Italian food recipe

How to Cook Carbonara and Learn Italian
Wednesday, November 19TH, 2014 by
  In this video Elisa and Cristina will teach you how to cook Pasta alla Carbonara and at the same time you can learn Italian! Enjoy!!       
Radicchio, a favorite of the Fall
Friday, October 31TH, 2014 by Francesca Bezzone
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...
How to Make a tomato preserve ( passata di pomodoro )
Thursday, September 04TH, 2014 by
 A  special "made in Italy" product, the passata di pomodoro, plain tomato preserve or Tomato purée.   “Made in Italy” is synonym with history, creativity, imagination and culture. It is a true way of life, recognized and sought after all over the world. We are a country where the homemade and the...
Sweet and sour codfish
Monday, May 19TH, 2014 by Paolo Nascimbeni
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...
Italian Food Recipes
Thursday, March 06TH, 2014 by
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...
Asparagus
Monday, April 12TH, 2010 by Paolo Nascimbeni
The Rite of Spring - Asparagus The Spring Time Sorcery 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...
Pasta all' Amatriciana
Wednesday, March 03TH, 2010 by
  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...
Piadina Romagnola
Monday, January 11TH, 2010 by
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 can make a name for itself in modern cooking society - from bread of the poor to a mass produced...
Bagna Cauda
Tuesday, December 15TH, 2009 by
Bagna Cauda The history of this dish, which originates in Piedmont can be considered an example of how and why - in times long past - regional dishes are born from real life.  It is said that the wine farmers of the late Middle Ages needed a special, exotic, dish to celebrate an important event...
Bruschetta
Wednesday, December 09TH, 2009 by
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...

Pages