Healthy Lunch Main Rice

Rice, Peas and Parma Ham or Risotto con Piselli e Prosciutto

How to prepare the real Italian recipe of Rice with Peas and Parma Ham or “Risotto con Piselli e Prosciutto”

Risotto with Peas and Ham or “Risi e Bisi” is a simple but tasty dish typical of the Venetian tradition ideal for a lunch for adults and children. This is a classic dish from Venice, and it has many variations. “Risi e Bisi” simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas, better to avoid canned. Ideally it should be diced: with slices will not be the same. Ideally cured Parma Ham is the best option, but you can use any ham available. Perfect Sunday easy and healthy dish.

Ingredients for 4 people

  • 320 grams of Carnaroli Rice (Carnaroli Rice is a Kind of Rice)
  • ½ Blonde Onion
  • 100 grams of Parma Ham
  • 20 grams Butter
  • 200 grams of Peas
  • 30 grams of Parmesan Cheese
  • 1 ltr of Vegetable Stock
  • 5 tablespoons of Extra Virgin Olive Oil
  • A sprinkling of chopped parsley
  • Salt and Pepper as you prefer


1. In a pan add 2 tablespoons of Extra Virgin Olive Oil with 10 grams of butter, the yellow onion and the previously diced cured ham. Better if Parma cured ham. Heat the olive oil in a medium-sized pot over medium-high heat. After a few minutes add the fresh peas and cook for a little bit until half cooked. Dry cured hams are usually salty, so be aware that the more you add, the saltier the dish will become. Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.

2. In another large pan with high sides add 3 tablespoons of Extra Virgin Olive Oil pour in and toast the rice until it changes color, almost transparent, add a glass of white wine and let it evaporate. Keep cooking the rice slowly adding ladles of Vegetables broth. Stir again and sauté for 2-3 minutes, stirring constantly. After 10 minutes add the peas and cook slowly keeping turning, once the rice is fully cooked, add the remaining butter and Parmesan, stir well and add chopped parsley on top. Served.

The secret: let it rest 3-4 minutes before serving.

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The Real Italian Food. Buon Appetito!


pea and parma ham risotto

Did you know...

Coffee History: who invented the first Coffee Maker?

A brief History of our Italian Coffee from Moka to Espresso and beyond

The classic na tazzulella e café (literally: a little cup of coffee) is an important part of the inalienable Italian and Neapolitan lifestyle, typical food and drinking heritage from generations.

Coffee was mainly introduced to Europe from Egypt through the Italian city of Venice, where a flourishing trade between the local businessmen and Arabs enabled a large variety of commodities and goods to be imported. Merchants sold coffee to the wealthy in Venice, charging them greatly for the privilege of drinking this exciting new beverage!

At the beginning of the eighteenth century Neapolitan were between the largest adopters in Italy to drink the coffee, creating a great tradition of it. In the nineteenth century the consumption of coffee became very popular thanks to the invention of the “Neapolitan Coffee Maker” (in Neapolitan dialect Cuccumella) which takes its name from the beautiful and sunny Naples.

The first coffee maker was built in 1691 by Du Belloy, originally made of aluminum and then gradually replaced by various materials to arrive today to “Moka Coffee Maker”, in Italy there are still so many people who enjoy to prepare coffee the Italian way with a Moka coffee maker as for example in Campania region, famous for respecting such ancient traditions.

With the introduction of the espresso machine in 1884  the Neapolitans literally became masters in the art of brewing espresso and there is so much to learn about the different ways to prepare it.

Historically most Italian coffee is brewed strong, and fast in the form of espresso, which is why this country developed various delicious milk based coffees such as cappuccino and latte. A funny fact: the idea to develop this type of coffee was not due to the research of superior taste, but an 18th Century Italian businessman who aimed to reduce the time his workers spent on their morning coffee break. Based on this, a lever driven machine was developed to force water through tightly packed ground coffee, incidentally creating a stronger more aromatic brew and intense flavor.

This household ritual was used in many Italian films, with our great Eduardo De Filippo, Toto, Alberto Sordi who made the history of Italian Movies.

Also many Italian singers have made of the coffee cup a great Italian success just remembering our loved Fabrizio De Andrè with “Don Raffae“, Pino Daniele withna tazzulella e caffé,” Alex Britti with “7000 caffé”, Fiorella Mannoia Caffé Nero Bollente, Del Turco  and Antoine withCosa hai messo nel caffè?”.

What makes it so famous? According to the most, the “trick” lies in excellent water, but in reality, the real secret is in the special “Neapolitan mix” and in its roasting. When roasted, it will be “cooked to perfection”, the coffee will take on its typical dark color and its aromas will be fully loaded. And here what it makes the difference, the ability to maneuver the espresso machine so well to obtain a good creamy, not burned, and healthy drink: the typical strong coffee Neapolitan.

The influence Italians have made on coffee throughout world has continued from the 17th Century through the tradition of high quality espresso coffee. We see the constant recreation of the stylish, attractive, and relaxing environment of the Italian cafes and classic Italian renditions of coffee served everywhere in the world. Why? A great Coffee is always the perfect fit!

Italian coffee simply represents – in Italy and abroad – a symbol at the root of our Italian culture. Neapolitans do it better!!!! 🙂

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Healthy Italian Cooking Tips

4 Easy Tips on How to Make Healthy Recipes

Discover quick healthy recipe tips to cook healthy Italian meals for you and your family. Learn how eating healthy is simple with easy healthy recipe ideas from Italy.

For many people, making healthy recipes seems too difficult and time consuming. But with some advance planning and some basic knowledge of nutrition, it is easy to create a week’s worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning! Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.

Healthy Recipe Tip #1:

Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock-pot or slow cooker. These are great choices for working families. In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule. When planning the meals for the week, it is a good idea to create a chart listing each day’s menu and each day’s schedule. Here’s a smart tip: plan the quickest and easiest to prepare meals for the busiest days of the week.

Healthy Recipe Tip #2:

Get your family involved in creating the week’s meal plan by asking for their input and noting everyone’s favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you’ll help to increase their interest in healthy eating right away. It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.

Healthy Recipe Tip #3:

Cooking large quantities of healthy food recipes – and freezing the leftovers – is an easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money. When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items. Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.

Healthy Recipe Tip #4:

Keeping a well-stocked pantry is as important as keeping a well-stocked freezer. Stocking the pantry with a good supply of staple items like organic canned vegetables, organic canned fruits, soup stocks and other vegetable foods, will make healthy recipe preparation much faster and easier. Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of organic canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals. Examples of great staples to stock up on include whole grain cereals, Italian pastas, tomato sauce of the best quality, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment’s notice.

We hope you found these healthy tips easy and useful!

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Dinner Fried Veal

Breaded Veal Cutlet or Cotoletta alla Milanese

How to prepare the real Italian recipe of Breaded Veal Cutlet or “Cotoletta alla Milanese”

Delicious main course from northern region Lombardy, popular in Milan. Breaded Veal Cutlets are a fast dinner solution and a great way to make the most of your leftover bread. To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind. The real “Cotoletta alla Milanese” is made with veal cutlet with the bone and with a thickness of about 3 cm. To serve you can cover the bone with aluminum kitchen paper, this way is well presented. It is also popular without bone literally as “elephant ear”, a thinner larger version. Hard to say which is the best, you will judge! Compulsively delicious.

