Italian food recipe

Wednesday, May 6th, 2015
asparagus
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
Wednesday, November 19th, 2014
  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!!       
Friday, October 31st, 2014
radicchio
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
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
Piedmont It is spring in Piedmont and the Sambuco trees are blossoming. Sambuco is the Italian common name for the European Black Elderberry, identified by its scientific name as Sambucus Nigra L. .The Sambuco tree-bush, produces beautiful tiny white blossoms whose sweet fragrance is swept by fresh breezes throughout the hills of the Monferrato countryside of Piedmont during the month of May. The Piedmontese kitchen boasts a wonderful springtime floral delicacy: preparing the fresh Sambuco
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,
Friday, June 1st, 2012
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 snackfood loved by many. Yesterday, it was the food of the poor. Today the most refined palates also appreciate it. The Italian dish called "Piadina Romagnola" has been a poetic inspiration for a series
Friday, June 1st, 2012
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 for them, the draft of the new wine. The event marked the success of the most troubled, most tiring and most insidious harvest of the year - the wine grapes. It seems also that one tried, with some
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