Pasta e Piselli, or pasta with peas, is a classic Italian dish known for its simplicity and comfort. This recipe has its roots in southern Italy, particularly Naples, where it is loved for its creamy, one-pot preparation. From my own personal experience, this dish highlights the beauty of simple, quality ingredients coming together harmoniously….
Arancini, crispy rice balls with a savory filling, are a beloved street food from Sicily, Italy. They are a testament to Italian culinary creativity and an excellent way to repurpose risotto. These golden delights are traditionally filled with ragù, mozzarella, and peas, but their versatility allows for numerous variations to suit dietary needs or personal…
Pasta con Asparagi (Pasta with Asparagus) is a delightful and fresh dish, ideal for spring when asparagus is in season. It’s a simple yet delicious Italian classic, with the asparagus adding a beautiful crunch and flavor to the pasta. Let me show you how I make it, based on my overall experience. Where in Italy…
Let me show you how I make Gnocchi di Patate, a delicious Italian potato gnocchi that originates from Northern Italy, especially the regions of Piedmont and Lombardy. This comforting dish is a staple in Italian kitchens, known for its tender, pillowy texture that pairs beautifully with a variety of sauces. From my own personal experience,…
Let me show you how I make Sformatino di Spinaci, a delightful spinach flan that’s creamy, savory, and perfect for any occasion. From my own personal experience, this dish is a fantastic way to enjoy spinach in a light, yet flavorful way. It hails from Northern Italy, particularly popular in areas like Piedmont, where rich,…
Let me show you how I make Carciofi alla Giudia, a classic dish from Rome that has roots in the Jewish community. This crispy, deep-fried artichoke dish is a perfect mix of golden crunch and tender heart, and it has a rich history dating back centuries. Typically served during the Jewish holidays, it can now…
Pasta al Nero di Seppia is a delicious and visually striking dish from the Sicilian coast, known for its unique black color and deep seafood flavor. The black hue comes from cuttlefish ink, which is an essential part of the sauce, making it both a visual and flavorful highlight of Italian cuisine. From my own…
The Sfogliatella Santa Rosa is a masterpiece of Italian pastry, originating in the 17th century from the monastery of Santa Rosa in Conca dei Marini, located in the province of Salerno, Campania. Its distinctive shell-like layers and rich, flavorful filling have made it a beloved dessert. Pasquale Pintauro, a Neapolitan pastry chef, popularized the recipe…
Minestrone is a classic Italian soup that’s beloved for its hearty combination of vegetables, beans, and pasta, making it both nutritious and filling. Based on my overall experience, let me show you how I make a traditional minestrone, and trust me, it’s as comforting as it is versatile. Minestrone originates from Italy, and while its…
Let me show you how I make Crocchette di Patate, a traditional, delicious Italian potato croquette that’s popular in Southern Italy. These crispy, golden fritters are packed with mashed potatoes, cheese, and a hint of seasoning. Whether as a snack, appetizer, or side dish, they’re sure to impress. Where in Italy: Crocchette di Patate are…