Ingredients for 4 people

  • 2 Eggs
  • 1 Lemon wedged
  • 4 Veal Cutlet, pounded thin (or you can ask your butcher to cut them thin)
  • 100 grams of Butter or you can also use Extra Virgin Olive Oil
  • Breadcrumbs as needed (you can make them or buy already made)
  • Salt, Pepper as you prefer

Preparation of Veal Cutlet

1. In a food processor, cut the bread into fine crumbs (bread should be dried not fresh). Transfer the breadcrumbs to a bowl or large plate. Beat the veal lightly with a meat mallet. In a bowl beat the eggs and break.

2. Season the veal with salt and pepper. Place the veal into the beaten eggs, coating completely. Soak the meat and let then drain the slices to slide away the excess of egg. Working with 1 piece of veal at a time, cover the cutlets with the breadcrumbs pressing them well to the bread by hand, so that the bread will be fully attached to the surface, all covered, and will not risk to come off during cooking. Place the veal into the bread crumb mixture and press crumbs into the veal. Set aside on large plate and continue with the remaining veal slices.

3. Melt the butter in a pan and fry the meat. Heat 2-3 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook until brown, not burned. Once cooked, place the breaded cutlets on the kitchen paper towels to lose the excess cooking fat or oil, then transfer them to a serving dish and season with salt. Serve accompanied with a few slices of fresh lemon.

TIP: You can replace the butter with Extra Virgin Olive Oil for a healthier option, you can use a little saucepan full of oil, and fry the meat one by one.

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Cotoletta Milanese

Basic Preparations or How To Pasta

How to Cook the Real Italian Pasta to the Tooth or “al Dente”

How to cook the Real Italian Pasta, Cooking Pasta the Italian way “al Dente”

How to cook Italian Pasta “al Dente” step by step? This is vital for any pasta recipe. Italians assume everyone knows HOW TO COOK PASTA by heart. But this is not true for everyone. Especially if you have never seen someone cooking pasta the Italian way while growing up, it can be not that intuitive. You might forget to add salt for example to the boiling water, which is wrong, or even choose to add some oil to the boiling water, not needed at all. With our step by step suggestions, you can’t go wrong!  Cook Italian pasta wonderfully with this all Italian technique.

1° step – Boiling Water in a Pot

Add a large and long pot of water on the bigger fire, for around 3/4 full of water, on high flame, add big salt (about what there is in a fist/around 1-2 spoons, depends on the pot size), water should taste a little bit salty if tasted with a spoon – a bit less salty then sea water.


2° step – Cover the Pasta Pot

Cover with a lid to reach boiling temperature faster. If you want to be even faster add cool water in an electric boiler and then add it to the Pot and follow the same instructions, water already warm will be boiling right away.


3° step – The Water Boils!

Bring Pasta to a rapid boil with high temperature on a large fire, it should take around five mins.


4° step – Now you can add your Pasta of choice (NOT BEFORE)

Add the Pasta and with a wooden spoon, stir well so it does not stick to the bottom. Continue cooking without replacing the lid. Stir it occasionally also while it cooks.

farfalle_cooking time

5°step – Cook Pasta until “al Dente” and test your pasta before draining it

Check on the package the expected cooking time always “al Dente” or “to the Tooth” but a couple of minutes before draining the pasta taste it to see if it is cooked, and salty enough, if Pasta is tasteless add a little of salt, if you feel it still strongly crunchy is not cooked yet, if it has still some consistency, a little bite to it is ready: perfect. If pasta is overcooked instead it will be soft or very soft, not nice at all. In this case we suggest you start again from step 1 with other new Pasta!


6°step – Ready to Drain

Move fast. Drain Pasta as soon as possible. Drain in a colander set in the sink. Or a slotted skimmer would be ideal to drain gently ravioli or tortellini a few at a time. You might want to keep 1 cup of boiled water on the side, to be used if necessary to the sauce last minute.


7°step – Add Pasta to the Sauce

Add Pasta to your sauce mix it and in case finish cooking for a min to absorb all the sauce or as directed from your Pasta recipe – be careful not to overcook pasta. Enjoy.


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Appetizers Healthy Lunch Sides Vegetarian

Vegetarian Baked Zucchini Gratin or Zucchine Gratinate

How to prepare the real Italian recipe of  Baked Zucchini Gratin or “Zucchine Gratinate”

An easy and very healthy Italian recipe of zucchinis topped with bread crumbs, parsley, garlic. Vegetarians and omnivores will love them. Perfect as an appetizer, as a side dish to meat, or as a second self, Zucchini Gratin are light appetizers and rich in vitamins, that will add a touch of color and flavor to your table.

Ingredients for 6 people

  • 6 Zucchini
  • 60 grams of Breadcrumbs
  • sprig of Parsley
  • 1 sprig of Basil
  • 1 clove of Garlic
  • 3-4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. Wash and trim the zucchini, cut in half lengthwise, taking care not to break them, and with a teaspoon drain the zucchini flesh and put in a bowl.

2. Chop the parsley, basil and garlic and pour into the bowl with the zucchini flesh and add the breadcrumbs. Season with oil, salt and pepper and mix all ingredients well.

3. Stuff zucchini with the mixture, place in a baking dish, sprinkle on top with Extra Virgin Olive Oil, bake at 170° degrees for 40 minutes. Delicious and Healthy vegetarian option!

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Lunch Main Pasta

Classic Fettuccine Boscaiola with Mushrooms and Sausage

How to prepare the real Italian recipe of Forest’s Fettuccine fresh Pasta with Porcini Mushrooms and Italian Sausage or “alla Boscaiola”

This easy recipe will leave everyone happy. Simple but very tasty, a recipe enriched from the flavors of the forest and the mountain. There are many variations of this sauce, one quite popular includes peas with cream but WE LOVE IT SIMPLE, OUR OWN WAY as below. It comes together in about as much time as it takes to boil and cook the pasta. So easy to make and delicious!


Ingredients for 4 people

  • 400 grams of Fresh Fettuccine Pasta
  • 250 grams of Italian Pork Sausage
  • 200 grams of Porcini Mushrooms
  • 1 glass of White Wine
  • 4 cloves of Garlic
  • 2 tablespoons of chopped Parsley
  • 5 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. Clean the mushrooms by removing the earth (remember that should not be left in water for long or they will absorb it like a sponge) and cut into slices not too thin. Take the grainy Italian pork sausages, eliminate the skin, in the meantime in a pan pour 5 tablespoons of Extra Virgin Olive Oil, 4 cloves of peeled garlic browned (not burned), add the sausage and stir with a wooden spoon, trying to separate the meat from the sausage into small pieces.

2. Let the meat cook over high heat until it becomes golden, add the mushrooms in chunks and sprinkle with a glass of white wine. When the wine has evaporated, add 2 tablespoons of the pasta cooking water and turn the heat very low, sauce is ready.

