Ciao 2021 !

With 2021 just being started, we want to send you our best wishes for a happy and healthy new year! Despite the pandemic is not ended yet, we have exciting plans for this year and hopefully we will introduce new Italian brands and products into the Korean market soon.

We will come back to you soon with more details.

Stay safe!

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 to eat burrata cheese is to accompany ripe tomatoes, peaches and chunks of crusty bread, flavored with fresh basil leaves and topped with a drizzle of balsamic and extra virgin olive oil. 

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 dish with short pasta shape such as rigatoni, which can easily collect the tomato sauce, but it can also be deliciously eaten with spaghetti. 

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 and melting heart, Mozzarella in Carrozza is usually served as an appetizer, a single dish or as an Italian aperitif.   

Focaccia

Originated at the times of Etruscans or Ancient Greeks, Focaccia is a traditional street food of Liguria region, in Northern Italy. It consists of a yeasted flat oven-baked bread with crisp crust, which is flavored with extra virgin olive oil and sea salt. 

Focaccia can either be eaten plain or stuffed with different toppings such as herbs, vegetables and cheeses, depending on the regional version. Among the most famous versions is Focaccia di Recco, a very thin sheet of dough stuffed with fresh crescenza cheese. 

It is usually served as a side dish or as an appetizer to accompany cold cuts and sauces and can also be eaten freshly baked as a snack or sandwich. 

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 of the most delicious street food of the region.

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 the meal and it can also be served for breakfast or as an accompaniment to afternoon tea. 

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 dish of the meal. 

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 top of spaghetti pasta. 

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 pasta shapes, but it is also delicious with fettuccine, spaghetti and linguine. 

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. 

(Photo © AleFer, 2020 RicettaSprint.it)

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 a second dish with mashed potatoes.

(Photo © Sara Colono, CheCucino.it)

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 as an appetizer or first dish. 

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 the top with grated Parmesan cheese. 

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 spaghetti and rigatoni pasta shapes. 

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 an appetizer but it can also be eaten as a side dish to accompany meat and fish or as a filling for paninis and focaccia.

(Photo © Copyright 2020 Meredith Corporation)

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, it is an essential ingredient to prepare other traditional Italian dishes such as Lasagne alla Bolognese and Cannelloni.

(Photo © 2020 AtlasMedia Ltd.)

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, rigatoni and linguine.