Spaghetti alla Amatriciana Sauce

Sugo all’amatriciana or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.

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Piadina Romagnola

Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are... read more

Chicken alla Cacciatora

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo... read more

Aubergine Parmigiana

Parmigiana also called parmigiana di melanzane, or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, and then baked. Parmigiana made with a filling of eggplant (also called... read more

Calzone

A calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta and parmesan or... read more

Colomba- Italian Easter Cake

Colomba pasquale or colomba di Pasqua  (“Easter Dove” in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough  is made in a similar manner to panettone, with...

Valentine’s Day Ideas!

  Surprise your partner with the most romantic evening for Valentine’s Day Leave the crowded and loud restaurants to average people and offer to your special someone an intimate and divine dinner prepared by in the comfort of your own home with help from...

Guide to Italian Cheese

After the fall of the Roman Empire, many of the Italian Cheese making techniques they pioneered were largely abandoned, only to survive in isolated areas such as in the mountains or monasteries, where monks created monastery cheeses based on the Roman innovations.