3. Cook the fresh fettuccine pasta according to the Italian tradition “al dente”, in a saucepan pour plenty of water and salt when it reaches boiling temperature add fettuccine to cook as directed, drain quickly and pour into the pan – with low heat – and mix with the sauce, add a drizzle of olive oil and sprinkle with parsley. You can add parmesan cheese on top as you prefer. Served, enjoy.

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Healthy Main Pasta Vegetarian

Easy Auntie Anna’s Fusilli Pasta with Pesto of Zucchini

How to prepare the real Auntie Anna’s Italian recipe of “Fusilli Pasta with Pesto of Zucchini”

A good alternative to the classic pesto sauce, this recipe from Tiziana’s auntie Anna, is a simple recipe an easy option for an healthy Sunday lunch with family and friends. This Pesto is made with Zucchini or Courgettes, Basil, Parmesan or Pecorino, Pine Nuts and of course Extra Virgin Olive Oil. A deliciously simple Pesto of Zucchini pasta that is full of fresh flavors, also perfect for a weekday evening meal. Any pasta will taste great with this recipe, so just pick your favorite and enjoy.

Ingredients for 4 people

  • 320 grams of Fusilli Pasta
  • 300 grams of Zucchini
  • 1/2 cloves of garlic
  • 50 grams of Pine nuts
  • 60 grams of Parmesan Cheese or Pecorino Cheese
  • 100 grams of Basil
  • 125 grams of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. In a pan heat 50 grams of Extra Virgin Olive Oil with garlic until becomes blonde – not burned -then add the zucchini (or courgettes), previously cut round and thin, cover and cook over a medium heat for 15 minutes until are stiffened (if necessary add half glass of water).

2. In the other pan toast the pine nuts, when ready add to the zucchini with parmesan, a pinch of salt and the fresh basil mix well. Fresh basil is an important ingredient not to forget! Put the zucchini mix in a blender with 65 grams of Extra Virgin Olive Oil, mix all together until the sauce is creamy.

3. Cook the Fusilli or Spaghetti Pasta, bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook for 8 to 10 minute as from instructions and always until al dente. Do not overcook pasta! Drain and mix with the zucchini sauce, serve.

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Pasta with zucchini pesto.

Healthy Lunch Main Seafood

Classic Spaghetti Pasta with Tuna and Tomato

How to prepare the real Italian recipe of  Spaghetti Pasta with Tuna or “Spaghetti con il Tonno”

A simple and healthy recipe very tasty, ideal for every taste and used in Italy during summer or for a nice weekend Lunch with the family, actually suitable in All Seasons.

Italian canned tuna in olive oil, is a must use for this delicious Italian pasta dish. Spaghetti and linguine go particularly well with light tomato sauces and seafood, which cling to the long strands.



Ingredients for 4 people

  • 320 grams of Linguini or Spaghetti Pasta (Like De Cecco or Barilla n°5 for example)
  • 6 fillets of Anchovies
  • 1 fresh Onion
  • 300 grams of Pachino Tomatoes
  • 250 grams of Tuna canned
  • 40 grams of Capers
  • 1 tablespoon of concentrate Tomato
  • grated zest of one Lemon
  • 1 Chili
  • 60 grams of Black Olives cut
  • 40 grams of Parsley
  • 5 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. Remove the salt from the capers, let them soak in water and vinegar for 10 minutes then drain them, squeeze and dry. In a pan add the Extra Virgin Olive Oil and the onion, previously cut into julienne, and cook with a bit of water, add the anchovies, capers, chili, black olives (previously cut) and fresh Pachino tomatoes cut in half.

2. Cook over medium heat for about 10 minutes, add 1 tablespoon of tomato concentrated with half ladle of hot cooking water pasta and finally add the drained and chopped tuna. Oil should be removed from the canned tuna before cooking it; Extra virgin olive oil has been added to the recipe instead.

3. Boil the pasta according to instructions, al dente, and finish cooking into the saucepan and if necessary add a little of hot water (from the water previously boiled with the pasta).

4. Serve with a some fresh Parsley on top, grated lemon into strips and a drizzle of Extra Virgin Olive Oil.

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Cake Dessert Dinner Gluten free Vegetarian

Delicious Chocolate Capri Cake or Torta Caprese

 How to prepare the real recipe of the Italian Chocolate Capri Cake or “Torta Caprese”

A traditional cake from one of the most beautiful Islands in Italy: CAPRI!

This tasty almond and chocolate cake is from this wonderful island. The origin: the cook would indeed forget to put the flour in a chocolate cake with almonds. A fatal mistake, which has created one of the most popular desserts and appreciated by so many palates. Traditionally made on the island of Capri, this cake has a delicious aroma. Without using flour for the pan (and using parchment paper instead) this is a delicious gluten free recipe.



Ingredients for a pan of 26-28 cm

  • 350 grams Allmond, peeled and toasted
  • 250 grams of Dark Chocolate 70%
  • 200 grams of Unsalted Butter
  • 200 grams of powder Sugar
  • 6 medium Eggs (50 grams each)
  • a pinch of Salt
  • Butter and flour for the pan or use parchment paper for a gluten free recipe
  • Cocoa Powder for a pan
  • Powder sugar for a top cake


1. Preheat the oven to 180°C, grease and flour a pan of 26-28 cm.

2. In a mixer finely chop the almonds with a teaspoon of sugar. Melt slowly the dark chocolate and unsalted butter together “a bagnomaria”, in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat. Important: do not burn the chocolate!

3. Beat the egg yolks, 200 grams of powder sugar and a pinch of salt together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Add the chocolate with butter and almonds.

4. Beat the egg whites until stiff, add to the mixture slowly and gently, folding from bottom up, making sure you don’t loose the volume. Into the pan previously completely covered with butter and flour – use a gluten free flour or a parchment paper for a fully gluten free recipe – add the cocoa powder at the bottom and then add the full mixture.

5. Bake in a preheated oven for 20-30 minutes, after that let it rest outside the oven for 15 minutes and remove from the pan. Invert the cake on a serving dish. When cool, dust with powdered sugar. Simply delicious. Enjoy.

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Appetizers Fried Main Rice

Ragù and Peas Rice-balls or Arancini Di Riso from Sicily

How to prepare the real Italian recipe of Rice-balls with Peas and Ragù or “Arancini di Riso”

One of the best street-food of Italy from Sicily. “Arancini”, named after the little oranges that these fried rice balls are said to resemble, are best known in this country as a handy way to use leftover risotto. “Arancini” are delicious stuffed rice balls, coated with breadcrumbs, which are fried. They are usually filled with Ragù (meat and tomato sauce), Provolone cheese, and Peas. Perfect street-food in Sicily home-made are simply wonderful.

