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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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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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

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.

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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.

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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.

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Dinner Lunch Main Pasta

Tagliatelle with Parma Ham or Tagliatelle al Prosciutto

How to prepare the real Italian recipe of Tagliatelle Pasta with Butter and Parma Ham or “Tagliatelle Burro e Prosciutto”

A nice pasta for everyday lunch with the family. Tagliatelle Pasta with Parma Ham and butter are a quick, easy and simple recipe, a very tasty dish, ideal for a Sunday lunch for adults and children. Of course, better if pasta is homemade.

Ingredients for 6 people


1. Melt slowly 150 grams of butter in a pan and add 200 grams of Parma ham cut into strips, it’s very important that the butter melts only, it should not fry.

2. In the meanwhile boil the noodles in salted water, drain the Tagliatelle pasta, keeping aside 1 cup of the cooking water, season the pasta with the sauce and Parmesan Cheese and 3 or 4 tablespoons of the cooking water. Enjoy.

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Lunch Main Pasta Vegetarian

Angry Penne, Pasta Tomato and Chily or Penne all’Arrabbiata

How to prepare the real Italian Recipe of “Angry Penne Pasta with Tomato sauce and chili or Pasta all’Arrabbiata”

The easy spicy favorite pasta of the Italian cuisine. Although this recipe has undergone many changes generally this below is commonly used as the real recipe in Rome for “Penne all’Arrabiata”.

Ingredients for 6 people

  • 320 grams of Pasta “Penne”
  • 3 or 4 Garlic gloves
  • Hot Chili as preferred
  • 500 grams of Tomato sauce or you can also use fresh slices of tomato for a healthier version
  • 4 tablespoons of Extra Virgin Olive Oil
  • Parsley as preferred (do not use cilantro – never!)


1. Add 4 tablespoons of extra virgin olive oil, garlic, and red pepper to a pan, fry for few minutes. Don’t let the garlic turn brown, after 2 minutes max, add the tomato sauce and a little bit of salt. Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.

2. Cook for about 15 minutes. In the meantime, cook the penne according to the packet instructions. Boil the Penne pasta and dress with the tomato sauce and chopped parsley. Mix the pasta with sauce and garnish with parsley, optional, add and handful of grated parmesan cheese.

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Dinner Main Pie Vegetables Vegetarian

Aubergines and Tomato Pie or Parmigiana di Melanzane

How to prepare the real Italian recipe of “Aubergines and Tomato Pie or Parmigiana di Melanzane”

Expression of the simple home cooking but creative and above all economic “Aubergines and Tomato Pie” is one of the most successful dishes of the Mediterranean tradition and has a great advantage, it can be prepared in advance and cooked in the oven before serving it hot and sliced.

Ingredients for 6 people

  • 1 kg of Aubergines
  • 1 Kg of Tomatoes
  • 500 grams of Mozzarella Cheese
  • 100 grams of Parmesan Cheese
  • Basil as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper
  • Peanut oil for frying


1. Cut the Aubergines into slices about half a centimeter and sprinkle of salt, so that they lose the bitterness. In the meanwhile prepare the tomato sauce, add to a pan the extra virgin olive oil, warm and then add the tomato and salt, cook for about half an hour, over medium heat. After about 30 minutes, rinse the aubergines to remove the salt and dry well with paper towels. Flour the slices one by one and in a high-sided frying pan fry them in hot oil. Drain the oil and leave them to dry on absorbent paper.

2. When the sauce will be restricted, place in a baking pan with high sides, stratify the components in order: the tomato sauce, aubergines, mozzarella cheese slices and Parmesan cheese, repeat until all ingredients are used. Complete with tomato sauce and Parmesan cheese on top. Bake at 200 ° for 30 minutes.

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parmigiana dettaglio

Chicken Dinner Main

Hunter’s Chicken Stew or Pollo alla Cacciatora


How to prepare the real Italian recipe of Roasted “Pollo alla Cacciatora” or Hunter’s Chicken Stew

One of the oldest recipes of the Italian cuisine, mainly from Tuscany region, this chicken olives and anchovies recipe is a great evening meal for all the family. A succulent dish with an ancient Italian heritage.


