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italian cuisine

Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula
Italian cuisine is known for its regional diversity, especially between the north and the south. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States. Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

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  1. karadekoolaid

    Recipe Pasta e Fagioli

    * Note before we start. The quantities are approximate, because I never use a recipe for this. Ingredients: 500 gms conchiglie or rigatoni pasta 2 handfuls (about 160/180 gms) Borlotti beans 2 medium onions, diced (you're looking for a "brunoise" here) 1 large carrot, diced 2 sticks celery...
  2. karadekoolaid

    Recipe Caponata Siciliana

    Ingredients: 500 gms aubergine 1 medium courgette 1 large red onion 2 sticks celery 150 gms ripe tomato 40 gms capers in vinegar 40 gms black olives 40 gms raisins or sultanas 1 tbsp sugar 1/2 tsp chile flakes 150 mls passata 100 mls red wine vinegar olive oil 1-2 tsps grated dark chocolate salt...
  3. medtran49

    Recipe Italian potato-tomato-basil casserole

    We had this dish for the first time at an Italian-American neighbor's home. Craig absolutely loved it. I'm glad for the potato pick as it reminded me of this dish. We haven't had it in a really long time. It was on our weekly menu prior to Craig's issue so will remain after he comes home...
  4. Gnocchi alla Romana.jpg

    Gnocchi alla Romana.jpg

  5. Gnocchi alla Romana.jpg

    Gnocchi alla Romana.jpg

  6. Gnocchi alla Romana.jpg

    Gnocchi alla Romana.jpg

  7. Spaghetti alla Puttanesca.jpg

    Spaghetti alla Puttanesca.jpg

  8. Puttanesca Sauce.jpg

    Puttanesca Sauce.jpg

  9. karadekoolaid

    Recipe Focaccia

    Ingredients 400 gms plain flour 1 tsp dried yeast 250 mls warm water 1 tsp salt Splash of olive oil Fleur du sel for topping A bit more olive oil Rosemary Method Mix the first 5 ingredients in a large bowl until the dough comes together. You may need a little bit more flour or water to make a...
  10. Mozzarella in Carrozza.jpeg

    Mozzarella in Carrozza.jpeg

  11. MypinchofItaly

    Recipe Piedmontese Cavour-style Cauliflower with Anchovy and Hard-Boiled Eggs

    Cavolfiore alla Cavour, Cavour-style cauliflower is a typical side dish of historic Piedmontese cuisine in which cauliflower florets are seasoned with butter, boiled eggs and anchovies. Oil is inexistent here since in Northern Italy, especially in ancient times, a lot of butter was used as oil...
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    Gnudi Toscani.jpeg

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    Gnudi Toscani.jpeg

  14. Gnudi Toscani.jpeg

    Gnudi Toscani.jpeg

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  16. Frico.jpg


  17. Frico, served.jpg

    Frico, served.jpg

  18. Frico, ready.jpg

    Frico, ready.jpg

  19. Cooking Frico.jpg

    Cooking Frico.jpg

  20. Cooking Frico.jpg

    Cooking Frico.jpg

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