Ingredient: Breadcrumbs

Cotoletta Milanese

Cooking Time: 20 min

Main course

Traditionally it is a slice of bone-in veal loin, breaded and fried in butter that should also be poured over the schnitzel at the end, as modern versions tend to avoid this last step and find lighter variations such as squeezing a lemon before serving. Over the years also the...

Italian Food Culture

March 21, 2021

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Olive all’Ascolana

Cooking Time: 80 Min

Uncategorized

Marche

The Ascolana olives are surely the most representative traditional dish of the gastronomy of Marche region, appreciated and known all over the world. This ancient recipe was born at the end of the 1800’s and it is based on the use of “tender Ascoli” olives, generally kept in a brine...

Italian Food Culture

February 16, 2021

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174 Views

Pasta Aglio e Olio in Involtini di Melanzane

Pasta

Campania

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 and chilli are really all there is to this pasta, but despite the extreme simplicity of the ingredients, this recipe...

Italian Food Culture

February 10, 2021

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189 Views

Strudel di Mele

Cooking Time: 60 min

Dessert

Trentino-Alto Adige

The Apple Strudel (Apfelstrudel – Strudel Di Mele) is a classic dessert typical of the South Tyrolean tradition made with a very thin rolled dough (hence the name strudel which means “vortex”) which wraps a filling of apples, raisins and pine nuts flavored with cinnamon. A fragrant and delicious dessert...

Italian Food Culture

December 23, 2020

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Campania	Emilia-Romagna
Friuli Venezia Giulia	Lazio
Liguria	Lombardy
Marche	Sicily
Trentino-Alto Adige