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The Origin Of The Porchetta

The Origin Of The Porchetta

As the name suggests, Porchetta (Roasted Pork) derives from pork. Pig breeding in Italy has always been very important and its development follows human evolution, since the time of the Etruscans. The Romans also cooked and loved this type of meat. They are the ones who handed down to us the “Porcellum farcilem”, a recipe

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lampredotto

Lampredotto, the Street Food of Tuscan Cooking

Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology

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Piadina Romagnola

Origins And Variants Of Piadina Romagnola

Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe. The Piadina protected by the IGP trademark, foresees strict doses

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Neapolitan Calzone Recipe View Ingredients View Nutrients
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Ingredients
  • "00" flour: 17.64 oz (500 g)
  • Sea salt: 3 tablespoons
  • Beer yeast: 1 cube of 0.88 oz (25 g)
  • Water: 8.45 fl oz (250 ml)
  • Extra virgin olive oil: 1 tablespoon
  • Ricotta cheese: 8.81 oz (250 g)
  • Salami: 3.53 oz (100 g)
  • Fior di latte: 5.29 oz (150 g)
  • Black pepper: as needed
  • Grated parmesan: 1.41 oz (40 g)
  • Tomato sauce: 4 tablespoons
  • Extra virgin olive oil as needed
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Nutrients
  • Calories: 750
  • Protein: 34g
  • Fat Total: 28g
  • Carb: 78g
  • Dietary Fiber: 3g
  • Sodium: 639mg

Neapolitan Calzone

The Neapolitan Calzone, better known as “Baked Stuffed Calzone”, is a specialty of Southern Italy based on leavened dough for Pizza,…

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Arancini Recipe View Ingredients View Nutrients
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Ingredients
  • Saffron: 1 sachet
  • Butter: 1.06 oz (30 g)
  • Vialone Nano rice: 1.1 lb (500 g)
  • Salt: up to 1 pinch
  • Water: 5 cups (1.2 liters)
  • Caciocavallo matured to be grated: 3.5 oz (100 g)
  • Breadcrumbs: 3.5 oz (100 g)
  • Seed Oil to fry: 6.3 cups (1.5 liters)
  • Salt to taste
  • Black pepper to taste
  • Onions: ½
  • Butter: 0.88 oz (25 g)
  • Pork minced meat: 3.5 oz (100 g)
  • Extra Virgin Olive Oil: 3 tablespoons
  • Tomato sauce: 6.76 fl oz (200 ml)
  • Small peas: 2.82 oz (80 g)
  • Fresh Caciocavallo: 1.76 oz (50 g)
  • Red wine: 1.69 fl oz (50 ml)
  • Ham cooked in a single slice: 1.06 oz (30 g)
  • Mozzarella: 2.12 oz (60 g)
  • Flour 00: 7.05 oz (200 g)
  • Salt up to 1 pinch
  • Water: 10.14 fl oz (300 ml)
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Nutrients
  • Calories: 270
  • Protein: 11.28g
  • Fat Total: 12.01g
  • Fat Saturated: 5.95g
  • Carb: 27.28g
  • Dietary Fiber: 1.5g
  • Cholesterol: 107mg
  • Sodium: 383mg

Arancini Rice Balls

Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be…

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