When spring arrives and Easter approaches, there is one preparation in Italy that can never be missing from the family table or the picnic basket. This delight originating from the Liguria region has a fascinating history and an irresistible flavor. Tradition says that the original recipe was prepared with 33 layers of paper-thin dough, paying homage to the years of…
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Asparagus alla Veneta: white asparagus recipe with egg sauce
Spring is here, and I can’t think of a better way to welcome it than by paying tribute to one of its star products. With the arrival of good weather, markets are filled with fresh colors and flavors, and it is the ideal time to prepare dishes that celebrate the season. Today we travel to northern Italy to cook asparagus…
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Stuffed Italian Meatloaf (Polpettone): Grandma’s Recipe
When I look for a dish that truly embraces the heart, my mind travels straight to those Roman traditions that have taught me so much since I first picked up the mattarello. This stuffed Italian meatloaf (Polpettone) is the perfect example of how grandmothers’ cooking in Italy manages to create wonders with very little, transforming the everyday into something extraordinary.…
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Artichoke savory tart with ham and ricotta
Guests are about to arrive and you still haven’t prepared anything for the appetizer. In those moments, it’s best to have an easy, seasonal recipe on hand that always works. In the middle of January, with artichokes at their best, this artichoke, ham, and ricotta savory tart is a quick, tasty, and hassle-free solution. Watch the video with all the…
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Veal Milanesa: the authentic cotoletta alla milanese
There are recipes that win you over from the very first bite, and the veal milanesa: the authentic cotoletta alla milanese is a clear example. Originating from the Lombardy region, its bone enhances an unmistakable flavor and, thanks to frying in clarified butter, it acquires an unforgettable crunch. Furthermore, there is a large-sized version—known as “elephant ear”—designed for those who…
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How to make fresh egg pasta: the original Italian recipe step by step
Making fresh egg pasta at home is very easy. Eggs, flour, and semolina (finely ground durum wheat semolina). The little machine for flattening and cutting it is tremendously useful if you want to give it the shape of tagliatelle, lasagna sheets, etc. What is semolina? Semolina is a type of extremely fine, re-milled durum wheat semolina, coarser than 00 wheat…
