Pesto alla Genovese
Pesto alla genovese is a typical sauce of the Ligurian cuisine based on basil, extra virgin olive oil, garlic, Parmesan...
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Pasta Aglio e Olio in Involtini di Melanzane
Originally from Campania, spaghetti aglio, olio e peperoncino is now widespread throughout Italy (perhaps still predominantly in the centre-south) and...
Risotto alla Milanese
The recipe of risotto alla milanese according to tradition, a first course among the most representative ones of the Lombardy...
Meet our Italian Chefs: Massimiliano Careri
We are incredibly happy to introduce you to an amazing chef today! He brings up the name of the Cuisine from the Piedmont Region and more. He specializes in International...
Seafood Sauce, aka Cioppino
I was a picky eater as a kid (no kidding.) For years while Sicilian and Calabrian delicacies abounded on all sides of me, I was the kid who insisted on...
Italian Gourmet Villages and their exceptional products
Italy is full of small and sought-after enogastronomical productions hidden in the meanders of small towns less known to most, but with a unique quality and taste. In the hills...
What are the true origins of Pasta Alla Carbonara?
Pasta comes in all shapes, sizes and flavor combinations. There’s a reason these starchy, saucy Italian dishes are one of the world’s favorite meals! Of course, not all pasta is...
Pasta alla gricia
Pasta alla gricia is today one of the most loved dishes of the traditional cuisine of Latium, together with the most famous recipes of pasta all’amatriciana, pasta cacio e pepe...
Cotoletta Milanese
Traditionally it is a slice of bone-in veal loin, breaded and fried in butter that should also be poured over...
Piadina Romagnola
The piadina is definitely the undisputed queen of Italian street food and is known and loved by millions of people...
Italian Gourmet Villages and their exceptional products
Italy is full of small and sought-after enogastronomical productions hidden in the meanders of small towns less known to most,...
Pasta alla Carbonara
Lazio, a region which has made a name for itself in Italy and in the world also thanks to its...
Olive all’Ascolana
The Ascolana olives are surely the most representative traditional dish of the gastronomy of Marche region, appreciated and known all...
Meet our Italian Chefs: Massimiliano Careri
We are incredibly happy to introduce you to an amazing chef today! He brings up the name of the Cuisine...
Pasta Aglio e Olio in Involtini di Melanzane
Originally from Campania, spaghetti aglio, olio e peperoncino is now widespread throughout Italy (perhaps still predominantly in the centre-south) and is one of the most popular dinner-saving recipes. Garlic, oil...
What are the true origins of Pasta Alla Carbonara?
Pasta comes in all shapes, sizes and flavor combinations. There’s a reason these starchy, saucy Italian dishes are one of the world’s favorite meals! Of course, not all pasta is...
Seafood Sauce, aka Cioppino
I was a picky eater as a kid (no kidding.) For years while Sicilian and Calabrian delicacies abounded on all...
Pasta alla checca
Pasta alla checca is a historical dish of the Roman culinary tradition, prepared with a few simple ingredients and excellent...
Caponata Siciliana
Sicilian caponata is one of the classic side dishes of national cooking, just like eggplant parmigiana and few others. It...