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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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Panna Cotta

Panna Cotta recipe has Piedmontese origins and is one of the most well-known and appreciated desserts not only in Italy, but all over the world for the simplicity of its preparation and its delicate taste. The precise origins of this dessert are unknown, we only know that it was born in the Langhe area of ​​Piedmont

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Gnocchi Al Gorgonzola Recipe

Gnocchi Al Gorgonzola

The Gnocchi al Gorgonzola (Potato Gnocchi with Gorgonzola Cheese) are irresistible potato dumplings topped with a Gorgonzola cream. They have a strong flavour and a soft a creamy consistency. This Italian dish has the advantage of being easy and quick to prepare. It is a classic recipe for improvising a tasty dinner with friends. For the preparation

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Grandma's Cake Classic Recipe

Grandma’s Cake

It will be for its reassuring name, which tastes good and genuine, Torta della Nonna (Italian Grandma’s Cake) is still a must today! A timeless classic, a perfect cake for Sunday lunch that we want you to enjoy at its best, preparing a delicious fragrant pastry and a divine custard. As with most Italian recipes everyone’s

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Pollo Alla Cacciatora

The Pollo alla Cacciatora (Chicken Cacciatore) is a simple but very tasty dish, known throughout Italy. It is a very characteristic dish of many regions (in particular Tuscany and Umbria), and each one has some small variations: in some regions they put more celery and more carrots, in others it gets wet with white wine

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The Best Historical Pizzerias in Naples

If you visit Naples you must eat the authentic Neapolitan Pizza. UNESCO has inscribed the “Art of Neapolitan Pizzaiuolo” in 2017 on the Representative List of the Intangible Cultural Heritage of Humanity. All that is related to the making of authentic Neapolitan Pizza, from the art of handling the dough to the movements that are carried

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Erbazzone

The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia. It is composed of two discs of puff pastry stuffed with chard (sometimes mixed with spinach), eggs, onion, bacon and Parmigiano Reggiano. In the past this preparation was the typical peasant dish for its vegetable filling,

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Puntarelle alla Romana

Puntarelle alla Romana (Roman-style Puntarelle) is one of the best dish of Roman culinary tradition. This salad of chicory is a simple recipe, which makes the best if prepared following the tradition. Five ingredients, simple and of good quality and a tool, the mortar. All that remains is some useful advice and you can start

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Stuffed Squid

The Stuffed Squid (Calamari Ripieni) recipe is a classic of the Mediterranean cuisine and here we propose a version as simple as it is appetizing: you will only need some bread, Parmigiano Reggiano and Pecorino, anchovies and parsley to make a soft and full-bodied filling, which will reveal a great taste! There are many different

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Lobster Linguine

Linguine with Lobster (Linguine all’Astice) is a recipe of Italian cuisine, a refined and tasty main course dish, perfect for an important dinner or lunch. If you want to prepare linguine with lobster in an excellent way, you need to be a little patience! The lobster is a delicious and pretty expensive crustacean that has

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Ricotta And Spinach Ravioli

Ricotta and Spinach Ravioli (Ravioli Ricotta e Spinaci) are a fresh homemade pasta,  filled with ricotta cheese and spinach, seasoned with melted butter and flavored with fresh sage leaves. This dish is a great classic of Italian cuisine. In effect they are widespread in many regions, with small variations on preparation and closure. Ricotta and spinach

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Genoese Stuffed Zucchini

Genoese Stuffed Zucchini (Zucchine Ripiene alla Genovese) are a traditional dish, prepared and appreciated in many families. Like any classic dish, even Genoese stuffed zucchini over the years have undergone to several changes depending on the area or on the family, thus there are several versions. In fact, everyone prepares them by personalizing the recipe

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Potato Gateau

The Potato Gateau, also called the “Gattò”, is a recipe made from baked potatoes. It’s called Gateau because it is a pie that is prepared by crushing boiled potatoes and mixing them with eggs, Neapolitan salami and mozzarella. This Neapolitan recipe was born in the late Eighteenth century in the Kingdom of the Two Sicilies.