  • 1kg 200 grams of cut Chicken
  • 1 glass of Red Wine
  • 400 grams of fresh Tomato
  • 80 grams of Black Olives
  • 30 grams of Anchovies
  • 4 Bay leaves
  • 1 Carrot
  • 1 clove of Garlic
  • Rosemary, Salt and Pepper as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil


1. In a pan add 4 tablespoons of oil, garlic and let the chicken cook for about 10 minutes, add the black olives let it cook for about 4 minutes, then add a glass of red wine and let it evaporate.

2. Add tomatoes, salt, pepper, bay leaves, and rosemary, cooking then over medium heat for 30 minutes until the meat is tender. Enjoy.

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Dinner Gluten free Healthy Lunch Main Veal

Healthy Veal Roast or Arrosto di Vitello

How to prepare the real Italian recipe of “the traditional Pan Roasted Veal”

The veal roast with potatoes o “Arrosto” is a traditional holiday dish, to cook when you have free time or if you’re looking for something special.

Ingredients for 5 people

  • 800 gr. Shoulder of Veal or Roast slice
  • Stock as necessary
  • a glass of White Wine
  • 50 grams of Butter
  • a tablespoon of Extra Virgin Olive Oil
  • a sprig of Rosemary and one of Sage
  • Garlic, Salt and Pepper


1. Picketing the meat with garlic, rosemary and sage, add salt and pepper and fry in butter and oil, splash with white wine after the wine evaporated,  add the hot stock, cook in a covered pot and over low heat for about an hour.

2. Cut the roast once warmed and serve with its gravy.

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Lunch Main Pasta Pork

Pasta with Ragu’ or Tagliatelle Bolognese


How to prepare the real Italian recipe of the Best Pasta with Ragù or “Tagliatelle alla Bolognese”

Bolognese Ragu’ sauce, in Italian “Ragù alla Bolognese”, is a meat based sauce for pasta originating from Emilia Romagna, Bologna, in the center of Italy. It is usually used to dress tagliatelle and may also be used to prepare “Lasagne alla Bolognese”. In Italy, the “Ragù alla Bolognese” can be called today simply as “Ragù, Pasta al Ragu’ “. Outside Italy the Bolognese sauce often refers to a tomato sauce with meat added, beef or pork, and typically bears little resemblance to the true “Ragù alla Bolognese”. In ancient times the kind of meat used was a beef brisket (a fatty belly part) that needed to be cooked for about 2 hours, we include here a lighter, healthier and quicker version.

Ingredients for 4 people

  • 1/2 kg of Pasta, tagliatelle or fettuccine
  • 100 gr. of Ground Pork
  • 200 grams of Ground Beef
  • 80 grams of “pancetta (pan-chet-ah) distesa”, or diced bacon as a substitute
  • 50 grams of Carrot
  • 50 grams of Celery
  • 50 grams of Onion
  • 1 tablespoon of  Extra Virgin Olive Oil
  • 1/2 glass of White Wine
  • 2 tablespoons Tomato sauce concentrate gr. 20 or 5 tablespoons of Tomato sauce
  • a cup of Broth
  • 2 tablespoons Heavy Cream
  • Salt and Pepper
  • Parmesan Cheese as preferred like Parmigiano Reggiano

Useful Tools: terracotta pot with a diameter of about 20 cm, wooden spoon.


1. Chop the vegetables, add them in a pan together with “pancetta” and sauté in the oil as soon as everything is golden add the meat and mix. Let cook everything well, then add the wine, once evaporated, add the tomato paste diluted with the broth.

2. Season with salt and pepper put the lid on and cook slowly for about 30 minutes, adding salt and black pepper, once the sauce is thickened add the cream. Boil in salted water 1/2 kg of pasta, tagliatelle or fettuccine, drain “al dente”, do not overcook them, and dress with the sauce, sprinkle everything with Parmesan cheese.

