Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes. It is a first course very easy to prepare, healthy, tasty and sure of success. A classic recipe, particularly suitable for Autumn when the pumpkin is a vegetable of the season. Besides being exquisite,
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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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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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It is one of the basic ingredients of the Mediterranean diet and it’s consume in Italy is over 1 million and 600 thousand tons a year. Pasta, loved and known throughout the world as a symbol of Italian culinary tradition, has a very ancient history, full of nice anecdotes. Here are 5 of the most
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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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Contrary to what one might think, the Veal Milanese (Cotoletta alla Milanese), one of the most typical and well-known dishes of Milan together with the Milanese Risotto, has very ancient origins. It is in fact quoted with the name of “lompolos cum panito” in the list of food offered for lunch by an abbot to
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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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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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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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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 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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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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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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When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find at the top of all the recipes? Brasato al Barolo (Barolo braised beef). A sought-after dish, with a rich and succulent recipe, that is prepared using the Piedmontese red wine of the same name.
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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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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 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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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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