Italian Cuisine
Italian Cuisine · 17 September 2024
I love preparing tarts - whether savory or sweet tarts; as you can prepare them in advance. And still make a great impression with guests - as they taste delicious, and look sensational. We are sharing recipes from Donna Moderna and Giallo Zafferano. Savoury tart with Hering and a Potato Parmigiana Tart. The two sweet options: a delicious creamy Ricotta Chocolate Tart and a simple to prepare Apple cake.
Italian Cuisine · 14 September 2024
Here a few examples of Summer Pizzas from Milan! A selection of seasonal proposals from the most authentic pizzerias in Milan. Some proven combinations such as radicchio and salami and courgette flowers and mortadella, or a bit more unusual a combination of capacollo, burrata and blackberries. Buon appetito!
Italian Cuisine · 06 September 2024
Two Pasta recipes for two differen tastes and moods - do you feel today like a rich umani-like sauce with Potato-based Gnocci: Gnocchi ai Porcini, or do you feel like summer holiday-like dish of Calamaratta Pasta with Calamari? Regardless which one you prefer, here are the two recipes, quick to prepare. Grazie a Butta La Pasta!
Italian Cuisine · 20 August 2024
Ice cream flavours nowadays are quite complex on a technical level, especially for skilled ice cream makers. From tropical drinks to modern takes on traditional desserts, as well as sorbets featuring exotic fermented products and granitas infused with premium spirits, there's a diverse range of intriguing flavours to explore from Turin to Palermo.
Italian Cuisine · 18 August 2024
We were looking for a couple of unique Italian dessert recipes with ice cream to celebrate Ferragosto and came across these recipes from La Cucina Italiana. The mix of sweet and salty flavors combined with ice cream and fruit is just sensational! A meringe dessert with lemon gelato and roasted capers; a focaccia with Gelato and Fruit; and Mattonella filled with Gelato and Peaches with Ginger!
Italian Cuisine · 11 August 2024
The fabulous August holidays have started in Italy, which we have been planning for many months. Where to go for our holidays, what to eat and cook, what to wear, and what to see and experience. Today, we will have a look at a typical Ferragosto Menu. Starting with a drink and a little welcome, continued with Antipasti, then the first course, second course and a light dolci or dessert. Hope you find some inspiration for your summer holiday menu!
Italian Cuisine · 10 August 2024
Chef Daniel Canzian, a pupil of Gualtiero Marchesi, with his famous restaurant in Milan insists on specific criteria for the perfect Milanese Cotoletta: veal, bone-in, bare, coarse bread, browned in butter. It should be cooked slowly and gently, turned once, and not coated with butter or seasoning. Serve with side dishes like tomatoes, green beans, salad, traditional or mashed potatoes—no need for lemon. Instead of just serving mashed potatoes, we share potato salad options from all over Europe.
Italian Cuisine · 05 August 2024
Carbonara in the summer? Absolutely! Carbonara can be reinterpreted based on the season. Here's a lighter version with vegetables and a 'special' ingredient. This summer recipe includes eggs, Parmesan, and pecorino, but the bacon is replaced by lighter ingredients. Chef Luca Pappagallo reinterprets Carbonara with courgettes and lime. In this version, there's no bacon, but there are courgettes browned in a pan with plenty of fresh mint and, of course, pepper.
Italian Cuisine · 29 July 2024
Salmoriglio sauce, also known as sammurigghiu, is a traditional condiment in Sicilian cuisine used to season grilled meat and fish. It is a staple on Sicilian tables, and there are spicier versions found in the eastern region, influenced by Calabrian cuisine.It's a simple preparation where lemon, salt, and extra virgin olive oil are emulsified to create a thick and creamy sauce. Then, garlic, oregano, and chopped parsley are added, and the sauce is ready to use as a seasoning.
Italian Cuisine · 27 July 2024
Zuccotto evokes family parties, dinners with friends, the inevitable dessert that ended every Italian meal during the roaring '80s. It could be found almost everywhere and appeared in the fridge windows of every pastry shop in the city and town. A dome of sponge cake, filled with cream ice cream, cream, chocolate chips, candied fruit and liqueur, still a timeless classic of Italian pastry making today.