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ACQUA COTTA - Speciality of Tuscany

For 6 servings:

  • ½ pound escarole
  • ¼ cup olive oil
  • 2 cups finely diced onions
  • 2 cups fin ... continue

AGNOLOTTI NEAPOLITAN STYLE - Pasta - Speciality from Naples

For 4-6 servings:

  • 400 g agnolotti
  • For the filling
  • 300 g ricotta cheese
  • 2 eggs
  • ... continue

BRUSCHETTA - Speciality with tomatoes of Naples

For 2 servings:

  • 4 slices italian bread
  • 1 lg. tomato, diced
  • 1/4 tsp. Kosher salt
  • 3 tbs ... continue

BUCATINI ALL'AMATRICIANA - Pasta - Speciality with meat from Rome

For 4-6 servings:

  • 400 g bucatini
  • 200 g streaky bacon
  • 300 g ripe
  • firm tomatoes
  • ... continue

FILLED CALAMARI - Speciality of Friuli-Venezia-Giulia

For 4 servings:

  • Salt
  • 2 pounds relatively large squid, cleaned and the body and tentacles left whole
  • ... continue

MINIATURE SICILIAN CANNOLI - Speciality from Sicily

For 4 servings:

  • Cannoliche shells:
  • 300g plain flour
  • 2 tablespoons cocoa powder
  • Pinch gr ... continue

CANTUCCINI - Sweetmeat of Tuscany

For 6-8 servings:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • ... continue

CASSATA SICILIANA - Sweetmeat of Sicily

For 6 servings:

  • 1 1/3 cups (280 g) sugar
  • 1 1/2 cups (150 g) flour
  • 1 teaspoon baking powder
  • ... continue

ROAST LAMB - Speciality of Rome

For 4 servings:

  • Garlic, finely chopped
  • 50 g bacon, finely chopped
  • 4 sprigs thyme, leaves picked
  • ... continue

FUSILLI WITH SCAMPI AND ZUCCHINI - Pasta - Speciality from Naples

For 4-6 servings:

  • 400g fusilli
  • 450 g scampi
  • 350 g zucchini
  • 1 shallot
  • 1 sprig o ... continue

BAKED LASAGNE - Speciality of Emilia Romagna

For 4-6 servings:

  • For the Pasta:
  • 500 g extrafine flour
  • 4 eggs
  • 1 dessertspoon extra-vir ... continue

LASAGNE WITH RICOTTA - Pasta - Speciality from Sicily

For 4-6 servings:

  • 350 g lasagne
  • 300 g tomato pulp
  • 2 medium size aubergines
  • 180 g fresh r ... continue

LIMONCELLO - Lemon liqueur from Sorrento

  • green lemons (if you can't find unripe lemons, just use the yellow ones) - 2 or 3 large
  • pure grain alcohol - 1/2 liter
  • ... continue

MALLOREDDUS WITH WILD BOAR SAUCE - Speciality of Sardinia

For 4-6 servings:

  • 400 g malloreddus
  • 450 g minced cinghiale (wild boar)
  • 450 g tomato sauce
  • ... continue

MOZZARELLA IN CARROZZA - Speciality of Naples

For 2 servings:

  • 6 slices white bread, crusts removed
  • 1 fist-sized ball mozzarella, cut into approximately 1/4- ... continue

PANETTONE - Sweetmeat of Milan

For 8 servings:

  • tablespoon (1 package) active dry yeast
  • 1/4 cup warm water (110 to 115 degrees)
  • 2/ ... continue

PANNA COTTA - Sweetmeat of Piedmont

For 6-8 servings:

  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 3 cups heavy whippin ... continue

PAPPARDELLE ALLA LEPRE - Pasta - Speciality of Tuscany

For 4-6 servings:

  • 400 g pappardelle
  • 1 small hare
  • 50 g bacon
  • ½ onion
  • 1 smal ... continue

PARMIGIANA WITH EGGPLANTS - Speciality of Naples

For 4-6 servings:

  • 3 firm eggplants
  • 1/2 lb. Mozzarella, sliced
  • 1 small onion, finely sliced
  • ... continue

PASTA WITH CARROTS

For 4-6 servings:

  • 400 g pasta (any short past will do)
  • 2 onions
  • 2 cloves of garlic
  • about ... continue

PASTA WITH BEANS - Speciality of Venice

For 4 servings:

  • 500 gr. “borlotti” beans (beans with red spots)
  • 70 gr. Ham called “gambuccio” (it is the final ... continue

PASTIERA - Sweetmeat of Naples

Neapolitan speciality of the Easter period
Recipe for 8-10 servings

    For the Short Pastry:
  • 1 cup, 4 tbs. fl ... continue

PIZZA MARGHERITA - Speciality of Naples

For 4 servings:

  • 4 Individual Pizza Dough Balls - Defrosted
  • Cups Canned Plum Tomatoes
  • 3/4 Cup Fre ... continue

BAKED PIZZOCCHERI - Pasta - Speciality from Lombardy

For 4-6 servings:

  • 300 g pizzoccheri (type of tagliatelle)
  • 150 g grated Parmesan cheese
  • 150 g soft c ... continue

POLENTA PASTICCIATA - Speciality of Friuli-Venezia-Giulia

For 4 servings:

  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound veal breast meat, cut into 2-inch cubes
  • ... continue

MEATBALLS IN TOMATO SAUCE - Speciality from Naples

For 4-6 servings:

  • 1 kg minced veal
  • A few sprigs of flat-leaf parsley
  • 2 slices day-old bread, soaked ... continue

RIBOLLITA - Speciality of Tuscany

For 8 servings:

