Genoese Focaccia, or “Focaccia Genovese,” is a beloved Italian bread originating from the Liguria region, particularly the city of Genoa. Renowned for its soft, airy interior and crisp, golden crust, this focaccia is a staple in Italian cuisine. It’s often enjoyed as an appetizer, snack, or accompaniment to meals. Let me show you how I…
Pizza alla Pala, a beloved Roman street food, is renowned for its crispy, airy crust and generous toppings. Originating in Rome, this style of pizza is typically baked on a wooden peel, giving it its distinctive name. The dough is characterized by its high hydration, resulting in a light and chewy texture. Let me show…
Pizza al Metro, or “meter-long pizza,” is a delightful Italian specialty originating from the Campania region, particularly popular in Naples and its surroundings. This pizza is traditionally served in a long, rectangular shape, allowing for various toppings along its length, making it perfect for sharing among friends and family. Let me show you how I…
Let me show you how I make this wonderfully rustic Pizza ai Funghi, a traditional Italian delight. This pizza is beloved across Italy, particularly in regions where mushrooms grow in abundance, like in Tuscany and other forested areas. It’s a great vegetarian option, but with a twist of creamy mozzarella and earthy mushrooms that make…
Whole grain bread, or “pane integrale,” is a staple in Italian cuisine, cherished for its rich flavor and nutritional benefits. Particularly popular in regions like Tuscany and Umbria, this rustic bread complements hearty soups and traditional dishes. From my own personal experience, crafting “Impasto del Pane Integrale” at home is a rewarding endeavor that fills…
Bruschetta con Funghi is a flavorful and comforting Italian starter that brings the earthy richness of mushrooms together with the freshness of toasted bread. It’s a perfect dish for showcasing the simplicity of Italian cuisine, originating from central and northern Italy, where mushrooms are abundant. Let me show you how I make this dish step…
Prato Almond Biscuits, known as “Biscotti di Prato” or “Cantucci,” are traditional Italian cookies originating from Prato, Tuscany. These twice-baked, crunchy delights are typically enjoyed dipped in Vin Santo, a sweet dessert wine. Their popularity extends beyond Tuscany, making them a cherished treat throughout Italy. Prato Almond Biscuit Dough (Impasto del Biscotto…
Olive bread, or “Pane alle Olive,” is a cherished staple in Italian cuisine, celebrated for its rustic charm and the briny richness olives impart. This bread is particularly popular in southern Italy, especially in regions like Puglia and Calabria, where olive cultivation is a significant part of the local culture. From my…
Whole wheat pizza, or “pizza integrale,” is a beloved variation of traditional pizza in Italy, especially popular in health-conscious communities and urban centers where there’s a demand for nutritious alternatives. This wholesome version incorporates whole wheat flour, offering a richer flavor and higher fiber content compared to its classic counterpart. From my…
Raviole di San Giuseppe, or St. Joseph’s Ravioli, are traditional sweet pastries from Bologna, Italy, typically prepared to celebrate Father’s Day on March 19th. These delightful half-moon-shaped cookies are filled with plum jam or Mostarda Bolognese, a spicy fruit preserve, and are a cherished treat during the festivities. When preparing the dough for Raviole di…