Cooking Italian Style

Friday, May 1st, 2015
italian chefs
The It List of World Chefs   Le Chef magazine is one of the most prestigious publications in the culinary field because its target audience is not us, common food lovers and part time family chefs, but professionals. It is also a French publication, which makes it all the more respectable: we know the French are pretty good at food, just as we Italians are... Each year, Le Chef asks a carefully selected group of collaborators – all top notch professional, all Michelin starred: 512 of them – to
Thursday, March 26th, 2015
weird Italian dishes
...There is more to Italian cuisine than pizza and pasta... Some Italian recipes you may not be brave enough to try: If you are an attentive reader of ours and a food connoisseur, you know already there is more to Italian cuisine than pizza and pasta. What you may not know is that some of our most traditional dishes have peculiar ingredients indeed: from chicken giblets to offal, from chitterlings to snails, we Italians truly cook everything. Weird dishes to many, but a true symbol of a
Saturday, January 3rd, 2015
Pandoro, Italian holiday cake
Pandoro: Italian Christmas Cake   Il Pandoro di Verona   This is a  very traditional cake eaten all over Italy. Tall and fluffy, pandoro needs to rise almost a dozen times, before being baked and covered in sifted powdered sugar. They are sold commercially almost everywhere-- especially around the winter holidays: Christmas, New Year's Eve and the Befana.   We can kindly take you back to the Austrian Asburgico Empire
Saturday, October 4th, 2014
olive oil
  Olive trees in Tuscany Ph. depositphoto/Jaromatik   The Ever Popular Olive Oil   The olive is enjoying a surge in popularity. The Mediterranean diet, which uses oil from olives as its principal fat, is being touted by health professionals, dieticians and fitness instructors around the world. Italians have been attuned to the wonders of olives and olive oil for centuries. In fact, the oldest living olive tree in Europe, which is certified to be over 2,400 years in
Sunday, September 28th, 2014
restaurants florence
    Florence has plenty of excellent places where you can get to taste some of the best varieties of both local and international cuisine. Along with the numerous food chains and fast food restaurants, there is plenty of dining choices for travelers, where they can relish some of its delicious foods, in some of the best dining rooms. You can enjoy early morning breakfasts at some of the best cafés, along with a cup of freshly brewed hot drink of your choice. You can
Saturday, September 13th, 2014
  Pizza dough (same as bread dough):   Prepare the dough by mixing together (with the aid of a bread a machine or a mixer) 1 and ½ cup of warm water 1 and ½ tea spoon of salt 1 and ½ tea spoon of yeast 3 cups of flour   Wait about 6 hours to rise and you have your pizza dough.     How to achieve the perfect pizza crust   Since I assume most of us do not have a wood firebrick oven in the house, I will say the next best thing
Saturday, August 23rd, 2014
how make good coffee bialetti
A new stylish Bialetti, 3 cups, ready to serve great coffee   Just about a month ago I was at a friend's house discussing coffee pots. She had an espresso, an American, a Russian and a Bialetti. She was complaining about the Bialetti: the coffee tasted too bad. I knew immediately what was the problem, having encountered it many times before that. I opened the coffee pot and immediately noticed several white fluffy spots, some of them even looking like soft cotton. It was mold, the most common
Saturday, June 7th, 2014
Flour for making bread   Although pizza, spaghetti and other pastas are normally associated with Italy, bread plays an extremely large role in the diets of most Italians. There is rarely a meal served in Italy where bread is not included. Italy and the word "bread" just seem to go together as a pair.   A History that starts in the Neolithic era   Although no one really knows when the first loaf was baked, bread has been around for thousands of years. The presence
Wednesday, February 26th, 2014
Italians are passionate about their food, and this love for all things scrumptious and delicious has permeated other cultures. Now many people wonder how to get their hands on original recipes of their favorite Italian dishes. The first problem is that there are no original recipes, because every region, city, and even family in Italy has their own version of popular dishes. Worse still for those looking for written recipes, Italians tend to pass theirs down by teaching and word of mouth. Most
Friday, January 31st, 2014
         Pasta and pizza are the most iconic of all Italian foods. You all probably have heard spaghetti alla carbonara, or alla Bolognese, two of the most popular pasta recipes in the world (although we don't eat spaghetti with Bolognese sauce in Italy, we rather use tagliatelle or fettuccine. And we actually call "bolognese sauce" ragù!)   Spaghetti, the Italian way     I don’t have to tell you why pasta is good for your
Wednesday, January 1st, 2014
how not to cook pasta
What follows is a gallery of culinary horrors: pasta dishes gone horribly wrong. They may look good, even tasty to you, but believe me, no true Italian would ever prepare, or even eat, a dish of pasta like the ones you are going to see.   How not to cook pasta: sauce only  on top ?   Cooking pasta is quite simple. We already gave you the step by step guide to cooking true Italian pasta. The basic caveat and most common error is this: you do not cook pasta, serve it
Friday, June 1st, 2012
porcini mushrooms and pasta These are the rules of thumb when choosing to prepare a basic Italian dish. If you happen to be a wizard in the kitchen and can design something incredible yourself, by all means do so. But we seem to have to apply to some strict rules - on the count that many pasta sauces have been distorted and badly jumbled. Pasta's Not Topped with Cheese Believe it or not just because you are eating what is known as "pasta", does not necessarily mean that you may smother it
Friday, June 1st, 2012
roman cuisine
