Ingredients
- Spaghetti: 14.1 oz (400 g)
- Cherry tomatoes 1.1 lb (500 g) or 4/5 San Marzano tomatoes
- Olives in brine without stones (black, or black and green mixed): 1.4 oz (40 g)
- Garlic: 2 cloves
- Extra virgin olive oil: 6 tablespoons
- Dry spicy chili pepper: 1
- Capers desalted: 2 teaspoons
- Anchovy fillets in oil: 6
- Salt to taste
Nutrients
- Calories: 412
- Protein: 12.37g
- Fat Total: 14.40g
- Fat Saturated: 2.15g
- Carb: 48g
- Dietary Fiber: 4.3g
- Cholesterol: 10mg
- Sodium: 1122mg
Spaghetti Alla San Giuannidd
Spaghetti alla San Giuannin, or San Giuannid according to the zones and dialects, are a main dish of the Apulian popular…
Ingredients
- Red Potatoes: 2.20 lbs (1 kg)
- Flour "00": 10.58 oz (300 g)
- Medium eggs: 1
- Salt to taste
- Semolina to taste
- Tomato Sauce: 1.32 lbs (600g)
- Basil: 6 leaves
- Garlic: 1 clove
- Extra Virgin Olive Oil to taste
- Salt up to taste
- Buffalo Mozzarella: 8.81 oz (250 g)
- Parmesan Cheese to be grated: 2.47 oz (70 g)
Nutrients
- Calories: 143
- Protein: 4.6g
- Fat Total: 2.2g
- Fat Saturated: 0.7g
- Carb: 25g
- Dietary Fiber: 2.4g
- Sodium: 80mg
Gnocchi Alla Sorrentina
The Gnocchi alla Sorrentina (Sorrento Style Gnocchi) are a classic dish of the Campania region tradition (Sorrento Peninsula) a must for Sunday lunch…
Ingredients
- Tomatoes: 17.6 oz (500g)
- Bread: 10.6 oz (300g)
- Vegetable broth: 4.2 cups (1 liter)
- 1 clove of garlic
- Some basil leaves
- Extra virgin olive oil
- Salt
- Pepper
Nutrients
- Calories: 431
- Protein: 9g
- Carb: 56g
- Fat Total: 21g
- Fat Saturated: 2.8g
- Deitary Fiber: 4g
- Cholesterol: 0g
- Sodium: 6mg
Pappa Al Pomodoro
The Pappa al Pomodoro (Bread and Tomato Soup), a dish that speaks of Tuscany, a tasty childhood memory for many, comes…
Ingredients
- Water: 15.22 fl oz (450 ml)
- Chickpea flour: 5.29 oz (150 g)
- Extra virgin olive oil: 0.88 oz (25 g)
- Fine salt: 0.18 oz (5 g)
- Rosemary: 1 sprig
Nutrients
- Calories: 223
- Carbohydrates: 15
- Fat: 15
- Protein: 6.6
Farinata of Chickpeas
Street food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea…
Ingredients
- Beef, priest’s hat cut: 2.2 lb (1kg)
- Barolo (1 bottle): 25.4 oz (750ml)
- Carrots (about 2 medium): 5.6 oz (160g)
- Celery (about 2 medium ribs): 3.5 oz (100g)
- Golden onions (about 1 large): 6.3 oz (180g)
- Garlic: 1 clove
- Rosemary: 1 sprig
- Laurel: 2 leaves
- Cloves: 3
- Black peppercorns: 4
- Cinnamon sticks: 1
- Butter: 0.5 oz (15g)
- Extra virgin olive oil: 1.8 oz (50g)
- Salt as needed
Nutrients
- Calories: 240
- Protein: 32g
- Fat Total: 12
- Fat Saturated: 5.3g
- Carb: 0g
- Deitary Fiber: 0g
- Cholesterol: 71.7mg
- Sodium: 75.8mg
Brasato al Barolo
When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find…
Ingredients
- Turnip greens: 21.2 oz (600g)
- Orecchiette Pasta: 10.6 oz (300g) (if possible fresh handmade pasta)
- Bread Crumbs: 1.8 oz (50 g)
- Anchovies in oil: 3 fillets
- Garlic: 1 clove
- Extra Virgin Olive Oil: 1 oz (30 g) (if possible made in Apulia region)
- Salt up to taste
- Chili Pepper to taste
Nutrients
- Calories: 220
- Protein: 8.07g
- Fat Total: 1.29g
- Fat Saturated: 0.25g
- Carb: 43g
- Dietary Fiber: 2.5g
- Cholesterol: 0g
- Sodium: 325mg
Orecchiette With Cime Di Rapa
The Orecchiette con le Cime di Rapa (Orecchiette Pasta with Turnip Tops – Broccoli Rape) are one of the most representative…
Ingredients
- Flour 00: 15.52 oz (440 g)
- Warm water: 5.64 oz (160 g)
- Eggs: 2
- Salt: a pinch
- Seed oil: 2.12 oz (60 g)
- Sour apples: 2.65 lbs (1.2 kg) (Renette apples should be the right type)
- Sugar: 4.23 oz (120 g)
- Cinnamon: 1 teaspoon
- Breadcrumbs: 8.81 oz (250 g)
- Melted butter: 2.82 oz (80 g)
- Raisins: 2.82 oz (80 g) (a handful)
- Rum: 2 teaspoons
- Pine nuts: 1.06 oz (30 g)
- Lemon: 1 tablespoon of juice and the zest
- Icing sugar q.b. (as needed)
Nutrients
- Calories: 274
- Protein: 3.3g
- Fat Total: 11.2g
- Fat Saturated: 2.0mg
- Carb: 41.1g
- Dietary Fiber: 2.2g
- Cholesterol: 6mg
- Sodium: 157mg
Apple Strudel
Strudel, one of the best Italian desserts, is the delicious dessert stuffed with apples and raisins that is associated with Trentino…
Ingredients
- Cleaned octopus: 500 gr17.60 oz)
- cleaned squid: 400 gr (14.10 oz)
- prawns: 300 gr (10.58 oz)
- 20 olives
- half a celery stalk
- arugula
- 1 lemon
- extra virgin olive oil
- salt, pepper
- parsley
Nutrients
- Calories: 108
- Carbohydrates: 1
- Fat: 5
- Protein: 12
Seafood Salad
Seafood salad is a traditional Italian summer recipe, based on crustaceans and molluscs which are seasoned with oil, salt and lemon.…
Ingredients
- Flour “00” TYPE: 24.7 oz (700 g)
- Lard: 4.59 oz (130 g)
- Brewer's Yeast: 0.88 oz (25 g)
- Water: 16.9 fl oz (500 ml)
- Sugar: 0.18 oz (5 g)
- Salt: 0.53 oz (15 g)
- Pepper to taste.
