Italian Food

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.

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

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

 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

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

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

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

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

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,

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

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.

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

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. 

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

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

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.

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

´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

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 ...