flour

Webmaster October 31, 2023October 31, 2023 0 Comments flour, onions, pine nuts, raisins, sardines, sugar, vinegar

Sardines in Saor

Sardines in saor are a typical Venetian recipe. Saor in Venetian means “flavor” and in fact this very tasty recipe consists of whole sardines marinated in a delicious sweet and sour sauce based on onions flavored with raisins and pine nuts. An ancient traditional dish of the Serenissima, it is traditionally prepared for the Feast of the Redeemer, the third Sunday of July. The strong flavor of the sardines is mitigated and enriched by the sweet and sour effect of the onions and raisins (sweet) with the wine vinegar (sour).

dessert recipes Sicily

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…. ;))

recipes Sicily Starters

Webmaster October 29, 2023October 29, 2023 0 Comments eggs, flour, minced beef, onions, peas, Pecorino cheese, provola cheese, rice, saffron, tomato concentratte, white wine

Arancini (Rice balls)

Rice arancini, or arancine are a Sicilian specialty known and appreciated throughout Italy. Small rice balls generally stuffed with peas, cheese and ragù, but there are many variations, they are then breaded and fried and eaten hot both as a single meal and as an appetizer. Real street food, they are called this because of their size similar to that of an orange.

Abruzzo pasta recipes

Webmaster October 21, 2023 0 Comments black truffle, eggs, flour, garlic, parmigiano reggiano, parsley, porcini mushrooms, ricotta, wine

Ricotta ravioli with porcini mushrooms

Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.

dessert recipes Toscana

Webmaster October 19, 2023 0 Comments almonds, anise seeds, eggs, flour, orange zest, sugar, yeast

Cantuccini

Cantucci di Prato, also known as Cantuccini, are served in Tuscany at the end of a meal, often together with a glass of good Vin Santo in which to dip them.

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.

dessert lazio recipes

Webmaster September 18, 2023September 18, 2023 0 Comments cream, eggs, flour, honey, lemon, milk, seed oil, sugar, vanillin, yeast

Maritozzi with Cream

Maritozzi with cream are a typical dessert of Rome. This dessert is a tender sweet loaf, cut in half and filled with whipped cream. Its name seems to derive from the custom of giving this dessert during the engagement during the man’s declaration to the woman. The engagement ring was hidden in this cake. Tender raisins can be added to the Maritozzi dough (some even add pine nuts and candied orange peel). Today they are often served for breakfast in many bars in the capital.

lazio recipes

Webmaster September 18, 2023 0 Comments flour, garlic, raw ham, sage, veal

Saltimbocca alla Romana

Saltimbocca alla Romana are a typical dish of traditional Roman cuisine. A very popular recipe throughout Italy, thanks to its simplicity and excellent flavor it has become a meat appetizer, beautiful to present at the table and also much appreciated by children. Saltimbocca are small rolls or scraps of meat, so called because of their small size and because they can be grabbed with the hands and eaten in one bite. In the ‘Roman style’ version these are small scraps of veal (no one knows why we see television programs that replace it with pork….) cut into thin slices (as is customary in Rome) and a slice of sage, and a slice of raw ham. These are the main ingredients of this simple dish, which is and must remain simple (there is no melted fontina! not to be confused with Bolognese cutlet).

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”).