Grandmother Giustina's version of the Baccalà alla Pertecaregna (Cod with peppers)

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Stuffed squid from the Amalfi coast

All the scents of the Mediterranean in a single dish cooked by the Neapolitan families on summer Sundays!

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Fried Pizza

At the end of WWII, pizza, once a cheap and ubiquitous street food, was now considered a luxury in Naples. It was hard to get hold of staple ingredients for the sauce, and wood-fired ovens were in short supply ...

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Eggplant Caponata

Caponata is a great classic of Sicilian cuisine, a perfect example of one of the region’s signature flavor combinations, agrodolce (“agro” meaning “bitter, and “dolce” sweet) ...

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Bucatini pasta all'Amatriciana" (with pork cheek)

The first written testimony of the use of the amatriciana sauce to add flavor to pasta is found in the cookbook of the Roman cook Francesco Leonardi ...

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Tuscan GNUDI seasoned with butter and sage

The Gnudi are a typical dish of Tuscan cuisine, made of a few simple ingredients: practically the stuffing of Maremma Ravioli without the wrapping of the pasta. For this they take the name "Gnudi", which in Tuscan means nude.

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Lemon Sorbet: simple and fresh

Perfect to finish meals, the lemon sorbet is a very simple dessert to prepare, fresh and helps digestion.

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Bocconotto Pie with Custard and Black Cherries

The cake is the evolution of the Bocconotti (also known as Pasticciotti), pretty small desserts that you can eat in one bite, maybe with a good Italian Passito wine!

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Wild flavours from the garden

What could make you feel more connected with the land than striding out into the fields, harvesting what nature has to offer, and cooking up something delicious to delight your family and friends?

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Risotto Fritter

The risotto fritter is one of those dishes that were born out of the tradition of emptying the fridge, as it can be made with both fresh rice or leftover risotto.

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Tortellini with meat filling

A tasty and a little laborious dish: home-made tortellini stuffed with minced meat and parmesan.

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The Bolognese cutlet or Cotoletta alla Petroniana

The Bolognese cutlet is a second dish of meat typical of the Emilian city. Of ancient origins and also known as Petroniana style cutlet, it boasts an original recipe and a divine flavor. Certainly not a light dish but certainly a rich and opulent dish that makes those who taste it dreaming!

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Chicken “alla Cacciatora”

This name of this Tuscan dish in English is ‘Hunter’s chicken’, a one-pot dish that uses ingredients straight from the garden and countryside. Comforting, fragrant and full of flavor, this humble recipe is perfect for getting the best out of life’s simpler pleasures.

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Tiramisù

Tiramisu is one of the most renown and beloved Italian desserts, both in Italy and without. Abroad it’s even more famous and idolized, so no respectable Italian restaurant can afford not to have it on its menu ...

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Canederli: a recipe to reduce food waste!

In any culture, the people's cuisine is made up of recipes which aim to reduce food waste. Thanks to the policy of 'emptying the fridge' some amazing combinations have been invented ...

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