- Salami: 10.5 oz (300 g)
- Smoked bacon: 5.3 oz (150 g)
- Smoked Scamorza: 3.5 oz (100 g)
- Provolone cheese (Hot version, “Piccante”): 3.5 oz (100 g)
- Pecorino cheese: 1.8 oz (50 g)
- Parmesan cheese: 1.8 oz (50 g)
- Eggs: 6
- Lard: 0.35 oz (10 g)
Nutrients
- Calories: 397
- Protein: 15.91g
- Fat Total: 16.8g
- Fat Saturated: 6.15g
- Carb: 44.54g
- Deitary Fiber: 2.1g
- Cholesterol: 64mg
- Sodium: 688mg
Casatiello Napoletano
The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins. With its…
Ingredients
- Spinach: 17.6 oz (500 gr)
- Ricotta cheese: 7 oz (200 gr)
- Grated Parmesan cheese: 1.4 oz (40 gr)
- Grated pecorino cheese: 1.4 oz (40 gr)
- Eggs: 6
- Ready-to-use puff pastry: 2
- Pepper to taste
- Salt to taste
Nutrients
- Calories: 380
- Protein: 20g
- Fat Total: 23g
- Carb: 23g
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…
Ingredients
- Flour “00” or Manitoba: 17.6 oz (500 g)
- Sugar: 8.8 oz (250 g)
- Lard (the "nzogna"): 4.4 oz (125 g)
- Criscito (sourdough): 3.5 oz (100 g)
- Eggs: 4
- Orange: 1 for the juice
- Strega liqueur: 1.01 fl oz (30 ml), a small glass
- Cloves and cinnamon to taste
- Egg whites whipped: 1.76 oz (50 g) (more or less 4 eggs)
- Icing sugar to taste
- Lemon drops, 1 teaspoon
- "Diavulilli": little coloured sugar candies
Nutrients
- Calories: 368
- Protein: 5.2g
- Fat Total: 17g
- Fat Saturated: 8.8g
- Carb: 51g
- Sodium: 30mg
Casatiello Dolce
The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera. It has the…
Ingredients
- Veal cutlets: 4 (cut as high as the bone)
- Butter: 3.5 oz (100 g)
- Eggs: 2
- Flour: 3.5 oz (100 g)
- Bread crumbs: 7 oz (200 g)
- Salt as needed
- Lemon: 1
Nutrients
- Calories: 387
- Protein: 25.4g
- Fat Total: 24.50g
- Fat Saturated: 6.50g
- Carb: 15g
- Deitary Fiber: 1.3g
- Cholesterol: 107mg
- Sodium: 302mg
Milanese Cotoletta
The Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin…
Ingredients
- Copper tomatoes: 500 g (17,64 oz)
- Fresh cow ricotta: 150 g (5,29 oz)
- Basil: 1 large bunch
- Peeled Almonds: 50 g (1,76 oz)
- Grated Parmigiano Reggiano: 100 g (3,53 oz)
- Extra virgin olive oil: 150 ml (0,64 cup)
- Garlic: 1 clove
- salt
- pepper
Nutrients
- Calories: 254
- Fat Total: 5.5g
- Fat Saturated: 1.9g
- Carb: 37.9g
- Dietary Fiber: 3.6g
- Protein: 11.4g
- Sodium: 0.1g
Pasta With Sicilian Pesto
The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…
Ingredients
- Carnaroli rice or Vialone Nano: 320g (11.28 oz)
- Pumpkin: 600g (21.16 oz)
- Copper onions: 100g (3.53 oz)
- Vegetable broth: 1.5 l (6.34 cups)
- Parmigiano Reggiano DOP: 80g (2.82 oz)
- Dry white wine: 60ml (0.25 cups)
- Butter: 50g (1.76 oz)
- Black pepper to season
- Salt to season
- Extra virgin olive oil: 20g (0.70 oz)
Nutrients
- Calories: 381
- Protein: 8.30g
- Fat Total: 6.20g
- Fat Saturated: 1.06g
- Carb: 72.30g
- Dietary Fiber: 4.10g
- Cholesterol: 0.1mg
- Sodium: 770mg
Pumpkin Risotto
Pumpkin Risotto is a true institution of Italian Cuisine: a recipe of peasant origins, like many of the best traditional dishes.…
