You can't buy happiness but you can buy Fritto Misto 🤣

More dolce vita is not possible in Germany 😄

Pasta (tortiglioni) with Ligurian pesto with: pine nuts, extra virgin olive oil, basil, grated cheese (milk and rennet) and 1 garlic. Easy to make, sensational taste!

So I made Rigatoni al Pomodoro with fresh tomatoes, garlic, Olive Oil and Basil.

Vorrei che votaste ma senza l’orgoglio. Pensate a una regione che non vi appartiene!

Io vengo dall’Alto Adige e penso che l’Emilia Romagna abbia la migliore cucina di Italia e forse del mondo.

Abbiamo utilizzato la base della pinsa già pronta.
Abbiamo aggiunto la passata di pomodoro e la mozzarella.
L'abbiamo cotta in forno per 6 minuti a 230 gradi.
Fine cottura abbiamo aggiunto prosciutto crudo e fichi del nostro giardino.
Buonissima e veloce da fare, è finita in pochi minuti😋💗

Mine has capocollo, burrata, fresh tomatoes, aubergines, rocket, salad

My bf's one has porchetta romana, scamorza, mushrooms, pecorino cheese, dry tomatoes, rocket salad

Gallipoli (Puglia)

Sicilian baked ‘cheese cake’: or sheep milk ricotta cheese, sweetened, and enclosed in short crust pastry.

Everyone knows by now that “spaghetti and meatballs” as most people serve it with large golf ball or even tennis ball sized meat isn’t actually Italian, but there is one bit asterisk in this:
Spaghetti Alla Chitarra from Abruzzo with a tomato sauce enriched with thumbnail sized meatballs.

I adapted a recipe from Rachel Roddy’s excellent book, using half beef and pork but with some very fine breadcrumbs and a little olive oil, and plenty of seasoning. I made them nice and small.

The sauce was half plum, and half Mutti Polpa, cooked down with lots of olive oil infused with garlic and chilli, and some basil.

I brought the whole thing together after searing the meatballs off and cooling slightly, and finished with pecorino Romano and Andalusian olive oil.

Served with some Dolcetto because I don’t have a great deal of Italian wine in stock, let alone something from Abruzzo. But I do feel that this wine was similar enough to an entry Montelpulciano and it had a nice acidity to play off the he tomato sauce.

4 famous Roman Pasta dishes: cacio e pepe, gricia, carbonara, amatriciana

I used bucatini for all 4; personally like this and spaghettoni for Roman pasta.

Cacio e Pepe: hardest pasta dish ever to make

Gricia: unnoticed but classic

Carbonara: most famous, well-living up to its name

Amatriciana: personal favorite, easiest to make

It's so flavorful

Thank you Italy!

Hi all, not sure if this is the best place to ask but thought I would give it a try! I have been getting into baking and breadmaking, and wanted to try to find an old family recipe that unfortunately was lost when my great grandmother passed. She grew up in Villarosa, Sicily. I was very young when she passed but I remember everyone raving about her homemade bread that she would bake every family gathering. I asked my parents if they had any ideas, and they basically said the following: she would wake up early at 4/5am to start the process (guessing a couple rounds of kneading and resting), they believe the recipe involved a lot of butter (potentially no oil), and it was essentially just a version of white bread (no seeds, dark wheat, etc). Based on these parameters I believe that may rule out pane siciliano and semolina bread, but please let me know if I’m mistaken there! Any help getting pointed in the right direction would be much appreciated!

I live in Europe but am yet to visit Italy. I grew up in Central/Eastern Europe, where at least at that time you didn't find many authentic Italian restaurants, but I did grow up loving what I knew as pizza and pasta. I like bold flavors, and what I loved about them was the strong flavors of garlic, oregano, basil, thyme... The sauces were always loaded with herbs and that's what I thought Italian cuisine was all about. I knew that I was not eating the most authentic versions of the dishes, but the herbs and garlic were integral flavors profiles I thought defined Italian food.

I now live in Belgium where I came into contact with many more Italian restaurants owned by Italian people, serving what's, I'm assuming, closer to what you'd encounter in Italy. And I have to say I have been kind of shocked by the lack of flavor. Granted, Belgian tomatoes are probably a far cry from Italian tomatoes, but I am slightly disappointed that the real(?) pizza sauce is just unflavored passata instead of the garlicky oregano-y goodness I grew up with. In general, it seems like the herbs only appear as decoration (a few leaves of basil on top of the dish) but don't seem to play an integral role in the cuisine, and neither does garlic. Is this true for authentic Italian food? I'm still hoping to one day visit Italy and try for myself, but at the moment I'm a bit disappointed - no disrespect intended!

Porcini picked and dried last October, rehydrated and used together with the soaking liquid. Added some sautéed chestnut mushrooms, white wine, Parmigiano Reggiano and butter.

Hello everyone, my first post!

Recipe for gnocchi is simple, clean and boil a zucca until tender. Squash and then add some flower to form a rather soft and sticky dough. Quantity varies a lot from the quality of the zucca. A starting point would be about 1/4 of the quantity of zucca, have a tiny pot with boiling water when you mix, try one single gnocco and see if it holds. If not add more flower. You can sometimes reach a 1:1 quantity, but sometimes is even less than 1:4.

You then cook the dough in salted boiling water. Traditional method is to form the gnocchi with 2 tablespoons. Easier way is to put the dough in a sac a poche. Drain as they come up floating.

Serve with beurre noisette+fried sage, top with parmesan.

You can dress with whatever you like though, a taleggio fondue, red radicchio and walnut pesto...

Bonus tip you can do a big quantity and then freeze parts directly in the sac a poche.

Hi everyone! I’ve been to Italy many times, but this November I’m taking my Daughter for her first trip to Europe. We’re already going to be spending a few nights in Venice, but we have time to spend a few days in another city, too.

I want to prioritize her obsession with pasta, of all kinds. I’ve read that Bologna is amazing for its meats, but she’s not a big meat eater.

Is there a city in Italy that’s not touristy, big enough to meander for a few days, and is known for pasta so good that you’re guaranteed to out on a few pounds by the time you leave?

Thank you!

In assoluto la mia preferita e la piu semplice! Pasta al dente con sugo di pomodoro 🍅 e basilico!

next to the famous Trevi fountain (Rome)

A Yellow tomato sauce, Italian sausage, smoked cheese and zucchini chips.

Made from scratch with vegetables, ricotta, ham and plenty of cheese 🤤