Gluten free Healthy Vegetables Vegetarian

Raw Artichokes and Parmesan Salad or Insalata di Carciofi crudi e Parmigiano

How to prepare the real Italian recipe of Raw Artichokes Salad with slices of Parmesan or “Insalata di Carciofi crudi e scaglie di Parmigiano”


If you love artichokes and you can buy them fresh, tender and of the best quality during the winter season, this salad will be marvelous, a perfect combination of flavors, great for every occasion as an appetizer or as a side dish. Artichokes are a superfood in every sense of the word. The phytonutrients in artichokes provide potent antioxidant benefit. Artichokes, as well as artichoke extracts from the leaves and stems of the plant have been historically recommended for liver health. This salad is a vegetarian dish with a strong personality, and we simply love it!

Ingredients for 4 people

  • 6 Artichokes
  • 2 Lemons
  • Slices of Parmesan Cheese
  • Aceto balsamico di Modena, q.b
  • 5 Tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer


  1. Cut the lemons and squeeze the juice. Wash the artichokes, and cut the stalks (keeping them on the side for other preparations) and cut the leaves, use only the inside of the artichoke, where the leaves start to become greener and softer. You need the most tender leaves.
  2. Private the artichokes of the pins or spikes, which are also hard. With a sharp knife, slice the vegetables into slices the thickness of a few millimeters. While cutting them, put them in a bowl and moisten immediately with lemon juice to prevent blackening.
  3. Roll out the artichokes sprayed with lemon on a serving plate as if serving a plate of “carpaccio” or raw meat, adjust with salt, pepper, add a few drops of balsamic vinegar, wet the dish with the best quality of Extra-virgin olive oil. Finish decorating the surface with slices of parmesan. Lovely!

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insalata di carciofi e parmigiano


Dinner Main St. Valentine Veal

Veal Escaloppes with Lemon sauce or Scaloppine al Limone

How to prepare the real Italian recipe of Veal Escaloppes with Lemon sauce or “Scaloppine al Limone”

A classic Italian dish prepared in many different ways in various regions, delicious with marsala, with artichokes, or with white wine, here below we prepare the escallopes with lemon, the result is a delicate flavor  really enjoyable and that never fails on our table eighter for lunch or dinner.

Ingredients for 4 people

  • 600 grams  of Breat of Veal sliced
  • 100 grams of Butter
  • 1 Lemon
  • Parsley Chopped
  • Flour as you need
  • Salt as you prefer


  1. Arrange the slices of meat on a 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 the 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 overlaps, cook over high heat turning often. Proceed with all the slices of meat in addition to the butter sauce.
  3. Once ready include the meat on a plate. In the same pan, pour the lemon juice, previously filtered, add the chopped parsley and a knob of butter, cook for 3 minutes, then add the meat and cook for about 4 minutes over medium heat, always turning. Served.

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Appetizers Dinner Gluten free Healthy Main St. Valentine Vegetarian

Cheese-Balls with Pistachio or Polpettine di Caprino

How to prepare the real Italian recipe of Goat Cheese-Balls with Pistachio and Rocket or “Polpettine di Caprino con Pistacchi e Rucola”

A delicious appetizer all cheese based but light and fast, those Caprino Goats Cheese-balls are suitable for any occasion. Easy, quick, super tasty. A good starter for large dinners with friends, well presented light soft cheese. Caprino is an Italian cheese traditionally made from whole or skim goat’s milk. The name of the cheese derives from the Italian word for goat, capra. Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Enjoy and have fun!

Ingredients for 4 people

  • 130 grams of Goat Cheese like “Caprino” or Philadelphia
  • 250 grams of white Greek Yogurt
  • 3 slices wholemeal Bread chopped
  • 100 grams of chopped Pistachios
  • Chopped Chives
  • Rocket for decoration
  • Salt and Pepper as you prefer


  1. In a bowl, mix well the goat cheese, chopped chives, yogurt, rusks crumbled, 50 grams of chopped pistachios. Put the mix in the freezer to make it coagulate well for about 30 minutes.
  2. Now prepare the balls not too big and cover them with the remaining pistachios chopped and a leaf of arugula on each ball. Serve.

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Gluten free Healthy Lunch Main Rice

Shrimps and Asparagus Rice or Risotto Gamberetti e Asparagi

How to prepare the real Italian recipe of Risotto Shrimps and Asparagus or “Risotto con Gamberetti e Asparagi”

For an unforgettable dinner on a special day, this recipe is undoubtedly one of the most romantic recipes. Asparagus is one of the true symbols of spring. Full flavored yet delicate, a sophisticated dish, a must try!

