Burrata Salad

Burrata is a soft and fresh Italian cheese typical of the Apulia region, in Southern Italy. It is made of cow’s milk and fresh cream following traditional and handmade techniques. Thanks to its delicate and creamy flavor burrata is perfect to make delicious salads in contrast with juicy fresh fruits. Among the best ways toContinue reading “Burrata Salad”

Pasta alla Norma

Originally from the city of Catania, Pasta alla Norma is a traditional vegetarian pasta dish of the Sicilian cuisine, in Southern Italy. It is made of fried eggplants in rich tomato sauce, topped with basil leaves and sprinkled with grated ricotta salata or parmesan cheese. This savory sauce is usually served as a first dishContinue reading “Pasta alla Norma”

Mozzarella in Carrozza

Originally from Naples, in Campania region, Mozzarella in Carrozza is a typical Italian appetizer easy to prepare. It consists of two slices of bread filled with mozzarella or mozzarella di bufala cheese and sprinkled with breadcrumb. The bread is then dip in the beaten egg and fried.  Crispy on the outside with a soft andContinue reading “Mozzarella in Carrozza”

Piadina Romagnola

Originally from Emilia-Romagna region, Piadina is a yeast free flatbread sandwich filled with a wide variety of ingredients. Among the most popular ones are sliced tomatoes, fresh lettuce, mozzarella cheese and ham. Piadina also goes very well with Nutella and jam for a sweeter version. Very fast and easy to prepare, Piadina is one ofContinue reading “Piadina Romagnola”

Pastiera Napoletana

Originally from Campania region, Pastiera is a traditional Italian cake of Neapolitan cuisine. It consists of a whole wheat berries cake mixed with ricotta cheese and flavored with a blend of spices such as orange blossom water and candied fruits.  It is traditionally prepared and eaten in springtime on Easter day to deliciously end theContinue reading “Pastiera Napoletana”

Osso Buco alla Milanese

Originally from Milan, in Lombardia region, Osso Buco is a typical Italian meat dish consisting of tender braised veal shanks seasoned with gremolata, a blend of garlic, parsley and lemon zest, which enhances the taste of meat. Osso Buco is traditionally accompanied by saffron-scented Risotto alla Milanese and it is served as the main dishContinue reading “Osso Buco alla Milanese”

Spaghetti alla Bottarga

Traditionally used as a bargaining chip since Roman times, Bottarga is originally from Sardinia region. The main ingredient is bottarga di muggine (mullet roe), which is flavored with garlic, extra virgin olive oil, parsley and a pinch of pepper. Bottarga is commonly served as a simple but savory first dish, gently grated on the topContinue reading “Spaghetti alla Bottarga”

Pesto alla Genovese

Pesto alla Genovese is a traditional Italian pasta sauce originating in Liguria region, in Northern Italy. It consists of fresh basil leaves blended with extra virgin olive oil, Parmesan and Pecorino cheeses, pine nuts and seasoned with garlic and salt. Pesto sauce is traditionally eaten as a first dish with Ligurian trofie and trenette pastaContinue reading “Pesto alla Genovese”

Spaghetti Aglio Olio e Peperoncino

Originally from Naples, in Campania region, Spaghetti Aglio Olio e Peperoncino is a simple and delicious Italian pasta dish consisting of sliced garlic, fresh chili pepper, flavored with extra virgin olive oil, parsley and grated Parmesan cheese.  This sauce is commonly eaten with spaghetti pasta shape and served as the main course of the meal. Continue reading “Spaghetti Aglio Olio e Peperoncino”

Pollo alla Cacciatora

Pollo alla Cacciatora is a typical Italian meat dish originating in Tuscany, in Central Italy. Traditionally prepared by peasants, it consists of chicken meat, black olives, tomatoes, along with other vegetables and flavored with different herbs, such as fresh rosemary leaves. This dish is usually prepared in autumn and winter and deliciously served as aContinue reading “Pollo alla Cacciatora”

Arancine

Arancine or “little oranges” are a typical savory dish of the Sicilian cuisine, in Southern Italy, consisting of crispy fried balls of rice mixed with ragù sauce and peas, along with stretched cheese.   Arancine are one of the main symbols of the Sicilian street food culture, but they can also be prepared and served asContinue reading “Arancine”

Cannoli Siciliani

Cannoli is a traditional Italian pastry originating in Sicily, in Southern Italy, consisting of crispy and crunchy tubes filled with fresh, sweetened ricotta cheese.  Cannoli Siciliani can be flavored by sprinkling both sides with chocolate drops, chopped pistachios, candied citron or orange peel, according to one’s preference. 

Lasagna

Taking the name from the Greek word “laganon”, a flat dough sliced into strips, Lasagna is a traditional Italian dish of the Emilia-Romagna region, in Northern Italy.  Commonly served as the main course of the meal, Lasagna consists of stacked layers of flat pasta alternated with ragù sauce and béchamel cheese sauce, sprinkled at theContinue reading “Lasagna”

Pasta all’Amatriciana

Amatriciana is a traditional savory pasta sauce originating from the town of Amatrice, in the Lazio region. It is made of guanciale pork meat, San Marzano tomatoes, dried chilies, topped with pecorino Amatrice cheese and black pepper. Amatriciana is commonly eaten as a first dish with bucatini pasta, but it also goes perfectly with spaghettiContinue reading “Pasta all’Amatriciana”

Caponata

Caponata is a typical sweet and soar vegetable-based dish originating in Sicily. It consists of a mix of fried eggplants, onions, celery, tomatoes, along with olives, capers and dried fruits. The vegetables are seasoned with olive oil and stir-fried with sugar and vinegar, which confers a bittersweet flavor. This dish is traditionally served as anContinue reading “Caponata”

Ragù alla Bolognese

Ragù alla Bolognese is a typical Italian meat sauce originating in Bologna, in Emilia-Romagna region. It is traditionally made of minced beef and pork meat, tomato sauce and vegetables. Ragù can be served as a first dish with long and short pasta types such as the classic tagliatelle, rigatoni, conchiglie or spaghetti. In addition, itContinue reading “Ragù alla Bolognese”

Pasta alla Carbonara

Originally from Lazio region, Pasta alla Carbonara is a traditional Italian dish of the Roman cuisine made with guanciale pork meat, pecorino romano cheese and eggs, sprinkled with black pepper.  Carbonara is commonly eaten with spaghetti as the main course of the meal, but it goes very well with other pasta shapes such as fettuccine,Continue reading “Pasta alla Carbonara”