Tortellini alla Panna is a creamy, comforting pasta dish that originates from the Emilia-Romagna region in northern Italy. The rich sauce made from heavy cream, butter, Parmesan cheese, and a hint of nutmeg beautifully complements the delicate tortellini, making this dish a delightful and quick meal. Based on my overall experience, it’s a great choice…
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….
Sgombro al Cartoccio is a simple, healthy, and flavorful Italian fish dish, where mackerel (sgombro) is baked in a parchment or foil packet to lock in moisture and infuse the fish with aromatic herbs and spices. From my own personal experience, this technique is not only easy to execute but also results…
Let me show you how I make Bicchierini di Tiramisù, a delicious twist on the classic Italian tiramisu, served in individual glasses for a more elegant presentation. From my own personal experience, I find these small portions ideal for special occasions, offering a perfect balance of creamy mascarpone, rich coffee-soaked ladyfingers, and a dusting of…
Pasta con Rape e Acciughe is a wonderfully simple and flavorful dish hailing from Southern Italy, especially popular in regions like Calabria and Sicily. This recipe features the combination of cime di rapa (broccoli rabe) and anchovies, creating a savory and slightly bitter flavor profile that perfectly complements the pasta. Let me show you how…
Bugie di Carnevale, also known as chiacchiere, crostoli, or cenci, are traditional Italian fried pastries enjoyed during the Carnival season. These light, crispy treats are popular throughout Italy, with regional variations in name and preparation. In Rome, Lazio, where I am located, they are commonly referred to as “cenci.” Notes: The dough should be elastic…
Ciambelle Fritte, or fried ring doughnuts, are a beloved Italian treat, especially popular during festive seasons like Carnevale. Originating from Southern Italy, these doughnuts are cherished for their soft, fluffy texture and sweet, sugary coating. In this guide, I’ll walk you through the process of making these delightful treats from scratch, sharing tips and variations…
Pasta alla Norma is a beloved Sicilian dish originating from Catania, a city on the island’s eastern coast. It beautifully combines pasta, eggplant, tomatoes, and ricotta salata, a salted ricotta cheese that brings a punchy, savory element to the dish. Based on my overall experience, the slow-cooked eggplant is key to achieving a tender, caramelized…
Sformatini di Carciofi is a savory Italian dish made with artichokes and often served as an appetizer or side dish. This dish can be found in regions like Lazio and Campania, where artichokes are abundant. Let me show you how I make this delicious, delicate dish that’s perfect for any meal. Notes on What to…
Pastiera Napoletana is a traditional Italian dessert hailing from Naples, typically enjoyed during Easter celebrations. This delightful tart features a rich filling of ricotta cheese, cooked wheat berries, and candied citrus, all encased in a buttery, sweet pastry crust. Its unique blend of flavors and textures makes it a beloved treat in…