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Bucatini The Original Pasta of Rome

Bucatini, The Typical Pasta Of The City Of Rome

The bucatini are a type of long pasta similar to big pierced spaghetti, typical of the city of Rome that combines them with strong and simple condiments (Gricia, Amatriciana, Carbonara). It is a pasta made from durum wheat semolina. Cooking time is more or less the same as spaghetti because, even if they are bigger,

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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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Best 5 Pizzerias in Naples

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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Arancini Recipe

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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Spaghetti allo Scarpariello Recipe

Spaghetti Allo Scarpariello

Spaghetti allo Scarpariello is a very simple first course, typical of the gastronomic tradition of Campania region. A dish of simple pasta with fresh tomatoes enriched with cheeses that, forming a creamy sauce, bind lovingly with the tomato sauce and embrace the pasta. Spaghetti allo Scarpariello owes its name probably to the fact that the sauce

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Pantesca Salad

Pantesca Salad

The Pantesca Salad was born on the island of Pantelleria, known for the production of capers. It’s a delicious, fresh, simple to prepare and healthy Summer salad. In fact, this tasty salad is based on boiled potatoes, characterized by typical product of Pantelleria capers, perfumed oregano, small sun-ripened tomatoes and red onion. It can be enriched

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Cuttlefish with peas

Cuttlefish With Peas

Cuttlefish with peas is a perfect match to combine a second course with its side dish. There are two versions of this preparation: cuttlefish with peas “white” and cuttlefish with peas and tomato. What you see is the stewed version, the more traditional one, a classic recipe of Italian cuisine suitable for every type of occasion.

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Focaccia Barese

Focaccia Barese

Focaccia Barese is an exquisite bakery product typical of the city of Bari and in general of the Apulia region. It is a simple mixture of water, yeast, flour, remilled semolina and boiled potatoes that make it incredibly soft! Topped with lots of cherry tomatoes, oregano, black olives and obviously extra virgin olive oil. High,

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Spaghetti alla Nerano

Spaghetti Alla Nerano

Spaghetti alla Nerano is a dish born in one of the most characteristic villages of the Amalfi Coast, Nerano. As usual, when we talk about recipes linked to a specific territory, we are faced with numerous legends that try to establish their origins. In this case the story takes us back to the early 1950s when

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Pasta 'Ncasciata Recipe

Pasta ‘Ncasciata

Pasta ‘Ncasciata or Pasta Incaciata is a Sicilian baked pasta. What we offer, from Messina, is one of the many versions of this unique dish that, with more or less sensitive differences between the ingredients, is widespread throughout the island. Generally can use short pasta shapes, such as maccheroni or penne. The important thing is

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Cantucci Recipe

Cantucci

The Cantucci with almonds are also known with the original name of “Biscotti di Prato”. They are traditional sweets, very simple to make, among the most loved and known biscuits in the world. They should never be lacking in our pantry and are ideal to accompany sweet liqueur wines to be offered to guests on festive days,

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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 Recipe

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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Maritozzi Recipe

Maritozzi With Whipped Cream

The recipe of Maritozzi (Sweet Buns) With Whipped Cream  is typical of the Lazio (in particular Rome) tradition. Maritozzi are sweet buns that you will often find in bakeries in Rome. It is a soft and tasty dessert usually consumed for breakfast or as a snack. They are sliced along the top, and filled with whipped cream.  The

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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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Chicken Cacciatore Italian Recipe

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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Erbazzone Recipe

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 Recipe

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 Recipe

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 Recipe

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 Raviol Recipei

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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Stuffed Zucchini Genoese

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 Neapolitan Recipe

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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Sbrisolona Nutella Recipe

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 recipe

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 Recipe

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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Creamy Codfish Venetian-Style

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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Patate Riso e Cozze Recipe

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

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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Mascarpone Cream Recipe

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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Torta Tenerina_Cake Recipe

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 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_Melanzane_Eggplant_Meatballs

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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Spaghetti alle Vongole (Spaghetti with Clams)

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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Orecchiette Cime Rapa Recipe

Orecchiette With Cime Di Rapa

The Orecchiette con le Cime di Rapa (Orecchiette Pasta with Turnip Tops – Broccoli Rape) are one of the most representative dishes of Apulia, especially in the province of Bari. The secret of this dish lies in the optimal cooking of vegetables with pasta, the experience and knowledge of raw materials allow to obtain a

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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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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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Pastiera Neapolitan Cake

Pastiera

Pastiera is a typical Neapolitan cake, one of the most loved both in Italy and abroad. There are many versions of this delicious cake, but the most famous is definitely the Neapolitan one. The pastry is crumbly and elastic and the cream inside is a perfect balance of sweetness and aromas; indeed for the preparation

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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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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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Gnocchi alla Sorrentina Authentic Sorrento Style Gnocchi Italian Recipes

Gnocchi Alla Sorrentina

The Gnocchi alla Sorrentina (Sorrento Style Gnocchi) are a classic dish of the Campania region tradition, a must for Sunday lunch and a dish that everyone likes, adults and children. What makes this dish of gnocchi so loved is its simplicity: Mediterranean flavors and genuineness mixed with easy preparation. The dish consists of potato gnocchi seasoned

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Authentic Tiramisu Recipe

Tiramisù

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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