  When I think about Roman cuisine, what instantly materializes in front of my eyes is that old movie by Steno,  Un Americano a Roma (An American in Rome). The main actor was, of course, Alberto Sordi (as Nando Morriconi) playing an Italian man obsessed with the American dream,  constantly regretting his Roman roots.  One night his mother made some spaghetti, but he, tired of the Italian ways and completely enamoured with all that was made
Friday, June 1st, 2012
A gelateria near Campo Dei Fiori - Rome   BAR: Not a U.S.-style bar. Those places that have U.S-style bars will advertise "American bar" - generally hotels. While you can buy beer, brandy, or other alcoholic beverages at Italian bars, the central feature is the espresso coffee machine. You can have a Caffe or Espresso (about 1 euro) or a Cappuccino for about 1.20 euro (1.50 USD). Italians visit bars throughout the day, but especially in the morning when pastries are served with the
Friday, June 1st, 2012
Tiramisù How often have you tried to cook Italian? How many times have you spent hours online looking for the best Italian recipes, or even asked a friend how to make a traditional dessert? Or are you one of those people who just walked out of a book store hugging a cookbook with enough recipes to last you a lifetime? If you did any of these things, you're more than likely able to put together a couple of good dishes, you may even, in fact, master them, but do you really know what truly
Friday, June 1st, 2012
  Potatoes baked in the oven with Rosemary   Italian cooking is all about fresh ingredients, locally grown and prepared simply.   From risotto and polenta, to pasta, gnocchi and of course, pizza, it always seems to taste so much better when in Italy. Albeit big distribution, supermarket and foreign markets make available fresh ingredients all year long, Italians know that a given food tastes great only in its season. Think about the elusive artichoke.   In this
Friday, June 1st, 2012
In New York City and in also my area of Washington DC, there are few real Italian restaurants. My subjective, but experienced, opinion is that 90% of the Italian restaurants in the US are not Italian at all. If "Italian food" conjures up thoughts of Italian American restaurant chains or pizza with a red-purple sauce and lots of garlic powder this is simply not Italian! I personally hate that type of cooking -Italian American food is loaded with too many strange tasting "additives". One
Friday, June 1st, 2012
Cooking school in Rome: Gambero Rosso Italian food is some of the most popular in the world so during your trip to Italy, why not give yourself the ultimate souvenir. By participating in one of the many cooking schools throughout Italy (some located in beautiful countryside villas), you can learn the secrets of authentic Italian cuisine while having fun with people that share your passion for food. No matter what level of cooking skill there is a school for you, from informal country cooking
Friday, June 1st, 2012
Italian mozzarella Many of us have a relatively intimate knowledge of Italian food and wines like lasagna, Parmigiano Reggiano cheese and Chianti wine. But when one takes a closer look, they'll find an abundance of delightful Italian delicacies with a variety of everyday uses. Take a virtual trip to Italy enjoying the tastes and textures of Italy's finest imports and culinary contributions. Beans and Nuts Cannellini beans are commonly referred to as white Italian kidney beans. The light-
Friday, June 1st, 2012
The waters of Lago Cavazzo in the Carnia region of Friuli Do you know where Carnia is in Friuli? The mountainous territory of Carnia is the part of Friuli which stands astride the border between Austria and Slovenia. Due to its anguished history, often marked by the extreme poverty of my people, Friuli is extremely attached to its land. The Friulian people over the last centuries have therefore learnt what the land has to offer and to use it in the best possible way. Luckily the land’s
Friday, June 1st, 2012
yogurt and cucumber Yogurt is not quite as Italian as Pizza of course but I like to use it in my cooking. You can use plain yogurt in place of mayonnaise in salad dressings, you can even mixed it up in some pasta dishes or in a cucumber salad . It also goes well with rice and cooked tomatoes, but here I am getting closer to middle Eastern cooking rather than Italian. I personally like salmon sandwiches with yogurt instead of cream cheese . I prefer plain low-fat yogurt.-Paolo The
Friday, June 1st, 2012
Pasta Shapes   When you think of pasta, do you see the market aisle filled with boxes of dried spaghetti and linguine? Or how about tender, delicate pillows of fresh pasta dough beautifully crafted into countless shapes and sizes? For years, fresh pasta has been significantly more superior in taste and texture than dried and processed boxed pasta. It's easy to make and even more delicious to enjoy alongside a traditional red sauce and bottle of your favorite Chianti. Before dumping
Friday, June 1st, 2012
Milan's best restaurants Milan in Italy is known for a lot of things. Thousands of tourists visit Milan each year to visit the numerous attractions in the city, to see the beautiful Piazzas, the ancient churches and cathedrals and to enjoy its marvelous cuisine. Known as the fashion capital of Italy, Milan is also a city that has plenty of good places to eat. The restaurants in Milan are over-the-top as well as simple and rustic. There are so many places to dine out in the city that most
Friday, June 1st, 2012
Italian beans dish Most households in Italy reserve a meal or two for beans just as they include specific days for meat, pasta or fish. Beans play an essential role in Italian cookery and, consequently, they are grown throughout the country. From Sicily in the south to Piedmont and Veneto in the north, various regions produce different kinds of beans, all of which are enjoyed by the Italian culture. The subsequent article discusses some popular beans beloved by Italians as well as tips about
Friday, June 1st, 2012
All Italians remember fondly the delicious, comforting dishes of childhood cooked by their mothers, grandmothers, or other relatives. Today restaurant food has become overly processed and bland, and it's hard to find those soothing dishes we grew up with unless we have learned to cook ourselves. The Association for the Guardianship and Protection of the Traditional Culinary-Gastronomic Heritage of Italy is trying to revive interest in the home cooking of traditional housewives by creating a