Italian Cuisine
Italian Cuisine · 24 April 2024
Gianfranco Pascucci, the best seafood chef in Rome, opened new fish bistro at affordable prices called Mare Bistrot in Fiumicino on March 14th. The bistro will offer barbecued fish, classic appetizers, and delicious fish sandwiches in a modern setting. The bistro aims to make haute cuisine more accessible to everyone.
Italian Cuisine · 14 April 2024
In the province of Parma, at the Nuova Pasticceria Lady in San Secondo. This Pasticceria is famous for its take on of the Duchess Cake or Zuppa Inglese. A salted caramel and peanut butter mignon and a trifle. Origin of this dessert is that the Lady dessert was the invention of Angelo Pezzarossa and a group of friends who just over twenty years ago - decided to launch this Pasticceria. They took over the previous Pasticceria Zambelli (opened in 1982), with the deep experience of the pastry chefs.
Italian Cuisine · 11 April 2024
Not only is Roman cuisine indebted to the ancient Jewish community but also pastry making. The ricotta and sour cherry cake - a favorite in the capital - originated right in the Ghetto, the area between Largo Argentina and the ruins of the Portico d'Ottavia. Here, for over two and a half centuries, the Limentani family's workshop, today known as Forno Boccione, has been active, delivering one of the best interpretations every day.
Italian Cuisine · 09 April 2024
Even though Fathers' Day or Sfince di San Giuseppe is long gone (was on the 19 March), we would like to highlight the traditional desserts of Palermo served for Father's Day The Ricotta Filled Cornetto -Sfincie di San Giuseppe is available all year around at Le Angeliche, a bistro and pastry shop in the heart of the city's Capo market. Famous for following ancient recipes the Laboratorio of Le Angeliche produce rare Sicilian pastries. A must-visit when in Palermo!
Italian Cuisine · 04 April 2024
In the coastal Northern regions, fish, but also meat and many vegetables are fried. From appetizers to desserts; cheeses from the valleys, fish from the coast. Everything ends up in the pan. Some unique regional recipes such as the Fried Filled Veal Cutlet from the Aosta Valley, or Fried small crabs from Veneto (Moeche) or Fried Gnocco - a fried raviolo, ideal as an accompaniment to salami and cheese at Aperitivo Hour!
Italian Cuisine · 29 March 2024
Easter in Italy has a strong religious Christian tradition; with church processions being held across Italy. I remember being in Sorrento for Easter, and was charmed by the silent and solemn procession that took place on Thursday/Friday nights; with alleys being alightened by candles. On Easter Sunday, the opulent Easter Lunch plus plenty of large Chocolate Eggs - the bigger the better as some had presents hidden in those "Surprise Eggs". Here, examples of regional specialities for Easter.
Italian Cuisine · 28 March 2024
This Friday is even more special since it is Good Friday and in Italy many observe this day with a meat-free menu. Here a few ideas from La Cucina Italiana - fairly easy and quick dishes to prepare. With seasonal vegetables and/or fish. The most popular dishes in Italy for Good Friday are those based on blue fish, in particular anchovies and sardines, but mackerel and, certainly unmissable, as per tradition, cod or stockfish are also very popular.
Italian Cuisine · 16 March 2024
Easter eggs as works of art. Pastry Chef's Walter Musco's laboratory in Rome at Largo Bompiani provides a behind the scenes of egg art work production. His pastry shop transforms into an exhibition space around Easter time. There are classic designs and artistic ones that pay homage to Caravaggio, or quirky ones such as the Square Colosseum, Renato Zero and Zerocalcare, the Italian Cartoonist - currently on show at the Shop exhibition until 30th March.
Italian Cuisine · 14 March 2024
The Mimosa Cake is a classic Italian pastry Cake created by Adelmo Renzi in 1960. The cake consists of a dome-shaped sponge cake, layered with custard, covered with cream, and topped with crumbled sponge to recreate the flower from which it takes inspiration - the Mimosa. Adelmo's daughters re-opened the Pastry Shop with 2 locations in Rome and Rieti 10 years ago with the Mimosa Cake being the Besteller. Only later was the cake associated with International Women's Day.
Italian Cuisine · 10 March 2024
When it comes to Pasta - Barilla stands out for introducing new types and shapes of pasta. Obviously, Barilla knows a thing or two about pasta—given that the company has been around and making homemade pasta since 1877.So, when it expands its line to include new pasta and shapes, we already know it’ll be great. Its latest release is rebranded Protein+ pasta introducing the corkscrew Cellentani shape. Originally created in honour of Italian Singer Adriano Celentano in the 1960s; now relaunched.