Ingredients for 6 people

  • 300 grams of Rice
  • 1 LT of Broth
  • 40 grams of Butter
  • a pinch of Saffron
  • 50 grams of Parmesan Cheese
  • 1 Egg
  • half Blonde Onion chopped
  • 3 tablespoons of Extra Virgin Olive Oil
  • 30 grams of Butter
  • 100 grams of Ground Veal
  • 100 grams of Chicken Giblets
  • 150 grams of Peas
  • 1 tablespoon of Tomato concentrate
  • 80 grams of Provolone Cheese diced
  • 1 Egg beaten
  • Breadcrumbs
  • Oil for Fridge
  • Salt and Pepper as you prefer


1. In a large pot or “Pentola”, cook the rice with half liter of broth. When it is absorbed pour the other part of broth and a pinch of saffron (diluted in half glass of water) and cook until it will be ready, “al dente” and not liquid. Add butter, 1 egg, parmesan cheese and mix well.

2. In a casserole pour 3 tablespoons of Extra Virgin Olive Oil, 30 grams of butter and half blond onion chopped, cook until the onion minutes or until the onion has softened, add the meat and the chicken giblets. Cook over medium heat until all water is absorbed then add 100 grams of peas, 1 tablespoon of tomato concentrate and half glass of broth. Reduce the heat, salt and pepper, cover and cook for 20 minutes.

3. In a bowl pour the cooled rice, take a full tablespoon of risotto and shape it into the bottom of a ball on the palm of your hand. Press a pinch of provolone cheese and the ragù sauce in the middle-top and cover with additional risotto shaping as a ball. Dip the Rice-Balls into the beaten egg, then roll it in the breadcrumbs until evenly coated. Heat the oil in a non-stick frying pan, add the “Arancini di Riso” and then quickly fry for 3 minutes on each side until lightly golden. Remove the rice-balls “Arancini di Riso” from the pan and drain them on a kitchen paper. Enjoy warm.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Gluten free Healthy Lunch Sides Vegetables Vegetarian

Grand Mix of Yellow and Red Peppers or Peperonata

How to prepare the real Italian recipe of Grand Mix of Peppers or better “Peperonata”

A great classic of the Italian cuisine, the origin of this Grand Mix of Peppers is from Sicily: SICILIANS DO IT BETTER! It is very tasty and you can enjoy it hot or cold better with toasted bread, it is a healthy vegetarian combination of flavors.

“Peperonata” is a very tasty pepper stew. You can find the ingredients all year round. You can enjoy it warm in the colder months; and during the summer, you can use it as a topping for your toasted bread to make a delicious “bruschetta” on top of some slices of toasted bread. “Peperonata” is perfect for vegetarians but not only. It is simply delicious.

Ingredients for 6 people

  • 1 kg of Pepperoni
  • 500 grams of fresh Tomatoes
  • 2 blonde Onion or better red Onion
  • Parsley
  • 50 grams of Capers
  • 100 grams of black Olives, better “Gaeta” Olives
  • 1 tablespoon of Origan
  • 6 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. In a pan heat the oil with the onion, previously cut into strips of about 1 cm, until it has softened, after add the pepperoni previously cut into strips of 1 cm, the fresh tomatoes, the capers, the black olives, 1 tablespoon of origan, a bit of parsley, salt and pepper.

2. Cover and cook over low heat for 40 minutes. Stirring occasionally.

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Basic Preparations or How To Pasta

How to Make Tortellini Pasta with Ham from Scratch

How to prepare the real Italian recipe of Homemade Tortellini Pasta with Ham from Scratch or “Tortellini al Prosciutto fatti in Casa”

Tortellini Pasta is one of the best dishes of the Italian tradition. Typical of the region of Emilia Tortellini are often cooked for dinner parties and especially for the Christmas lunch or New Year celebrations. Often we eat tortellini with broth but there are also other variants with delicious sauces, with tomato or cream for example. Learning the fine art of rolling, stuffing, and shaping these fetching little dumplings is easier than what you might think and the results will be outstanding!

Ingredients for 400 Tortellini Pasta, for 20 People

  • The main ingredients for Pasta and Filling as follow below.

Ingredients for Fresh Pasta made with Egg or “Pasta all’Uovo”

  • 8 Eggs
  • 800 grams of Flour

Ingredients for Meat Filling with Ham

  • 150 grams of Chicken
  • 150 grams of Veal
  • 150 grams of Pork
  • 150 grams of Beef
  • 150 grams of Parma Ham (just 1 slices of 150 grams)
  • 150 grams of Parmesan Cheese grated
  • 3 tablespoons of Extra Virgin Olive Oil
  • Salt, Pepper and Nutmeg as you prefer
  • half glass of White Wine

Preparation of the Fresh Pasta with Egg or “Pasta all’uovo”

By Hand: On a clean wood surface make a well with the flour. In a measuring cup mix the eggs, pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.


Preparation of  Tortellini

In a pan verse Oil, chicken, veal, pork and beef previously diced. Cook over medium heat for 10 minutes after that verse white wine and cook for 10 minutes more. When ready putt all in a mixer, add the parma ham cut and mix for 5 minutes. In a bowl verse the meat, add the parmesan, salt, pepper, nutmeg, eggs and mix well. Let rest into the fridge for 5 hours.


Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4-inch rounds with a round cookie cutter. Place 1/4 teaspoon of the meat into the center of each round. Brush water wash, on the bottom half of the round, and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini. Ready to freeze or cooking directly and served with your preferred sauce of choice. Enjoy.

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Don’t over-stuff your pasta: This gets tempting because, half of what we love about tortellini is the soft and tasty filling. But more often than not, over-stuffing makes it tricky to seal the tortellini and leads to dumplings that burst in the cooking pot. Stick to about 1 teaspoon of filling for each pasta wrapper.

Keep the pasta covered: Pasta dries out surprisingly quickly if left uncovered, which makes it difficult to work with and prone to tearing. Keep both the remaining pieces of dough, the rolled out sheets of pasta, and the shaped tortellini covered with a piece of plastic wrap or a clean dish towel.

Use ample flour: Ironically for something that dries out so quickly, the shaped tortellini love to stick to the tray and to each other. Be sure to keep both the tray and the tortellini dusted with a good amount of flour and don’t let the tortellini touch each other once you have shaped them.

Give yourself enough time: Making tortellini is definitely not hard, but it takes time. Give yourself at least a few hours to make an entire batch. Tortellini freezes beautifully, so you can make them and keep them frozen until it’s time to party.

Christmas Dinner Gluten free Main Rice Vegetarian

Romantic Champagne Risotto or Risotto allo Champagne


How to prepare the real Italian recipe of Champagne Risotto or “Risotto allo Champagne”

The Champagne risotto is a classic Italian dish for an exclusive dinner or occasion. The simplicity of the ingredients is enhanced by the taste of Champagne for a great result, very romantic dinner.

Risotto allo champagne is a classic first course, easy and quick to prepare, very elegant and tasty, perfect for an important occasion such as New Year’s Eve or a special romantic encounter.  The simplicity of the ingredients is enhanced by the champagne aromas that give a touch of romanticism and an aphrodisiac effect to this dish. Champagne sparkling wine can only be called so if produced in the region of France bearing the same name. We suggest complementing this risotto with a sparkling sophisticated flute of champagne.

