Recipes without the fluff!
Italian cuisine is a treasure trove of flavors, aromas, and textures. From the north to the south of the country, each region has its own unique culinary traditions, ingredients, and dishes. In this article, we will be exploring some of the most flavorful regions of Italy and their delicious contributions to the world of gastronomy.... Continue Reading →
Pizza is a beloved dish worldwide, and Italian pizza, in particular, is known for its crispy crust and flavorful toppings. One of the most important elements of a great pizza is the dough. In this article, we will show you how to make the perfect Italian pizza dough at home. Ingredients 3 cups all-purpose flour... Continue Reading →
Pasticcio di Maccheroni is an Italian dish also known as "macaroni pie" or "lasagna" made of layers of cooked pasta, typically macaroni, mixed with a meat or vegetable-based sauce, and a béchamel sauce, and then baked in the oven until golden brown and bubbly. It is a hearty and comforting dish that can be served... Continue Reading →
Polpette di Carne, also known as Italian meatballs, is a traditional Italian dish made from a mixture of ground meat, breadcrumbs, eggs, grated cheese, and herbs that are shaped into balls and then cooked by frying or baking. They are often served as a main course with pasta, in a sandwich, or as an appetizer.... Continue Reading →
Passatelli in Brodo is a traditional Italian dish from the Bologna region, made from a dough made of breadcrumbs, grated Parmesan cheese, eggs, and nutmeg, that is extruded through a special tool called a Passatelli press, or a potato ricer, into a flavorful broth, usually chicken or beef. The resulting Passatelli are similar in shape... Continue Reading →
Bollito Misto is a traditional Italian dish that consists of a variety of meats such as beef, pork, chicken, and sometimes veal, boiled in a flavorful broth and served with various condiments, such as mostarda, a sweet-spicy condiment made with fruits and mustard, or salsa verde, a sauce made with parsley, capers, and anchovies. Ingredients:... Continue Reading →
Riso al Salto, also known as "risotto al salto" or "risotto alla milanese" is a traditional Italian dish made from leftover risotto that is pan-fried in butter until crispy on the outside and creamy on the inside. It is typically served as a side dish or as a main course, depending on the ingredients used... Continue Reading →
Mortadella is a type of Italian sausage made from ground pork, pork fat, and various spices, including black pepper and nutmeg. The mixture is then stuffed into a large casing and cooked by steaming or baking. It is typically sliced thin and served as a cold cut, often on sandwiches or charcuterie boards.: Ingredients: 2... Continue Reading →
Cotolette alla Bolognese is a traditional Italian dish from the region of Bologna. It is a dish of breaded and fried cutlets of beef or veal, usually served with a side of vegetables or salad. Ingredients: 4-6 veal or beef cutlets 1 cup all-purpose flour 2 eggs, beaten 1 cup breadcrumbs Salt and pepper, to... Continue Reading →
Tortellini in Brodo is a traditional Italian dish from the region of Bologna. It is a simple yet satisfying meal, typically served as a first course. It is made by cooking small, ring-shaped pasta filled with meat, called tortellini, in a flavorful meat broth. Ingredients: 1 pound of fresh or frozen tortellini 8 cups of... Continue Reading →
Recipe Rampage 