Ingredients for 2 people

  • 250 grams of Shrimps
  • 160 grams of Rice for Risotto, like Carnaroli rice.
  • 250 grams of Asparagus
  • 20 grams of Butter
  • 1/2 Blonde Onion
  • 1 clove of Garlic
  • a pinch of Parsley
  • 2 tablespoons of White Wine
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 lt of Fish Stock
  • Salt as you prefer


  1. Fill a bowl of salted boiling water, immerse the shrimps for 5 minutes, drain them with a ladle and remove the shells.
  2.  Mince the onion, garlic and parsley and place in a saucepan with 4 tablespoons of oil. After 4 minutes, add the asparagus previously cut, salt and pepper and fry for 3 minutes, add the rice and drizzle with 2 tablespoons of white wine.
  3. Lower the kelp and cook the rice adding your fish stock, stirring constantly, after 10 minutes add the shrimps and continue cooking for 10 minutes more. Last step: add the butter, let the risotto rest for 5 minutes before serving.

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Lunch Main Pasta

Pasta Omelette with Anchovies, Olives, Raisins or Frittata di Zio Beppe

How to prepare the real Italian recipe of  Vermicelli Pasta omelet with Anchovies, Olives and Raisins or “Frittata di Vermicelli di Zio Beppe”

This recipe is a memory of Tiziana’s childhood when her uncle used to visit her at home and he would always prepare this Vermicelli pasta omelet or Frittata di vermicelli, he is from Tuscany but this recipe is typically from Naples.


  • ½ kg of Vermicelli Pasta( like Barilla n°8)
  • 150 grams of Anchovies
  • 150 grams of Anchovies Chopped
  • 150 grams of green olives
  • 150 grams of Black Olives
  • 100 grams of Raisin
  • 9 tablespoons of Extra Virgin Olive Oil
  • In addition: 30 grams of Pine Nuts if you like


  1. In a pan add 6 tablespoon of Extra virgin Olive Oil and 150 grams of anchovies, cook for 2/3 minutes. After that Boil the water and cook Vermicelli pasta “al dente”, drain the pasta and season with the anchovy sauce.
  2. In a bowl pour 150 grams of chopped anchovies, green and black olives cut round, the raisins, previously soaked in warm water and squeezed well, and mix all the ingredients (at this point you can also add the pine nuts if you like).
  3. In a pan pour 3 tablespoons of Extra Virgin Olive Oil and heat, add half part of  Vermicelli Pasta, add the mixture of anchovies, olives and raisin and cover with the other part of Vermicelli pasta. Cook for 15/20 minutes then with the help of a lid reverse the fried “frittata” and verse the other part into the pan, cook for 15/20 minutes more. Enjoy!

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Main Rice Vegetarian

Zucchini stuffed with Rice or Zucchine ripiene con Riso

How to prepare the real Italian recipe of Zucchini stuffed with rice or “Zucchine ripiene con il riso”

The stuffed zucchini are a delicious traditional Italian dish, a good alternative eating rice and vegetables, you can use zucchini or aubergines or red and yellow peppers. Delicious cold and hot, you just have to try it!



Ingredients for 4 people

  • 300 grams of Vialone Rice ( vialone is a kind of rice)
  • 8 Zucchini
  • 80 grams of Butter
  • 3 Amaretti crushed
  • 100 grams of Fontina Cheese, diced
  • 2 tablespoons of Extra Virgin Olive Oil
  • 80 grams of Parmesan Cheese grated
  • Salt and Pepper as you prefer


  1. Cook the rice: use the same method of the pasta. When it is ready, pour it in a bowl with butter, 50 grams of Parmesan, Fontina cheese and mix well.
  2. Cut zucchini in half and take out the center. Mix the chopped zucchini with crushed Amaretti, 2 tablespoons of extra virgin olive oil, salt and pepper, verse into the rice and mix well.
  3. Fill the zucchini with rice, put into a baking sheet, previously buttered, cover the zucchini with other parmesan cheese. Bake for 25 minutes at 180°C.