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Nutella Crumble Pie

Sbriciolata alla Nutella (Nutella Crumble Pie) is a delicious cake, with a crumbly consistency but with a sweet and soft filling. The name Sbriciolata recalls the traditional Mantuan cake, the Sbrisolona, ​​and is prepared following a similar procedure. Unlike the classic sbrisolona cake, however, the Nutella crumbled recipe is without almonds or yellow flour. To

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Sardinian Panadas

Sardinian Panadas (Panadas means breaded) are savory dumplings, stuffed with various types of meat, fish, cheese and vegetable-based dressing. It’s a characteristic dish of Sardinia Island, of ancient origin, even Nuragic.  “Impanare” or wrap the food in bread dough and cook it twice. It was a loophole that began to spread throughout Italy between the

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Pasta alla Norma

Pasta alla Norma is an original recipe from Catania. It is characterized by typically Mediterranean flavors. A tasty pasta dish seasoned with fresh tomatoes and a cascade of fried eggplants. In Southern Italy eggplants abound: used in dozens of recipes (for example Eggplant Parmigiana, Polpette di Melanzane), it is an ingredient with immense flexibility. But it

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Venetian Style Creamy Cod

The Venetian Creamy Codfish (Baccalà Mantecato alla Veneziana) a typical recipe of the culinary tradition of Venice. It is a very refined and delicate recipe that enhances the taste of cod and embellishes a food considered “poor”, elevating it to a gourmet dish that has conquered the world of cooking! In the Veneto area, stockfish is

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Rice, Potatoes and Mussels

Rice, Potatoes and Mussels (Riso, Patate e Cozze or Tiella Barese) is a unique and traditional Apulian dish. It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella. In fact as Paella the name Tiella derives from the pot used to prepare this dish:

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Roman-Style Fried Zucchini

The Roman-style fried zucchini is a dish tasty, cheap and very easy to prepare, typical of Rome and its surroundings. In this preparation the zucchini are reduced into small sticks, then passed into the flour and fried in plenty of hot oil. Making the fried Roman fried zucchini is very simple and fast but the result

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Arancini Rice Balls

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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Mascarpone Cream

Say “Mascarpone Cream” and any good Lombard will answer “Panettone” or “Pandoro”. Pronounce the magic word “Mascarpone Cream” and from Rome to the South of Italy they will say “Tiramisu“. In central Italy and especially in Ferrara they will answer you “Torta Tenerina”. Wherever you put it, you fall well! The Mascarpone Cream is perhaps one

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Tenerina Cake

Torta Tenerina (Tenerina Cake) is a chocolate cake typical of the city of Ferrara (Emilia Romagna region), also called “Torta Taclenta”, in the dialect of Ferrara, because the dough remains a bit sticky. It is a chocolate cake without yeast, which outside fragments easily, but remains soft and melted inside, and that will amaze you

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Lasagne al Pesto

Lasagne al Pesto (Lasagne with basil Pesto) is an original and easy recipe based on layers of egg pasta sheets (Lasagne), with the addition of béchamel and Genovese Pesto. It’s a really tasty dish, ideal for any occasion and it’ also known as Lasagne alla Portofino (the beautiful village on the Ligurian coast!).  Layers of basil Pesto,

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Polpette di Melanzane

The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course with vegetables.  This delicious dish is a must of the culinary tradition of Calabria region (Purpetti ‘i mulingiani), but you can find it in Southern Italy, particularly in Sicily, Campania, Puglia, Calabria, where the eggplants

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The Exquisite Colatura di Alici di Cetara

Colatura di Alici di Cetara (Anchovy Drippings) is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22.  The

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Spaghetti alle Vongole

Spaghetti alle Vongole (Spaghetti with Clams) is a seafood dish par excellence, a classic of the Neapolitan tradition and in general of the Italian traditional cuisine. Everyone has his own recipe, who adds vegetables, who tomatoes for a ‘red’ version, who season with bottarga, there are many variations. We propose just the easier and most classic

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Torta Caprese (Caprese Cake) Authentic Recipe

Torta Caprese

Torta Caprese (Caprese Cake) is a Neapolitan cake typical of the Isle of Capri, based on dark chocolate and almonds, with a very soft heart and a heavenly taste! An exquisite dessert like few others, which has very ancient origins; its creation dates back to 1920 due to a mistake by the Caprese pastry chef

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Spaghetti San Giuannidd San Giuannin San Giovannino Authentic Recipe

Spaghetti Alla San Giuannidd

Spaghetti alla San Giuannin, or San Giuannid according to the zones and dialects, are a main dish of the Apulian popular cuisine. We can define it as the “last minute” recipe, to make when you have just a little time and above all a half-empty fridge: very few ingredients are needed to improvise a simple,

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Risotto Milanese Authentic Italian Recipe

Milanese Risotto

This Milanese Risotto (Risotto alla Milanese) is the king of  culinary tradition of the city of Milan, together with Veal Milanese (Cotoletta alla Milanese). It’s a very old recipe, probably more than 400 years old. The tale tell that while an artist was preparing the dye to colour the window glass of the cathedral (Il

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Stuffed Peppers Authentic Italian Recipe

Stuffed Peppers

Stuffed Baked Peppers (Peperoni Ripieni) are an easy and tasty Italian second course, ideal for a Sunday lunch or a special dinner. The ingredients needed for this recipe are simple. Peppers, minced beef, cheese and some spice are enough and you will bring a good and tasty dish to the table. These peppers stuffed with

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Brasato al barolo authentic Italian recipe

Brasato al Barolo

When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find at the top of all the recipes? Brasato al Barolo (Barolo braised beef). A sought-after dish, with a rich and succulent recipe, that is prepared using the Piedmontese red wine of the same name.

