italian cuisine

Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula
Italian cuisine is known for its regional diversity, especially between the north and the south. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States. Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

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  1. Calamarata sauce.jpg

    Calamarata sauce.jpg

    Calamarata is a typical Neapolitan first course, its name comes from pasta in the shape of large rings similar to squid rings and served with a sauce of squid (Calamari in Italian language) and fresh tomatoes.
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  2. MypinchofItaly

    Recipe Neapolitan Calamarata – Squid and Fresh Tomato Pasta Sauce

    Serves 4, Preparation time 20 mins, Cooking time 25-30 mins Fresh squid, 600 g Pasta Calamarata, 500 g Fresh Tomatoes you prefer, 500 g Garlic, 2 peeled cloves Dry white wine, 1/2 glass Chopped parsley, a handful EVOO – Extra Virgin Olive Oil, 2 tablespoons Salt and black ground pepper, to...
  3. MypinchofItaly

    Recipe Goat Cheese and Orange Zest Risotto

    Light and creamy, the secret to this risotto’s incredible flavour is finding the right cheese to combine with the sweet taste of the orange. I chose goat’s cheese that retains a soft, elastic paste with an unmistakable yoghurt aftertaste and gave this risotto a rich, velvety texture that...
  4. MypinchofItaly

    Recipe Liver with Onions Venice-Style

    Serves 4, Preparation time 10 mins, Cooking time 25-30 mins Pork liver or Veal liver, 500 g White onions medium-sized, 2 Water, to taste Winegar, a tablespoon, or dry white wine – enough to blend Evoo – Extra Virgin Olive Oil, 2 tbsp Unsalted butter, 30 g salt and pepper to taste Fresh sage...
  5. Stovetop Italian Coffee with Moka.jpeg

    Stovetop Italian Coffee with Moka.jpeg

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  6. MypinchofItaly

    Recipe Potato Focaccine

    Potatoes add softness to the dough and they are not unusual in the Italian baking product at all, especially in the South of Italy. 10-12 focaccine, Preparation 25 minutes + 2 hours and half of leavening, Cooking time 25-30 minutes 150g of yellow or white mealy potatoes 400g of Italian flour...
  7. Spinach stuffed ravioli.jpeg

    Spinach stuffed ravioli.jpeg

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  8. Pan-Fried Chicken Fillets with Sicilian Marsala Wine.jpeg

    Pan-Fried Chicken Fillets with Sicilian Marsala Wine.jpeg

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  9. Maritozzo con la panna.jpeg

    Maritozzo con la panna.jpeg

    Roman sweet giant bun filled with whipped cream
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  10. Homemade Black Olives Spread.jpeg

    Homemade Black Olives Spread.jpeg

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  11. Crema di Latte Fritta.jpeg

    Crema di Latte Fritta.jpeg

    Deep-Fried Milk Pudding from Veneto
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  12. Parsley and Vinegar Sauce from Piedmont.jpeg

    Parsley and Vinegar Sauce from Piedmont.jpeg

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  13. Mostarda di Cremona.jpeg

    Mostarda di Cremona.jpeg

    Spiced Candied Fruit
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  14. Pandoro.jpeg

    Pandoro.jpeg

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    • christmas cake italian cake italian cuisine pandoro
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  15. Panettone.jpeg

    Panettone.jpeg

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  16. Carne alla Pizzaiola.jpeg

    Carne alla Pizzaiola.jpeg

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    • beef steak garlic italian cuisine marinara sauce oregano pizzaiola tomato
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  17. Carne alla Pizzaiola.jpeg

    Carne alla Pizzaiola.jpeg

    Beef steaks cooked in a Marinara Sauce are called “carne alla pizzaiola”
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  18. Marinara sauce.jpeg

    Marinara sauce.jpeg

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  19. MypinchofItaly

    Christmas in July

    The small municipality of Vagna, in the D’Ossola valley in Piedmont region, celebrates Christmas on the second Sunday of July. This odd decision was taken in the XVII century to allow families to celebrate Christmas all together. The fathers and the oldest children, then shepherds and...
  20. Mountain Cat

    Recipe Cabbage Rolls with Fontina (and Farro)

    Recipe from Autentico, page 174, by Rolando Beramendi My efforts to make more tasty Italian foods that don't have to lay on the less useful of the carbs. This one is also vegetarian, and can work as a side or a main as desired. If as a side, I'd do it with a light main. As a main, I'd do it...
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