Pizza Fritta Napoletana, or Neapolitan Fried Pizza, hails from Naples in southern Italy. This delightful street food features a crispy exterior encasing a soft, airy interior, often filled with savory ingredients. From my own personal experience, crafting this dish at home is both enjoyable and rewarding. Let me show you how I make this traditional…
Buccellato di Lucca is a traditional sweet bread from Lucca, Tuscany, Italy. This delightful treat is infused with raisins and anise seeds, offering a unique flavor that’s cherished by locals and visitors alike. In Lucca, there’s a saying: “Chi viene a Lucca e non mangia il buccellato è come non ci fosse…
Pane Nero di Castelvetrano, or Black Bread of Castelvetrano, hails from the charming town of Castelvetrano in the province of Trapani, Sicily. This rustic bread is renowned for its dense texture and distinctive flavor, attributed to the use of ancient Sicilian wheat varieties, particularly Tumminia flour. Traditionally baked in wood-fired ovens and topped with sesame…
Pinza Veneta is a traditional sweet cornmeal cake from the Veneto region in northeastern Italy. This rustic dessert, often enjoyed during the holiday season, combines polenta flour with dried fruits and aromatic flavors, reflecting its peasant origins. The Veneto region, with Venice as its capital, is renowned for its rich culinary heritage, and Pinza Veneta…
Farinata, also known as “socca” in France, is a traditional Italian chickpea pancake that is popular from the Ligurian coast, particularly in the city of Genoa. This savory, naturally gluten-free dish boasts a crispy exterior and a soft, custardy interior, making it a delightful appetizer or snack. The Mediterranean Dish When preparing…
Canestrelli are delightful Italian shortbread cookies, renowned for their melt-in-your-mouth texture and delicate flavor. Originating from the Liguria region, particularly the town of Torriglia, these cookies are a staple in Italian pastry shops and are cherished for their buttery richness and subtle hints of lemon and vanilla. Notes: The use of hard-boiled egg yolks in…
Crescia sfogliata is a traditional Italian flatbread originating from the Marche region, particularly the town of Urbino. This flaky, savory bread is renowned for its layered texture and rich flavor, making it a beloved staple in Italian cuisine. The name “sfogliata” refers to its characteristic layers, achieved through a meticulous folding and rolling process. Notes:…
Focaccia di Recco is a traditional Italian flatbread hailing from Recco, a charming town in the Liguria region of Italy. This delightful dish features a thin, crispy crust encasing a luscious, creamy cheese filling, typically made with Stracchino or Crescenza cheese. From my own personal experience, crafting this delicacy at home is both rewarding and…
Pizza al Taglio, meaning “pizza by the slice,” is a beloved Roman specialty known for its light, airy crust and variety of toppings. This style of pizza is traditionally baked in large rectangular trays and sold in square or rectangular slices. Originating from the bustling streets of Rome, Pizza al Taglio has become a staple…
Italy’s culinary traditions are vast and diverse, with each region offering unique flavors and techniques. Roman Pizza, or Pizza Romana, stands out for its thin, crisp crust and airy, slightly chewy texture. Originating from Rome, this style of pizza dough emphasizes a light, flavorful base perfect for a variety of toppings….