tomato passata recipe

Tomato Passata Recipe | How to Make Italian Tomato passata

Tomato passata is like a tomato puree made with very ripe red tomatoes that have been strained from seeds and skins. Stored in glass jars or bottles WITHOUT the addition of preservatives, flavorings, salt or water. Sometimes it comes with some fresh basil leaves but nothing more. In short, the authentic Italian tomato passata is …

Read more

authentic tuscan pappa al pomodoro recipe

Pappa al Pomodoro Recipe | Tuscan Tomato Bread Soup

Pappa al Pomodoro or Tuscan bread and tomato soup, is one of the most famous dishes of Tuscan cuisine. Pappa al Pomodoro is a delicious, easy and quick-to-make preparation made with stale bread and tomatoes. Enjoy it in winter as a hot soup or in summer as a cold first course. Tomato passata and stale …

Read more

veal milanese authentic italian

Veal Milanese Recipe | Cotoletta alla Milanese

Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of traditional Italian cuisine. It’s a tasty veal recipe born in Milan, in the northern region of Lombardy, home to other famous recipes such as saffron Milanese risotto, fried meatballs and Ossobuco Milanese recipe. Veal Milanese recipe has ancient origins: it appeared for …

Read more

spaghetti marinara sauce

Spaghetti Marinara Sauce – Classic Italian Recipe Easy and Tasty

Spaghetti Marinara sauce, a very simple, cheap and quick-to-make recipe: the authentic Italian recipe wants only 4 ingredients: tomatoes, (preferably San Marzano quality but even cherry, cluster or datterino quality), extra virgin olive oil, garlic and oregano. In Italian the word “Marinara” recalls the sea (“mare”) and the sailors (“marinai”), so you can think of …

Read more

Original Pesto Genovese Recipe

Pesto Genovese | Authentic Italian Basil Pesto

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It’s one of the sauces most used in our …

Read more

Chicken Nuggets with Peppers and Olives

Chicken with Bell Peppers, Onion and Olives

Chicken with bell peppers onion and olives is a tasty and dainty dish, very simple to make and therefore perfect if you are looking for quick recipes for lunch or dinner. The strong flavor of the bell pepper perfectly matches the sweetness of the onion and the delicacy of the chicken, creating a perfect mix …

Read more

Italian Deviled Eggs with Pesto Genovese and tomato sauce

Italian Deviled Eggs with Pesto Genovese and Tomato Sauce

Italian Deviled Eggs are known in our country as stuffed eggs (uova ripiene), usually served cold as a side dish, appetizer or a main course, often for holidays or parties. In Italy, Easter is the perfect occasion to eat Italian Deviled Eggs, usually as a starter of Easter lunch. It’s a very easy and quick-to-make dish. …

Read more

Cream of cauliflower soup with salt cod

Cream of Cauliflower with Salt Cod

Cream of Cauliflower with Salt Codis a complete tasty dish made with cauliflower, salt cod, shallot and milk. Cauliflower is a typical vegetable of the winter season. You can make many dishes with it such as meatballs with cauliflower, pasta with cauliflower au gratin, fried cauliflower batter or, as in the case of this recipe, …

Read more

sicilian almond cookies

Sicilian Almond Cookies Original Recipe

If you love Italian desserts do not miss this recipe: Sicilian Almond Cookies. Sicilian Almond Cookies are a famous local dessert typical of Sicily. Soft and tasty, they are fast to make (and to eat…). They are also known as marzipan or almond pastries and are a gluten-free dessert. This recipe is without flour. You …

Read more

Corn Fusilli with Lettuce Pesto and Pistachios

Corn Fusilli with Lettuce Pesto and Pistachios

Corn Fusilli with Lettuce Pesto and Pistachios recipe is made with a type of pasta that in Italy we call Fusilli.  These spirals are very popular in our country: the short and dense twists catch and hold onto every type of sauce. In this recipe we used corn fusilli; they are perfect for those who …

Read more