Pasta al Pomodoro Fresco is a delicious, simple, and traditional Italian dish from the heart of Italy. You can find versions of it across various regions, but it’s especially loved in central Italy. This dish is all about the freshness of tomatoes, basil, and the quality of the olive oil used. Let me show you…
Torta Paradiso, also known as Paradise Cake, is a light and fluffy Italian dessert originating from Lombardy. Known for its delicate crumb and buttery flavor, it’s often enjoyed plain or lightly dusted with powdered sugar. Let me show you how I make this delightful cake, based on my overall experience, blending tradition with a few…
Let me show you how I make Tonnarelli Cacio e Pepe, a classic Roman dish that’s simple but incredibly delicious. From my own personal experience, Cacio e Pepe is one of those recipes that feels both luxurious and humble at the same time. This dish originates from Rome, where it’s often served as a quick…
Let me show you how I make Zucchine alla Scapece, a wonderfully flavorful dish from the heart of southern Italy, particularly from Naples. This dish uses zucchini fried until crispy and then marinated in a zesty vinegar and mint mixture, creating a perfect balance of savory and tangy flavors. From my own personal experience, it’s…
Pastiera is a traditional Italian Easter dessert that originated in Naples. This rich, sweet pie combines creamy ricotta, fragrant orange blossom water, and a buttery crust, often filled with cooked wheat. It’s a beloved treat across Italy, with each region adding its twist to the recipe. From my own personal experience, it’s one of the…
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…
Torta di Riso is a traditional Italian dessert enjoyed during Easter, particularly in Tuscany. This sweet rice cake, known for its creamy texture and subtle flavors, is steeped in history and regional variations. Let me show you how I make this beloved treat, from my own personal experience, and guide you step-by-step through the process….
Ricotta Crostata, also known as Crostata di Ricotta, is a delightful Italian dessert originating from Lazio, particularly associated with Roman cuisine. This traditional pie features a crumbly shortcrust pastry filled with a creamy, slightly sweet ricotta cheese mixture. The dessert is cherished for its balance of richness and simplicity, making it a classic choice for…
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…
Let me show you how I make Pasta al Sugo di Pomodoro e Basilico, a classic Italian dish that combines fresh, simple ingredients into something delicious. This dish is beloved throughout Italy, especially in the southern regions, where tomatoes, basil, and pasta shine in their most basic form. From my own personal experience, it’s one…