the ‘Italian Recipes and Food’ Category
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Parmigiana with Aubergine: an Italian classic
Saturday, October 10th, 2015
Photo CC-BY by Blue Lotus
“Parmigiana” with Aubergine, Parmesan and Tomato Sauce is a fantastic main dish, cooked all over Italy and can be an excellent vegetarian main course. This is one of the classic preparations of southern Italy, associated with Naples’s cousine, but it is popular in Calabria and Sicily too.… Read the rest
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Spaghetti alla puttanesca: a guilty pleasure
Thursday, January 22nd, 2015
Photo CC-BY-SA by Francesco83
The Spaghetti alla Puttanesca has a saucy history, almost as rich as the recipe in front of you. The dish’s scandalous name gives life to many legends.
Many are in fact the theories about the origin of pasta alla puttanesca: according to some, the dish was invented in the early twentieth century in some brothels in Naples as a “refreshment” for guests returning from “the labours of love”, while for others this would be the dish that just women who worked in the brothels ate at dawn to recover from the stressful night.… Read the rest
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The Tuscan wine roads
Thursday, December 11th, 2014
Tourists come from all over the world to enjoy the Tuscan wine roads. Can you imagine that there are 14 as a whole? Let’s discover them!
1. Strada del Vino dei Colli di Candi e di Lunigiana (The wine road of the Candi and Lunigiana hills)
Our trip starts in Pontremoli, going to Fosdinovo and to the famous Castello di Malaspina.… Read the rest
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An ancient dish: Stuffed Artichokes (Carciofi Ripieni)
Tuesday, September 24th, 2013
An ancient dish from Central Italy: Stuffed Artichokes (Carciofi Ripieni)
This typical Italian dish is really easy to make. The filling is open to different versions and innovation, but the traditional one is the following: you can stuff the artichokes with ham, salami, egg, Parmesan or Pecorino Romano, slices of bread melted in milk.
… Read the rest
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Piattoni beans and tubettini: a delicious different kind of bean
Thursday, July 25th, 2013
Beans and pasta
Tubettini with Piattoni beans means a particular type of green beans with a flat shape. You should prepare it with fresh tomatoes or tomatoes puree and a "soffritto" of onions (white for a sweeter flavour or red to gain more consistency).
… Read the rest
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Sauce, eggs and Frattau Bread: a recipe from Sardinia
Sunday, May 26th, 2013
In Sardinian, Carta da Musica aka Frattau Bread is a very fine crisp kind of bread baked by each family in a wood oven at 4 in the morning on the chosen day. Frattau Bread lasts many days.
Eggs and Frattau Bread
Author: Maria C.
… Read the rest
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Torta Pasqualina: from Liguria a piece of Easter
Wednesday, April 3rd, 2013
This traditional tart from Liguria area shows a tiny pastry stuffed with veggie, ricotta cheese, Parmesan and eggs. As the tradition wants, prepared the Easter day to start the long eating session. In the recipe you can use the artichokes or the spinach, the fresh ricotta and 6 entire eggs.… Read the rest
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Eating in Friuli: mix white wines and dreams
Tuesday, April 2nd, 2013
Friuli is a region which has an exciting discovery for every wine-lover! Why is so famous? Friuli region has a world-wide reputation for producing Italy’s best white wines. The north east corner of Italy, bordering Slovenia and Austria, until the end of the First World War was part of the Austro–Hungarian empire.ot… Read the rest
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Pizza Chiena: an Easter pizza full of delicious stuff
Sunday, March 31st, 2013
Pizza Chiena: an Easter pizza full of delicious stuff
Pizza Chiena is a southern Italian pie with a variety of cheese, cold cuts, and eggs in a bread crust. Traditionally made on Good Friday to be eaten on Easter Sunday or to be taken on the traditional Easter Monday picnic, the pizza can be made using cubes of meat and cheese instead of slices.
… Read the rest
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Torta di Zucchini (Crougettes Pie)
Saturday, March 23rd, 2013
This is a very simple and fast Italian recipes that you can prepare when you come back later from your job and you haven’t any delicious recipes to eat. You need only some zucchini, a flaky pastry that you can easily found at the supermarket, cheese, in this case I used ricotta cheese from cow but if you don’t have this Italian cheese you can also use what you have at home better a soft Italian cheese like Stracchino or Asiago cheese, and salame that gives a salted taste to the pie of zucchini.… Read the rest
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