tuscan-riboliita View Ingredients
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  • Dried cannellini beans: 400 gr (14,10 oz)
  • Stale bread: 300 gr (10,50 oz)
  • Black cabbage: 200 gr (7,00 oz)
  • Savoy cabbage: ¼
  • Swiss chard: 100 gr (3,50 oz)
  • Potatoes: 2
  • Tomatoes: 2
  • Onion: 1
  • Carrots: 2
  • Rosemary, thyme
  • Vegetable broth: 2 l (9 cup)
  • Calories: 362
  • Carbohydrates: 40
  • Fat: 26
  • Fiber: 9
  • Protein: 25

Tuscan Ribollita

The Tuscan Ribollita is a first course typical of the poor tradition of the region. It is in fact a soup…

(5 / 5)
Fregola Pasta With Clams

Traditional Sardinian Dishes: 5 Recipes To Try

Sardinian gastronomic tradition is the result of the contamination of the cultures that overlook the Mediterranean. If in the northern part of the island we find many dishes similar to those of Liguria, in the western part we notice the Spanish influence. Everything is personalized according to the local raw materials and to the local

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Torta Caprese (Caprese Cake) Authentic Recipe View Ingredients View Nutrients
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  • Peeled almonds or almond flour: 6.5 oz (185 g)
  • Excellent quality dark chocolate: 4.4 oz (125 gr)
  • Butter: 4.4 oz (125 g)
  • Eggs: 3 medium
  • Sugar: 4.4 oz (125 g)
  • Peel of 1 orange
  • Gran Marnier or Rum: 1 tablespoon
  • Icing sugar to decorate
  • Calories: 425
  • Protein: 7.95g
  • Fat Total: 29.22g
  • Fat Saturated: 11.35g
  • Carb: 35.8g
  • Dietary Fiber: 3.1g
  • Cholesterol: 99g
  • Sodium: 239mg

Torta Caprese

Torta Caprese (Caprese Cake) is a Neapolitan cake typical of the Isle of Capri, based on dark chocolate and almonds, with…

(27.5 / 5)
Cold Pasta Salad View Ingredients
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  • Pasta to taste: 320 gr (11.30 oz)
  • cherry tomatoes: 250 gr (8.80 oz)
  • basil: 15 leaves
  • pitted olives: 20
  • mozzarella: 200 gr (7.05 oz)
  • tuna fish: 200 gr (7.05 oz)
  • Calories: 335
  • Carbohydrates: 34.5
  • Fat: 16.2
  • Protein: 12.5

Cold Pasta Salad

Cold pasta or pasta salad, is the favorite summer dish of Italians during hot summer days. Not even in the hottest…

(5 / 5)
Italian Food

Reasons Why Italian Food Is Very Popular

No matter which country you travel to, be confident that you can find an Italian restaurant there. Italian cuisine is extremely popular everywhere, and for a good reason. While many people regard French food as the epitome of sophistication, Italian cuisine is just as delicious and even more accessible and favoured. There are plenty of

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wine grower picking grapes or doing the harvesting in vineyard close up as sun shines

Vendemmia, Italian Wine Making Tradition

Vendemmia is an Italian tradition, old and still in vogue to this day, so much so that it has its own word for it. Vendemmia is the day on which we harvest the grapes and prepare them for the fermentation process. The word itself derives from the Latin words vinum(wine) and demia(to harvest). Vendemmia takes

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The Origins of Pizzoccheri alla Valtellinese

It seems that buckwheat was cultivated for the first time in Asia, precisely in the region of Himalayas, buckwheat then spread all over the world. When it arrived in Italy by Turks, it was mistakenly called Saracen Wheat. It has always been considered a product for the poorer classes, it is economical, simple to produce,

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Mollusks Of The Italian Tradition

Shellfishes are part of the Italian culinary tradition. In particular there are some species which become main ingredients of many local dishes. Mollusks are a product which acquires different shapes according to the class they belong to. The consumption of bivalve mollusks dates back to the Paleolithic era when the first human beings were eating

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Lampredotto, the Street Food of Tuscan Cooking

Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology

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Piadina Romagnola

Origins And Variants Of Piadina Romagnola

Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe. The Piadina protected by the IGP trademark, foresees strict doses

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Stuffed Zucchini Genoese

5 Traditional Ligurian Recipes You Must Try

Ligurian cuisine is not only based on sea recipes, but it also undergoes the influence of the mountains which are the background of the beautiful landscapes of the region. A contamination that gives life to different dishes that can satisfy all tastes. Ligurian traditional recipes are born from poor ingredients, assembled and prepared with such

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5 Favorite Summer Dishes

5 Favorite Summer Dishes of Italian People

Every year, when summer time arrives, they start searching for the most pleasing cold dishes to taste. The Mediterranean climate is not always clement and sometimes we tend to prefer something fresh, light and based on seasonal products. Italian cooking always pays attention to the use of seasonal ingredients. This allows to consume foods rich

