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. MypinchofItaly

    Christmas in July

    The small municipality of Vagna, in the D’Ossola valley in Piedmont region, celebrates Christmas on the second Sunday of July. This odd decision was taken in the XVII century to allow families to celebrate Christmas all together. The fathers and the oldest children, then shepherds and...
  2. Mountain Cat

    Recipe Cabbage Rolls with Fontina (and Farro)

    Recipe from Autentico, page 174, by Rolando Beramendi My efforts to make more tasty Italian foods that don't have to lay on the less useful of the carbs. This one is also vegetarian, and can work as a side or a main as desired. If as a side, I'd do it with a light main. As a main, I'd do it...
  3. MypinchofItaly

    Recipe Chickpeas and Bacon Pasta

    Serves: 2 | Preparation time: 20 mins | Cooking time: 1 hour Cavatelli or Ditalini: 150 g Canned chickpeas: 100 g Bacon or lard or pork rind: 50 g Garlic cloves: 2 Onions: 1 Chili peppers: 1 Bay leaves: 1 Rosemary: about 1 sprig Tomato sauce: 3 tbsp Water: as needed Extra virgin olive oil: to...
  4. MypinchofItaly

    Recipe Ligurian Focaccia with Onions

    Fills a 25×40 cm baking tray | Preparation time: 30 mins + 1 h to rise | Cooking time: 30 mins Plain flour: 300 g Brewer’s yeast: 21 g Salt: 15 g Water: 250 ml White onions: 4 Extra virgin olive oil (EVOO): to taste Salt and pepper: to taste Method Pre-heat the oven to 180 °C. Make sure the...
  5. MypinchofItaly

    Recipe Paccheri with Burrata, Shrimps and Saffron

    Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins Paccheri: 180 g Burrata: 200 g Shrimps: 100 g White wine, dry: about 50 ml Garlic: 1 clove Extra Virgin Olive Oil: 2 tbsp Saffron: 1 tsp Salt and pepper to taste Method Clean the shrimps: first remove the head, than the legs, then...
  6. MypinchofItaly

    Recipe Traditional Doughnut-Shaped Red Wine Biscuits

    Makes about 15 biscuits | Preparation time: 15 mins | Cooking time 25-30 mins Plain flour: 500 g Sugar: 180 g Red wine: 125 ml Extra virgin olive oil (EVOO): 125 ml Baking soda: ½ tsp A pinch of salt Method Pre-heat the oven at 250°C. Sift the flour and set it aside. Mix the oil with the...
  7. Pettole - Christmas Fritters from Apulia.jpg

    Pettole - Christmas Fritters from Apulia.jpg

    My father’s family is from Apulia, a region in the South of Italy, and so following the Apulian tradition Christmas time was always celebrated with the preparation of these scrummy and versatile fritters with a are these savoury ones with anchovies
  8. Buckwheat Pizzoccheri from Valtellina.jpeg

    Buckwheat Pizzoccheri from Valtellina.jpeg

  9. MypinchofItaly

    Recipe Chestnut Barley Soup

    Serves: 2 | Preparation time: 15 mins | Cooking time: 50 mins Barley: 100 g Vegetable broth: 1 l Chestnuts, boiled: 10 Potatoes: 1 Onions, white: 1 Bay leaf: 1 leaf Rosemary: 1 sprig Butter, unsalted: 1 tsp Nutmeg: ½ tsp Extra virgin olive oil (EVOO): to taste Salt and pepper: to taste...
  10. Panino con la mortadella.jpg

    Panino con la mortadella.jpg

  11. Tagliatelle con ragu bolognese.jpg

    Tagliatelle con ragu bolognese.jpg

  12. Ribollita Tuscan Soup.jpeg

    Ribollita Tuscan Soup.jpeg

  13. Cavolo nero.jpeg

    Cavolo nero.jpeg

  14. MypinchofItaly

    Recipe Apulian Taralli

    Taralli or tarallucci are savoury snacks made with unleavened dough. They are found throughout the South of Italy, and there are different version of this recipe for Campania, Sicily, Calabria, Basilicata and Molise – but originally the Taralli are from Apulia. Most commonly, the taralli are...
  15. Taralli Pugliesi.jpeg

    Taralli Pugliesi.jpeg

  16. MypinchofItaly

    Recipe Homemade Nutella

    Makes: 200 ml | Preparation time: 25 mins Hazelnuts, peeled: 150 g Icing sugar: 70 g Dark chocolate or milk chocolate: 50 g Cocoa powder, unsweetened: 30 g Peanut oil: 2 tbsp A pinch of salt Method Melt the chocolate in a saucepan, adding a bit of water. Use a food processor to blend the...
  17. Baked Panzerotti.jpg

    Baked Panzerotti.jpg

    Half-way between a calzone and a dumpling, panzerotti are perhaps the most famous street food in Italy. They can be baked or fried, and with a wide array of fillings, but the most common version is the one we present you in this recipe – mozzarella, tomato sauce and basil leaves.
  18. Neapolitan ragu.jpeg

    Neapolitan ragu.jpeg

    Tomato sauce with meat
  19. MypinchofItaly

    Recipe "Married Potatoes" pie

    Married Potatoes, in Italian “Patate Maritate”, a tasty potato pie from Abruzzo – a region in Central Italy. Serves 4, Preparation time 20 mins, Cooking time 50-60 mins 1 kg potatoes fresh parsley, a bunch a peeled garlic clove salt and ground black pepper to taste 250 g. smoked Scamorza...
  20. medtran49

    Recipe Cannelloni al forno

    1 wedge Stella fontinella cheese Large ball of fresh mozzarella Recipe of Fresh Sicilian sauce Recipe of crepe batter, see below Fresh basil for garnish Parm R for garnish Place pieces of fontinella cheese in 1/4 of crepe. Fold upper half of crepe toward the bottom. Place pieces of...
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