Mushrooms Recipe

Tagliatelle With Porcini Mushrooms

Welcome Autumn! What better way to celebrate this season full of warm colors and delicious flavors than with a good plate of Tagliatelle with Porcini mushrooms! It is a first course of fresh pasta among the most classic autumnal dishes, with an intense and enveloping taste. Tagliatelle have the right porosity to absorb all the

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Panzerotti Authentic Recipe

Panzerotti

Apulian fried Panzerotti are a street food (but also a comfort food) typical of the Italian Apulian region tradition. They have the shape of half-moons of leavened dough, filled with stringy mozzarella and tasty tomato. They can also be prepared with different fillings such as minced meat, peas, mortadella, turnips but always accompanied by stringy

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Ricotta and Nutella Crostata

Ricotta And Nutella Crostata (Tart)

What is the classic homemade Italian dessert par excellence? Without a doubt the Crostata (Tart), which you can fill with any type of jam or cream. We suggest you a very tasty filling with Nutella, ricotta and chocolate chips. The Crostata is an ideal dessert for breakfast, for a snack or to accompany a tea.

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