Tagliatelle al Ragù di Cinghiale (wild boar ragù) is a rustic and flavorful dish hailing from central and southern Italy, especially popular in regions like Tuscany, Umbria, and parts of Lazio. This dish combines hearty, slow-cooked wild boar meat with fresh egg tagliatelle to create a rich, satisfying meal that’s perfect for cozy dinners. Let…
So, here’s a detailed guide to creating Parmigiano-Reggiano, the famous Italian cheese with a centuries-old tradition, produced in various regions of Northern Italy, including Parma, Reggio Emilia, and Modena. Let me show you how I make this iconic cheese, step-by-step, based on my research and overall understanding of the process. Notes on What to Expect…
Riso al Nero di Seppia, or Black Cuttlefish Risotto, is a quintessential dish from Italy’s coastal regions, particularly Venice and Chioggia, where fresh cuttlefish is abundant. The dish stands out for its deep, rich flavor, which is enhanced by the ink of the cuttlefish, giving it its characteristic black color. Let me show you how…
Let me show you how I make one of my all-time favorite Italian dishes, Peperoni Ripieni, also known as stuffed peppers. This dish is a staple in many Italian regions, especially in Southern Italy, where the flavors are bold, and the ingredients are simple but full of life. From my own personal experience, this dish…
Polpo alla Luciana is a classic dish from Naples, Italy, specifically originating from the Santa Lucia district. Known for its rich seafood tradition, this dish is a flavorful and comforting preparation of octopus stewed in a simple yet robust tomato-based sauce with olives and capers. Let me show you how I make this iconic dish…
Fagottini, meaning “little bundles” in Italian, is a delightful pasta dish with roots in Italy’s culinary tradition. Commonly filled with ingredients like mortadella, cheese, or vegetables, this dish is especially popular in regions known for pasta craftsmanship, such as Emilia-Romagna. The versatility of Fagottini makes it an ideal dish for both special occasions and everyday…
Baccalà alla Vicentina is a rich and flavorful Italian dish from Vicenza, in the Veneto region. It features salt cod slow-cooked with onions, anchovies, olive oil, and milk. Let me show you how I make this traditional recipe, inspired by my own personal experience and research on authentic methods. What to Expect This dish has…
Corkscrew pasta, known as cavatappi in Italian, is popular for its ability to hold sauces and add texture to baked dishes. This dish is inspired by the rich culinary traditions of Southern Italy, where baked pasta recipes are comforting staples of family meals. Let me show you how I make this hearty, cheesy “Corkscrew in…
Ossobuco alla Milanese is a classic Italian dish hailing from Lombardy, particularly the vibrant city of Milan. This dish showcases slow-braised veal shanks cooked to tender perfection in a flavorful sauce of white wine, broth, and vegetables, often finished with a zesty gremolata, a garnish of parsley, garlic, and lemon zest. Traditionally served with Risotto…
Saffron risotto, or risotto allo zafferano, is a classic Italian dish with origins in Lombardy. Based on my overall experience, this risotto offers both a rich history and a unique flavor that comes from the vibrant and costly spice, saffron. Let me show you how I make this creamy, golden dish that’s perfect for any…