Piconi Ascolani: Baked Ravioli from Le Marche – The Pasta Project
These delicious baked ravioli are a typical Easter recipe from Central Italy. Piconi ascolani are not difficult to make and so delicious you will always wish you had made more. Traditionally eaten for Easter breakfast but are great as finger food or antipasto.
FRICO (ITALIAN CHEESY POTATO PANCAKE) - MANGIA MAGNA
Cheese and potatoes: what could be better? This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius ways.
Pitta 'Mpigliata-Calabrese Fruit and Nut Pastry
Pitta 'mpigliata-Calabrian Fruit and Nut Pastry, a traditional Christmas dessert from Calabria, mostly found in the Calabrian province of Cosenza. Strips of an olive oil and white wine pastry are filled with walnuts, raisins, orange zest, warm spices and doused with honey. The ultimate Italian Christmas treat!
How to Make Great Eggplant Parmigiana
Even though Parmigiana is popular across the Italian south, there’s something particularly magical about the Cucina Salentina version of the dish
Ofelle alla Triestina (Gnocchi Ravioli) – The Pasta Project
These delicious unusual ravioli are made with gnocchi dough and filled with sausage meat, ground veal and spinach. If you've ever made gnocchi or ravioli, you'll love making ofelle!
FRITTELLE DI CARNEVALE (ITALIAN CARNIVAL FRITTERS) - MANGIA MAGNA
Recreate these simple fritters, or add your own twist by incorporating your favorite flavors, such as raisins, lemon zest, candied citrus peel, vanilla, liqueur, and beyond.
Cassata Siciliana - Ciao Chow Linda
If you’ve ever been to Sicily, you know that one of the classic desserts from that island is cassata Siciliana, a delicious sponge cake layered with a ricotta filling, traditionally edged with almond paste and topped with candied fruits. I…
AUTHENTIC COTOLETTA MILANESE RECIPE - MANGIA MAGNA
Forget the wide and flat cotoletta that you think you know – originally, the traditional cotoletta alla Milanese was made exclusively with bone-in veal chops, carefully leaving the meat as high as the bone.
Gnocchi alla Bava; Recipe from the Val d’Aosta – The Pasta Project
Gnocchi alla Bava recipe is a fabulous example of typical hearty mountain food from Northern Italy. These pillowy potato gnocchi smothered in the best cheese sauce ever are heaven.
Tagliolini al Prosciutto di San Daniele. – The Pasta Project
A creamy, rich and luxurious pasta recipe from Friuli Venezia Giulia made with melt-in-your-mouth Italian prosciutto crudo (cured ham)
Cinnamon Butter Gnocchi: Recipe from Veneto – The Pasta Project
In this traditional carnival recipe from Veneto, Northern Italy, potato gnocchi are tossed in cinnamon butter and sprinkled with brown sugar. Divinely delicious and easy to make!
La pizzaiola ("Pizza-Maker's" Beef) | Memorie di Angelina
A pillar of Neapolitan cuisine, la pizzaiola is a great solution when when you feel sustenance but don't feel much like cooking something elaborate.
Italian Braised Onion Sauce (il Friggione) with Pasta. – The Pasta Project
This rich and tasty vegetarian Italian braised onion sauce has only 2 main ingredients, white onions and tomatoes. It may take a while to make but is definitely worth it! Great with pasta! Perfect as a side dish with meat, on bread and with polenta too!