ITALIAN RECIPES BY:

a b c d e f g h i j k l m n o p q r s t u v w x y z #
Summer sour zucchini & tomato appetiser

Summer sour zucchini & tomato appetiser

Thinking about creating something yummy with all those tomatoes and zucchini in your fridge? Here comes a suggestion we bet you'll like! A light, fresh yet delicious and unusual dish, that you can serve with cheese or bread for an aperitif or as an accompaniment to a delicate meat- or fish-based main course. The perfect choice for late spring or summer nights, when its main ingredients are in season and a cold dish is a delight!

Sun dried tomatoes with pecorino & broad beans

Sun dried tomatoes with pecorino & broad beans

This recipe couldn't be more representative of culinary Italian culture: broad beans (long described as 'the poor man's meat' because of their high protein and iron content) are widely used, especially in the south of Italy; sun dried tomatoes, originating from the smart thinking of the farmers, who had to find a way to preserve the produce for colder seasons; and Pecorino Romano, a product made from sheep's milk, mostly produced in Sardinia.

Sun-dried tomatoes with zucchini and spicy olives

Sun-dried tomatoes with zucchini & spicy olives

Who can resist sun-dried tomatoes? Their savoury, salty taste, enhanced by herbs and spices, is perfect on bread or croutons. And you can make them even yummier by combining them with zucchini and olives - an appetiser that everyone will enjoy! Serve it at the beginning of a meal, during an aperitif or simply as a snack.

Toasted Panzanella with Auricchio on creamy gazpacho

Toasted Panzanella with Auricchio on creamy gazpacho

The Panzanella is a typical dish from central Italy, very famous in Tuscany, Marche and Lazio. The original recipe calls for stale bread, red onion, basil, olive oil, vinegar and salt, but over time some more ingredients, such as fresh tomatoes and cucumbers, have made it onto the list. We suggest to couple it with some fresh homemade gazpacho for an extra taste!

Tricolore Salad

Tricolore Salad

Tricolore Salad is a variation on probably the most well-known and popular Italian salad, Caprese, made with tomatoes, mozzarella and basil. This dish comes from the Campania region in the south-west of Italy but it's enjoyed everywhere. Its name, 'tricolore' (three-coloured), refers to its colours, which are the same as the Italian flag - red, white and green. This recipe features one of the most delicious mozzarella, the buffalo one.  

Velvet pumpkin and clam sauce

Velvet pumpkin and clam soup

When the days start to turn colder and the sky is rainy, the pumpkin brings colour, light and sweetness into our kitchen! What could be better than enjoying a heart-warming soup after a long, fraught day? Cosy and delicious, this dish is the perfect comfort food for any situation: the main course for a dinner with your friends or family, or an appetising entrée for a special occasion.

Venere rice, octopus, rocket & Provolone salad

Venere rice, octopus, rocket & Provolone salad

Here comes an exotic rice salad for all those of you out there who like nutty cereals, seafood and cheese. The Venere variety is a highly aromatic rice, rich in mineral salts, magnesium, phosphorous and selenium. The much loved combination of octopus, summer vegetables and Provolone cheese flakes creates an appetizing dish that can be enjoyed warm or cold alike.

<<  1 2 3 4 [5