Truffle Sauce Tagliatelle Recipe
The recipe we are going to offer you today is luxurious and delicious at the same time: Truffle sauce tagliatelle! Tagliatelle are an egg pasta type typical of Emilia and widespread in the traditional cuisine of Central and Northern Italy. Their name derives...
Linguine Lobster Recipe
Linguine with lobster is a decidedly refined first course. A perfect dish for an important dinner, to make a great impression with the guests or even just to take a whim. A first classic, from the Campania tradition. Surely with spaghetti with clams or pasta with...FROM ITALIAREGINA.IT EATABLE TOCKEN: FIRST NFT YOU CAN EVEN EAT!
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Carbonara Linguine
Carbonara linguine represent a simple and not very elaborate first course. The recipe lard makes the dish more tasty and a crunchy. Carbonara is an Italian staple born in the city of Rome. The recipe also works well with other pasta types shapes such as tagliatelle,...
Sauce combinations with cured meats
Sauces are a great way to make a portion of cured meats tastier and better with a piece of bread. These recipes are quick and easy to make.
Grana Padano PDO on Broccoli Cream Recipe
Grana Padano PDO, with its gainy texture and unmistakable flavour will be part of today’s recipe! This recipe is perfect as a quick appetizer, simple but yet delicious and pretty healthy too. The broccoli cream will mix with the Grana Padano to create an amazing...Types of Spaghetti: the 5 most used
You can’t say Italy wihtout thinking of pasta too. As many know there are tons of types and Taste Italian Pecorino: Buy Now! Italian Pecorino (Senese Peppery) – Caseificio Pinzani 200 gr...
Marche Specialty: Fabriano Salami
The Fabriano salami, is one of the noblest products of the Marche pork-butchery and has an ancient tradition and prestige. It is produced by very few artisans but the average quality is excellent. This Slow Food association wants to convince some other small breeders...
Baked Mozzarella in Carrozza Recipe
Today we propose to you a very simple recipe that makes mozzarella the star of it: Mozzarella in Carrozza. Summer is here and with it comes the enjoyment of eating tasty yet simple and quick recepies. A staple in the Italian summer is, of course, the amazing...Mozzarella: History, Production and Types
Mozzarella is a type of cheese that is fresh stretched and soft which lends itself to a pretty fast consumption. White, shiny and without rind, it is characterized by a pleasantly fibrous but soft consistency, the aroma of milk and the flavor that transmits a slight...
Homemade Lasagne Recipe
Lasagna is the typical Italian Sunday dish. This rich and tasty dish originates from Emilia and, specifically, from the city of Bologna. Lasagna, however, is known, appreciated, made, remade, tasted and shared not only throughout Italy, but also abroad as an Italian...
Recipe: Truffle Fettuccine
If you want to bring to the table a fine dish that knows how to conquer the most demanding palates and delight them with an unmistakable aroma, this first course is just for you! The truffle fettuccine has a mix of aromas and flavors that your guests will hardly be...
Grissini Sweet Pairings
Grissini is a special type of bread, born in Turin in the shape of thin, dry and crunchy rods, and therefore more easily digestible, made of leavened bread dough prepared with type 0 and type 00 soft wheat flour, with or without salt, sometimes seasoned with oil or...
Recipe: Fruit Salad, Balsamic Vinegar PDO and Ice Cream
During summer all we want to do is preparing quick and easy recipes. So today we decided to propose you a very effective, simple and delicious recipe.
Zucchini Risotto with Balsamic Vinegar
Let’s start with facts: risotto is a typical first course of Italian cuisine, originally from Veneto then spread throughout…
Stale Bread: Recipe on How to Reuse it
Ever wondered how to reuse the leftovers of stale bread? Well, we have a tasty recipe for you!
Saffron and Mushrooms Gnocchi Recipe
This saffron and mushrooms gnocchi recipe is delicious and very quick to make. Gnocchi are an ancient food invented in Veneto initially prepared with various types of flours (wheat, rice) or even with dry bread or breadcrumb, sometimes vegetables of various types were...