Ingredients for 4 people

  • 400 grams of Rice
  • 30-60 grams of Butter
  • 1 Blonde Onion chopped
  • 1/2 bottle of Champagne
  • 1/2 glass of Cream
  • 500 ml of Vegetable Broth
  • 50 grams of Parmesan Cheese
  • Salt and Pepper as you prefer


1. In a casserole heat the butter with the chopped blond onion until has softened, after few minutes pour the rice, fry, stirring, over a medium heat for 2-3 minutes and then add the champagne when it’s evaporated (about 3 minutes) lower the heat and add the vegetable broth warmed up, 1 ladle of the simmering broth and stir until almost completely absorbed, about 2 minutes. Actually for this recipe, you can also use any good dry sparkling wine, Italian, French or otherwise. But we suggest using original Champagne.

2. Continue cooking the rice, adding the broth 1 ladle at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, about 20 minutes total. Plan your timing well – it is very easy to overcook risotto!

3. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance – al dente, and the liquid you have added up to this point has been mostly absorbed, remove from the heat add the grated Parmesan cheese and butter to taste, about 30 g (2 tablespoons) add also the liquid cream if you wish, but you can also make the recipe without liquid cream for a light version. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately.

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Christmas Dessert Eggs Vegetarian

Traditional Custard or Crema Pasticcera della Nonna

How to prepare the real Italian recipe of  Custard home-made or “Crema Pasticcera”

This is an easy and healthy option for a dessert at home with the family. It can be considered the basis for many Italian desserts, it never fails, good to fill a light sponge cake, a donut or simply eaten with a spoon: delicious. Ideal for children and adults and great for a healthy snack and genuine when prepared according to the tradition of my beloved great-grandmother.

Ingredients for 4 people

  • 4 Egg Yolks
  • 4 tablespoons of Sugar
  • 2 tablespoons of Flour
  • 1 Lemon peel (ideally organic – peel just the yellow part to avoid a bitter taste)
  • 1/2 LT of Milk


1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, it’s ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add the 2 tablespoons of flour and whisk for 1 minute.

2. Now pour the compose in a high pan (you can also just use a pan from the beginning) and spill half liter of milk cold, add the milk slowly and keep mixing it, cut the zest of 1 lemon and put into the custard, cooking over low heat for 15 minutes, keep mixing, turning gently with a spatula or a wood spoon, those do not stick to the mixture, forming an 8, so that the cream will stay liquid and not depositing on the bottom.

3. The cream is ready when it becomes from liquid to creamy and in general when the mixtue start boiling. Do not keep boiling just turn off the heat and enjoy warm or cold.

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cream jar


Lunch Main Pasta Vegetarian

Ravioli Pasta with Ricotta Cheese and Spinach or Ravioli Ricotta e Spinaci

How to prepare the real Italian recipe of Ravioli with Ricotta Cheese and Spinach filling or “Ravioli Ricotta e Spinaci”, sage and butter sauce

The ravioli with ricotta cheese and spinach are a classic first course. They represent one of the best-known uses of fresh egg pasta. The filling of ricotta and spinach is light and fresh.

This is a simple stuffed ravioli made with a creamy ricotta spinach blend. Ideal for a vegetarian household, this is a special-occasion dish. Ideally for those delicate and sophisticated ravioli a butter and sage sauce would be perfect.

Ingredients for 6 people

Ingredients for Fresh Pasta Home Made

  • 500 grams of Flour “0”
  • 5 Eggs

Ingredients for Ravioli Filling with Spinach and Ricotta

  • 200 grams of Ricotta Cheese
  • 600 grams of Spinach
  • 180 grams of Parmesan Cheese
  • Salt, Pepper and Nutmeg as you prefer

Ingredients for Ravioli Sauce with Sage and Butter

  • 100 grams of Butter
  • Parmesan Cheese grated as you prefer
  • Pepper as you prefer
  • 6 fresh Sage leaves

Preparation of Fresh Pasta Egg

1. By Hand Pasta: on a clean wood surface make a well with the flour with donut shape. In a measuring cup mix the eggs, pour the liquid mixture slowly into the flour and mix slowly in round circles with your fingers until all of the liquid mixture is incorporated. Do not force the dough to take all of the flour. If you are going to use a Pasta Maker machine to roll out the dough you may at this point form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

Preparation of Ravioli Filling

2. Wash the spinach and let them boil for 10 minutes in boiling water. When cooked, drain them well and let cool before you chop. It’s very important that spinach are well drainedPrepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan, salt, pepper and nutmeg until you have a smooth mixture.

3. Take the dough, divide the dough in half and roll each part into two layers with a thickness of about 2 mm, with the aid of a rolling pin or a “Pasta Maker” machine. Spread the filling on the pastry with ricotta cheese and spinach in piles equidistant. Cover with the other sheet and cut out the ravioli with the toothed wheel or with the form ravioli.

Preparation of Ravioli Sauce

4. You can now dress the ravioli ricotta and spinach with a simple tasty sauce: with butter and sage in order to bring out the best of the filling flavor from your ravioli. Heat 100 grams of sliced butter in a pan over low heat and add the fresh sage leaves. Sauce is ready! Brush up directly in the pan the ravioli just drained and serve hat, complete the dish with a grinding of fresh pepper and of course a sprinkling of grated Parmesan cheese.

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Dinner Healthy Main Veal

Veal Escaloppes with Marsala or Scaloppine al Marsala

How to prepare the real Italian recipe of” Veal Escallops with Marsala or Scaloppine al Marsala”

The Veal Escallops Marsala are a quick and easy dish to prepare, suitable for all occasions. The Escallops Marsala are a variation to those in white wine, soft flavor enhanced by the creaminess of Marsala sauce, with a sweet taste and with some harmonious note of Tabasco, really to amaze your guests.


Ingredients for 4 people

  • 600 grams of Breat Veal sliced
  • 100 grams of Butter
  • 1/2 glass of Marsala
  • Parsley chopped
  • Flour as you need
  • Salt and Pepper as you prefer


1. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat mallet so that they are more subtle. Pass the meat in flour, on both sides, pressing lightly with your hands to make it adhere well.

2. Melt the butter in a pan and, when it is ready, add the sliced meat without overlapping, cook them over high heat turning. Proceed with all the slices of meat addition of readily butter.

3. Once ready put the meat on a plate. In the same pan, pour the Marsala cook for 2 minutes, then add the meat and cook for about 3-4 minutes over medium heat, turning. Served.

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Dinner Healthy Lunch Main Veal

Veal Rolls with Parma Ham or Involtini di Vitello al Prosciutto

How to prepare the real Italian recipe of Veal Rolls with Parma Ham or “Involtini di Vitello al Prosciutto Crudo di Parma”

The veal rolls with parma ham are a tasty main dish, easy and quick to prepare. Ideal for a tasty Italian meal when you do not have much time. It’s a great way to use the leftover ham too. The veal for this should always be of the best quality. Ask the butcher for long slices that each to weigh about 90 g (3 oz), then cut them in two and bash them out even thinner. This dish has a nice woodsy flavor provided by fresh sage.

