Funghi trifolati, excellent to the palate

Mushrooms are appreciated across the globe and are a common ingredient in Italian cuisine. Each mushroom variety corresponds to a different time of the year in which they are ready to be picked ...

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Spaghetti with zucchini-flowers and anchovies

Today we’re bringing you a delicious recipe sent to us by our own Cesarina Lucia, who is from Potenza. It’s spaghetti with zucchini-flowers and anchovies, a traditional dish of the Basilicata region.

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A real symbol of Maremma: the "Sfratto di Goym"

A real symbol of Maremma’s charming villages Pitigliano and Sorano, the Sfratto dei Goym ( The Goyms’ Eviction), tells a long story of integration and exchanges between the people of Tuscany and the Jews who inhabited the region...

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A white and red checkered tablecloth? Come on!

In American pictures, an Italian restaurant is always marked by two traits: a host with a mustache and white and red checkered tablecloths. The way the table is laid, centerpieces and mise en place are significant elements for the Cesarine.

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Lo scrigno di Venere (Venus’s casket)

They say the original recipe of the Scrigno di Venere is to be credited to the ingenuity of Chef Evio Battelani of Bologna’s restaurant “Al Catunzein”. Evio, in fact, ...

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Happy Carbonara Day!

Cesarino Manlio's secret recipe

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Neapolitan Pasta Genovese Style. No mistake!

Why, among the so many dishes of the Neapolitan gastronomic tradition, we always end up talking about Pizza, as if it was the only undisputed icon of the Parthenopean cuisine? ...

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The History of "Fettuccine Alfredo"

You might be surprised that few Italians are familiar with Fettuccine Alfredo, one of the most popular pasta dishes in the USA ...

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The Scrippelle ‘mbusse

‘Scrippelle’ is a traditional dish from the Abruzzo region, prepared in a similar way to crêpes, cooking a simple batter in a hot pan. Scripelle are not very well known in Italy, and are usually prepared for the holidays by Abruzzese families.

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Live to Eat: the many benefits of the Mediterranean diet

The Mediterranean diet has been a subject of great fascination for decades, conjuring up images of shiny vegetables stacked up on crowded market stalls ...

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Pappa al pomodoro (Tomato Soup)

"Pappa al pomodoro" is a soup that can be found practically all year round in Tuscan, but is at its best during mid-summer, when the tomatoes are ripe and juicy. A joy to eat ...

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Parmigiano Reggiano: The King of Cheeses

Parmigiano Reggiano is a hard, granular cheese that is a cornerstone of the Italian tradition. It adds an unmistakable depth of flavour to almost any dish ...

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A touch of color in the kitchen: Saffron risotto "alla Milanese"

There are many stories about the origins of this risotto. Legend has it that a stained-glass window maker from Milan had a clever secret for achieving exceptionally vivid colours: he added saffron to his paints.

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The contested recipes: Melanzane alla parmigiana

The Melanzane alla Parmigiana – Parmesan style aubergines or Parmigiana, that is gratin, with aubergines, – is a dish of doubtful origin, as it is still under discussion whether it comes ...

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The Italian Sauce: Pesto Genovese

Though Liguria is an indented bow spread out on the sea, what most marks Ligurian gastronomy isn’t fish but herbs. The recipe of pesto, as we know it, has no ancient origins ...

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