Gnocchi alla Sorrentina Recipe What is Gnocchi alla Sorrentina? Gnocchi alla Sorrentina is a first course from Campania prepared with potato gnocchi, tomatoes, mozzarella, and basil. The recipe is so called because it takes its name from the city of Sorrento, in the province of Naples, where it is servedRead More →
Morzello (Morzeddhu alla Catanzarisi) What is morzello? Morzello is the symbolic dish of the city of Catanzaro and is made with veal, consisting of cuts such as the heart, spleen, liver, intestine, tripe, and stomach. The other ingredients are water, tomato paste, tomato sauce, hot pepper, salt, bay leaf, andRead More →
Bagna Cauda What is Bagna Cauda? Bagna càuda, or càoda (“hot dip” in Italian), is a typical product of Piedmontese gastronomy made with butter, extra virgin olive oil, garlic, and salted anchovies. It is traditionally served in special earthenware pans that keep the sauce hot. History of bagna cauda ThisRead More →
Pitta Calabrese What is pitta? Pitta is a baked specialty typical of the Calabrian bakery. It is a rustic, low, donut-shaped bread and excellent to fill with Calabrian specialties: tuna and red Tropea onions, ‘nduja, capocollo, provola Silana, peppers, eggplant, tomato and calabrian chilli sauce, or sardine-based filling (anchovies andRead More →
Pasta alla Gricia What is pasta alla gricia? Pasta alla gricia is a traditional recipe from Lazio known as the ancestor of amatriciana, which originally lacked tomato, the only ingredient to differ between the two recipes. Both recipe, along with pasta carbonara, are between the most famous roman recipes aroundRead More →
Gnocco Fritto What is gnocco fritto? Gnocco fritto is a delicious appetizer typical of Emilia Romagna. It is a fried bread made from flour, water, yeast, and lard and usually accompanied by cold cuts or cheeses or served plain. Soft, puffy, and tasty, this fried dumpling is a specialty withRead More →
Chocolate and Pear Strudel What is a strudel? The term “strudel” refers to a pastry made from rolled dough with different fillings, which is very common in Central Europe, Bohemia, and, in Italy, in the territory of Trentino Alto Adige, Friuli Venezia Giulia, and Veneto. The most common recipe isRead More →
Pasta Cacio e Pepe Cacio e pepe pasta is one of the most-loved Roman recipes, along with carbonara, amatriciana pasta, and pasta alla gricia. The tradition of this dish comes from afar, and though its preparation requires only three ingredients, this does not make it easy to make a plateRead More →
