food

How to read an Italian restaurant menu

How to read an Italian restaurant menu

It’s quite difficult to read an Italian restaurant menu, there are lots of sections, few pictures (at least in the good restaurants) and a lot of...
Baby octopus salad

Baby Octopus Salad

This baby octopus salad is dressed with an emulsified lemon parsley dressing. The tartness of the lemon is the perfect compliment to this tender baby...
Cheeses from Veneto

The wide cheese selection from Veneto

Italian food in general has thousands of amazing cheeses, made with as many different techniques matured during decades or centuries of local...
Baked Mussels

Baked Mussels

Baked Stuffed Mussels, a fantastic appetizer always full of flavor. Ingredients: 1 Lb Mussels, 1/2 Cup Pecorino cheesel, 1/4 Bread crumbs, 2 Eggs, 2...
Granita Watermelon

Watermelon Mint Granita

Watermelon Mint Granita: How do Italians cool down when it's hot out? They have a granita! Eating granita in the Summer makes me feel like I'm in...
Granita di Caffè

Granita di Caffè

My favorite Italian summer dessert is a classic coffee granita! Whenever I eat it I like to pretend I'm in an Italian bar in a Piazza! Coffee Granita...
Limoncello Panna Cotta

Limoncello Panna Cotta for Dessert

Limoncello Panna Cotta, an easy and delicious dessert for all seasons. 6 Servings 1 1/2 Cups Heavy cream, 1 1/4 Cups whole milk, 1/2 Cup Limoncello...
Gelato Gems: Remembering My Favorites in the Veneto

Gelato Gems: Remembering My Favorites in the Veneto region

Buonissimo!Italy and gelato… synonymous pleasures. Gelato isn’t a luxury, it’s definitely a necessity! You just haven’t experienced all of the...
Summer Fregola, Italian cows cows, Italian food, Italian tradition, Italian cuisine

Fregola sarda, italian cous cous

Sardinia is Italy’s second largest island, and like so many islands, its culture has developed in relative isolation from the surrounding land masses...
 La Pajata, the Roman dish officially back on the menu after 14 years

La Pajata, the Roman dish officially back on the menu after 14 years

La pajata is the cooked intestines of unweaned calves and is considered one of the most important dishes of Rome’s tradition. After what happened...