Making Pesto Genovese may seem simple but it’s very important to stick to the authentic recipe: from the choice of the ingredients to the tools (marble mortar and pestle vs food processor), some people struggle to make the perfect basil pesto. In this article you’ll find all you need to know about it.
In our typical Italian aperitivo Ascolana olives are a staple. Coming from the city of Ascoli, in the region of Marche, these deep-fried stuffed green olives are a typical appetizer to get with a Spritz, right before dinner time.
Piadina is the excellent rustic Italian flatbread from Emilia Romagna, one of the most appreciated street foods all over the world. The good thing about piadina is that you can choose whatever filling you like: veggies for a vegetarian version, cold cuts and squacquerone is the classic, sausages and onions for the bravest.
Find out how to make piadina at home in just 7 easy steps!
Bagna Cauda is a traditional anchovy garlic dip sauce from Piedmont.It is a symbol of the old peasant cuisine and, being substantial, it is usually served as a single course dish but locals consider it as a collective tasting ritual that should be eaten in company as an appetizer.
Bolognese sauce (or “Ragù alla Bolognese”, as we call it in Italy) is one of the most well-known sauces for pasta. Meaty, juicy and just delicious on tagliatelle, it takes a few hours to get that rich taste, but the wait is worth it!
Are you looking for a light, gluten and dairy free recipe to prepare for a dinner with guests? Here you are Zuppa Toscana, a traditional tasty soup from Tuscany.
