onion

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 Main Courses recipes

Webmaster September 18, 2023 0 Comments ausbergines, basil, onion, parmigiano reggiano, smoked provola, tomato sauce

Eggplant Parmesan

Eggplant parmigiana is a great classic of Neapolitan cuisine. There are different versions each for each region or area of Southern Italy, but the Neapolitan version is perhaps the most famous. In this version, in addition to the aubergine, the cheese to match also plays important roles, in this case a smoked provola or fior di latte (not buffalo mozzarella) and the ever-present basil. In this recipe I made small single portions, but tradition requires them to be placed inside a large pan and divided into rectangular portions (a bit like lasagna).

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.

pasta recipes Sicily

Webmaster August 9, 2023August 9, 2023 0 Comments aubergines, basil leaves, onion, pasta, ricotta, tomatoes

Pasta alla Norma

Pasta alla norma is a typical recipe from Sicily. This first course which has now entered the Sicilian gastronomic tradition, is based on fried aubergines, tomato, basil and grated salted ricotta. Its origin seems to date back to a particular dinner held in 1920 which was attended by the poet and playwright Martoglio. This marveled at the goodness of this dish, said the phrase “Chista è ‘na vera Norma” in reference to the work of Vincenzo Bellini.

pasta recipes Toscana

Webmaster August 9, 2023 0 Comments carrot, celery, chard, chicken livers, eggs, flour, lemon, minced beef, minced pork, nutmeg, onion, pecorino, red wine, ricotta, tomatoes, wheat semolina

Maremma-style Tortelli

Maremma-style Tortelli are a typical recipe from southern Tuscany and more precisely from the Maremma, a vast area that extends into the province of Grosseto. This dish is perhaps the most representative of this area. Tortelli, in fact, are loved by all Maremma inhabitants, tortelli are prepared both in homes where there is a good housewife or in restaurants in the area, and everyone requests it in large quantities. There are also fairs and festivals to act as an environment for this beloved dish. Dish of peasant origin, where the strictly egg pasta is hand-rolled, the stuffing is made with aromatic herbs and ricotta and to season everything, a meat sauce cooked over a very low heat, enriched with herbs. Once the tradition wanted it also accompanied by chicken livers.

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