Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack! [ultimate-recipe id="46755" template="default"]
Tagliatelle with Duck Sauce
A simple but long-cooked ragù [ultimate-recipe id="46782" template="default"]
Ossobuco alla milanese
A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking! [ultimate-recipe id="46613" template="default"]
Spaghetti with Seafood
Spaghetti with seafood is a first course, typical of marinara cuisine. In this delicious dish based on molluscs and crustaceans, fixed is the presence of mussels and clams. [ultimate-recipe id="46733" template="default"]
Beetroots Risotto with Gorgonzola
There are some Italian varieties of rice that thanks to anthocyanins (pigments with antioxidant and anti-cancer properties) take on a particular color, such as Venere rice, commonly called black rice and Ermes rice, called red rice. It is also possible to color the...
Linguine with Mushrooms, cherry Tomatoes and Breadcrumbs
Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish. [ultimate-recipe id="46180" template="default"]
Paccheri with Porcini, Pesto and diced Tomatoes
"Pacchero" is a popular term still used which means slap. The origin of the name of this particular type of pasta, paccheri, is attributed, to the noise (like a slap) that they generate while mixing them in the tureen full of sauce. [ultimate-recipe id="46157"...
Oven-baked Fusilli with Pumpikin, Bacon and Almonds
Fusilli are of Arab derivation. In Sicily are called busiati and in Sardinia busi, both terms derived from the Arab bus, which indicates the cane on which pasta was wrapped to prepare Fusilli. This particular production of pasta dates back to the fifteenth century and...
Fusilli with Zucchinis, Peas and Salmon
Fusilli, both in Campania and in Molise, are a traditional food product: they are spaghetti that are curled around a spindle (fuso, in italian), a wooden tool for spinning by hand, from which they take their name. Fusilli are also called those formed with twisted...
Grilled Pumpkins Parmigiana and aromatic sage Bread
In this Parmigiana, the pumpkin accompanied by the bread crumbs of aromatic sage bread, is a valid alternative to the eggplants, try it! [ultimate-recipe id="46099" template="default"]
Mixed Eggplants and Zucchinis Parmigiana
According to some sources, the term Parmigiana made its first appearance around 1430, by Simone de' Prodenzani, Italian poet, who placed it in the sequence of courses, between fruit and dessert. The Parmigiana, which can be enriched as well as with different types of...
A traditional italian recipe but with an uncertain origin: Puglia, Sicilia or Campania? [ultimate-recipe id="45986" template="default"]
Spaghetti with Wine Sacue and Bacon
Spaghetti are possibly the most beloved and known pasta shape in the whole world. Tossing them in different ways becomes real art, for instance the Amatriciana sauce, Gricia sauce, with fresh tomatoes or with meatballs (Lady and the Tramp style). Today we would like...
Panettone mini cakes with Zabaione cream
Certainly, Panettone should be eat and enjoy by itself... it's a must! However, when it's about cooking with creativity, then Panettone can become the main ingredient for a new sweet preparation such as these delicious mini cakes filled with zabaione and mascarpone...
Baci di Dama, the cookies from Tortona
Two half of a moon made of almond dough get together in a dark chocolate kiss: the baci di dama are cookies from Piedmont, in the specific from the city of Tortona, where it seems they have been created at first more than a century ago. Discover how to make these...
Purple Agnolotti del Plin with Black Truffle
Sbrisoline with Apricot Jam and Dark Chocolate
Viestana stuffed mussels
Old time stuffed peaches
Endive, mozzarella and corn polpettone
Piadina Romagnola Igp with squacquerone and rocket salad
Sweet and sour caponata
Quince whole-wheat cake
Fig and ricotta crumble cake
Savoy cabbage rolls with rice and meat
Grilled tomatoes with buffalo mozzarella and tuna roe