ZEPPOLE: St. Joseph’s Day Cream Puffs

Read More

ITALIAN EASTER CAKE (TORTA PASQUALINA)

Read More

Called in Naples “frittata di spaghetti”, the spaghetti pizza pie, is easy a traditional dish of Campania region and of neapolitan cuisine. It is a pasta mess that was born as a dish of recovery. The paste is mixed with fresh eggs, grated cheese, ham and pepper. There can be various versions of spaghetti pizza pie. …

The stuffed pizza with sausage and friarielli is a savory pie rustic typical of Neapolitan cuisine. Composed of a leavened dough similar to pizza, is stuffed with the friarielli reamed in a frying pan and fresh sausage. The friarielli, are blanched quickly, and browned in a pan with oil, garlic and chili pepper. Very present in …

This is the BEST Sausage and Peppers recipe you will ever find! I’m telling you, it doesn’t get better than this! Not just because she’s my grandma but because it really is that good!!! The sauce is so flavorful you’ll want to soak your bread in it! My grandma uses sweet Italian sausage but you …

The legend says this recipe was created by Alfredo Di Lelio in his restaurant in Rome and today there are 2 restaurants in Rome claiming the authorship of the fettuccine: Alfredo alla Scrofa and Il Vero Alfredo all’Augusteo. Apparently, Alfredo (the man behind the fettuccine) made this dish for his sick wife but it turned out to be …

This is a typical pastry from Altamura, in the South of Italy. The name comes from the fact that these cupcakes remember the breast of a woman. In this case, this typical dessert was and still is prepared by seclusion nuns. This sweet is made with “pan di spagna” stuffed with a soft and tasty …

Made with savoiardi (or ladyfingers), dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, often flavored with liquor and dusted with cocoa, Tiramisù is simply irresistible. Recipe from: https://www.italymagazine.com/featured-story/tiramisu-recipe INGREDIENTS: 200 gr. Mascarpone Cheese 2 eggs 150 gr. sugar 1 pack Savoiardi or Ladyfingers Italian coffee 2 tbsp bitter cocoa powder METHOD Separate the …

In most regions of Italy, polpette (meatballs) are often just fried and eaten as is—as a snack or served as a second course—without any sauce or topping. Italian meatballs are often quite elaborate all by themselves. For example, some polpette recipes recommend adding various ingredients into the raw ground meat—such as, finely chopped mortadella or salame, or a bit of béchamel sauce …

This is traditional Italian version (without eggs) : https://www.mangiamagna.com/braciola-the-queen-of-italian-culinary-tradition/ Recipe from: http://www.gastro-grub.com/braciole-recipe.html In Italy the dish is involtini or involtini di manzo. Literally it means small bite and consists of a small bite of food with an outer layer or wrapper. Involtini di manzo is made with beef, as manzo means beef. This braciole recipe is …

The Eggplant Parmesan is an old Sicilian dish, made in Sicily when the eggplants were introduced from the Middle East. In Sicily, the eggplants were fried, covered with a grated tuma, a fresh cheese, sprinkled with the abundantly available basil; before being baked they were layered one on top of the other like the parmiciane, …

From the courtesy of http://www.gastro-grub.com/italian-sausage-recipes.html Charcuterie is the area of cooking that focuses on prepared meat products, like bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Originally, charcuterie was mainly derived from pork. Today people are using a variety of meats to produce an amazing variety of charcuterie. Italian Sausage Recipes From Scratch Charcuterie …