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Appetizers Pie

Plumcake with Parma Ham, Olives, Goat Cheese or Plumcake Salato

How to prepare the real Italian recipe of  Plum Cake with Parma Ham, Olives, and Goat Cheese or “Plum Cake Salato”

The Salty plum cake with parma ham, olives and goat cheese is a recipe created with the best flavors of our land, traditionally Italian. A rustic appetizer, very soft delicate taste great for a buffet dinner or, in a sunny spring day, for a pic-nic with friends.


  • 150 grams of Parma Ham
  • 150 grams of Goat Cheese
  • 100 grams of Green Olives
  • 100 ml Extra Virgin Olive Oil
  • 100 ml of Milk
  • 5 Eggs
  • 200 grams of Flour
  • 16 grams of Baking Powder
  • Thyme, Butter, and Salt as preferred


  1. Preheat oven to 180° degrees, buttered and flour a loaf pan. Cut ham and goat cheese into cubes and divide the olives in half.
  2. In a bowl beat the eggs with a little salt, add the oil and milk, stirring constantly. Add flour sifted with baking powder and thyme, add the ham, goat cheese, and olives.
  3. Pour the mixture into the tin and bake for 45 minutes at 180°. Let rest for 20 minutes before turning the loaf pan.

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Main Pasta Vegetarian

Pasta with Tomato, Parmesan, Pecorino or Paccheri alla Scarpariello

How to prepare the real Italian recipe of  Pasta with Tomato sauce, Parmesan and Pecorino Cheese or “Paccheri alla Scarpariello”

Pasta Scarpariello way is a classic recipe of Neapolitan tradition, the basis for this recipe are fresh cherry tomatoes and cheese together to give life to a pasta dish to go mouth-watering just watching it! Paccheri are typical from Gragnano area.

The Origins of pasta “O’Scarpariello”: it takes his name from the Spanish shoemakers neighborhoods of Naples. It was prepared around noon, quickly with the ingredients that they had already in the house and with products that were given away to the shoemaker as payment for their services, such as cheese.

Ingredients for 4 people

  • 320 grams of Paccheri Pasta or Maccheroni Pasta or Spaghetti
  • 600 grams of fresh Tomatoes
  • 1 clove of Garlic
  • 4 tablespoons of Extra Virgin Olive Oil
  • 200 grams of grated Parmesan Cheese
  • 30 grams of grated Pecorino Cheese
  • Chilly as preferred
  • 6 leaves of Basil
  • Salt as preferred


  1. Peel the garlic and chop it finely, do the same with the basil. Peel the tomatoes, remove the seeds and slice thinly with a knife.
  2. Pour the oil in a large high pan, let the garlic and chilly fry, will be ready when browned. Do not burn them! Add the tomatoes and cook on high heat for 10 to 15 minutes.
  3. Cook the pasta in plenty of boiling salted water, then drain and pour into pan, turn the heat to low heat, stirring constantly, add the Parmesan cheese and Pecorino cheese. Before serving, add the fresh basil.

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Basic Preparations or How To Gluten free Healthy Vegetables Vegetarian

Healthy Fresh Tomato Sauce or Sugo di Pomodoro

How to prepare the real Italian recipe of  Fresh Tomato Sauce or “Sugo al Pomodoro Fresco”

The fresh tomato basil sauce is the sauce Mediterranean for excellence. Simple and tasty, even more if done during the period of July-August, when the tomatoes are tasty and fragrant, grown with the sun, and often used to prepare the best red sauce preserved with care for the winter time.

Ingredients for 4 people

  • 10 Fresh Tomatoes we like San Marzano
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 clove of garlic
  • Salt and Pepper as you prefer
  • 4 leaves of Basil


  1. In a saucepan, bring to a boil plenty of water, pour the tomatoes and simmer for 3 minutes. Drain the tomatoes, remove the skin and cut them in half. Remove the seeds and the vegetation water, cut into cubes.
  2. In a saucepan, pour the Extra Virgin Olive Oil and garlic, let the garlic get brown and then add the tomatoes, cook for 10 minutes, season with salt, add pepper and basil leaves before serving. The sauce is ready!

TIP: if you have short time to make a tomato fresh sauce, just wash and cut the tomatoes directly adding them to the pan. Do not boil them before. Start boiling the water when cooking the tomatoes and in ten mins: voila’! A nice, fresh, healthy sauce.