Ingredients for 4 people

  • 500 grams of Slices Veal
  • 200 grams of Parma Ham
  • 60 grams of Breadcrumbs
  • 1 glass of White Wine
  • 1 Egg yolk
  • Sage leaves for each slice of veal
  • 50 grams of Butter
  • Vegetable Broth as you need
  • Milk as you need
  • 3 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


  1. Put the bread to soak in a little milk. Arrange the slices of meat on cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle.
  2. Chopped together 100 grams of parma ham and two sage leaves. Squeeze the bread and put it in a bowl, add the chopped parma ham, parmesan cheese, egg yolk, salt and pepper and mix well.
  3. Spread the filling on the slices of meat rolled to roll, wrap each roll with a slice of parma ham and stop it with a toothpick poking out of each roll a leaf of sage.
  4. In a frying pan, melt the butter with 3 tablespoons of Extra Virgin Olive Oil, add the roulades and brown for a few minutes, when they are golden-brown add the wine and let evaporate, add salt and pepper as you prefer.
  5. Add the filling of ham slices, cover and simmer for 20 minutes, stirring occasionally the rolls, if the sauce is too dry, wet with vegetable broth. Ready to serve.

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Appetizers Fried Rice

Ragù and Mozzarella Rice-balls or Supplì al Telefono Roman Style

How to prepare the real Italian recipe of  Rice-balls or “Supplì al Telefono”

One of the best dish of our region Lazio, originally from Rome. Supplì are Italian snacks consisting of balls of rice with tomato sauce, mozzarella and raw egg, typical of Roman cuisine.

The story of the name is funny, the term Supplì comes from the French word surprise, but “Supplì al telefono” literally means “Supplì on the phone”, because if you open them, when still warm, the cheese inside that has melted while cooking, will stretch between the 2 halves similar to the wire of a telephone.  This dish is a great surprise and we are pretty sure that it will be very difficult to stop eating!

Ingredients for 4 people

  • 300 grams of Rice
  • 200 grams of Tomato canned
  • 100 grams of Ground Beaf
  • 20 grams of Butter
  • 100 grams of Mozzarella Cheese
  • 50 grams of Breadcrumbs
  • 1 Onion Blonde
  • 1 Carrot
  • a Stalk of Celery
  • 5 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • Salt and Pepper as you prefer

The sauce preparation

In a casserole make a “soffritto”: pour 3 tablespoons of Extra Virgin Olive Oil, add carrot, onion and celery previously chopped and cook over medium heat for 5 minutes until the “soffritto” has softened. Add the meat and cook slowly for 5 minutes, add the white wine and when it is evaporated add the tomato canned, salt and pepper. Cover and cook a medium heat fo 1 hour.

In the meantime in a pan heat 2 tablespoons of oil and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 15 minutes, stirring occasionally, the rice should be cooked al dente. In a bowl pour the rice, the butter and the ragù sauce, mix well and let rest for 1 hour, better if you place it into the fridge.

Now we make a Suppli

Take a heaped tablespoon of risotto and shape it into a ball (it seems as croquettes) between the palms of your hands. Press a pinch of mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non-stick frying pan, add the supplí, and then quickly fry for 3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Dinner Main Soups Vegetarian

Delicious Pasta and Beans Soup, Pasta e Fagioli

How to prepare the real Italian recipe of a delicious Pasta and Beans or “Pasta e Fagioli”.

This soup is a classic example of Italian wonderful home cooking. Simple yet delicious cannellini or borlotti beans and short pasta mixed with chopped onion and fresh tomatoes. Beans are a great pantry staple with lots of protein and fibers. A great vegetarian, healthy dish that is delicious and comforting on a cold winter night. Loaded with fibers, low in fat and calories.

Ingredients (1 bowl of soup)

  • 2-3 spoons of Extra Virgin Olive Oil
  • finely chopped Onion
  • a handful of finely chopped Carrot and/or Celery, Bay Leaf
  • a chopped clove of Garlic
  • some Herbs, fresh or dried (sage, thyme, rosemary and oregano are all good)
  • 100 gr. fresh chopped Tomatoes, with juice
  • a tin of Beans 150g/5oz, ideally Borlotti or Cannellini
  • about 4 cups of Water or Stock
  • 50 grams small sized Pasta (maccheroni, mezze maniche, for example)
  • Salt and Pepper
  • ¼ cup freshly grated Parmesan Cheese


1. Heat the olive oil in a pot and sauté the onion, carrot and celery with the bay leaf until the vegetables are soft, 10 minutes. Add the chopped garlic and sauté for another minute, then toss in the herbs, tomato. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often, 15 to 20 minutes. Add the beans and season to taste with salt and pepper. Pour in the water or stock and bring the soup to a boil. Let it simmer for 10 mins.

2. In the meanwhile on a separate pan with a good pinch of salt as soon as the water boils cook the pasta half of the time given in the package instructions, drain, then add the pasta to the beans soup. Keep cooking the soup until pasta is cooked still “al dente“, then season with pepper. If you like, you can mash some of the beans; the smashed beans together with the starch from the pasta will thicken the soup pleasantly. Serve with a good drizzle of extra-virgin olive oil and grated parmesan cheese.

TIP: soft beans make all the difference here, organic tinned beans might be better.

VARIATION: add Prosciutto chopped in pieces to the sautéed onion mix.

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Chicken Christmas Lunch Main

Guinea Fowl Stuffed with Sausage, Olives and Capers

How to prepare the real Italian recipe of “Guinea Fowl Stuffed with Sausage, olives, and capers or “Faraona Ripiena”

Stuffed guinea fowl is called the Queen’s Christmas dish. A classic refined dish and tasty main suitable for an important dinner.  Indulgent Sunday lunch or special occasion dish. A traditional Christmas recipe which combines culinary properties with the highly nutritious value of guinea fowl meat. Guinea fowl is leaner than chicken and has a slightly heartier flavor which makes it ideal for rich autumn and winter dishes featuring smoky bacon, earthy lentils and root vegetables, chestnuts, bitter chicory, and herbs like sage and rosemary. This festive game bird makes an ideal Christmas dinner.

Ingredients for 6 people

  • 1 kg 500 grams of boned Guinea Fowl
  • 100 grams of Bacon cut into slices
  • 200 grams of Sausage
  • 80 grams of Green Olives
  • 50 grams of dried Mushrooms already soaked
  • 4 Anchovies/Anchovies fillets
  • 1 Egg
  • 100 grams of White Bread
  • half a glass of Milk
  • half a glass of White Wine
  • 1 sprig of Rosemary
  • 1 sprig of Sage
  • 20 grams of Butter
  • 2 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


1. Wash the anchovies and remove the bones to have anchovy fillets, fry in a pan with 1 tablespoon extra virgin olive oil for 2 minutes at medium- low temperature. Add the sausage chopped into pieces, green olives, chopped dried mushrooms, salt, and pepper. Soften the white bread in a bowl with a bit of warm milk, then squeeze and knead with sausage, adding the whole egg.

