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
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
As white as cream, as red as raspberries and as black as chocolate! But the colourful “Snow White Cake” is not only a feast for the eyes. Because fluffy crème, fruity berries and fine chocolate sponge
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
This simple cake is light and airy, not too sweet and tastes as delicious when fresh as when toasted. We Italians like to dunk the Torta semplice into our coffee, a hot cocoa or a glass of cold milk.
Torta due colori - two-coloured cake - is name of the Italian version of the marble cake. For us Italians, the marble cake is a delicious treat for every and any occasion: we have marble cake when we
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
Sun-ripened tomatoes, the delicious smell of garlic, basil and white bread. Tomato soup is, without a doubt, the flavour of summer. In Florence, they lovingly call it pappa al pomodoro. Pappa is the
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
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
The colours of the torta cioccolato e lamponi are a true masterpiece, the composition of the aromas is a poem: dark chocolate meets fruity raspberries, quirky pistachios and piquant pink peppercorns.
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
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
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,
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
Elderberry grows at the edge of almost every forest and many people today make their own syrup from the fragrant flowers. They give the juicy mascarpone elderberry cake its special aroma: a promise of
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
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
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
All you need is your favourite fruit, some sugar, water as well as a little patience and your homemade “water ice” is almost complete. What could you enjoy more on hot summery days?! And everyone in
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
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
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
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
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
A Modo Mio in English is brand new – much more to come !
This blog is dedicated to simple, traditional Italian food.
Most of the recipes you will discover on AModoMio are everyday dishes, that require few ingredients and that you can bring to the table with little effort. Besides simple recipes, you will find others, that require more attention and time, such as handmade pasta and ravioli, long-leavening- pandoro or pizza, lasagne or a braised beef. In our often hectic way of life we rarely get to prepare them ourselves. In this sense, AModoMio is an initiative against culinary forgetting, an ark of taste and of kitchen traditions.
I always combine food to beautiful Italian stories. It’s a reminiscence of all the stories my grandma told me as a child over hours of pasta-making together.
AModoMio was born in summer 2017 as consequence of a weekly collaboration with the Austrian newspaper DER STANDARD.
All recipes are in ITALIAN language. The biggest part have a GERMAN translation. And starting from now I will regularly translate and publish all my recipes in ENGLISH. The Italian archive contains more than 200 recipes! So come back soon for more Italian recipes and stories in ENGLISH, or to subscribe to my newsletter.
Let me know if you have any questions or comments.
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