butter

Webmaster October 29, 2023October 29, 2023 0 Comments butter, candied orange, citron peels, dark chocolate, eggs, flour, marsala, pistachios, powdered coffee, ricotta cheese, sugar

Sicilian Cannoli

Cannoli are a typical Sicilian dessert. There is no Italian who does not know this delicious crunchy cannoli filled with a mixture of ricotta, sugar and depending on the variations we can also find candied orange, sometimes chocolate, or chopped pistachio. River reeds were originally used to give shape to this sweet, from which it takes its name. Today a metal cylinder is used. Of probable Saracen origin, cannoli were prepared during the Carnival period to celebrate the richness, colors and abundance of a land rich in traditions and resources such as Sicily. Today it is now known all over the world and is also prepared outside of Sicily and the versions in which it is offered are numerous (not all of them good…. ;))

emilia romagna pasta recipes

Webmaster October 19, 2023 0 Comments bacon, broth, butter, carrot, celery, eggs, flour, minced beef, minced pork, onion, pepper, red wine, tomate concentrate

Tagliatelle with ragù

Tagliatelle with ragù, incorrectly called tagliatelle alla Bolognese, are a typical dish of Emilia Romagna, in particular the area between Bologna and Modena. Homemade egg pasta is one of the most loved expressions of the Emilian area and even more so if seasoned with a delicious Bolognese sauce. Tagliatella is a type of pasta which, according to tradition, is of Bolognese origin, invented by a certain Master Zefirano in 1487. We even think that the “Bolognese” tagliatella has an official unit of measurement, consisting of a golden tagliatelle having a width of 8mm and a thickness of 6-8 tenths of a millimetre. Even the “Bolognese” ragù has its standard which requires it to follow the recipe presented here.

campania dessert recipes

Webmaster October 19, 2023 0 Comments butter, eggs, flour, lemon, milk, rum, sugar, yeast

Babà

Babà is a typical Neapolitan pastry dessert. This dessert was born from the revisitation of a Polish dessert, which exploited above all the leavening procedure which guarantees an extremely frothy and soft consistency. This dessert, called babka ponczowa, became simply babà, a much more pronounceable term. Soaked in rum, today this dessert has managed to conquer not only the hearts of Neapolitans, but of all of Italy, becoming a sweet symbol of the city. This dessert is prepared either in a single version, with the classic mushroom-shaped babà, or in the shape of a cake which is sliced and served in a similar way to a panettone. It is enjoyed alone, but is often also garnished with custard, whipped cream and fresh fruit.

campania dessert recipes

Webmaster September 18, 2023September 18, 2023 0 Comments anise liqueur, butter, candled fruit, colorful sweets, eggs, flour, honey, lemon, sugar

Struffoli

Struffoli are a typical dessert from Naples. Christmas is approaching and it’s time for tradition. In fact, struffoli are generally prepared during the Christmas period and thanks to their small shape, the size of a chickpea, they lend themselves to spectacular decorations, using colored decorations of sugar and candied fruit. The name struffolo has an uncertain origin, the most probable being the derivation of the Greek word “Stroggulos” (“rounded in shape”).

Aosta Valley pasta recipes

Webmaster August 19, 2023August 19, 2023 0 Comments butter, flour, fontina cheese, garlic, grated cheese, nutmeg, potatoes

Gnocchi alla bava

Typical dish of the Aosta Valley, gnocchi alla bava take their name from the strings of cheese that form when you take a gnocchi with a fork and bring it to your mouth. This cheese is none other than Fontina, a typical cheese from the Aosta Valley, also much loved on our tables precisely because of its particular taste and above all because it melts easily when cooked, blending perfectly with the ingredients it accompanies.

pasta recipes Umbria

Webmaster August 19, 2023August 19, 2023 0 Comments black truffle, butter, flour, garlic

Strangozzi with truffle

Strangozzi with truffles are a typical Umbrian dish born from the combination of two very popular and appreciated products in this region. The black truffle from Norcia, a prized quality appreciated for its flavour, and the strangozzi (or stringozzi), a format of long fresh pasta typical of this region, originally from the area between Spoleto and Foligno. Very similar to tagliolini, they differ in that they do not contain eggs. Widespread throughout the region, they have taken on different names, in Perugia they are called umbricelli, in Terni, ciriole.

Lombardia recipes risotto

Webmaster August 16, 2023August 16, 2023 0 Comments butter, grana padano, onion, ox marrow, rice, saffron, white wine

Risotto alla Milanese

Risotto alla Milanese is perhaps the best known and most appreciated typical dish of Milan in all of Italy. Recipe based on rice and saffron, it is offered as a first course or as an accompaniment to other very famous dishes of the Milanese tradition, especially meat, Ossobuco. This seemingly simple dish to prepare actually expresses the skills of those who cook it to the fullest. It is generally served freshly made, all’onda. If, on the other hand, there is leftover, nothing is discarded and another famous Milanese dish is salted rice, made crunchy in a pan-sautéed pie.

Friuli Venezia Giulia recipes

Webmaster August 10, 2023August 10, 2023 0 Comments breadcrumbs, butter, dried plums, eggs, flour, grated cheese, potatoes, sugar

Plum dumplings

Gnochi de susini, or plum gnocchi, are a typical dish of Friuli. Recipe of ancient tradition, these gnocchi are filled with plums and their specialty is precisely the sweet-savory contrast that forms in the mouth every time one tastes one.

pasta Piemonte recipes

Webmaster August 9, 2023August 9, 2023 0 Comments broth, butter, chard, eggs, flour, grana padano, nutmeg, pork leg, rosemary, sage leaves, spinach, veal

Agnolotti del Plin

Agnolotti del Plin are a type of stuffed pasta typical of the Langhe in Piedmont. The plin is the pinch with which this particular type of agnolotti is closed. In fact, the agnolotto from the Langhe differs from the more well-known Turinese one in some characteristics. First of all its small size, then for the filling which, reflecting the influences of the Ligurian tradition, is made of meat (leftovers from roast pork and veal) accompanied by vegetables. There are variants with meat that can be rabbit or sausage, as in vegetables that instead of spinach can be present beets, cabbage, carrots, etc. Turinese, due to the size, reduced and because the filling also includes vegetables, as the Ligurian tradition also wants. It can often happen that different or unusual meats are used for a filling, such as rabbit meat.

pasta recipes veneto

Webmaster August 8, 2023August 8, 2023 0 Comments bay leaves, bigoli, butter, concentrated tomato, garlic, juniper berries, onion, pasta, red wine, rosemary, wild boar

Bigoli with Wild Boar Ragù

Bigoli with wild boar ragù are the Venetian version of a tasty wild boar-based first course that all Italians are so passionate about. In fact, wild boar meat is perhaps the most commonly consumed game meat in Italy, thanks to the abundance of these animals and the particular flavor of its meat, which is well suited to sauces and condiments obtained from long cooking and long maceration under red wine and aromas