Gnocco fritto
Gnocco fritto is a mouthwatering specialty of Emilia Romagna: puffy and golden, dry and hollow on the inside, it looks like it was made especially for stuffing with cold cuts...
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Cuisine: Italian
Tortellini in brodo
Tortellini in brodo is a traditional stuffed pasta dish from Emilia Romagna. Small egg pasta caskets that enclose a sumptuous filling of meat, dry cured ham, mortadella and Parmesan cheese,...
Trofie al pesto
The most famous recipe of Ligurian cuisine is undoubtedly pesto alla Genovese, which is mainly used as a sauce for...
Abbacchio alla romana
One of the symbolic second courses of Lazio’s gastronomic tradition, the recipe for abbacchio alla romana is simple and characterized...
Pasta al forno
Pasta al forno (baked pasta) is a classic Italian pasta dish made with pasta cooked first in boiling water, arranged...
Casatiello Napoletano
Casatiello Napoletano (Neapolitan Casatiello) is a rustic leavened bread typical of the Neapolitan tradition of the Easter season. It is...
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!...
Crostata della nonna
Marmalade tart is the quintessential Crostata della nonna. Each grandmother had her own recipe and each grandchild said that theirs was the best. This recipe is Crostata della nonna, and...
Frico friulano
Frico friulano is a recipe originating precisely in Friuli prepared simply with potatoes and Montasio cheese (By the way, If...
Torta alla ricotta
Torta alla ricotta (Ricotta cake) is the perfect breakfast dessert: soft and perfect for dunking in milk. A very easy...