Food

Fegatini alla Veneziana is a traditional recipe from the Veneto region of Italy. Ingredients for 4 people: 600 grams of calves' liver in thin slices 500 grams thinly sliced onion 60 grams olive oil 30 grams butter A bit…

Ingredients: An assortment of chicken legs, thighs and wings weighing about 3 pounds 8 ounces green olives, preferably Sicilian, julienned by cutting the flesh away from the pit 1/4 cup extra virgin olive oil 4 garlic cloves,…

Brasato di manzo al Barolo is a traditional recipe of the Piedmont region of Italy. Ingredients for 4 people: 1 kilo 200 grams beef chuck roast 1 large slice of lard 2 carrots 1 stalk of celery l bay leaf 1 cloves of…

Tradtitional Italian meals have a familiar, predictable sequence. Southern Italian families start their meals with a dish of pasta lightly dressed with sauce or butter and cheese while Northern Italians often eat a platter of polenta,…

Risotto allo Zafferano is a traditional recipe fron the Lombardy region of Italy. Ingredients for 4 people: 400 grams of Vialone rice (or rice made for risotto) 100 grams butter 75 grams of grated parmesan cheese 1/2 cup…

Ingredients for 6 people: 2 cups Canaroli rice 3 1/2 ounces prosciutto (raw ham) 6 tablespoons butter 1 1/4 cup grated Parmesan cheese Salt to taste Preparation: Cook the rice according to directions on package in…

Italy’s culinary history is primarily one of peasant fare. While other countries were developing rich sauces and elaborate pastries, Italian food was hearty, filling and cheap. This may not apply to every one of the twenty regions of Italy…

Ingredients: 1/2 pound fresh young zucchini, cut into 1-inch by 1/4 inch strips 1 pound (about 30) medium shrimp, shelled, deveined and cut in half 3 tablespoons olive oil 1 garlic clove, crushed 1/8 teaspoon dried red…

Tagliatelle ai funghi porcini is a traditional recipe from the Latium region of Italy. Ingredients for 4 people: 500 grams tagliatelle 350 grams funghi porcini (porcini mushrooms) 2 cloves of garlic Parsley Olive oil…

This is a quick and easy summery sauce, one I can eat often without tiring of it, and ideal when fresh, ripe tomatoes are abundant. The red pepper flakes, if you choose to use them, are not intended to make the sauce spicy but simply to…