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Spaghetti San Giuannidd San Giuannin San Giovannino Authentic Recipe View Ingredients View Nutrients
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  • Spaghetti: 14.1 oz (400 g)
  • Cherry tomatoes 1.1 lb (500 g) or 4/5 San Marzano tomatoes
  • Olives in brine without stones (black, or black and green mixed): 1.4 oz (40 g)
  • Garlic: 2 cloves
  • Extra virgin olive oil: 6 tablespoons
  • Dry spicy chili pepper: 1
  • Capers desalted: 2 teaspoons
  • Anchovy fillets in oil: 6
  • Salt to taste
  • Calories: 412
  • Protein: 12.37g
  • Fat Total: 14.40g
  • Fat Saturated: 2.15g
  • Carb: 48g
  • Dietary Fiber: 4.3g
  • Cholesterol: 10mg
  • Sodium: 1122mg

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…

(3.8 / 5)
Spaghetti di Gragnano e colatura di alici ok

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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Polpette_Melanzane_Eggplant_Meatballs View Ingredients View Nutrients
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  • Eggplants: 1.76 lb (800g)
  • Stale bread: 3 slices
  • Bread crumbs: 4.23 oz (120 g)
  • Parmigiano Reggiano grated: 4.23 oz (120 g)
  • Medium Eggs: 2
  • Scamorza Cheese: 8.82 oz (250g)
  • Garlic: 1 clove
  • Black Pepper to taste
  • Salt to taste
  • Parsley: 1 small tuft
  • Seed Oil for frying: 50.72 fl oz (1.5 l)
  • Calories: 20
  • Protein: 1.12g
  • Fat Total: 0.56g
  • Fat Saturated: 0.195g
  • Carb: 2.85g
  • Dietary Fiber: 0.6g
  • Cholesterol: 10mg
  • Sodium: 115mg

Polpette di Melanzane

The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course…

(4.4 / 5)
Lasagne al pesto View Ingredients View Nutrients
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  • Eggs: 3
  • "00" Flour: 12.34-14.11 oz (350-400g)
  • Garlic: 1/2 clove
  • Cooking Salt: 2 pinches
  • Extra Virgin Olive Oil: 7.05 oz (200 g)
  • Basil: 3.53 oz (100 g)
  • Pecorino cheese: 2.12 oz (60 g)
  • Parmigiano Reggiano cheese: 4.93 oz (140 g)
  • Pine Nuts: 1.06 oz (30 g)
  • Butter: 3.53 oz (100g)
  • "00" Flour: 3.53 oz (100g)
  • Salt: 1 pinch
  • Whole Milk: 4.23 cups (1 l)
  • Nutmeg to grate to taste
  • Parmigiano Reggiano grated: 2.82 oz (80g)
  • Boiled Potatoes: 3 medium size
  • Boiled Green Beans: 7.05 oz (200g)
  • Calories: 393
  • Protein: 13.93g
  • Fat Total: 13.5g
  • Fat Saturated: 7.43g
  • Carb: 52.20g
  • Dietary Fiber: 1g
  • Cholesterol: 19mg
  • Sodium: 78mg

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…

(5 / 5)
Torta Pasqualina Easter Pie

7 Traditional Italian Easter Dishes

Easter is coming and we have to think about the delicious dishes of traditional Italian cuisine. In Italy, the traditional Easter dishes are not lacking and, from year to year, from generation to generation, are handed down and re-proposed, often with some variations.  In this article we have selected the top 7 traditional Italian Easter dishes

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Caprese Salad Authentic Recipes View Ingredients View Nutrients
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  • Buffalo Mozzarella: 17.6 oz (500 g)
  • Ripe Tomatoes: 4
  • Basil: 1 tuft
  • Extra Virgin Olive Oil: 4 tablespoon
  • Salt to taste
  • Calories: 270
  • Protein: 10g
  • Fat Total: 25g
  • Fat Saturated: 9.2g
  • Sodium: 150mg
  • Deitary Fiber: 1g
  • Cholesterol: 30mg
  • Carb: 4g

Caprese Salad

The Caprese is a typical salad of Capri island, from which it takes its name. It’s very easy to prepare and…

(4 / 5)
Cantucci Recipe View Ingredients View Nutrients
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  • Eggs: 5
  • Sugar: 14.1 oz (400g)
  • Ammonia for cakes: 0.5 oz (15g)
  • Almonds (without hull): 7 oz (200g)
  • Flour: 28.2 oz (800g)
  • Grated peel of 1 lemon
  • Calories: 126
  • Protein: 2.43g
  • Fat Total: 3.77g
  • Fat Saturated: 1.64g
  • Carb: 21.00g
  • Dietary Fiber: 0.9g
  • Cholesterol: 5mg
  • Sodium: 3mg


The Cantucci with almonds are also known with the original name of “Biscotti di Prato”. They are traditional sweets, very simple to…

(4.5 / 5)
Ice Cream Italian

The True History of Italian Ice Cream

Ice cream is part of the Italian diet, as it concludes a meal or delights the palate during a break or a snack. It is a product whose origins are very ancient. It is mentioned for the first time at the time of the Greeks, around 500 BC. Obviously it is not the version we

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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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carnaroli rice

Curiosities about Carnaroli Rice

Carnaroli rice has always been associated to Lombardy, where it was born in 1945 from the crossing of Vialone and Lencino varieties. The inventor of this new product, Ettore de Vecchi, was looking for a rice having characteristics of cooking and resistance to atmospheric agents. The etymology is the result of a promise made by

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