Dosage of Saffron
The dosage of saffron to put in a recipe obviously depend on what you have to do and the chef’s inspiration…If you are making the classic Milanese risotto we generally recommend a dose of 12/15 threads per serving (80-90 grams of rice), or 0.15 grams for a...
Easter Muffin Recipe with Parmesan
There is this Easter Muffin Recipe with Parmesan that is used every year in Italy as a way to celebrate the holiday. The ingredients are connected to the history of easter, sacrality and christianity. Bread is Christ bread of life, wine and his blood, meat is his...
The History of Colomba
The History of Colomba starts with a legend, but first let’s talk about what actually is, Colomba. The Colomba Pasquale is the typical leavened cake of the Italian tradition, which is brought to the table on Easter day together with the Neapolitan Pastiera; and...
Italian Easter Colomba cake recipe
Let’s say: it’s not easy nor for all, but why not? Get the challenge to cook the Colomba cake by yourself!
Coffee cream for Colomba cake recipe
A sweet Coffee cream to energize your cakes, biscuits and breackfast
Strawberries cream for Colomba cake recipe
A fresh Strawberries cream that you can use for Colomba cake but with many other cakes and biscuits
Parmesan aged: Different Types
A Parmesan aged (Parmigiano Reggiano) has at least 12 months, the highest among cheeses: at that point only the forms deemed suitable for the selection examination can continue aging for 24 months or more. Only the forms that have the essential characteristics...
Tagliolini: History, Tradition and Recipe
Tagliolini (also named Tajarin) are one of many fresh egg types of pasta from the Piedmontese culinary tradition widespread especially in the Langhe area. Long, thin, and of a deep yellow color due to the presence of abundant yolk, tagliolini are eaten with rich...
Ways to enjoy Prosciutto in Italy
Prosciutto is a staple in Italian cuisine, and many Italian regions have their own way to enjoy it. Either with bread, wine and special pans the recipes are many.
Balsamic Vinegar Uses
Balsamic vinegar uses can vary. With its irresistible scent and its black or dark brown color, balsamic vinegar is a condiment with unique characteristics born in Italy, produced for centuries in particular in the Modena and Reggio Emilia vinegar factories....
Rosè and Prosciutto
Prosciutto is great when eaten on its own but when paired well, its taste gets accentuated even more. That’s why rosè is a great pairing with prosciutto…
Prosciutto and Melon
Prosciutto and Melon is a classic Italian dish and an all-time perfect summer antipasto. Yet not many know its creator was a Greek doctor that wanted to combine all earth’s four elements in order to create a balanced dish…
Parmareggio
In 1959 the adventure of the Consortium owner of the Parmareggio brand began, when eight dairies in the Parmigiano Reggiano area came together to collect milk from the companies and transform them into the industrial property owned by the Cooperative focus on meat and...
Balsamic Vinegar: a woman for President
Mariangela Grosoli is the heir of one of the 4 historic companies of the production of balsamic vinegar, the Del Duca, founded in 1891
Pesto Gnocchi
Pesto Gnocchi Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil Preparation: To prepare Pesto...
Truffle and Claims Pasta
Ingredients: 200 gr of Spaghetti Pasta 500 gr of clams 1 small fresh black truffle parsley 1 lemon 1 clove of garlic White wine 1 fresh chili oil truffle oil salt Preparation: First, put the clams in plenty of lightly salted cold water to expel the impurities...
Mozzarella Panzerotti
Mozzarella Panzerotti are typical of Southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are considered a street food, very tasty with simple and genuine ingredients. You can fill the panzerotti with the...
Rice Salad
Rice Salad is a unique dish typical of the summer season: perfect to prepare in the morning to find it ready to return from the beach. It is a fresh, light and personalized recipe with different ingredients according to one’s taste, as long as they are...Sua Maestà Balsamic Vinegar
Parmigiano Reggiano “Solo Bruna”
Laudemio Tuscany Oil
Taralli bread snack
Marie Ange di Costa Chocol