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Healthy Italian Cooking Tips Main

A Delicious Companion To Good Health: The Extra Virgin Olive Oil

The health benefits of Olive Oil in the Mediterranean diet has become more than a novel observation.

Clinical research is substantiating healthy benefits, but the gourmet tastes and flavors are bonuses well worth mentioning too. Highly favored as cooking oil, or for use in a variety of classic dressings, olive oil is being touted in some quarters as a delicious companion to good health. Research on the health benefits of olive oil is impressive, so is the affects of the Mediterranean diet.

Substantial health benefits of olive oil may be found in a Mediterranean diet, which explores the varied uses of olive oil in both food preparation as well as additional balanced meal choices. Combined, olive oil and appropriate food choice seem to enhance the overall health of those subscribing to the Mediterranean diet.


Olive Oil as a Cholesterol Reducer

Compared to American cuisine, especially the snack and fast foods prevalent in the US, the Mediterranean Diet has intrigued the medical world. The European Journal of Clinical Nutrition has published findings that indicate the introduction of olive oil into our regular diet has demonstrated a reduction in LDL cholesterol (bad cholesterol). This is significant because once LDL cholesterol has oxidized it often results in artery rigidity and accompanying heart disease.

Olive Oil in Cancer Prevention

In a comparison study at the University Hospital Germans Trias Pujol in Barcelona there seems to be an indication that the health benefits of olive oil may also be useful in the prevention or slowing of cancer cells. In the study, lab rats were introduced to a carcinogen that resulted in cancerous tumors. The study provides evidence that a diet similar to the Mediterranean diet, rich in olive oil prevents colonic carcinogenesis reducing precancerous tissue, which resulted in fewer tumors when compared to a controlled sample of rats ingesting foods containing other types of cooking oils.

Researchers at Oxford University in England have seen indications that olive oil may actually be as good for our digestive system as fresh fruit and vegetables in preventing or reducing the incidence of colon cancer. While red meat seems to be linked to the development of colon cancer, fish and olive oil seemed to reduce the incidence of colon cancer. The reasons behind this phenomena are still being considered, but it is believed that the olive oil may help regulate the bile acid in the stomach while increasing useful enzymes within the stomach that contribute to optimal colon health.

Olive Oil and Heart Health

The American Heart Association has also noted that consumption of olive oil has clear health benefits.

Olive Oil and Lower Blood Pressure

By substituting virgin olive oil for other fats within your diet, the Archives of Internal Medicine indicates a substantial reduction in drug dosage requirements for the management of high blood pressure. Initial findings indicate dosage reductions could be as high as 50%. By lowering the level of LDL cholesterol (bad cholesterol) there is an increase of the HDL cholesterol (good cholesterol). The antioxidant effects of olive oil have also been widely reported and are effective in reducing free radicals within the body that may prove to be a causal agent in pre cancerous and cancerous growth.

While studies remain ongoing, it is encouraging to note that something that has long been noted for good taste may also be a link to positive health benefits and longevity of life. An adaptation of the Mediterranean diet may be a healthy, yet palatable change well worth considering.

What are the key plus of Olive Oil important to remember?

  • The reduction of “bad” cholesterol (LDL) in the blood
  • Maintain blood levels of “good” cholesterol (HDL)
  • Improve bowel function
  • The prevention of cardiovascular disease and protect the body from heart disease because of the powerful antioxidants contained
  • The treatment of gastric and duodenal ulcers, facilitate digestion after
  • The reduction of gastric juice
  • The best absorption of calcium by the body
  • The proper metabolism of diabetics and consequently the equilibrium price of sugar
  • Prevent cancer
  • Rejuvenate skin

The positive effects of olive oil due to high content of antioxidant substances resulting function combination and effectively limit the destructive effects of free radicals, strengthening the body’s defenses and fortifying the heart and blood vessels! Thus, the “liquid” gold, as used to cite Homer overflowing abundance of nutrients:

