Appetizers Eggs Sides Vegetables Vegetarian

Fried Eggs with Zucchini or Frittata di Zucchine

How to prepare the real Italian recipe of Fried Eggs with Zucchini or Frittata di Zucchine

Frittata” is Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are usually made with what’s in season and the cook’s imagination and LOVE, common inclusions in the frittata are potatoes, asparagus, onions, or mushrooms, ham and mozzarella. For this recipe, we will use some fresh zucchini. The filler should be lightly and simply cooked: a quick saute before being incorporated into the egg mixture. There are three critical elements to a great frittata: a non-stick pan, low heat, and a (non-stick) wood spatula. The pan allows you to cook the frittata without much oil, the low heat cooks the eggs through without burning!

Ingredients (4 people)

  • 2 medium Zucchini, halved lengthwise and cut into 1/8″ half-rounds
  • 7-8 large Eggs
  • 1 small Onion, finely chopped
  • 1 oz Parmigiano Reggiano or Grana Padano
  • 1 tbsp of Olive Oil
  • few leafs of Fresh Basil
  • 1 tsp Salt
  • Pepper to taste
  • non-stick large Skillet, silicone or wood Spatula


  1. In a bowl, beat together the eggs, onion, cheese, pepper, and salt until well mixed with consistency in color.
  2. Saute the zucchini with olive oil over medium-high heat oil for 6-8 minutes, tossing frequently. Until zucchini get gold and softer. Add the fresh basil leafs chopped.
  3. Reduce the heat to medium-low. For a fluffier frittata, beat the egg mixture again to incorporate air, otherwise let the ingredients sit while the pan loses a little heat. Add the egg mixture to the pan. Lift the edge of the frittata  with a spatula and angle the pan to allow egg mixture flow underneath.
  4. Once the frittata is mostly cooked and a quick check to the underside shows a nice brown crust, turn the frittata over. Before its too late! The usual method for doing is to place a large plate on top of the pan, flip over, and then slide the frittata back (uncooked-side down) into the pan.  Cook for another minute or so, and flip onto the serving plate.
  5. A frittata can be served warm or room temperature.

TIP: you can finish cooking your frittata in the oven for a more crispy feeling.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Frittata zucchine

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.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

cream jar


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.

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.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!