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 #
Salad with tuna, peppers, mango and almonds

Salad with tuna, peppers, mango and almonds

This whole, very colourful dish evokes memories of Mediterranean summers and sunny days spent at the beach. The taste of the exotic mango with the Italian bell peppers, green leaves, tuna and almonds, makes this a balanced, highly nutritious salad, ideal for those watching their weight too. The perfect dish for a tasty, yet simple, lunch or dinner, great served with some homemade bread. 

 
Salted witches fingers

Salted witches fingers

This is one of the easiest, yet incredibly yummy and funny recipes you can stumble across! With the aid of salty short crust pastry, you will be able to create creepy Halloween breadsticks - or Witches fingers, nails and all! - to serve to your children or as part of a party buffet, together with appetisers, cold cuts, cheeses, marinated or grilled veggies.. So, with the candles aglow, lights out, the spooky effect is a cert!!

sausage and three grains soup

Sausage and 3 grain soup

This rich soup is the ideal dish for cold autumn and winter days, when all you crave is something hot and steaming to warm you up from the inside. This recipe can be modified according to your own personal tastes, you can replace the vegetables you're not so fond of with some of your favourites or even use beans, chickpeas or lentils instead of (or on top of) the sausage. Have fun creating your own version!

Short crust pastry half-moons with dried fruit

Short crust pastry half-moons with dried fruit

Short crust pastry half-moons are typical desserts of Italian culinary tradition. Depending on where they are made, the recipe can vary a bit, the filling may be different, as may be cooking method also. Traditionally baked around Christmas time in southern regions like Puglia, Calabria, Campania, etc.. they are mostly enjoyed deep-fried (and called Ravioli) at Carnival time in Lombardy, Veneto and other northern areas.

Spaghetti alla Norma

Spaghetti alla Norma

This delicious pasta is one of the most typical of Sicilian dishes! Invented in the Catania, where it's called 'Pasta Ca' Norma', the original recipe is characterised by fresh tomato sauce, fried aubergines, basil and a typical hard cheese called 'ricotta salata' (salty ricotta). This version of the recipe replaces the salty ricotta, which is very hard to find, with Auricchio Provolone, guaranteeing a truly mouth-watering creation! 

Spaghetti in pizzaiola sauce

Spaghetti in pizzaiola sauce

Pizzaiola sauce is a famous pasta dressing, the everyday answer to the 'Sunday lunch Bolognese sauce'. Although its history is not certain, experts agree that it was created in the Neapolitan area and that it takes its name after the pizza makers ('pizzaioli'), who used to flavour the original Pizza only with garlic, oregano and tomatoes.

Spaghetti with carrot cream, leek and almonds

Spaghetti with carrot cream, leek & almonds

Here comes a delicious pasta dish that can be enjoyed all year round thanks to the broad availability of its main ingredient, namely carrots. Quick and easy to make, it makes the ideal recipe for when you are in a hurry or don't feel like standing in the kitchen for too long. Still, the result is a yummy and healthy dish everyone will enjoy!

Spaghetti with clams, bread and mullet bottarga

Spaghetti with clams, bread and mullet bottarga

A typical Italian meal that will remind you of summer!
Spaghetti with cod, beans & extra virgin olive oil

Spaghetti with cod, beans & EVO

This is a combination of two famous Italian dishes, 'pasta e fagioli' and pasta with codfish and tomato sauce. In some places in Italy, combining beans and fish is quite usual and for one good reason: it tastes great! Also, it makes an ideal pairing on special occasions, like for instance on Christmas' or New Year's eve. All you need is top quality ingredients and soon you'll have a one pot dish everyone will enjoy!

Spaghetti with courgettes, ham & Parmigiano Reggiano

Spaghetti with courgettes, Parma ham & Parmigiano Reggiano

Here comes a really tasty recipe for a spring or summer day: this colourful dish is great if made with tender, baby courgettes, that are easier to find at that time of the year. The mild flavour of the courgettes is combined with the stronger tastes of Parmigiano Reggiano and Parma ham (a typical Italian raw ham), creating a harmonious and balanced dish. Enjoy!

Stuffed Paccheri with courgette sticks

Stuffed Paccheri with courgette sticks

If you are planning on a dinner with your friends and want to cook something that is yummy and easy at the same time, you've just found what you need! This baked pasta, filled with a delicious leek, pig's cheek, courgettes and Provolone mix, will delight your guests with its well-balanced flavours.

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!

Summerish onion and potato soup with hazelnuts

Summerish onion & potato soup with hazelnuts

Onion soup is a traditional dish in many countries, thanks to the cheapness and broad availability of its main ingredient. The most famous recipe is the French one, 'soupe à l'oignon'. Here we suggest an Italian version of this dish: no butter and gruyère cheese, instead olive oil and potatoes, humble ingredients that, combined together, create wonders! The result is a delicious creamy soup, easy to make and quite balanced from a nutritional point of view.

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.

Tagliatelle with fresh green pesto & shrimps

Tagliatelle with fresh green pesto & shrimps

Here comes a first course that combines two famous ingredients of the Ligurian culinary tradition: pesto and shrimps! In less than one hour you'll have a simple, yet extraordinary dish! You can enjoy it hot or cold, so it also makes a great buffet component! Ideal in summer, when both basil and rocket are broadly available.

<<  1 2 3 4 5 [67  >>