2. On a big plate, reverse the guinea fowl meat side up, add salt and fill with the stuffing. Close it and sew it with a needle and cooking thread, then cover with slices of bacon and tie with kitchen twine.

3. In a skillet, brown the meat with the olive oil and butter, pour the white wine. Once browned, move the guinea fowl in a baking dish and bake in a preheated oven at 180 degrees for 45 minutes.

Variation: A chicken can be used in place of guinea hens.

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Christmas Dinner Gluten free Veal

Delicious Veal with Tuna Sauce or Vitello Tonnato

How to prepare the real Italian recipe of  Veal with Tuna Sauce or “Vitello Tonnato Tradizionale”

The Veal with Tuna Sauce or Vitel Tonné is a very Italian dish typical of Piemonte cuisine. Tasty and very fresh ideal for a starter in a gala dinner or even in the summer as a main course. A popular starter,  “Vitel Tonné”, which despite the French resemblance, is a dialectal form of Italian Vitello Tonnato which is basically a carpaccio of veal meat with a rich tuna sauce. Simply one of the most beautiful and classic dishes of Italian cuisine. This beautiful veal dish is festive and tastes superb. You can eat Vitel Tonnè as a main dish, or as an appetizer, it is a very appreciated cold dish in Italy.

 Ingredients for 6 people

  • 1 kg 500 grams of Veal
  • 1 blonde Onion
  • 1 sprig of Celery
  • 2 cloves of Carnation
  • 1 Carrots
  • 5 stalk of Parsley
  • 2 leaves of Bay
  • Salt and Pepper as you prefer

Ingredients for the sauce

  • 300 grams of Tuna Canned
  • 3-4 Anchovies
  • 30 grams of Capers
  • 4 tablespoons of Mayonnaise
  • 1 Lemon juice
  • 3 tablespoons of Extra Virgin Olive Oil
  • 1 sprig of Parsley
  • Salt and Pepper as you prefer


1. Bring to a boil in a saucepan with salted water, onion, cloves, carrot, celery, parsley, bay leaf and peppercorns. Immerse the meat, previously tied with kitchen string and boil for about 2 hours. Once ready, drain and keep the broth, I recommend let cool wrapped in aluminum foil. Wipe the meat thoroughly, remove the wire and only when it is well-chilled cut into very thin slices and arrange on a serving platter.

Now we prepare the sauce

2. Rinse the capers, to remove the excess salt, wash and clean the anchovies, drained tuna oil. Blend all ingredients together slowly adding the meat broth, previously filtered, until a creamy consistency, cover the veal cut into slices with the sauce and decorate as desired with slices of lemon and parsley.

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Appetizers Christmas Dinner Eggs Main Vegetarian

Russian Salad or Insalata Russa

How to prepare the real Italian recipe of Russian salad or “Insalata Russa”

A typical recipe for a family Christmas dinner but you can prepare it anytime and maybe for a nice dinner with friends. This is a typical cold appetizer. A recipe grandmothers use every time there’s a family gathering or a special occasion. The Russian Salad flavor and texture  differs from the standard salads, as it uses boiled veggies rather than raw ones It is an easy a vegetarian dish.

Ingredients for 6 people

  • 3 large Potatoes, boiled, peeled and cubed
  • 4 Carrots peeled and diced
  • 200 grams of shelled Peas
  • 200 grams of green Beans boiled and cut in small pieces
  • 400 grams of Mayonnaise
  • 3 Eggs
  • 2 tablespoons of Mustard
  • Salt and Pepper as you prefer
  • “Prezzemolo” or Parsley to decorate


1. Clean well the carrots and the potatoes, wash and chop into little cubes of the same size. Clean the green beans and cut them into small pieces.

2. Bring a large pot of water to a boil; add potatoes and carrot. Cook until potatoes are tender, 20 to 30 minutes. Boil all the vegetables in salted water, add them when the water is at boiling temperature. Drain very well so that you eliminate all the water, pour into a bowl and mix the mayonnaise with the mustard, salt, and pepper.

3. In the meanwhile boil 3 eggs and once cooled, remove the shell and cut them in slices, you will need them to garnish the dish. Let the Russian salad rest refrigerated for 1 hour, decorate with the eggs and serve.

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Healthy Lunch Main Pasta Vegetarian

Healthy Fresh Tomato and Basil Pasta

How to prepare the real Italian recipe of Tomato and Basil Pasta or “Spaghetti al Pomodoro e Basilico”

There are many different ways to prepare this easy and quick recipe but below you can find the original one. Spaghetti Pasta with tomato sauce and basil is an everyday classic of the Italian cuisine: simple, easy, quick and tasty. It tastes great with any type of pasta: spaghetti, rigatoni, linguine, lasagna and fettuccine or on ravioli. A delicious sauce made with fresh tomatoes and fresh basil. You can’t miss it!

Ingredients for 4 people

  • 350 grams of Spaghetti Pasta (Like De Cecco or Barilla)
  • 600 grams of San Marzano canned Tomatoes or fresh red Tomatoes, 8-10 pounds Tomatoes, seeded and diced
  • 1 clove of Garlic
  • 9 Basil leaves, at least 1 cup
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt as you prefer
  • 50 grams of Parmesan Cheese



1. Wash and chop the fresh tomatoes. Wash and peel the garlic. Add the Extra Virgin Olive Oil to a large saucepan over medium heat, once hot, add the garlic just unpeeled – garlic should be removed after cooking. Once the garlic have softened (do not burn it!), add the chopped tomatoes, basil, salt and cook for about 20 minutes.

2. In the meanwhile in a large pot of boiling salted water cook the pasta as from instructions “al dente“, the traditional way: read well the cooking instructions on the pasta box. Drain pasta al dente and toss with the tomato sauce, sprinkle with plenty of Parmesan Cheese and a drizzle of extra virgin olive oil raw.

TIP: Fresh tomatoes and a touch of basil added in the end for a nice aroma is a fresh healthy option for this light dish. Garlic should be removed before adding the sauce to the pasta “al dente”.

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pasta italiana spaghetti al pomodoro

Italian Cooking Tips Pizza

A Brief History of Pizza: The Dish that Conquered the World

The word pizza in Italian identifies any type of flat bread or pie baked or fried.

Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.

Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.

In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor peoples food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.

Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.

A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.

At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American Pepperoni pizza, is instead originally found in the Calabria region south of Naples, where this type of hot sausage is produced.

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Cheese Lunch Main Pasta

Classic Spaghetti Pecorino and Black Pepper, Cacio e Pepe

How to prepare the real Italian recipe of Pecorino Cheese and Black Pepper Spaghetti or “Spaghetti Cacio e Pepe”

Cacio e Pepe is an easy and quick recipe from Rome, a typical Roman pasta dish. The name literally means “Cheese and Pepper“, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta.  Cacio e Pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli or its also amazing with short pasta like rigatoni. It is among the simplest pasta, but if well prepared it can be wonderful.



Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like De Cecco)
  • 160 grams of grated Pecorino Cheese
  • Plenty of Black Pepper
  • Salt as you prefer


1. In a bowl grate the Pecorino Romano cheese and add a little of cooking water (from the pasta boiling water), add plenty of pepper.

