Italian Recipes

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

Caciucco

Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north. It is a hearty stew consisting of several different types of fish... read more

Polpette

In Italy, meatballs (named polpette) are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and... read more

Cotoletta alla Milanese

Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal or chicken. Ingredients... read more

Arancini di Riso

Arancini are stuffed rice balls, which are coated with breadcrumbs, and fried. Arancini are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. There are a number of local variants that differ in fillings and shape. The name derives from their... read more

Risotto alla Milanese

Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. Risotto alla... read more

Focaccia

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped... read more

Pizza Margherita

Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife... read more

Polenta Italian Style

Polenta is a Central European dish, popular in northern Italy, this is the perfect dish to pair with almost anything. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it’s baked, grilled, fried, or... read more

Bruschetta

Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.

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Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include; beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of... read more

Tiramisu with Panettone

Tiramisu, meaning “pick me up,” is a popular coffee-flavored Italian dessert. It is made of ladyfingers  dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many... read more

Classic Italian Lasagna

Ingredients Preparation 1 pound ground beef 3/4 pound bulk pork sausage 3 cans (8 ounces each) tomato sauce 2 cans (6 ounces each) tomato paste 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 3 eggs 3... read more

Spaghetti alla Carbonara

Carbonara is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used.... read more

Pasta Fazool

Although Pasta Fazool literally means “pasta with beans”, this dish is more of a soup, prepared with different variations throughout Italy, where it spread immediately after the import of the first beans from the Americas, where they were one of the three... read more

Spaghetti with Extra Virgin Olive Oil

There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which have an acidity level lower than 1% at the time of... read more

Spaghetti with Bolognese Sauce

Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy  spaghetti bolognese is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special pastas like tagliatelle and lasagne. Its... read more

Tagliatelle with Mushroom Sauce

A classic autumn condiment, flavourful and easy to prepare. Some variations of the recipe call for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making sure to soak them at least an... read more

Penne with Amatriciana Sauce

Sugo all’amatriciana (Amatriciana sauce) is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the... read more

Caprese Salad

A caprese salad is an extremely simple Italian salad. It consists of sliced fresh mozzarella, tomatoes, basil, and seasoned with salt, and drizzled with olive oil and balsamic vinegar. It was made to resemble the colors of the Italian flag: red, white, and green. In... read more

Tomato Sauce

The basic recipe for tomato sauce pasta is very easy but it ‘s important to cook correctly to have a great result. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it: it should taste like seawater Only after that, add... read more

Traditional Pizzoccheri

  Pizzoccheri of the Pastificio Chiavenna, produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains less... read more

Pesto Pasta

The basic recipe for pesto pasta  (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the... read more