We love many foods, but this eggplant parmesan recipe, or parmigiana as we say in Italy, is easily at the top of the list. This is one of those foods that just makes us happy, it’s pure joy. It takes (most) of our favorite bits of lasagna and compiles them into vegetarian form. There’s no … Read more
Seppie Fritte Recipe (Fried Cuttle fish) In Calabria they fry just about everything, but fried cuttlefish (seppie fritte) is something they do extremely well! With hundreds of mile of coastline it’s no surprise they fry every seafood imaginable. In a restaurant you’ll find fried calamari (calamari fritti), fried shrimp (gamberi fritti), fried fish (pesce fritto), … Read more
Pasta alla Carbonara Recipe Eggs, bacon, and pasta; Pasta alla Carbonara is an American favorite because it’s basically American breakfast in pasta form. It’s another Italian dish that is so incredibly simple, delicious, and unique; yet so easy to mess up. Pasta alla Carbonara is also one of the most adulterated Italian dishes in the … Read more
Tagliatelle alla Bolognese is made up of two parts Ragù alla Bolognese (also called ‘Bolognese Sauce’) Tagliatella (the Pasta). In the U.S., you’ll often find ‘Spaghetti alla Bolognese’, however, that’s actually not the correct name or noodle for this sauce. In fact, spaghetti alla bolognese doesn’t actually exist in Italy. The correct name is Tagliatelle … Read more
Traditional Bruschetta Recipe Traditional Bruschetta is a typical Italian farmer dish. Widespread in Italy, it was born for the necessity of farmers to preserve bread. Nowadays it is mostly served as a fast appetizer. The name bruschetta originates from the ancient Roman “brusco” which means “toasted” and was prepared as a toasted bread with olive oil. You have to … Read more
Pasta al Pomodoro Recipe Pasta al pomodoro is one of the most famous Italian dishes. The dish was created in Naples, south Italy by Ippolito Cavalcanti in the early 1800’s. The original Pasta al pomodoro was called “Vermicelli Al Pomodoro”, vermicelli being “real spaghetti”, thicker and with a longer cooking time in respect to today’s … Read more
The perfect focaccia is light, doughy, salty, sweet, and warm. The top is a gentle, golden brown with the toppings cooked to perfection. It’s one of those foods that must be made extremely well in order for it to be good. We’ve all had an overly doughy, chewy, and dense focaccia. And to be honest, … Read more