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A GREAT CLASSIC OF ITALIAN CUISINE: VEAL SHANKS MILAN-STYLE
No CommentsRead moreIngredients for 4 people For the veal shanks: 4 Veal shanks, weighing 300 gr each 4 tbsp. Unsalted butter 1…
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PASTA ROLL WITH SPINACH AND RICOTTA: FIRST COURSE FROM FRIULI VENEZIA GIULIA
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THE TRADITIONAL RECIPE OF BEEF WITH BALSAMIC VINEGAR
No CommentsRead moreThis dish is typical of Reggio Emilia. …
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TROFIE AL PESTO: A CLASSIC, TRADITIONAL AND TASTY FIRST COURSE
No CommentsRead moreIngredients for 4 people 50g Leaves Basil (about 60/65 leaves) 1/2 cup Extra Virgin Olive Oil 70g Parmigiano Reggiano (about…
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TYPICAL FISH DISH FROM CALABRIA: PESCE SPADA ALLA GHIOTTA OR SWORDFISH ROLL-UPS
No CommentsRead moreThis dish is typical of Reggio Calabria. Any remaining sauce can be used do dress spaghetti. Ingredients for 4…
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TRADITIONAL OF BASILICATA: EGGPLANT BOATS
No CommentsRead moreIngredients for 4 people 3 Eggplants 2 tbsp. Breadcrumbs 4 tbsp. Chopped flat-leaf parsley 250 gr…
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MOLISE’S RECIPE: CROSTINI CON LE COZZE (CROSTINI WITH MUSSELS)
No CommentsRead moreIngredients for 4 people …
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CARCIOFI ALLA ROMANA OR ROMAN-STYLE ARTICHOKES
No CommentsRead moreThis dish is typical of Rome and Lazio. Ingredients for 4 people 25 gr finely chopped flat-leaf parsley…
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DELICIOUS MEATBALLS WITH BLACK TRUFFLE
No CommentsRead moreIngredients for 4 people 600 gr Minced Meats Veal and Pork Salt and Pepper to taste 2 Beaten Eggs Breadcrumbs…
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FROM VENETO: RISOTTO DI SCAMPI AGLI ASPARAGI (Risotto with shrimp and asparagus)
No CommentsRead moreIngredients for 4 people 200 gr Wild Asparagus 400 gr Shrimp (with shells) 1 Carrot 1 Medium Onion, chopped 1…
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Fine Italian Food and Wine > italian recipe