Let me show you how I make Torta di Noci, a delicious walnut cake that’s simple yet full of flavor. This cake originates from Calabria, a region in Southern Italy known for its rich, nut-based desserts. Based on my overall experience, this cake is a lovely option for those who enjoy a nutty texture with…
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…
In Italian cuisine, sautéed chicory (Cicoria alla Romana) is a traditional side dish that beautifully balances bitterness with savory flavors. Chicory is particularly beloved in Lazio, including Rome, where its bold taste pairs well with hearty mains. Let me show you how I make this dish, sharing insights from my own personal experience to make…
Filo pastry bundles, known for their golden, crispy layers, are a delightful treat that can easily become a showstopper on your dining table. Originally inspired by Mediterranean flavors, these bundles have variations that span across Italy, incorporating locally available ingredients like prosciutto, mozzarella, and sun-dried tomatoes. Let me show you how I make these delicious…
So, here’s a detailed recipe guide for making Zeppole di Pasta Cresciuta, a traditional Italian fried dough treat enjoyed for its light, airy texture and sugary coating. These are especially popular in regions like Campania, where street vendors often serve them during festivals. Let me show you how I make it, sharing tips and insights…
Castelluccio lentils are a specialty from Umbria, Italy, particularly from the Castelluccio plains in the Sibillini Mountains. Known for their small size and unique nutty flavor, they hold their shape beautifully during cooking, making them ideal for soups and stews. Let me show you how I make this comforting and earthy dish that’s both a…
Minestrone Genovese is a hearty, vegetable-rich soup from Liguria, Italy, famous for its fragrant pesto topping. The dish is deeply tied to the region’s history, utilizing its abundant inland produce. Let me show you how I make this comforting and flavorful classic, drawing from my own personal experience to guide you through every step. Notes…
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…
Pasta Puttanesca is a flavorful and simple dish originating from Southern Italy, particularly Naples. The name “puttanesca” carries a colorful history, with many attributing its origins to the vibrant and bustling Neapolitan lifestyle. Made with pantry staples like tomatoes, olives, capers, and anchovies, this recipe is a quick yet deeply satisfying meal. Let me show…