Beef spezzatino with polenta
Beef spezzatino with polenta is one of the most classic winter dishes in Italy. Almost every Italian has found himself at least once in his life eating beef spezzatino with...
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Second Courses
Rolled Chicken Roast
Rolled Chicken Roast is a flavorful second course, brought very often to Italian tables by varying the cooking and stuffing each time so that it is always different. To prepare...
Italian Octopus Salad
Italian Octopus Salad is a classic of Italian cuisine. An appetizing, nutritious and at the same time light dish to...
Zucchine alla Scapece
Zucchine alla Scapece is a simple and tasty side dish typical of Neapolitan cuisine. Zucchini are cut into rounds, fried...
Lemon Caper Salmon
Lemon Caper Salmon is a simple and tasty second course. A simple marinade, a short grilling and it’s ready.
Gnocco fritto
Gnocco fritto is a mouthwatering specialty of Emilia Romagna: puffy and golden, dry and hollow on the inside, it looks...
Abbacchio alla romana
One of the symbolic second courses of Lazio’s gastronomic tradition, the recipe for abbacchio alla romana is simple and characterized by the addition, at the end of cooking the abbacchio...
Pollo alla pizzaiola
Exotic or traditional, recipes with chicken are always an option that everyone agrees on! If the dish is as stringy and juicy as our Pollo alla pizzaiola, success is assured!...
Polpette al forno
Polpette al forno (baked meatballs) are a traditional second course of meat, but lighter than fried meatballs with sauce. A...
Coniglio alla cacciatora
Coniglio alla cacciatora is a typical home cooking recipe. Coniglio alla cacciatora with tomato and olives is a tasty stew...