  • Tocopherol (vitamin E)
  • Phenols
  • Squalene
  • Aromatics
  • Phytosterols
  • Oleuropein

While Olive Oil promotes health and wellness, its consumption should be moderated because of the increased caloric content (1 tablespoon contains 135 calories). Daily recommended as part of a balanced diet eating 2-3 tablespoons olive oil (one on the portion of our food and one on each salad). Something to remember. OLIVE OIL WE SIMPLY LOVE YOU!!!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

olive_oil (8)

Lunch Main Pasta Seafood

Lasagna with Fresh Salmon or Lasagna al Salmone

How to prepare the real Italian recipe of “Lasagna with fresh Salmon or Italian Lasagna Recipe with Salmon”

The Classic Lasagna with Salmon is a delicious and easy dish, a luscious variation of the classic starter of the traditional Italian dish.

Ingredients for 4 people

  • 250 grams of fresh Lasagna or Barilla lasagna (Italian brand)
  • 250 gram of fresh Salmon
  • 500 grams of “Besciamella” or Béchamel
  • A sprinkling of Black Pepper
  • 3 tablespoons of White Wine
  • 3 tablespoons of Extra Virgin Olive Oil
  • 100 grams of grated Parmesan Cheese

Ingredients for the Besciamella or Béchamel Sauce

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

Preparation of The Béchamel sauce

1. Melt the butter in a pan add the flour and cook for 3 minutes; meanwhile bring the milk to a boil with salt pepper and nutmeg, stir in the butter and flour and simmer for five minutes.

OUR SECRET: how to check if the béchamel is ready, when you put the spoon into the sauce and you take it out the sauce stays firmly attached to the spoon, sticky.

Preparation: Salmon

2. Pour in a pan 3 tablespoons Extra Virgin Olive Oil and the Salmon, previously cut into small pieces, and brown for a few minutes, add 3 tablespoons of white wine and let it evaporate. In a large pot pour the water and bring to a boil. Once you reach the boil, dip one by one the sheets of lasagna, dip for 3 second no more.

Now we can assemble the lasagna and bake it

3. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, salmon with béchamel and grated parmesan and than for 3 layers more. End the lasagna with the salmon and béchamel and grated parmesan. Bake uncovered at 200°degrees.

4. Once ready take them out from the oven and leave in the pan for 5-10 minutes before serving.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!


Lasagna al salmone

Dinner Lunch Main Pasta

Traditional Pasta Amatriciana with Pancetta and Tomato

How to prepare the real Italian recipe of “the Perfect  Bucatini Or Mezzemaniche all’ Amatriciana”

The real “amatriciana alla romana”, is a unique and traditional recipe. Originating from the town of Amatrice (in the mountainous Province of Rieti in Lazio area), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. While bacon comes from the sides or belly of the pig, “guanciale” or “pancetta” is the cured pork jowl. Onion is not preferred in Amatrice, but is shown in the classical handbooks of Roman cuisine.

Ingredients for 4 people

  • Extra Virgin Olive Oil, 2 tablespoons or more as preferred
  • 300 gr of peeled Tomatoes better if fresh
  • 400 grams of Pasta type Bucatini or Mezzemaniche
  • 150 grams of diced “Pancetta” or “Guanciale” (similar to Bacon)
  • Salt, Black Pepper as you prefer
  • 80 grams of Pecorino cheese or Parmesan cheese


1. In a casserole combine the oil and the “pancetta”, gently fry so that the “pancetta” becomes brown and crunchy. Once done drain the “pancetta” and place it in a pot.

2. Add the tomatoes in the boiling oil, add salt and pepper and cook for about 20 minutes. Once cooked add the “pancetta” or pork bacon sliced.

3. Drain the pasta, add it to the pot and stir-fry for about 1-2 minutes mixing as desired and sprinkle with Parmesan or Pecorino cheese to serve. It is important not to overcook the pasta that should be always “al dente”.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!