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Italian food recipe

Saturday, November 7th, 2015
bagna cauda
Bagna Cauda   Origin of the bagna cauda The history of the Bagna Cauda, which originates in Piedmont, can be considered an example of how and why - in times long past - regional dishes were born from real life.  It is said that wine farmers of the late Middle Ages wanted a special dish to celebrate an important event for them, the draft of the new wine. The event marked the success of the most important of all harvests, that of grapes. Some say  bagna
Tuesday, October 20th, 2015
Radicchio (roughly translated in UK English as chicory and known in American supermarkets as radicchio) is a typically autumnal produce and a true favorite of Italian cuisine of the Fall. Particularly loved in the North, it is grown and consumed very much in all Northern regions, but is greatly associated with the North-Eastern part of the country, from where some of its best varieties hail from. Its typical color, a deep, rich burgundy is, some say, very reminiscent of the hues of the Fall
Thursday, October 8th, 2015
fonduta fondue
Fondue, or Fonduta is a melted-cheese based dish, typical of the alpine zone that goes between Valle d' Aosta, Piedmont, the Savoia area (French Alps) and the southwestern part of Switzerland.   Fonduta is a typical dish of the Italian North Western Alpine regions, as well as France and Switzerland (EquatorialSky/wikimedia)   The origin of fondue is not clear: for some people it was born in Geneva or in Turin, a work of the Cavours, but according to Anthelme Brillat-Savarin,
Thursday, August 20th, 2015
piadina romagnola
  The Piadina Romagnola has a long connection with the history of the people of Romagna. This old traditional "bread" recipe has become, with the passing of time, a traditional dish known among all strata of society: it soon went from being the bread of the poor to a mass produced snackfood loved by many.   Piadina with prosciutto crudo and rucola (NR/flickr)   Yesterday, it was the food of the poor. Today the most refined palates also appreciate it. The
Wednesday, May 6th, 2015
The Rite of Spring   In the springtime, when a young man's fancy turns to baseball, mine turns to asparagus, that most regal (as evidenced by its crown-like tip) of all vegetables. Unlike truffles, (autumn's thrill) which can only be afforded once or twice a year and are limited in their preparation, asparagus fits all budgets and palates; and the recipes are endless.   Asparagus At the Street Market in Italy   Soon asparagus will become ubiquitous in supermarkets
Monday, May 19th, 2014
SWEET AND SOUR SUGGESTIONS  Gadus Morhua Codfish in oil, served with sweet and sour sauce made with Dutch rhubarb, onion of Montoro, Ribera oranges and raspberry vinegar, flavoured with Melissa.     The light acidity of French rhubarb, the sweetness of Sicilian oranges, the aroma of “ vanilla mint” of the Melissa, embrace one another in a marriage of love and sensations the noble delicacy of the Carpaccio of Gadus Morhua, codfish, the king of the white codfish of the Northern Seas. It comes
Thursday, March 6th, 2014
Your online Italian cooking book! See also our Italian Food Recipes database. After reading articles upon articles about Italian food, it's now time to try and make your own dishes, Italian style. There are lots of original and traditional Italian recipes out there, but our Italian food recipes are authentic Italian food recipes written by Italians, living in Italy. So in these pages you'll find recipes the way they are made in Italy, not some vague recollection of how nana did it, using
Friday, June 1st, 2012
Bruschetta with small tomatoes The word "bruschetta" has its origins in central Italy, and it's a slice of toasted bread. Toasting the bread on the grill gives it a particular fragrance, but with an oven or a broiler you can obtain the same good result. It's believed that this poor man's food was born as a snack for the workers in the fields. It was prepared with homemade, sometimes, stale bread, and flavored with olive oil, garlic, salt, pepper and tomato. These are the basic ingredients
Friday, June 1st, 2012
  Amatriciana Sauce The food purists of Rome know the answer to this question, however outside of this elite group the rest of the universe seems to be divided on the answer. The recipe that brings this debate to the forefront is one of the most famous dishes to spring from the kitchens of Rome and the surrounding Lazio region, all'amatriciana. The name of this recipe alone engenders debate--is it all'amatriciana or la matriciana? These terms are often used interchangeably,