2. In the meanwhile bring water to a boil in a tall pot with a bit of salt.  Cook spaghetti or rigatoni pasta as directed on package, drain pasta “al dente” and pour into a bowl with the pecorino cheese sauce previously made, saute it all for 2 minutes to make sure that all ingredients are thoroughly mixed. Serve with additional grated pecorino on top.

TIP: The only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese while the starches in the water help bind the pepper and cheese to the pasta. Reserve some pasta water using a ladle. While you are boiling spaghetti, the pasta releases starch into the water.  Since starch is naturally sticky, it helps Pecorino Romano cheese fats to amalgamate well with both water and pasta.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!





Lunch Main Pasta Vegetarian

Easy Garlic, Oil and Chili Spaghetti

How to prepare the real Italian recipe of Garlic, Extra Virgin Olive Oil and Chili Spaghetti or “Spaghetti Aglio, Olio e Peperoncino”

A classic and very simple dish of the Italian cuisine, cooking at home made the simplest, fast and delicious. This typical late-night Roman dish is astonishingly fully flavored, and it’s so easy and inexpensive to make. Start the water before you do anything else because the sauce takes less than 10 minutes start to finish.For variety try out additional ingredients such as courgettes, asparagus or mushrooms, be creative and fast. A wonderful solution when there is little time to cook. So easy and so delicious!

Ingredients for 4 people

  • 400 grams of Spaghetti Pasta (like Barilla n°5)
  • 10 grams of Garlic
  • 10 grams Fresh Chili
  • 50 grams Extra Virgin Olive Oil
  • 5 grams of Parsley
  • Salt as preferred


1. Cut the fresh red chili into small strips (removing all the seeds inside), in the meanwhile in a pan heat the olive oil with the peeled garlic and chili. Heat oil in a pan over medium heat and sauté, after about 3 minutes remove the garlic – garlic and oil should not burn – and add a little of boiling water taken from the pasta cooking water.

2. Boil pasta in plenty of salted water according to package directions. Drain the pasta as from instructions on the package to be “al dente“, and pour it into the pan, sauté for a few minutes, add the parsley and if needed max 4 tablespoons of cooking water. Serve immediately and hat.

TIP:  Garlic should always be fried in entire pieces or half big pieces, so that you can remove it once the oil got the flavor, the idea here is to get a garlic flavor not to eat entire garlics or worst scenario little garlic pieces all over pasta as in many fake Italian recipes often is suggested.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!



Appetizers Christmas Dinner Eggs Vegetarian

Crème Brûlée with Parmesan Cheese

How to prepare the real Italian recipe of  “Creme Brulee with Parmesan” or Creme Brulee al Parmigiano

This is a savory version of the traditional Crème Brûlée, easy to make and flavored with Parmesan cheese. A revisitation of the classic french creme bruleé but with a salty taste all Italian. One of the simplest recipes to impress your guests.

Ingredients for 8 small pudding molds

  • 200 ml of Milk
  • 200 ml of liquid Cream
  • 6 Egg yolks
  • 60 grams of Parmesan Cheese like Parmigiano Reggiano
  • Nutmeg, Salt and Pepper as you prefer
  • 2 tablespoons light brown Sugar as you prefer


1. In a saucepan heat the cream with the milk, salt, pepper and nutmeg and bring to boiling temperature. Turn off the heat and let it cool, meanwhile beat the 6 egg yolks and incorporate them into the mixture previously cooled, distribute into the small pudding molds and bake for 25-30 minutes at 90°.

2. Remove from the oven, let it cool, for a savory and sweet taste, sprinkle with the brown sugar and bake with grill mode for 1 or 2 minutes, based on the kind of oven.

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The Real Italian Food. Buon Appetito!



Chicken Dinner Gluten free Healthy Lunch

Easy Lemon Chicken Breast or Petto di Pollo al Limone

How to prepare the real Italian recipe of Lemon Chicken Breast or “Petto di Pollo al Limone”

A simple and tasty dish for an easy and delicious dinner with friends. An all-Italian interpretation of a dish that comes from distant China. There are many recipes of Lemon Chicken worldwide the one we propose here is an all Italian version from traditional authentic Italian cuisine. You can choose chicken breast as a healthy choice for this easy Italian dish. This recipe is a good option for a healthy lunch with low calories and lot’s of proteins, using chicken.

Ingredients for 8 people

  • 1Kg ½ Chicken Breast (You can also use 1 entire Chicken and maybe cut into chunks if you prefer)
  • juice of 9 Lemons
  • 2 Lemons cut into rings
  • 5 tablespoons of Mustard
  • Salt, Black Pepper, Pink Pepper as preferred
  • Olives
  • fresh Parsley


1. Take a the chicken breast fillets (or the entire Chicken better if in chunks), add them into a bowl to marinate overnight with the juice of 7 lemons, 5 tablespoons of mustard, salt, black pepper and red pepper.

2. Transfer the chicken with half of the juice in a baking sheet and bake for 40 minutes at 180°C after that wet the chicken with the sauce and garnish with the lemon slices and olives, continue cooking at 200° for 25 minutes more. Finish the preparation of the recipe of lemon chicken with a pinch of fresh parsley.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!


Lemon Chicken_2015

Lunch Main Pasta Seafood

Spaghetti with Tomato, Black Olives, Anchovies, Capers or Puttanesca

How to prepare the real  Italian recipe of Spaghetti with Tomato, Olives and Capers or “Spaghetti alla Puttanesca”

Spaghetti alla Puttanesca” is a very tasty dish of the regional cuisine from Campania, there are many versions, but this is the original and most popular. “Pasta alla Puttanesca” from Campania and Lazio regions. The translation of the title of this dish is “whore’s pasta” believe it or not. Olives, fresh tomato, anchovies, and capers give to this quick dish an intense and very special flavor. Really good and tasty.

Ingredients for 6 people

  • 600 grams of Spaghetti Italian Pasta (Barilla or De Cecco for example). Spaghetti is the ideal pasta for this recipe, but any kind of pasta will be fine
  • 3 cloves of Garlic
  • 500 grams of Tomato fresh or canned
  • 1 tablespoon of Origan
  • 4 tablespoons of Extra Virgin Olive Oil
  • 100 grams of Capers
  • 200 grams of Black Olives
  • 2 Anchovy fillets (salted or in oil) if you like it, otherwise go ahead without anchovies
  • Chilli, Salt and Pepper as preferred
  • chopped Parsley


1. In a pan add 4 tablespoons of Extra Virgin Olive Oil, 3 cloves of garlic, chilli and anchovies. Gently fry the garlic, chilli and  anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved. Cook until the garlic becomes golden and then eliminate it, remove it from the pan.

2. Add the tomato sauce and cook for 30 minutes, after that add salt, pepper, 1 tablespoon of oregano, capers, olives previously sliced and chilli, cook for 5 minutes more.

3. Cook pasta in the traditional Italian way boiling salted water until “al dente” drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!