Creamy yellow Gorgonzola, abundantly veined with a blue green mold, can also be produced as an unaged paler, creamier version. Traditionally the cheese is made with raw cow’s milk and even sheep’s milk cheese varieties are available today. It’s been made outside Milano since the eighth century, when it was hung in huge caves to ripen. Nobody knows when […]
There is no certainty about the origin of the word “Tarallo”, indeed there is considerable disagreement about where the word came from. The origins are inspired by different languages and the most accredited suggestions are the four listed below: – from the Greek daratos, a kind of bread – from the Latin torrere, to toast […]
The Pastiera is the emblematic and legendary traditional Neapolitan Easter pie. Made with traditional ingredients like, ricotta, cooked wheat and orange blossom water, is an Italian dessert to absolutely prepare it at least once in a lifetime!
I love the flavors and colors of vegetables in the Summer! Just seeing all the fresh and brightly-colored vegetables at the farmer’s market makes me want to create beautiful recipes. Roasting red peppers with the sweet cherry tomatoes, brings out their creaminess and flavor in a different way than just sautéing them. It becomes a colorful […]
For this recipe it’s imperative that you use the best quality chocolate that you can find – ordinary milk chocolate simply won’t do the job and if that’s all you have, make something else – ah! This recipe for chocolate truffles is quick and simple to make, perfect for San Valentines day!
Zabaglione is traditionally served with fresh, ripe figs and, in Italy, is known as zabaione or zabajone – the name varies depending on the country. It may have originated in Venice where honey was used instead of sugar, but most likely Piedmont is the Italian region of origin. Some say the Italian dessert dates back to 1471, […]
Prosciutto and peas are meant to go together, there is even a famous pasta sauce that adds cream to these two ingredients. I was in an inventive mood, and instead of making the basic ricotta and spinach stuffed pasta shells, which you can easily find in the frozen section at your local grocery store, I […]
The Italian region of Bologna is the home of fresh and filled pastas. They have the most unique shapes and each pasta shape compliments specific dishes to hold up to the different sauces. Garganelli looks similar to penne but it has a small flap and holds cream sauces perfectly. You can find it at […]
Summertime in the Mediterranean brings back so many memories from when I was young. The freshest seafood prepared simply and elegantly. Not a long time ago at the fish market, I saw these beautiful squid and thought about creating a recipe that mixed up many regions and flavors from Italy: from Tuscany, handmade Strozzapreti pasta, which translated […]
Fresh pasta is probably the most important ingredient in Italian cuisine, and is actually much easier to make than most people think. I want to share with you the basics of making the perfect pasta dough, which you can translate into so many shapes and sizes (check out our guide). Bologna is the city in Italy that […]
This dish is one of the most iconic recipes from Bologna. I was feeling nostalgic and wanted to create a traditional meal from scratch, that took me back to my time in Bologna. I decided to make this popular dish following the exact recipe, so I made the pasta dough, rolled it with a pasta […]
Italians love artichokes. Throughout Italy, there are so many dishes with artichokes and they vary by region. You can find the famous Roman artichokes deliciously prepared in the Jewish Ghetto in Rome and you can find beautiful violet ones in Sicily. Just like in Italy’s famous outdoor markets, you can find them fresh in the […]
Potato and onion frittata is a delicious and rustic Italian recipe made with creamy potatoes, sweet caramelized onions and fluffy eggs, that is so easy to prepare. Serve it as a weekend brunch dish with a fresh green salad and a glass of Prosecco, or in a smaller portion as an appetizer for a cocktail […]
Lobster ravioli is my favorite all-time recipe. Any ravioli dish is pretty special, little hand made pasta pillows filled with delicious filling, but when filled with fresh lobster, they become the most elegant and luscious dish. My family used to own a restaurant in Italy, named after my Bisnonno’s (great-great-grandfather) nickname, and we served the […]
While Panini in the US refers to any press-grilled sandwich, in Italy, Panino refers to any sandwich. You can usually get your panino at the grocery store, in the meat and cheese section. Choose the type of meat, cheese, and any other ingredients you want to add to your panino and voilà, you have an Italian panino!
I have been to Tuscany several times during my childhood. However, I don’t remember much about those trips, but each time I’m Florence I remember a particular meal I had with my parents. Because it was an outstanding piece of meat – rich, tasty with meat so tender that you could cut it with a spoon! […]
A classic Roman recipe, a first dish representation and celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and […]
A crisp golden sphere, whose core is made of a tasty olive covered with a shell of meat and scents. The olive ascolana, a typical street-food of the Marche region, hides a truly intriguing story. Let’s find out together the truly fascinating origin of the Ascolane Olive Recipe. ASCOLANA OLIVES THROUGH THE AGES […]
If you are looking for a soup recipe different than the most traditional Italian minestrone, then this recipe is right for you. A very healthy soup made with fresh vegetables perfect for the winter.
This simple chicken dinner comes together quickly despite the fact that the flavorful sauce is made from scratch. In fact, it’s as simple as browning the chicken, mixing a few ingredients, and throwing the whole skillet in the oven to bake while you put your feet up. If you don’t have a cast-iron skillet, transfer […]
What are Lupini beans? Lupini beans are the seeds of the Lupinus albus, a plant belonging to the Leguminous family. It grows up to one meter tall and has palmate leaves. This legume has been widely known and used since ancient times in the Mediterranean basin and the Middle East. In times of famine, children […]