Italian Food

Discover Italian Cuisine

Dive into the rich tapestry of Italian cuisine, a gastronomic journey that spans from the sun-kissed coasts of Sicily to the snow-capped peaks of the Alps. From the simplicity of a Margherita pizza to the complexity of Osso Buco, Italian food is a celebration of fresh ingredients, time-honored traditions, and a passion for life at the table. Whether it's the comfort of pasta, the allure of regional wines, or the sweetness of a tiramisu, Italy's culinary heritage is a testament to the nation's love affair with food. Join us as we explore the dishes, stories, and flavors that make Italian cuisine one of the world's most beloved.
  1. Is Halloween a old Roman tradition

    As the end of October approaches, the kids start thinking about their Halloween costumes, and plastic orange pumpkins start appearing in stores, it's time to begin planning for the holiday season and winter activities that involve pumpkins.

  2. Travelling through Cinque Terres winecountry

    The Cinque Terre – or Five Lands – is home to one of Italy's most famous National Parks. It's one of the crown jewels of the Mediterranean, and anyone who hasn't been there should definitely plan a trip through the famed five fishing villages that make up the area. We

  3. Sicilian couscous, Trapani style

    You don't have to travel to North Africa to get your fill of couscous - in southern Italy, especially Sicily, it is quite a common dish, largely due to the Arabic influence on the island since ancient times. In fact, Sicily even plays host to an annual international

  4.  The origin of pasta alla carbonara, a Roman pasta dish,  can't reeally be clearly traced and opinions vary widely. In any case, it seems that the recipe dates only from

  5. The Zuccotto Fiorentino

    Signor Buontalenti was, in my humble opinion, one of the most inventive cooks of all time. He worked for the aristocratic family de Medici, which surrounded themselves with talent, just like Michelangelo who worked under the Medici's tutelage as well. This recipe is one of those classic and

  6. Hot & Spicy Campari Cocktail (Vin Brulé)

    An adventurous vin brulé for those who like a bit of spice because this cocktail uses one whole red pepper. Initially, I thought the slightly bitter taste might put some people off, so I tried it with Aperol but that just doesn't work. Anyway, the red color

  7. Polpette in Agrodolce

    In 1949, the butchers' union in the place where I came from, held a contest to make ground beef more popular, and one clever person came up with the slogan ´Wednesday, meatball day´. Marketing people, who weren't called marketing people yet because that profession also

  8. Veggie Eggplant appetizers

    Eggplant is more versatile than you might think. Not only are they beautiful to look at being all shiny and glorious, but there are also more varieties, colors, shapes and sizes than you might imagine. This time we are going to make deep-fried appetizers out of them, which

  9. Egg Benedict with salmon

    Andy Luotto is an old friend from Rome. Since his restaurants in the eternal city are closed during the pandemic, he took the time to write down some of his recipes for me. Like me, Andy is half American, born in New York,

  10. Tarte de Mougins with olives

    This recipe is originally from Robert Vergier, the most famous chef from the Provence, who sadly passed away in 2017. His Michelin star restaurant in Mougins still exists but this aromatic savory pie is unfortunately no

  11. Sweet and sour rabbit stew with polenta and pomegranate

    This dish with wild rabbit or hare is simple, incredibly tasty and very festive but it takes some patience. The polenta needs time to firm up so you can easily cut it into slices later.

  12. Risotto Vernazzolana with basil and king prawns

    This dish is inspired upon a basil infused green risotto I once ate at a seaside restaurant in Genoa called Santa Monica. I had a bunch of fresh

  13. The Original Tiramisu recipe

    The story about the origin of the famous Italian dessert Tiramisu was first told to me by chef Celestino Giacomello of the famous hotel  Gritti Palace  in Venice. He also assured me that this dish is at least as authentic Venetian as a gondolier. 

  14. Panettone pudding

    your Leftover panettone or pandoro can easily be used in an upgraded bread pudding. Although you can choose from a whole range of recipes for leftovers of Christmas, this budino is one of the best. A recipe from Anna del Conte. This delicious dessert is perfect after two or

  15. Risotto in 5 easy steps

    With Risotto, time and care are the most important ingredients. Take out about 20 minuted to carry out the process of stirring and adding moisture. The choice of rice depends on the recipe, but at the end of the day this is a fairly simple dish that everyone should be able

  16. My mama's perfect Osso Buco recipe

    The recipe for this dish originated in Milan. When it is well prepared, this is one of my favourite Italian dishes, especially when it´s cold outside and you crave some real soul food. It´s a shame that many restaurants use a poor quality cuts of meat to make this dish.

  17. Hugo - My favorite Alpine cocktail

    This vibrant summer treat is slowly starting to conquer the world. In contrast to the popular Spritz Aperol from the Veneto, this cocktail does not have the slightly bitter Amaro taste, but it is light and fresh. A popular aperitivo that you will certainly encounter on

  18. How to make the perfect Spritz Aperol

    ´Spritz Aperol is a nice refreshing aperitivo from the Veneto and very easy to make. Ít is a variation of the Spritz or Spritzer, a drink that was introduced to northeastern Italy during the Austrian occupation, when the Austrians were exploiting the Veneto and

  19. Torta di Nocciole by Azienda Agricole Tastelanghe

    Some recipes are handed down through generations, this is a perfect example a scrumptious cake that brings out the true flavour of the IGP Piedmont Hazelnut,  Made without using any flour at all. also Available to buy at ...