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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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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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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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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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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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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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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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