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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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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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Prosecco 5 Reasons of its Amazing Success

Prosecco: The 5 reasons Of Its Amazing Success

THE HISTORY OF PROSECCO Prosecco is one of the most loved wines by Italians and not only. Ideal for an aperitif or to accompany any meals with joy. It is the pride of wine production in north-eastern Italy. The story of his name is long and fascinating, dating back to ancient Roman times. Although there

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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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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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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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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 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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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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