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Authentic Cotoletta Milanese Recipe

Milanese Cotoletta

The Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin and crunchy, or those who love it high, with bone and slightly pink inside. Unlike the Viennese, made with pork, the Milanese cutlet is prepared with tender veal which has a more delicate taste.

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Torta Pasqualina Easter Pie

Torta Pasqualina (Italian Easter Pie)

The Torta Pasqualina (Italian Pasqualina Easter Pie) comes directly from the ancient Ligurian culinary tradition. This rustic cake is easy to prepare and is usually cooked for Easter. We know that the recipe for this savory pie dates back to the Middle Ages, although the first mention is from the Sixteenth Century, by Ortensio Lando,

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Baked Lamba Potatoes Oven

Baked Lamb With Potatoes

The most devoted to traditions will not fail to bring to the Easter table a typical dish based on lamb. The lamb carries with it suggestions and Christian symbols that are still alive and honored. Its unique taste with wild notes makes it much loved among Easter second courses, for this reason it is the

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Casatiello Dolce (Sweet Casatiello)

Casatiello Dolce

The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera. It has the same name of Casatiello Napoletano but it’s a totally different dish. Nothing to do with the beloved and well-known salted casatiello, the dough is completely different. It is in fact prepared with mother yeast or,

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Casatiello Napoletano

Casatiello Napoletano

The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins. With its filling rich in cheese and sausages, it was a special dish, which was prepared only during celebrations, required a long leavening and was cooked in a wood-fired oven. Over time it has become one

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Pasta e patate alla napoletana

Pasta e Patate alla Napoletana

The Pasta e Patate alla Napoletana (Neapolitan Pasta and Potatoes) is a delicious variation of the classic Pasta and Potatoes. It is a first course whose roots are really humble. Combining potatoes with pasta in fact is an ingenious way to prepare a very poor peasant dish. To make the preparation richer, pancetta (or cheek

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Saltimbocca alla Romana

Saltimbocca Alla Romana

The Saltimbocca alla Romana (Roman Saltimbocca), as the name suggests, are one of the strong points of Roman cuisine. They represent a great source of pride for good Italian cuisine abroad, in fact they are the second most famous dish immediately after spaghetti. Over the years the recipe has undergone some personalization such as a

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Pappa al Pomodoro

Pappa Al Pomodoro

The Pappa al Pomodoro (Bread and Tomato Soup), a dish that speaks of Tuscany, a tasty childhood memory for many, comes from the tradition of peasant cuisine. It is made with simple elements: tomato, Tuscan Extra Virgin Olive Oil, basil and stale bread leftovers. Among the symbolic recipes of Tuscan cuisine based on vegetables, made

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Spaghetti all'Amatriciana

Pasta All’ Amatriciana

The regional dishes are often a matter of dispute among Italians, whether they are professional chefs or amateur chefs, and Spaghetti all’Amatriciana are no exception! Bucatini or spaghetti, pancetta or guanciale, garlic or onion … these are the main questions that anyone who is preparing to cook for the first time this recipe has to

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Pasta alla Gricia

Pasta alla Gricia

Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of Pasta all’Amatriciana. In common with the amatriciana recipe, in fact, there is the use of the guanciale and the Pecorino Romano. The main difference, however, lies in tomato sauce, absent in Pasta alla Gricia because its origin

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Caprese Salad Authentic Recipes

Caprese Salad

The Caprese is a typical salad of Capri island, from which it takes its name. It’s very easy to prepare and is the summer recipe par excellence, served either as an appetizer or a main course. It only involves a few ingredients, therefore for an excellent result of this dish they must be of the

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Neapolitan Pizza

Neapolitan Pizza

The history of Pizza is long, complex and uncertain. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates back to 1734, while the Pizza Margherita dates back to 1796-1810 years. In June 1889, to pay homage to Queen of Italy Margherita di Savoia, chef Raffaele Esposito prepared the “Pizza Margherita”, a pizza

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Spaghetti Carbonara

Spaghetti Alla Carbonara

The first Carbonara seems to have been made in Rome in 1944. The most reliable story tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook. The result was the prototype of Spaghetti alla Carbonara: eggs, bacon (later turned into guanciale) and cheese. As the time passed the recipe

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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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