Italian Cuisine
Italian Cuisine · 20 August 2025
Ferragosto is a vibrant celebration in Italy that marks the height of summer and the end of agricultural work, symbolising a well-deserved vacation for many. People celebrate in various ways, such as hosting barbecues, picnicking by the sea, or enjoying home-cooked meals with family and friends. Food is a central part of the festivities, with popular dishes including Spaghetti alle Vongole, Spaghetti allo Scoglio, and Linguine piccanti al granchio.
Italian Cuisine · 11 August 2025
The chef at Borgo Santandrea in Amalfi reveals the secrets to Spaghetti alla Nerano, a traditional dish from Nerano on the Sorrento Coast. Made with pasta, zucchini, Provolone del Monaco, Neapolitan basil, garlic, oil, salt, and pepper, this iconic Campanian dish was also on Bezos' wedding menu. While spaghetti is typically used, Chef Scotti recommends trying fusilli, paccheri, rigatoni, or linguine as alternatives.
Italian Cuisine · 24 July 2025
July 7th was World Chocolate Day, This special day is always celebrated on July 7th because, on this day in 1847, English chocolatier Joseph Fry created the first chocolate bar, a delicious treat to break and bite into. This gives us a perfect reason to celebrate by sharing three delicious chocolate cake recipes with you.
Italian Cuisine · 07 July 2025
Cakes and summer may seem like a contradiction, but I have two Italian friends whose birthdays fall in July. I love to surprise them with homemade cakes, as there’s nothing more personal or thoughtful! I have three easy recipes that require no baking—what the Italians call "Torte Fredda," or cold cakes. The recipes include the famous Zuccotta cake, Torta Raffaello (inspired by a well-known chocolate), and a delicious yogurt cake with peaches.
Italian Cuisine · 01 July 2025
Light cuisine has never been so good: here are some light summer recipes to inspire you for a menu to combat the heat. A Rice tartare with tuna and pesto; a cucumber salad with pears; bresaola parcels filled with ricotta; a cold pasta salad with shrimp and mint pesto; grilled cuttlefish on mint puree; and an amazing-looking egg soufflé in tomato and raspberry soup. Your guests will be delighted and impressed!
Italian Cuisine · 24 June 2025
At the "Praesentia – Gusto di Campania. Divina" event held on June 9 at the Museo Diocesano San Matteo in Salerno, discussions focused on the sustainability and quality of food from the Salerno region. Several chefs showcased their dishes, highlighting anchovies paired with well-known ingredients from the area. Local agricultural farms were also featured, emphasizing the Mediterranean diet, which was first codified in the Cilento region.
Italian Cuisine · 19 June 2025
Pasticceria Klainguti in Genoa's historic center has reopened after nearly five years of renovation. Celebrated for its delicacies by pastry chef Michel Paquier, it reopened on June 19 at 8 AM. Established in 1828 by Swiss brothers, the shop is a beloved institution. Giuseppe Verdi once praised its hazelnut cream krapfen, stating, “Thank you for the Falstaff. Very good! Much better than mine.” This note is a family relic, as the Douce Group now continues this cherished legacy.
Italian Cuisine · 12 June 2025
The dish introduced at Procaccini restaurant in Milan by chef Emin Haziri has sparked some controversy. He acknowledges, "I realize that the price is high, but this dish features raw materials with a very high food cost. . Consider the 10 grams of caviar and the three gold leaves. Even the guanciale is carefully selected; it comes from Cinco Jotas Iberian pork. The pasta is sourced from the Graziano pasta factory in Avellino."
Italian Cuisine · 08 June 2025
De Re Coquinaria is the only surviving cookbook from the ancient Greco-Roman world, featuring over 400 Roman recipes translated into English. Attributed to Apicius, a wealthy Roman during Emperor Tiberius's reign, it offers insight into Roman dietary habits and highlights early versions of dishes like pumpkin pie and foie gras. The text emphasizes a love for food, preferring fish over meat and showcasing garum, a fermented fish sauce, as a key condiment in Roman cuisine.
Italian Cuisine · 22 May 2025
With spring in full swing in Italy, weekends are perfect for cooking and inviting friends or family over. Start with a soft pea flan and a twist on classic veal with tuna sauce. For the main course, consider traditional vegetable-filled cannelloni or a light Ligurian cod in agrodolce sauce. End on a sweet note with a fresh ricotta parfait infused with lemon.