Focaccia ripiena: la ricetta con fiocchi di latte, pomodorini e cipollotto – a flat oven-baked Italian bread similar to pizza dough. It’s very common to have focaccia with rosemary and may…

Pesto fatto in casa – a homemade sauce originating from the city of Genoa, the capital of the crescent-shaped northwest region of Liguria. It’s traditionally consisting of crushed garlic, basil…

Piadine farcite al prosciutto, mozzarella e rucola – traditional thin Italian flatbread from Emilia Romagna. The piadina is usually made with white flour, lard or in this case butter, olive oil, salt and water.…

Tramezzini alla crema di tonno are triangular shaped sandwiches with a tuna filling. The sandwiches’ fillings can vary from cold to warm. The traditional filling was cold, however in time variations…

Corona di prosciutto e melone – A traditional Italian appetiser where salty meets sweet. The saltiness of the ham combined with the sweetness of the melon works extremely well together and…

Crostini di patate dolci con pancetta e fiocchi di latte – a simple easy Italian appetiser made from grilled sweet potatoes, cottage cheese and pancetta. Crostini di patate con pancetta e fiocchi di…

Taralli – Italian snack foods, very common in the southern part of Italy. These have a similar texture to breadsticks or pretzels. Taralli can be sweet or savoury. Today, we’ll be…

Aperitivo fai da te – enjoy a drink and a few nibbles at home and share with family and friends. In this post, you will find a Spritz, insalata caprese, zucchine…

Bruschetta is a notorious traditional Italian appetiser. It’s simple but very tasty. The classic bruschetta is found in numerous restaurants and it couldn’t be easier to prepare. Different regions have their…

The focaccia is a delicious Italian bread made from the most simple ingredients. Its texture is very similar to that of a pizza dough. It’s very easy to make and…

Sformatini di zucca co salsa di formaggio – Also known as flan, is a typical Italian starter although it could also e served as a main. The typical ingredients are eggs,…

Panzanella – a fresh Tuscan inspired salad that’s very quick and simple to prepare for those days when it’s too hot to cook for hours. This particular Panzanella has prawn tails,…

Panzerotti – a typical central and southern Italian savoury pastry resembling a small calzone (a closed pizza). They are usually fried, however, they are sometimes baked in the oven, which is what we’ll be making…

Pasta con le sarde – a Sicilian pasta dish with sardines and anchovies. The principal ingredients are olive oil, onions, pasta and a mixture of sardines and anchovy. The traditional type of…

Zuppa d’orzo – also known as Gerstensuppe is a barley soup typical of the northern Trentino-Alto Adige region. Barley soup may contain vegetables, cereals and even meat which makes it a…

Polpette di merluzzo – Meatballs are a dish, usually based on meat, vegetables or fish, spices and aromas kneaded in eggs and breadcrumbs and served as a main course. The dough…

Cuore di risotto per San Valentino – a northern Italian rice dish cooked with broth deriving from meat, fish or vegetables until it’s creamy. The majority of risotto contain butter, onion, white wine, and…

Ravioli albero di Natale al salmone – a traditional dish in Italian cuisine. Ravioli is a type of dumpling with a filling sealed between two layers of thin pasta dough. Ravioli are…

Zuppa di cozze ligure – a light but highly flavourful dish. Its name suggests, it is from Liguria but similar dishes can be found along the entire coast of the peninsula. It…

Ribollita – a Tuscan soup, with the literal name meaning ‘reboiled’. There are many variations but the main ingredients always include bread (which I won’t be adding), cannellini beans and inexpensive vegetables such as carrots, celery and onion.…

Risotto con zucca e gorgonzola – risotto is a typical north Italian rice dish from the region of Lombardy. The rice is cooked in a broth to gain a creamy consistency.…

Spaghetti con gamberetti, pomodorini e prezzemolo – pasta is a staple food of the Italian cuisine. Spaghetti with different kinds of fish/seafood is mostly common in the southern part of Italy,…

Ricciarelli – traditional almond based Italian biscuits originating in the beautiful city of Siena, Tuscany. Ricciarelli have an oval shape which are left to set for some days before baked, giving…

Panna cotta – an Italian dessert from the northern region of Piedmont. It’s sweetened cream thickened with gelatin. The cream may be aromatised with vanilla, coffee or other flavourings of choice.  Some also add…

Fave dei morti – beans of the dead, almond biscuits shaped like beans made from simple ingredients like flour, eggs and sugar. They are then flavoured with ground almonds and cinnamon. These…

Nutellotti – These chocolate based biscuits might not be a traditional Italian delicacy, however, they’ve been attracting more attention and more people are making these delicious treats. The ingredients are…

Pane di Pasqua – traditional sweet fluffy bread usually made during Easter time. This particular Italian Easter bread is braided with eggs. Pane di Pasqua – un pane dolce soffice…

Baci di dama (Lady’s kisses) are sweets from the northern region of Piedmont. They are called kisses because the two biscuits combined with chocolate recall two lips intent to kiss. I…

Frittelle veneziane per Carnevale or fritole are traditional Venetian Carnival sweets. The batter is prepared from flour, yeast, eggs, milk, sugar and water. Then, raisins are added. The frittelle are then fried. Carnival is…

Le scopette della Befana – sweets that remind us of the feast of la Befana, an old lady that distributes sweets or coal to kids in Italy on the night of the Epiphany.…

Panforte – a traditional Italian dessert originating in Siena (Tuscany). The texture is similar to a Florentine; chewy and contains fruits and nuts but much thicker and larger. Panforte means…