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. MypinchofItaly

    Recipe Roman-Style Artichoke

    For this preparation is normally used a typical artichoke coming from Rome called “mammola”, but of course you can use artichokes you have available, taste doesn’t change. Stuffed with minced parsley, garlic and mint, carciofi alla romana is one of the most typical Roman side-dish. Every year...
  2. Red onion and smoked pancetta risotto.jpeg

    Red onion and smoked pancetta risotto.jpeg

    • MypinchofItaly
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    • italian cuisine red onions risotto smoked pancetta
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  3. Scagliozzi.jpg

    Scagliozzi.jpg

    Fried polenta morsels
    • MypinchofItaly
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    • cornflour/cornstarch italian cuisine polenta
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  4. MypinchofItaly

    Recipe Scagliozzi – Fried Polenta Morsels

    Scagliozzi or Scagliuozzi are fried polenta morsels, Apulian origin but more than anything else known and associated as one of the most popular Neapolitan street food and strolling through the streets and alleys of the city eating fried polenta morsels usually placed in a cone of paper is a...
  5. Baci di Dama - Piedmontese Hazelnut Cookies.jpg

    Baci di Dama - Piedmontese Hazelnut Cookies.jpg

    • MypinchofItaly
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    • hazelnut italian biscuits italian cuisine
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  6. MypinchofItaly

    Recipe Bigoli in Salsa – Anchovies and Onions Pasta Sauce from Veneto

    Bigoli – a type of long pasta both fresh and dried similar to Spaghetti, a little thicker than your average Spaghetti and their rough surface generally retains better the sauce you season them with. In the original recipe they are made simply with soft wheat flour, water and salt. In one of the...
  7. Chicken with Peppers Roman-Style.jpeg

    Chicken with Peppers Roman-Style.jpeg

    • MypinchofItaly
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    • (bell) peppers/capsicum chicken italian cuisine
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  8. MypinchofItaly

    Recipe Chicken with Peppers Roman-Style

    Pollo con i Peperoni alla Romana, in Italian Language, is at least as Roman as the Fontana di Trevi and the Colosseum. There are those who cook peppers separately by adding them to the chicken later and those who, like us, cook them directly together with the chicken. Whatever you choose...
  9. Minestrone- Italian Vegetable Soup.jpg

    Minestrone- Italian Vegetable Soup.jpg

    • MypinchofItaly
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    • italian cuisine minestrone soup vegetable soup
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  10. MypinchofItaly

    Recipe Minestrone – Italian Vegetable Soup

    Serves 4, Preparation time 20 mins, Cooking time 1 hour and half 1 clove of garlic 2 medium-large onions 1 celery stalk 2 carrots 2 medium yellow potatoes 100 g Cannellini or Borlotti beans – dried or tinned 2 tomatoes, better if a bit ripe 100 g fresh – or frozen peas 2 courgettes 1 Bay leaf...
  11. Neapolitan Zucchine a Scapece.jpeg

    Neapolitan Zucchine a Scapece.jpeg

    Fried courgette soaked in vinegar and mint
    • MypinchofItaly
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    • courgette/zucchini italian cuisine mint
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  12. Orecchiette with Broccoli Rabe.jpeg

    Orecchiette with Broccoli Rabe.jpeg

    Orecchiette (little ears) a typical pasta from Apulia
    • MypinchofItaly
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    • apulian cuisine broccoli italian cuisine
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  13. Sautéed Broccoli Rabe.jpeg

    Sautéed Broccoli Rabe.jpeg

    Cime di rapa sautéed in olive oil with anchovy fillets, chilli pepper and cloves of garlic
    • MypinchofItaly
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    • broccoli italian cuisine
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  14. Italian Minestrone.jpeg

    Italian Minestrone.jpeg

    • MypinchofItaly
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    • italian cuisine minestrone vegetable soup
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  15. Pappa al Pomodoro.jpg

    Pappa al Pomodoro.jpg

    Pappa al pomodoro is a specialty from Siena, in Tuscany, and a great idea to use up some old bread that is too hard to be eaten by itself.
    • MypinchofItaly
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    • bread italian cuisine pappa al pomodoro soup tomato
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  16. MypinchofItaly

    Recipe Pappa al Pomodoro - Bread & Tomato Soup from Tuscany

    Pappa al pomodoro is a specialty from Siena, in Tuscany, and a great idea to use up some old bread that is too hard to be eaten by itself. Made with simple, cheap ingredients, this soup can be served both warm for a cozy winter day and at room temperature, for a breezy summertime evening...
  17. Saranak

    Recipe Beef Marinated in Wine & Balsamic Vinegar

    Ciao everyone, As we all know back in the day there were no fridges and freezers in homes certainly not in Napoli! So this is centuries old, I make rarely, maybe twice a year. because of the amount of beef it can last for ages and the marinade that the meat soaks preserves the meat. You will...
  18. Purple potato gnocchi with Taleggio cheese sauce.jpeg

    Purple potato gnocchi with Taleggio cheese sauce.jpeg

    • MypinchofItaly
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    • gnocchi italian cuisine taleggio cheese
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  19. Pabassinas - Sardinian Biscuits.jpeg

    Pabassinas - Sardinian Biscuits.jpeg

    • MypinchofItaly
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    • biscuits/cookies italian cuisine raisins sardinian cuisine
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  20. MypinchofItaly

    Recipe Pabassinas – Sardinian Biscuits

    Pabassinas or Papassini are typical Sardinian biscuits traditionally prepared for All Saints’, Christmas and Easter, although Sardinians love to have them at home all year round to offer to guests. The name derives from the Sardinian word ‘pabassa‘ which in Italian language means Uva Passa...
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