  • 2 cups dried cannellini beans
  • 2 teaspoons salt
  • 1/4 cup plus 5 tablespoons olive oi ... continue

RICCIARELLI - Sweatmeat from Tuscany

For 4 servings:

  • 2 cups blanched ground almonds
  • 2 large egg whites
  • 1 tablespoon flour
  • 1 ... continue

SPINACH AND RICOTTA FILLING

For 4–6 serving:

  • 500 g spinach
  • 250 g ricotta cheese
  • grated Parmesan cheese
  • 2 eggs
  • ... continue

CAULIFLOWER OR BROCCOLI SAUCE

For 2 servings:

  • 1 cauliflower, or a similar quantity of broccoli
  • 1 onion
  • 1 dessertspoon of raisins ... continue

HAM AND PEA SAUCE

For 4-6 servings:

  • 200g small podded peas
  • ½ onion
  • 2 eggs
  • 4 dessertspoons grated Parmesan c ... continue

SBRISOLONA - Sweetmeat of Lombardy

For 6 servings:

  • 300 g plain flour
  • 200 g corn flour
  • 200 g peeled almonds, roughly choped
  • ... continue

SEBADAS - Sweetmeat of Sardinia

For 6 servings:

  • 2 cups sheep's milk ricotta
  • Zest of 2 lemons
  • 1 egg
  • 1 cup yogurt (Coac ... continue

SPAGHETTI ALLA CARBONARA - Speciality of Rome

For 4-6 servings:

  • 400 g spaghetti
  • 200 g bacon
  • 1 clove garlic
  • 3 dessertspoons of grated Pa ... continue

SPAGHETTI WITH VEGETARIAN CARBONARA

For 4-6 servings:

  • 400 g spaghetti
  • 6 zucchini
  • 1 onion
  • ½ pepper
  • 1 cabbage le ... continue

SPAGHETTI ALLE VONGOLE - Speciality with clams of Naples

For 4-6 servings:

  • 400 g spaghetti
  • 1 kg clams
  • 2 cloves garlic
  • a small bunch parsley
  • ... continue

SPAGHETTI WITH CHICORY

For 4-6 servings:

  • 400 g spaghetti
  • 4 heads of chicory
  • ½ onion
  • 150 g fontina (optional) ... continue

SPAGHETTI WITH WALNUTS - Pasta - Speciality from Milan

For 4-6 servings:

  • 400 g spaghetti
  • 400 g walnuts
  • 1 clove garlic
  • 1 handful breadcrumbs
  • ... continue

SPAGHETTI WITH TOMATO SAUCE - Speciality of Naples

For 4-6 servings:

  • 400 g spaghetti
  • 800 g firm
  • ripe tomatoes
  • a few basil leaves
  • ... continue

STRANGOLAPRETI - Pasta - Speciality from Sardinia

For 4-6 servings:

  • 300 g spinach
  • 2 stale bread rolls
  • milk
  • 2 eggs
  • 2 dessertspoon ... continue

STRUFFOLI - Sweetmeat of Naples

For 6 servings:

    Yield: 1 servings
  • 3 Large eggs
  • 1 tb Butter; softened
  • 1 ts Sugar; plus 1/2 c S ... continue

BLACK TAGLIATELLE WITH KING PRAWNS - Pasta - Speciality From Campania

For 4-6 servings:

  • 400 g black tagliatelle
  • 8 king prawns
  • 1 clove garlic
  • 1 small bunch pars ... continue

TARALLINI - Speciality of Apulia

For 4-6 servings:

  • 2 1/2 ts Dried yeast
  • 1 c Dry white wine, warmed
  • 1/2 c Olive oil
  • 3 3/ ... continue

ITALIAN NOUGAT - Sweetmeat from Naples

INGREDIENTS:

  • 6-8 sheets edible rice paper (baking, not Asian)
  • 100 g blanched almonds
  • ... continue

FRUITS OF THE FOREST TART

For 6-8 servings:

  • 1 recipe pasta frolla
  • 400 ml mascarpone cheese
  • 225 ml double cream
  • 3 ta ... continue

CHESTNUT CAKE - Sweetmeat of Tuscany

For 4-6 servings:

  • 500 gm Chestnuts, peeled
  • 250 ml Milk
  • 250 gm sugar - castor
  • 6 egg yol ... continue

TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne

For 4-6 servings:

  • 200 g aubergines
  • 300 g ricotta cheese
  • a few walnuts
  • a few sage leaves ... continue

TRENETTE WITH PESTO - Pasta - Speciality from Liguria

For 4-6 servings:

  • 400 g trenette
  • 100 g green beans
  • 2 potatoes
  • about thirthy basil leaves ... continue

ZABAIONE - Sweetmeat of Piedmont

For 8 servings:

  • 6 egg yolks
  • 3 tbsps sugar
  • ½ cup sweet Marsala
  • 1 cup heavy cream
  • ... continue

ZEPPOLE - Sweetmeat of Naples

For 4 servings:

  • 7 cups of flour
  • 3 eggs
  • 1 big package of yeast
  • 1 orange peel
  • ... continue
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ITALIAN RECIPE OF THE DAY
STRUFFOLI - Sweetmeat of Naples
STRUFFOLI - Sweetmeat of Naples

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, ro ... continue

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MUSEUM OF THE DAY
VILLA GIULIA - Rome
VILLA GIULIA - Rome

Villa Giulia was built by Pope Julius III, on what was then the edge of the city, in 1550–1555. Today it is publicly owned, and houses the Museo Nazionale Etrusco an impressive collecti ... continue

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