Gelato and pizza are terrific, but they only scratch the surface of Italy’s exciting, rich and colorful street food scene. We picked 12 essential street eats you must try on your next trip. (Two words: fried cream).
When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavour...
La giuggiulena or cubbaita in the Sicilian dialect, takes its name from the sesame seeds that are added to these sweet morsel...
Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
Taralli are like savory breadsticks rolled to form a ring, round and crispy, first boiled and then baked. They are a traditional Italian snack, perfect for a quick, hunger-breaking treat.We generally use them as bread substitutes to enjoy with cold cuts and cheeses. They are also great as an appetizer with a good glass of red wine.Taralli have a characteristic circular shape, a golden surface and a crisp and crumbly texture.
Crumbed eggplant really is one of those staple recipes that an Italian daughter learns at a young age from her mother. The egg and crumb method is something a young girl can take ownership of and feel proud of while mamma takes care of the frying. Before I could do anything else in the kitchen, […]
La giuggiulena or cubbaita in the Sicilian dialect, takes its name from the sesame seeds that are added to these sweet morsel...
Call them dumplings, gnudi or patties, these soft, zesty morsels will have you beam in delight at the very first bite. What could go wrong when you combine the milky richness of fresh ricotta (rigo…
Meaning 'lady's kiss', these mini biscuits combine hazelnut and plain flours for a nutty flavour and are spread with chocolate in the centre.
Medieval Fig Tarts Thoughts: These are slightly addictive little morsels, and with good reason. Take a fruit as tasty and decadent as figs, dice them, spice them, put them in buttery pastry, then f…
By: Tony Traficante, ISDA Contributing Editor The Easter Table Three primary food items enriched the traditional Italian Easter table. Two were lamb and eggs, both having religious or life associations: the lamb symbolizing Christ, and the egg symbolizing birth or the renewal of life. A third fundamental dish on that Italian table held the simple … Continued
A slow braised Italian style pot roast in a tasty tomato sauce.
Why let breakfast and brunch have all the fun with French Toast? This savory french toast s a take on the classic dish is just as tasty and, possibly, more addictive. The marinara dipping sauce really sets it apart though!
This one is a no brainer. Especially if you have vowed to eat healthy this winter. (Yes, we're calling this healthy. It's sal...
RICOTTA..one of the most popular Italian Cheese throughout the world prized for it’s versatility and mild taste. It’s a star player in certain types of Lasagne, Ravioli, a…
You’ll love this super easy lingue di gatto recipe. Light and crunchy, these cute little cat tongue cookies are the perfect treat with coffee or ice cream!
This recipe almost needs no introduction. Polenta sticks are always a crowd pleaser and they're actually quite easy. There is some patience required as the moisture from the polenta cooks out to make them crispy, but it'll be worth it with every bite!
If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product.
Ina Garten Stuffed Shells Stuffing are a wonderful and substantial recipe with an Italian influence that is ideal for a warm meal with the family or for entertaining guests. This meal is comprised of large pasta shells that have been stuffed with a delectable and creamy mixture of ricotta cheese, spinach, and herbs. It is then baked in a sauce that is both rich and savory, and it is finished with gooey melted cheese on top.
What makes a Holiday special? I really think it’s a mix of the present with a heavy dose of the past. Holidays like all parts of our lives should be a blend and one should not dwell too d…
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used.
Cooking Italians - Crispy and flavorful fritters infused with the rich taste of anchovies and tender codfish. A beloved specialty of the Puglia region, these golden morsels
I love the way old cookbooks give me an idea of what foods were familiar in their time periods and what was exciting and new. Eating tongue for supper might not be much of a surprise for a farm family in the '50s, but "Eye-talian" food-- now that could be exotic, especially to Americans with no Italian heritage. Just looking at the titles of the recipes in The Italian Cookbook from Culinary Arts Institute (1956) shows how foreign the cuisine seemed. Paging through desserts, I spotted this recipe and giggled just a bit. "Cream Rolls"? Who really needs "Cannoli" to be translated? People in the '50s, apparently. And don't object that every recipe has a translation because a very few recipes do assume that readers will know what the food is without needing a translation. "Lasagna" is just labeled that, not called something like "Layered Sauce, Cheese, and Noodle Casserole." "Minestrone" is not called "Vegetable Bean Soup with Pasta." The book assumes some familiarity with Italian foods-- just not exotic dishes like cannoli. I giggled even more when I saw this one: "Macaroni Muffs"? (I'll admit, my giggling was significantly more adolescent this time. Don't tell anyone.) Imagine a time when "Macaroni Muffs" was a clearer title than the simple "Manicotti." Sometimes the titles work the other way, though. What do I mean? I'm pretty sure that this is actually an American recipe that the Culinary Arts Institute wants to sound more authentically Italian: I can't imagine too many '50s Italian grandmothers making "Pizza Biscottata all 'Inglese" in the old country. What do you think?
Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce - the most perfect, low carb, Italian dish that the whole family will enjoy.
Fritters are a mouth-watering, sweet treat so whether you're looking for a dessert to serve at a party or simply want to satisfy your cravings, this recipe is a must-try.
