Arrabbiata sauce pasta (penne all’arrabbiata) is one of the simplest Roman recipes, and so delicious! The secret of Arrabbiata is the balance between the freshness taste of tomatoes and parsley, and the extreme spiciness of Chili peppers. Even if traditional shape of pasta is Penne, this sauce pairs perfectly with almost all the kind of pasta. Penne all’Arrabbiata is excellent just cooked, but also yummy served at room temperature like a pasta salad. Here all the secrets of this classic dish and the traditional recipe!
The Sicilian Caponata recipe is one of the most popular Italian appetizers, and so rich in history. Tasting this recipe means discovering the real soul of the island and all the Greek, Arab, Spanish, and French influences into the Sicilian cuisine, due to the several occupations over the centuries.In Sicily, the official Caponata variations are 37, and even more the family recipes! Here the history of Sicilian Caponata and the 4 most popular recipes.
Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Palermitan Caponata recipe is probably the most worldwide famous Sicilian Caponata. This sweet and sour appetizer had been originally served as side dish, and paired with grilled Mahi Mahi. The Palermitan Caponata recipe is prepared into two different variations: the first one simpler in ingredients, the second enriched with pine nuts, raisin, and roasted almonds. Here the traditional recipe of Palermitan Caponata!
The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!
The Caponata Agrigentina is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Agrigentina is the adding of Italian sweet peppers, called Peperoni Arramascati in Sicilian dialect. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
The Caponata Messinese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding chopped tomatoes instead of tomatoes puree. The taste of this Caponata results more fresh and simple confronting of the other versions. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!