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Cake Main

Walnut Cake or Torta alle noci

How to prepare the real Italian recipe of Walnut Cake or “Torta con le Noci”

A lovely recipe from Abruzzo region, it’s very soft and tasty. More homely than sophisticated. Lovely to enjoy with children, maybe cooking together. If you love walnut, this is the most amazing cake recipe ever! Simply indulge. Yummy!



  • 120 grams of Butter
  • 150 grams of Sugar
  • 4 Eggs
  • 140 grams of Flour
  • 2 ½ teaspoons of Baking Powder
  • 150 of chopped Walnuts
  • 150 grams of powder sugar
  • 1 Lemon zest grated
  • Cinnamon as you prefer


1° step

Soften with your hands 120 grams of butter and 150 grams of sugar and knead for 5 minutes. Apart beat 2 eggs and 2 yolks very well for 5 minutes, add the flour and 2 ½ teaspoons of baking powder. Combine thoroughly and pour into a baking dish. Bake it at 170° for 30 minutes.


Whip the two egg whites for 2 minutes, add 150 grams of powder sugar and continue to whip, when it’s ready add 150 grams of chopped walnuts, 1 lemon zest grated and cinnamon. Pour the mixture over the cake, previously cooked and bake at 170° for 10 minutes.

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Biscuits Carnival Dessert Fried Vegetarian

Carnival Sweet Fried Balls or Castagnole

How to prepare the real Italian recipe of Carnival Sweet Fried Balls, Fritters, or “Castagnole”

Get this all-star, easy-to-follow recipe. In Italy, we always say: “A Carnevale ogni scherzo vale” it means literally “on Carnival time every kind of joke counts”, but this delicious recipe is definitely not a joke! Between the most popular pastries we use to cook during this very special period, let’s keep up with the celebrations!


  • 400 grams of Flour
  • 2 Eggs
  • 150 grams of Sugar
  • 30 grams of Butter
  • 1/2 zest of Lemon (grated)
  • 1/2 glass of White Wine
  • 16 grams of Baking Powder
  • a pinch of Salt
  • Oil for frying
  • Flour for dusting


  1. Knead the flour with 2 eggs,  sugar, butter, zest of lemon, 1/2 glass of white wine, add the baking powder and a pinch of salt.  Work well the dough with your hands until it is firm and elastic, making many small balls.
  2. Set your oil to heating. Fry each “Castagnola” until pretty golden brown, drain them all well on absorbent paper, dust them with powdered sugar. Enjoy it warm or cold!!!

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Main Pasta Vegetarian

Potatoes Gnocchi with Tomatoes and Basil or Gnocchi di Patate alla Sorrentina

How to prepare the real Italian recipe of Potatoes Gnocchi with Tomato sand Basil Sauce or “Gnocchi di Patate al Pomodoro e Basilico”

A traditional dish of the Italian cuisine that you can find in all regions, with so many variations, their unique taste always brings us back in time. In the city of Rome the Potatoes Gnocchi are a traditional dish on Thursday , following the dictum Thursday Gnocchi or “Giovedì Gnocchi”. For some reason known is the saying “Laugh, laugh, mum made Potatoes Gnocchi”. A recipe for potato dumpling, cloaked in a top-notch sauce. Enjoy this mouthwatering Italian recipe for gnocchi with tomato sauce. And if you are preparing a nice lunch with friends consider baking them with mozzarella and Parmisan on top to make the best “Gnocchi alla Sorrentina”.

Ingredients for 4 people

Potatoes Gnocchi

  • 1 kg of yellow Potatoes
  • 300 grams of Flour
  • 50 grams of Flour
  • 1 Egg
  • 50 grams of grated Parmesan cheese
  • Salt and Nutmeg as preferred

Tomato sauce

  • 10 fresh tomatoes like San Marzano or Canned Tomato
  • 1 clove of Garlic
  • a sprig of Basil
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Black Pepper as preferred
  • Parmisan cheese as preferred


Gnocchi Preparation

  1. In a saucepan pour the water and potatoes, bring to a boil and cook for 30 minutes from the boil. Drain, peel and place them in a potato masher. Take a wooden pastry board, pour 50 grams of flour and verse the potatoes, let them cool.
  2. Add to the potatoes 150 grams of flour, parmesan cheese, nutmeg and a bit of salt, to form a fountain shape empty in the center and include an egg in the center. Process quickly, mix adding the remaining flour from the sides until getting a soft dough.
  3. Divide the dough into more pieces, bringing down every piece on a wooden pastry board to obtain cylinders of the diameter of a finger, cut each roll into pieces of about 2 cm long to get the gnocchi. Place them on a tray previously floured.

