Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they’re an authentic bite of Tuscany!
Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!
Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
Homemade tortellini is one of the most important recipes of my hometown, Bologna! Along with Bolognese ragù and Lasagne, this recipe is an authentic icon of the Emilian culinary tradition. Here I’m telling you the history, the legend, and the traditional way to make tortellini. Not really easy to prepare, but a masterpiece of the Italian culture!
Homemade Limoncello is a recipe very easy to prepare, a must for any Italian festivity! Even if, the traditional method needs a long time for the infusion, scientifically the taste of this delicious Italian after-dinner spirit made with lemons will be perfect in just three days!
Bottarga spaghetti with lemon zest is the best recipe to taste this delicious cured fish roe! This cured fish roe divide the foodies in two parties: who loves, and who hates this ingredient! For sure, once in your life, you want to try it on!
Potato gnocchi: these world famous dumplings are so tender, tasty and rich in history! Any region of Italy has its own recipe for gnocchi. Alla Romana, Canederli, Plum Gnocchi, Alla Sorrentina, a plenty of recipes has its roots in a mix of history and legends. A combination of old and new ingredients coming from the Nuovo Mondo, like potatoes and tomatoes. Here all that you need to know about gnocchi, and the recipe of course!
The Imperial Soup (Zuppa Imperiale) is a typical Bolognese soup: fluffy semolina dough is baked, then reduced into small dices, and finally cooked with a fragrant meat stock. This recipe is a traditional, kid-friendly, option for family gatherings! The preparation of the Imperial Soup is fast and easy. It’s possible to bake and dice this tasty dough in advance, and quickly boil it into meat or vegetable broth just before serving!
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn’t like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!