Let me show you how I make Black Cabbage (Cavolo Nero), a wonderfully nutritious and versatile vegetable that’s commonly used in Tuscany and other regions of Italy. From my own personal experience, this hearty vegetable has a slightly sweet, earthy flavor with a hint of bitterness, and it’s perfect for creating healthy dishes. It’s also…
Chicory salad is a refreshing and healthy dish that combines the slightly bitter flavor of chicory (also known as endive or witloof) with the crispness of other greens and a tangy dressing. It’s especially popular in Italy and pairs beautifully with richer dishes like creamy cheeses or roasted meats. Let me show you how I…
From my own personal experience, the Potato Omelette (Frittata di Patate) is a simple yet satisfying Italian dish that brings comfort to any meal. This dish is very popular in Italy, especially as a hearty breakfast or brunch, and it’s beloved across many regions, including Lazio and Naples. Let me show you how I…
Semolina Gnocchi (Gnocchi alla Romana) is a wonderfully indulgent dish that hails from the Lazio region of Italy, particularly associated with Rome. It’s distinct from the more familiar potato gnocchi and is instead made from semolina flour, creating a rich, comforting texture. Let me show you how I make it. What to Expect: Texture: The…
Caprese Salad, also known as Insalata Caprese, is a quintessential Italian dish that embodies the fresh, vibrant flavors of the Mediterranean. Originating from the island of Capri, this simple yet stunning salad typically features ripe tomatoes, creamy mozzarella, fresh basil, olive oil, and salt. It is a dish that captures the essence of Italy’s love…
Rice Salad (Insalata di Riso) is a quintessential Italian dish, particularly popular during the summer months. It’s vibrant, versatile, and the perfect way to use fresh seasonal ingredients. This dish is not just easy to prepare but also offers endless customization possibilities based on your taste. From my own personal experience, the beauty of…
Maltagliati is a traditional Italian pasta, often associated with the Emilia-Romagna region, though it can be found across Italy. The name “maltagliati” means “badly cut,” referring to the irregular, rough shapes of the pasta, which is often made from leftover dough scraps or pasta dough that’s been roughly cut into squares or strips. It’s a…
Let me show you how I make Pasta alla Carrettiera, a rustic yet flavorful dish hailing from the heart of Southern Italy, particularly from the region of Lazio. This pasta is the embodiment of simplicity, made with ingredients that you likely already have in your kitchen. It’s also a perfect example of how Italian cuisine…
Let me show you how I make Pasta with Broad Beans and Pecorino – a dish that’s a true celebration of spring in Italy, particularly in regions like Lazio and Le Marche. This simple yet flavorful recipe combines the earthiness of broad beans (also known as fava beans) with the richness of Pecorino cheese, creating…
Lemon Chicken is a popular and flavorful dish that balances the freshness of lemon with the savory richness of chicken. It’s often prepared quickly and can be made in a variety of ways depending on the ingredients and cooking methods you prefer. Let me show you how I make a simple and delicious Lemon Chicken,…