italian food

  1. Cacio-Ricotta.jpeg

    Cacio-Ricotta.jpeg

  2. MypinchofItaly

    Recipe Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup

    Italian cooking Serves 4, Preparation 10 mins, Cooking 5 mins (if pre-made broth) 4 free-range eggs 80 g grated Pecorino Romano or grated Parmigiano cheese nutmeg, a pinch salt and pepper, a pinch 500 ml of beef broth, pre-made or from scratch A chopped sprig of fresh parsley Method...
  3. Panzanella.jpeg

    Panzanella.jpeg

  4. Panzanella.jpeg

    Panzanella.jpeg

  5. Cappuccino e Brioche.jpeg

    Cappuccino e Brioche.jpeg

  6. Italian Ricotta Cheese.jpeg

    Italian Ricotta Cheese.jpeg

  7. Flawed

    Recipe & Video How to make a traditional Pitina

    Thought you might be interested in my guide on how to make a Pitina. If you have never tried to make your own salami or salume or cured meat and fish this is an easy peasy starter recipe that requires no specialist equipment and no casings/intestines. In short, it's a cured meatball you can dry...
  8. Erbazzone Emiliano.jpeg

    Erbazzone Emiliano.jpeg

  9. Erbazzone Emiliano.jpeg

    Erbazzone Emiliano.jpeg

  10. Ossobuco alla Milanese.jpeg

    Ossobuco alla Milanese.jpeg

  11. MypinchofItaly

    Recipe Arraganate Potato from Basilicata

    This is a traditional Italian potato side-dish originating from Basilicata region, in the South of Italy. It’s basically made with layers of potatoes, onions and tomatoes seasoned with breadcrumbs, dried oregano and Pecorino cheese. “Arraganate’ is the dialect word for ‘au gratin’. Serves...
  12. Cotechino e Lenticchie.jpg

    Cotechino e Lenticchie.jpg

  13. Chestnuts-and-Barley-Soup-.jpg

    Chestnuts-and-Barley-Soup-.jpg

  14. Burrata.jpg

    Burrata.jpg

  15. Burrata di Andria.jpg

    Burrata di Andria.jpg

  16. MypinchofItaly

    Recipe Aubergine Parmigiana

    Aubergine Parmigiana, Parmigiana di Melanzane or Parmigiana in Italian, is a classic of the Italian cuisine. It is a dish that belongs specifically to the culinary tradition of 3 Italian regions: Campania, Calabria and Sicily. Here we make Neapolitan-style Parmigiana, which differs from the...
  17. Burrata.jpeg

    Burrata.jpeg

  18. Maritozzo con la panna.jpeg

    Maritozzo con la panna.jpeg

    Roman sweet giant bun filled with whipped cream
  19. 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
  20. Panino con la mortadella.jpg

    Panino con la mortadella.jpg

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