Tomatoes Sauce Preparation

  1. In a pan pour 3 tablespoons of Extra Virgin Olive Oil and a clove of crushed garlic, cook until the garlic becomes golden and then remove it, add the fresh tomatoes and cook over medium heat for 10 minutes.
  2. In a saucepan, pour the water and salt (about 1 spoon/the water should taste a little bit salty), bring to a boil, add the gnocchi, cook them for few minutes, they are ready when they are all up on the surface, remove them with a slotted spoon and transfer them into the pan with the tomato sauce, add the basil leaves. Add Parmisan cheese on top and serve.

TIP: you can also keep the gnocchi refrigerated and bake them later on with Parmisan cheese on top and mozzarella. This version is called Gnocchi alla Sorrentina. Spoon them into individual baking dishes, top with fresh mozzarella and more parmesan, and pop into the oven for 5 minutes, just long enough to melt the mozzarella. You can’t go wrong with Gnocchi alla Sorrentina. The result is pretty amazing.

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Chicken Gluten free Lunch Main

Chicken with Peppers or Pollo con i Peperoni

How to prepare the real Italian recipe of Chicken with Peppers or “Pollo con i Peperoni”

Chicken with Peppers is a typical dish of the traditional Roman cuisine, a regional recipe linked to the old kitchen of “i Castelli”, this place is famous as well for its red wine. Usually to be served on summer time in August.

It’s a simple dish, very tasty and the result is guaranteed by the quality and freshness of the ingredients, important to use the latest juicy tomatoes in season, beautiful peppers and possibly a free-range chicken. Don’t forget to prepare also some nice bread to leave on the table: when you eat the chicken with peppers it’s impossible not to soak the bread in the sauce!

Ingredients for 4 people

  • 1 kg Chicken cut in pieces
  • 3 Pepper (red and yellow)
  • 2 cloves Garlic
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • 1 Canned Tomato
  • 2 tablespoons of Tomato Concentrate
  • Salt and Pepper as preferred
  • Fresh Origan


1. Clean the peppers, remove the seeds and pith, cut in wide-brimmed.

2. In a pan add the peppers with the garlic and let them fry, and add the chicken cut into pieces. Sauté the chicken well on all sides for about 5 minutes, add salt and pepper. Pour the white wine and let evaporate.

3. Add the tomatoes canned and the 2 tablespoons of tomato concentrate to the chicken, cook all together. Season with salt and cook with the lid left slightly raised with a wooden spoon.

4. Bake for about 45 to 50 minutes over medium heat, turning occasionally. Season with fresh origan or marjoram. Serve the chicken hot with homemade bread for the typical irresistible “Little-Shoe or Scarpetta”.

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Basic Preparations or How To Vegetarian

Bechamel Sauce or Besciamella

How to prepare the real Italian recipe of “Bechamel or Besciamella”

The Bechamel sauce is a base sauce of the traditional Italian cuisine, which is used as a starting base for more elaborate dishes such as Lasagne or Cannelloni. You can make it at home quickly and easily or you can buy it already made. We prefer to make it at home, nice and fresh. Super easy. Yummy!

Ingredients for the Bechamel

  • 50 grams of Butter
  • 50 grams of Flour
  • Half liter of Milk
  • Salt, Pepper and Nutmeg as preferred


1. Melt the butter in a pan, add the flour and cook on low heat for 3 minutes.

2. In the meanwhile bring the milk to a boil with salt, pepper and nutmeg, stir in the butter and flour and simmer for five minutes.

THE SECRET: the bechamel is ready when you insert the spoon into the sauce, you take it out and see that the sauce stays firmly attached to the spoon.

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Appetizers Sides

Peas with Parma Ham or Piselli al Prosciutto

How to prepare the real Italian recipe of  Peas with Parma Ham or “Piselli al Prosciutto”

The Peas with Parma Ham are an everyday Italian side dish, very tasty and quick to prepare, “Piselli al Prosciutto” are excellent to be served with main dishes, perfect with meat and white fish, very appreciated by the youngest. If you prefer you can also replace the diced parma ham with cubes of “Pancetta” or bacon to make this side dish even more flavorful and tasty. For a vegetarian option remove the ham or bacon and add some smocked Tofu. Children will love it!

