Zuppa di Piselli, a comforting pea soup, is a staple in Italian homes, particularly during the colder months. Based on my overall experience, it’s a wonderful way to enjoy a warm, hearty meal that’s full of flavor, and let me show you how I make this traditional recipe. This dish is most often enjoyed in…
Let me show you how I make the Impasto della Pizza Napoletana (Neapolitan Pizza Dough), a traditional dough recipe that is at the heart of pizza in Naples, Italy. Known for its soft, yet slightly chewy texture, this dough is simple to prepare but does require some patience to achieve the right result. Origin and…
Let me show you how I make Biscotti di Mandorle, a beloved Italian almond cookie that has roots in Sicily, where it’s often baked for festive occasions and enjoyed alongside a cup of coffee or wine. From my own personal experience, these cookies are wonderfully crunchy, fragrant with almonds, and have a delightful sweetness that’s…
In Italy, Ciambellone alla Ricotta is simply called ciambellone, which refers to any traditional ring-shaped cake. The name derives from “ciambella,” meaning “ring.” While the ingredients and flavors vary across regions, ciambellone is loved for its simplicity, versatility, and the soft, moist texture imparted by ricotta cheese. It is often…
In Italy, egg ravioli stuffed with ricotta is typically referred to as “Ravioli di Ricotta” or “Ravioli con Ricotta”. This name emphasizes the ricotta cheese filling, which is often paired with other ingredients like spinach (resulting in “Ravioli Ricotta e Spinaci”) or flavored with nutmeg and Parmesan. These ravioli are…
Melanzane Ripiene, or stuffed eggplant, is a classic dish from Southern Italy, particularly enjoyed in regions like Calabria. From my own personal experience, it’s a comforting and flavorful meal that offers a perfect combination of savory stuffing and tender eggplant. The stuffing typically includes a hearty mix of ground meat, breadcrumbs, herbs, and cheese, baked…
So, here’s a detailed guide to making Lasagna Bolognese (Lasagne alla Bolognese), a quintessential Italian dish from Bologna, renowned for its rich layers of ragù, creamy béchamel, and tender pasta sheets. From my own personal experience, this recipe is as rewarding as it is delicious. Let me show you how I…
Imbrecciata Umbra is a hearty, rustic soup from the Umbria region of Italy, traditionally made with a mix of legumes and grains like lentils, chickpeas, beans, and barley. Its name, derived from the Umbrian dialect, means “pebbled” or “mixed,” reflecting the medley of textures and flavors in this dish. This soup epitomizes the peasant tradition…
Sgombro in Umido, or mackerel in a stewed tomato sauce, is a flavorful Italian dish that hails from coastal regions where fresh fish, like mackerel, is a staple in the local cuisine. From my own personal experience, this dish brings together the rich, oily texture of mackerel with the tangy and slightly sweet flavor of…
Pasta con Acciughe (Anchovy Pasta) is a simple and flavorful Italian dish that can be made in many regions, though it’s particularly loved in coastal areas where fresh fish, like anchovies, is a staple. From my own personal experience, this dish is a quick and satisfying way to make use of pantry staples while still…