The Ribollita is one of the most popular Italian bread soups. This historical recipe prepared in Tuscany since the Middle Ages, and came from the necessity to reuse the stale bead mixing it with the herbs and vegetables available in the garden: the result is simply delicious! To prepare an authentic Ribollita, Tuscan bread, Lacinato kale and beans are essential ingredients: a traditionally vegan delight!
The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
Pasta alla Norma is a classic pasta originating from the Sicilian city of Catania. A recipe simple in ingredients, eggplants, tomatoes, basil, garlic and Ricotta Salata, but so tasty and rich in history. The eggplants are deep fried, then tossed into a fresh tomato sauce along with the pasta and cheese. Here the recipe and legend of Pasta alla Norma!
Arrabbiata sauce is one of the most popular Italian recipes, in Italy as well as abroad. The dish is very simple and tasty, but I can bet the Ada Boni version is little know also at the majority of Italians. As the traditional Arrabbiata pasta is vegan, this historical version of Arrabbiata is for meat lovers. Diced prosciutto and tomato sauce match tastefully with the fresh taste of raw chili peppers. Abundant Pecorino cheese complete this Arrabbiata: a must to try!
The fresh fava bean soup is present into several Italian regional cuisines. This peasant dish has been incredibly convenient and tasty, and was representing the symbol of the arrival of the warm season. Here the Neapolitan variation with this delicious bean, Italian Pancetta, and fresh herbs!
This baked tomatoes gratin recipe is a classic Italian delish, and a fun way to feed your kids with healthy ingredients! By now, this dish is typical in all the Italian regions but mainly traditional in Southern Italy. The filling may vary depending on the local cuisines and family traditions: today, I prepared an Apulian variation of baked tomatoes, but as usual, follow your taste and make your own stuffing!
The Italian pork shoulder stew is a classic Italian Spezzatino (diced and slow cooked meat). This tasty recipe requires a several-hours-cooking but it’s pretty easy to make. The potatoes and peas pair perfectly with the pork, and form a whole meal in a single dish! In this case, I used the pork shoulder, but you can prefer your favorite meat: in Italy, it is very common make stews using beef or lamb, or mixing different types of meats. The stew will be delicious just cooked, but even better one or two days after!
The mozzarella and eggplant sauce pasta is a delicious Italian recipe made with traditional ingredients. The mozzarella is reduced into a creamy dip, then blended with a healthy baked eggplant sauce: delicious! This sauce is also great to season a tasty pasta salad: perfect for your lunchbox!
The Sfincione recipe is one of the most popular and traditional Sicilian pizzas. This thick flatbread seasoned with a tasty tomato sauce, preserved anchovies, and Sicilian cheese is a street food delicacy easy to find in the Palermitan markets: a must-to-try with a very ancient history. Here the traditional recipe!
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!