Ingredients for 6-8 people

  • 100 grams of Butter (you can also use Extra Virgin Olive Oil instead of Butter for a healthier option)
  • 1 kg grams of Peas, better if fresh, or you can use the frozen ones
  • Half glass of stock or white wine
  • 250 grams of Parma Ham ideally in one thick slice to be cut into cubes
  • 1 little Blonde Onion
  • Salt and Pepper as preferred


1. In a saucepan add the butter or olive oil and the blonde onion previously washed and cut, cook over low heat for 3-4 minutes, until the onion becomes a bit brown.

2. Add the peas, salt, pepper and cook for 5 minutes, add the stock or white wine and the parma ham, let it cook over low heat for 15 minutes more. Serve!

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Lunch Main Pasta

Roman Style Gnocchi or Gnocchi alla Romana

How to prepare the real Italian recipe of Semolina Gnocchi or “Gnocchi alla Romana”

Gnocchi of Semolina or “Gnocchi alla Romana” is one of those recipes handed down from generation to generation. Aside from being flat-out delicious, one of the best things about “Gnocchi alla Romana” is how easy they are to make. One of those classic Roman dishes that you eat in Rome on a Thursday, just because Thursdays is “Gnocchi” day, or as we say in Rome: Thursday, Mom made dumplings!

Ingredients for 4 people

  • 1 lt of Milk
  • 250 grams of Semolina
  • 100 grams of Butter
  • 100 grams of Parmesan Cheese
  • Salt and Pepper as you prefer


1. Verse the milk in a saucepan, add 20 g. of butter and a pinch of salt, cook until boiling, then pour in the semolina, adding it little by little in limited amount and slowly, mix vigorously with a wooden spoon, be careful, so that it does not aggregate in balls. This operation is very important because if the compound is not smooth and homogeneous, it compromises the success of the dish.

2. Cook the semolina for about 20 minutes while maintaining a low heat and stirring constantly. Remove the pan from the heat and incorporate into the mixture 2 tablespoons of grated parmesan cheese, stirring vigorously. Pour then the mixture on on a very large tray (or on a clean table) slightly moistened with a wet spatula, spread it in an even layer of half a centimeter thick. Now let it cool. With a glass or a proper “gnocchi shaper”, cut the cold semolina layer in many disks of 4 cm. Cutting out the disks, they will form the “leftovers” of pasta very irregular: mix them up again and cut with the glass or “gnocchi shaper” them again to get other dumplings, do it again, until semolina is finished.

3. Then begins adding a layer of semolina discs completely covering the bottom of a buttered baking dish thoroughly, with a little of  melted butter added here and there on top together with a handful of grated parmesan cheese; make a second layer of dumplings, sprinkle with more melted butter and sprinkle with cheese. Finish the layers with plenty of cheese. Put the baking dish in the oven at 200 degrees and cook the gnocchi until their surface will have formed a nice golden crust, it will take about 20 minutes. Enjoy.

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Dessert St. Valentine Vegetarian

Raspberry Tiramisù or Tiramisù ai Lamponi

How to prepare the real Italian recipe of Raspberry Tiramisù or “Tiramisù ai Lamponi”

A delicious alternative to the classic Tiramisù made with coffee, Italian dessert par excellence. Perfect dessert for St. Valentine’s night. Quick and simple to make. A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Ingredients for 6 people


1. The first thing you need to do to prepare the Raspberry Tiramisu’ is to thoroughly wash these sweet wonderful red fruits under running water. Then let the raspberries dry gently on a cloth. Set aside a few raspberries for the final decoration, then put in a bowl the fresh raspberries with 2 tablespoons of sugar and half glass of water and let it rest for 6 hours after that whisk half part of raspberries with the juice obtained.

tiramisu raspberries2. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add mascarpone and one shot-size glass of Grand Marnier or other liquor. In another bowl, preferably high, mount the egg whites until stiff and gently fold the egg whites, from top to the bottom, into the mascarpone mixture, very gently, add the other half of raspberries left to the mix.

3. Cover the bottom of a ceramic dish (you can also use small bowls for mono-portions) with 3 tablespoons of mascarpone sauce, wet the biscuits into the raspberry sauce quickly, add into the glass dish as a one layer at the bottom and cover the first layer of biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder and fresh raspberries. Wonderful.

