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. Linguine Cacio e Pepe.jpeg

    Linguine Cacio e Pepe.jpeg

    • MypinchofItaly
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    • black pepper(corns) cacio e pepe italian cuisine pecorino cheese
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  2. MypinchofItaly

    Recipe Beaten Egg Yolk, Italian Granny’s Afternoon Snack

    This is not Zabaione. This is called ‘Uovo Sbattuto‘ in Italian, basically raw beaten yolk egg with sugar, stricktly not cooked, that it was given to kids by the Italian grannies as a snack or for breafast, usually in a tea cup or in a glass. It’s a simple and genuine treat that in Italy recalls...
  3. Black Chickpeas.jpeg

    Black Chickpeas.jpeg

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    • chickpea/garbanzo/gram/chana italian cuisine
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  4. Mini Cannolo Siciliano.jpeg

    Mini Cannolo Siciliano.jpeg

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    • italian cuisine ricotta cheese
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  5. Frico: potato, onion, cheese pie.jpeg

    Frico: potato, onion, cheese pie.jpeg

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    • cheese italian cuisine onion pie potato
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  6. Tuscan white wine.jpeg

    Tuscan white wine.jpeg

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    • italian cuisine
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  7. Burrata.jpeg

    Burrata.jpeg

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    • apulian cuisine burrata (cheese) italian cuisine
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  8. Carbonara.jpeg

    Carbonara.jpeg

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    • egg guanciale italian cuisine pasta pecorino cheese
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  9. MypinchofItaly

    Recipe Tiella Barese

    Serves: 4 | Preparation time: 20 mins | Cooking time: 50-60 mins Mussels, with their shell: 1 kg Potatoes, with yellow flesh: 800 g Carnaroli or Arborio or Roma rice: 350 g Cherry tomatoes: 200 g Pecorino, grated: 180 g White onions, medium-sized: 1 Extra virgin olive oil (EVOO): 6 tbsp...
  10. MypinchofItaly

    Recipe Olive all’Ascolana, Meat-Stuffed Fried Green Olives

    Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name ‘ascolane’. It is a recipe that has its roots in the ‘800. They are served as a starter or even as an aperitif...
  11. Olive all’ Ascolana.jpeg

    Olive all’ Ascolana.jpeg

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    • fried italian cuisine meat-stuffed olives
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  12. MypinchofItaly

    Recipe Pork Sausage in Milk and Wine Sauce

    Salsicce al latte. It’s easy as drinking a glass of wine or milk, here we have both, thus it’s super easy. It is a recipe that comes from the Veneto region, North of Italy, the sausage usually used is Luganega, a pork sausage rolled in a spiral-shape or long. The wine used is usually red wine as...
  13. Sausages with milk and wine.jpeg

    Sausages with milk and wine.jpeg

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    • italian cuisine italian sausages milk red wine sausages
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  14. Sausages with milk and red wine.jpeg

    Sausages with milk and red wine.jpeg

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    • italian cuisine milk sausages
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  15. Aubergine Parmigiana.jpeg

    Aubergine Parmigiana.jpeg

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    • aubergine (eggplant) italian cuisine melanzane parmigiana
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  16. Orecchiette with meat tomato sauce.jpeg

    Orecchiette with meat tomato sauce.jpeg

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    • italian cuisine pasta
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  17. Wholemeal Cornetto with Apricot Jam.jpeg

    Wholemeal Cornetto with Apricot Jam.jpeg

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    • breakfast brioche cornetto italian cuisine
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  18. ElizabethB

    Recipe Mock Pizza with Puff Pastry, Pesto and Italian Sausage

    Sounds crazy but REALLY good. INGREDIENTS 2 - links Johnsonville Mild Italian Sausage 1 sheet frozen Puff Pastry - defrosted Pesto - I made the pesto using a generic recipe with one difference. I use pecans instead of pine nuts. Grape tomatoes - cut in half Crumbled Feta Cheese Crushed red...
  19. Friselle - Apulian Savoury Rusk Bread.jpg

    Friselle - Apulian Savoury Rusk Bread.jpg

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    • apulian cuisine bread italian cuisine
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  20. MypinchofItaly

    Recipe Friselle - Apulian Savoury Rusk Bread

    Makes about 10 Friselle, Preparation time 60 mins, Cooking time 45-50 mins 500 g of durum wheat flour or wholemeal flour 250 ml lukewarm water 10 g of salt 50 ml Evoo 10 g of brewer’s yeast Preparation of the dough Dissolve the yeast in lukewarm water. Put the flour on a work surface and...
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