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Grilled swordfish with Gastronomic Glaze

Grilled swordfish with Gastronomic Glaze

Using swordfish turns this recipe into a gourmet dish. The flesh of the Xiphias Gladius is rich in proteins and it's a good source of vitamin B12, B6, niacin, phosphorus and selenium. Furthermore, being low in fats and calories makes it a good option for anyone who's following a low-fat diet. Enjoy this delicious version of the grilled swordfish on a sunny summer day!

 
Ham and beef cannelloni

Ham and beef cannelloni

Cannelloni is a classic dish of the Emilia Romagna culinary tradition, but many variations exist all-over the country, depending on the region or even on the family. The recipe we suggest here is the most traditional one, featuring minced beef, ham and béchamel sauce. Delicate and savoury at the same time, this dish is loved by children and adults alike.

How to cook Castagnaccio, a traditional Italian autumn recipe

How to cook Castagnaccio, a traditional Italian autumn recipe

The perfect Italian recipe to surprise your family and friends with a seasonal taste
Ice cream salami

Ice cream salami

Here comes a summery variation of the most classical 'sweet salami'. Easy and quick to prepare, it makes an ideal dessert, a fresh delicacy to top off a dinner with friends, Sunday lunch or a tasty and energising break throughout the day. Very much loved by children, it can be used as a substitute for a birthday cake pretty much too! Try it out and have fun creating your own version!

Ice cream with spicy fruits

Ice cream with spicy fruits 'en papillote'

Ice cream, fruits and spices: just these three ingredients for an unusual dessert that will surprise you! The way of cooking 'en papillote', generally used for vegetables and fish, consists in wrapping the food you want to bake in parchment paper: a healthy and quick method that preserves flavours and aromas. Try out our recipe or create your own version!

Lamb with Roasted Vegetables

Lamb with Roasted Vegetables

This is the perfect recipe for a special festive day, for a Sunday with your family or a dinner with friends. In Italy, lamb is also one of the most traditional Easter dishes and its cuts and preparation can vary a lot from one region to another. This recipe shows off a simple way of cooking a delicious meaty course: the vegetables make it tempting and good to look at, while adding flavour to the meat and slightly toning down its strong taste. 

Lasagne sopraffine

Lasagne sopraffine

This recipe represents a healthy, alternative version of the more famous traditional Italian lasagne. Thanks to the 'radicchio Trevisano', a particular kind of radicchio chicory with long leaves, you'll have a delicious and filling dish that not only will be good to your taste buds, but to your health too! Give it a try and get ready to fall in love with its outstanding, vegan taste!

Lasagne with bolognese sauce & mushrooms

Lasagne with Bolognese sauce & mushrooms

Lasagne is the name of one of the most ancient pasta forms, usually rectangular or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Across the centuries the recipe evolved until it became what we nowadays know as Lasagne alla Bolognese.

Lasagne with summer vegetables

Lasagne with summer vegetables

Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!

Lasagnetta with asparagus, leeks & Provolone

Lasagnetta with asparagus, leeks & Provolone

Lasagne is the name of one of the most ancient pasta varieties, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of the Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Here we suggest a modern, vegetarian version of this typical Italian dish, ideal in spring, when asparagus are in season!

Light meat balls with Provolone

Light meat balls with Provolone

Meat balls in tomato sauce is one of the most traditional and widespread meat recipes in Italy. Delicious as a main course, it can also be used as a pasta dressing or to enrich Lasagne or 'Pasta al forno' (which is baked pasta). Meat balls in tomato sauce represents the classic 'grandma recipe', endowing your meal with that taste of love and genuine food; enrich the dish with Auricchio Piccante for a touch of originality!

Mexican salad with avocado and watercress

Mexican salad with avocado and watercress

Together with some nice crispy homemade bread, this recipe makes an ideal, complete meal for summer and spring days, when the weather is nice and you don't feel like cooking or eating a hot meal. At these times of the year tomatoes are in season too, and therefore tastier. But this salad can also be enjoyed as an appetiser or served to your guests at the end of a meal, as a light side-dish. 

 
Provolone coated in nuts on a chestnut purée

Mild Auricchio provolone coated in nuts on a chestnut purée

This dish will leave you speechless: the sweet softness of the chestnut purée meets the crunchy savouriness of the pan-fried Provolone slices coated in nuts, creating a beautiful contrast of strong and mild flavours. Ideal for everyday meals as well as for special occasions, your guests will certainly ask you for the recipe!

Millefeuille with mackerel and leek

Millefeuille with mackerel and leek

Often the best entrées are those that surprise your guests, unusual dishes they never thought of preparing (let alone eating!) before: this recipe is probably one of those! The balance in these one-bite delicacies comes from the great combination of a crunchy ingredient, the baked filo pastry, with the softer, flavourful elements of the leek and the mackerel fillets. Try serving them to your family and friends, we are sure they won't be disappointed!

Monkfish skewers

Monkfish kebabs

Kebabs make practical finger food, especially in outdoor situations like barbecues or at parties: thanks to the sticks they are easy to eat without a plate and can be easily transported from one place to another. This recipe wants to be an alternative to the most common meat-kebabs, a delicious fish-based course than can be served as an appetiser or as a 'secondo', depending on the quantities. Have fun cooking and feel free to add your personal touch to the recipe!

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