italian cuisine

Light and creamy, the secret to this risotto’s incredible flavour is finding the right cheese to combine with the sweet taste of the orange. I chose goat’s cheese that retains a soft, elastic paste with an unmistakable yoghurt aftertaste and gave this risotto a rich, velvety texture that...

Serves 4, Preparation time 10 mins, Cooking time 25-30 mins Pork liver or Veal liver, 500 g White onions medium-sized, 2 Water, to taste Winegar, a tablespoon, or dry white wine – enough to blend Evoo – Extra Virgin Olive Oil, 2 tbsp Unsalted butter, 30 g salt and pepper to taste Fresh sage...

Potatoes add softness to the dough and they are not unusual in the Italian baking product at all, especially in the South of Italy. 10-12 focaccine, Preparation 25 minutes + 2 hours and half of leavening, Cooking time 25-30 minutes 150g of yellow or white mealy potatoes 400g of Italian flour...

Roman sweet giant bun filled with whipped cream

Deep-Fried Milk Pudding from Veneto

Spiced Candied Fruit

Beef steaks cooked in a Marinara Sauce are called “carne alla pizzaiola”

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...

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...

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...

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...