Whenever my mother or grandmother decided to make pasta al forno when I was a child, it always turned it into a wonderful day. The baked pasta casserole lured everyone to the table and put a smile on every face. Today, this is the case in my own ...
main dish
Polpette di Pelliccia – Tuscan style potato meatballs
Polpette di Pelliccia - potato meatballs - from Tuscany are crispy and simply irresistible. Children also love them especially because of the wonderful story of Mr. Pelliccia (fur coat), which is traditionally told during this meal. A round ...
Salt-crusted Trout
Cooking in a salt crust is one of the best and most gentle methods of preparing tender meat, poultry and, above all, fish. Even trout can become juicy and incredibly aromatic in a salt crust. This traditional recipe from Italy is not only ancient but ...
Pretty spicy: Penne all’arrabbiata
This recipe is so simple that you will be more than surprised with the final result. Those of you who like spicy food will love pasta arrabiata with its chilli, garlic and tomatoes. This dish will make the blood in your veins flow that little bit ...
Spaghetti alla gricia
You do not need many ingredients to create a rich and full taste. For example, bacon, pecorino and pepper are all that is needed for the rustic spaghetti alla gricia. The perfect pasta when time is short. And of course for all those who like hearty ...
Rice pudding and chestnuts
This combination of rice pudding and chestnuts will put a huge smile on your face. Some say that rice pudding is a dish for children. In northern Italy, we could not disagree more. We believe that rice pudding doesn’t only warm our tummies, but also ...
Potato dumplings from Sorrento
The Sorrento-style gnocchi au gratin are a classic from the Amalfi Coast and Campania. Besides the potato dumplings, the other leading roles are played by sun-ripened aubergines and tomatoes. The dish is traditionally served in a pignatiello, a small ...
Stuffed gnocchi with spinach, ricotta and pumpkin seeds
Gnocchi are among the classics of Italian cuisine. And the gnocchi recipes are just as diverse as Italy's regions. One recipe originates from the northern Italian Alps and the Apennines. The typical ingredient for these excellent stuffed gnocchi: ...
Sicilian Ricotta Gnocchi
We all know gnocchi mainly from potato dough. But in Italy's regions, these delicious little pasta dumplings are also made from various types of flour, polenta or bread. In Venice and in Sicily, people love them with ricotta. Without potatoes is ...
Nonna Nina’s homemade fettucine all’uovo
If you love Italian cuisine, you simply have to try pasta fresca. Making your own pasta is really not rocket science. And if you follow the tricks that I learned from my grandmother, Nina, you will definitely become a master at making fettuccine ...
Spring greetings: Dandelion salad with asparagus, pear and hazelnuts
In this salad, slightly bitter dandelion teams up with green asparagus, and meets fruity pear, physalis and nuts. A dressing of lemon and chilli combines the unique aromas to create a work of art. On a side note, this vitamin-rich salad tastes most ...
Power pasta: Fettuccine Alfredo
Is your fridge almost empty? And after the holidays, you’re craving a quick and simple dish? Then Fettuccine Alfredo is exactly what you need. In Italy, we like to serve this pasta dish with butter and Parmesan when somebody is weak or sick. ...
Veal roulades with pine nuts and pistachios
Roll magical pine nuts and pistachios with some bacon into thin veal cutlets. Gently braise and you will be rewarded with a veritable feast for your taste buds. This veal roulades with pine nuts and pistachios recipe is from our family cookbook. My ...
Tuscan-style bean stew – Fagioli all’uccelletto
Once a famous restaurateur travelled to Tuscany especially to taste the beans cooked with sage. Today the "beans in the style of birds" are known throughout Italy and are a popular starter or side dish with polenta, stewed meat and the Tuscan ...
Fennel salad with apples and nuts
Mettere il finocchio fra le mele, add fennel to apples, is an Italian proverb. Whether people, situations or aromas – it is precisely the supposedly dissimilar that often results in a great combination. Just like with this fennel salad. Add ...
Artichokes in Jewish and Roman style
Many moons ago, the Etruscans loved the artichoke. The ancient Greeks even gave it a place in mythology. And the Romans, too, appreciated this fine vegetable. Whether Jewish style, alla giudia, or alla romana – both artichoke recipes from Italy's ...
Black Rice Tagliatelle with Prawns and Broccoli
Pasta from the famous Venus rice, fine prawns and a sauce with saffron and broccoli. This dish is a homage to the colours of many Italian islands, to the gifts of the earth and the sea and a homage to love. Why love? Because black rice and saffron ...
Culargiones all’Ogliastra – Sardinian style pasta
Not only in Italy do filled pasta mirror local eating traditions. Culargiones from the mountainous region of Sardinia are no exception. And many a Sardinian also believes them to have spiritual powers. Beliefs and superstitions Pulses, ...
Pumpkin Cappellacci. Gold from Ferrara
Cappellacci are a speciality from Ferrara, which are sure to surprise you with their sweet and spicy pumpkin filling. I like to enhance the dough for the pasta ripiena with a touch of saffron. A feast for the eyes and a treat for the palate. ...
Caponata. Aubergine sweet-sour
Sun-ripened tomatoes, sweet onions, capers, olives and - in the leading role - fresh aubergines: for many Sicilians, caponata is a piece of home and a delicacy that is sure to send everyone rushing to the table. Of taverns, gurnards and ...
