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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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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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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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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The Italian food tradition is based on many products, and, among these, Italian cheeses represent a point of reference because they are appreciated and consumed not only in our country, but also abroad. Each cheese often brings with it not only a taste, a peculiar and unique taste, but the history of a land, the
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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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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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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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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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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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