Pasta con Pesto alla Genovese, a classic from Liguria in northern Italy, embodies the freshness of Mediterranean cuisine. This dish is rooted in Genoa’s rich culinary history, with its fragrant basil pesto complementing pasta beautifully. Let me show you how I make this timeless recipe, incorporating tips and tricks from my own personal experience to…
Tigelle, also known as crescentine, hail from the Emilia-Romagna region of Italy, specifically Modena. These small, round flatbreads are traditionally cooked in terracotta molds or modern tigelle irons, making them a beloved staple for pairing with salumi, cheeses, and spreads. Let me show you how I make this delightful flatbread dough, drawing from my own…
The Torta Pasqualina originates from Liguria, Italy, and is a traditional Easter dish with layers of delicate dough and a rich filling of greens, ricotta, and whole eggs. Historically, the dish involved crafting 33 ultra-thin pastry layers, symbolizing the years of Jesus’ life. Today, the dough preparation is simplified while maintaining…
Friselle, a beloved traditional bread from Puglia, specifically the Salento region in southern Italy, are ring-shaped, twice-baked bread designed for long storage and easy preparation. These crispy delights were historically cherished by farmers and sailors for their durability and versatility. Often topped with tomatoes, olive oil, and oregano, friselle can also accommodate a variety of…
Altamura bread, known for its unique flavor and PDO (Protected Designation of Origin) status, hails from the Puglia region of southern Italy. This bread is renowned for its hard durum wheat semolina base, characteristic thick crust, and long shelf life. The tradition of making Pane di Altamura dates back centuries and reflects the rich culinary…
Pane Carasau, known as “carta da musica” for its paper-thin texture, originates from Sardinia, Italy. Its unique crispness and golden color make it a versatile bread often enjoyed with olive oil and salt. Let me show you how I make this traditional bread, incorporating my own personal experience to ensure it’s…
Torta Salata, or savory pie, is a versatile and delicious dish that varies across regions in Italy, each offering its own take based on local ingredients. While it’s popular in northern Italy, particularly Piedmont and Lombardy, it’s beloved throughout the country for its simplicity and flavor. This savory tart can feature an array of fillings,…
So, here’s a detailed guide for making Impasto della Crescia (Umbrian Flatbread Dough), inspired by the traditional methods used in Umbria, Italy. From my own personal experience, and based on my overall research, this flatbread dough is versatile, easy to prepare, and serves as a great base for stuffing with cured meats, cheeses, or vegetables….
Piadina Romagnola is a beloved flatbread from Romagna in Northern Italy. Known for its soft yet slightly crisp texture, it’s a versatile treat served with various fillings. Traditionally, piadina is linked to rural Romagna, where farmers prepared it with lard for flavor and richness. Over time, variations have emerged, incorporating ingredients…
Pasta con Melanzane, or pasta with eggplant, is a delightful Italian dish that captures the essence of summer. Originating from Southern Italy, particularly Sicily and Naples, it combines the rich flavors of eggplant, garlic, tomatoes, and fresh basil. Let me show you how I make this simple, yet delicious dish. Notes: This dish is incredibly…