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Main Pasta

Pasta with Ham, Zucchini, Saffron or Farfalle Zucchine, Speck e Zafferano

How to prepare the real Italian recipe of “Farfalle” Pasta with Speck, Zucchini and Saffron or “Pasta con Zucchine, Speck e Zafferano”


A delicious pasta dish with Zucchini, Speck, Saffron. Speck is a smocked ham typically from the North of Italy, which is simply delicious. A very special cured ham. This is an everyday pasta easy to make and a great healthy choice for a lunch at home. A good idea if don’t have much time to cook and wish to have a healthy meal. This pasta brings back lots of wonderful childhood memories. A very nice option for a quick lunch with family and friends!

Ingredients for 4 people

  • 400 grams Farfalle Pasta
  • 120 grams of Speck  Ham, if you can’t find the smocked Speck Ham, cured Parma Ham can be a substitute
  • 5 Zucchini
  • ½ Blonde Onion
  • 16 grams of Saffron
  • grated Parmesan Cheese
  • Parsley
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt as preferred


1. Cut the zucchini into thin slices, chop the parsley, chop the onion and Speck ham into thin strips. In a pan, brown the onion in the oil (do not burn them!) then add the Speck ham and parsley and cook for some minutes, add the zucchini and a pinch of salt.

2. Cook the Pasta in boiling water with salt, as from instructions on package, when Farfalle are cooked “al dente” add the Pasta into the pan with the sauce with a little of the cooking water and stir adding a little of the saffron powder. Before serving, add a handful of grated Parmesan. Enjoy hot.

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St. Valentine

A Mystery Uncovered. Who is Saint Valentine?

Who is Saint Valentine?

Valentine’s Day continues to evolve through the years but with the same message of spreading love in its many forms. Many of the current legends that characterize Saint Valentine were invented in the fourteenth century in England, notably by Geoffrey Chaucer and his circle, when the feast day of February 14 first became associated with romantic love.

The History of Valentine’s Day is based on the history of the Patron of Love, a saint originally from a little town of Central-Italy, Terni, surrounded by legends. Saint Valentine (Latin: Valentinius), officially Saint Valentine of Rome, is a widely recognized third-century Roman saint commemorated on February 14 and associated since the High Middle Ages with a tradition of courtly love.

Valentine’s Day, which as everyone knows is February 14, is now celebrated around the world, a lovers tradition. To celebrate Valentine’s Day, typically in Anglo-Saxon countries, lovers exchange “valentine”, ie letters and cards of love characterized by typical symbols like hearts, cupid doves. English 18th-century antiquarians, noting the obscurity of Saint Valentine’s identity, suggested that Valentine’s Day was created as an attempt to supersede the pagan holiday of Lupercalia (mid-February in Rome). This idea has lately been dismissed by other researchers. The history of Valentine’s Day, as the Patron of Lovers, is based on several legends, as follow.

First Legend: From your Valentine with Love

The first legend regarding the history of Valentine’s Day tells that tenderly tied to the young daughter of his “jailer” (which had miraculously restored his sight), before being decapitated he sent a farewell message to the girl that ended with the words ” from your Valentine“. From this legend and this phrase born therefore the phrases used on this occasion, “Be my Valentine“.

Second Legend: a Rose, Forever Lasting Love

The second legend of the history of Valentine’s Day is linked to a rose: one day Valentino handed a rose to a young couple while arguing and asked them to hold it together in their hands, and praying to the Lord for their love would last forever. They did so, and reconciled, Bishop only to return later to bless their wedding. In another version of this story, the saint was able to inspire love in the two young people by making several pairs of pigeons fly around them. Those birds were so sweet as they seemed to exchange tender signs of affection; the word “lovebirds” has its origin from this episode. “Lovebirds“, in fact, is translated in Italian with the word “piccioncini” (little pigeons).

Third Legend: Valentine joins in Marriage Sabino, a Roman centurion, with his loved Serapio

Valentine, former bishop of Terni, united in marriage the young Christian Serapio and the Roman previously Pagan centurion Sabino: the union was hampered by her parents, but once overcome their resistance, it was soon discovered that the young woman was seriously ill . The centurion called Valentino to the bedside of the dying woman and asked him never to be separated from his beloved: the holy bishop baptized him and then joined him in marriage to Serapio, after which, they both died. Eternally together.

In short, the true history of Valentine’s Day is a mystery, halfway between reality and myths, but with a common element, eternal love, which we celebrate every year on February 14.


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The Real Italian Food!




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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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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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.

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