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Gnocchi alla sorrentina – a typical dish of Neapolitan cuisine, from the Campania region. Potato gnocchi are prepared with potatoes, flour, and eggs. For the sauce, gnocchi are seasoned with tomato…

Minestra di Primavera – a soup of Italian origin made with vegetables, sometimes with the addition of pasta or rice. Common ingredients are zucchini, spring onions, asparagus or whatever kind…

La torta pasqualina – this savoury Easter pie originates from the region of Liguria. Since it is an Easter pie, the produce used to fill this pie is vegetables you…

Tagliatelle al ragù is a pasta dish with a meat-based sauce originating from the city of Bologna. The ragù is a slowly cooked sauce including beef and pork mince, onion, celery, carrots and…

Pizze farcite – traditional Italian dish coming from Naples consisting of an oven-baked yeasted flatbread topped with tomato sauce and cheese and sometimes other condiments. The term pizza was first recorded…

Risotto pera e gorgonzola – risotto is a typical northern Italy rice dish cooked in a broth for a creamy consistency. The broth can be a meat, fish or vegetable broth, depending…

Parmigiana di melanzane is a layered dish of fried aubergines, tomato sauce, fresh basil, garlic and one or more cheeses, which are then baked in the oven. Ciao a tutti e…

Farfalle al salmone affumicato – a quick and easy pasta dish with a smoked salmon sauce. Pasta was first mentioned around the year 1100 in Sicily. This pasta dish could…

One of the main traditions originating in southern Italy on Christmas Eve is having a meatless meal but with an abundance of fish. This celebration is called the Feast of…

Petto d’anatra all’arancia – the duck breast with orange sauce originates from Florence. It was then introduced to France when Caterina de Medici married Henry II. This dish is very…