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Italian Tagliatella

5 Curiosities That A Few Know About Italian Food

Italian cuisine has developed through centuries of social and economic changes, with roots extending to antiquity. Significant changes have occurred with the discovery of America and the introduction of potatoes, tomatoes, peppers, corn and sugar beets. It’s known for its regional diversity, especially between the North and South of the peninsula, offers an abundance of tastes

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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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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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Orecchiette Cime Rapa Recipe

Orecchiette Con Le Cime Di Rapa

The Orecchiette con le Cime di Rapa (Orecchiette pasta with turnip tops) 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 perfect dish. Respecting

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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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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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Authentic Italian Meatballs Cooking Best Italian Food Grandma's Meatballs

Grandma’s Meatballs

The meatballs with tomato sauce are a classic “grandma’s dish” that brings together everyone, perfect for a cheerful and tasty family meal. It is one of those dishes that refer to childhood and always please everyone. The meatballs are a second course of the Italian tradition but each family has its own unforgettable and precious

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