Category:  Regional Italian cooking

Home » Archive by category "Regional Italian cooking" (Page 2)

Mountain memories – Pizzoccheri from Valtellina

In Cheese, Earth first course, First course, Fresh pasta, Lombardy, Pasta, Regional Italian cooking, Vegetables, Vegetarian On April 22, 2013 72 Comments

When I think back to winter (and it’s very easy to do, since in these days the weather in Turin is so cold), I think about mountain. And,… Read More »

Pici with chicken livers ragù

In Contest, Earth first course, First course, Fresh pasta, Italian cuisine, Pasta, Regional Italian cooking, Sauces, Tuscany On February 27, 2013 117 Comments

In Jenuary I decided to join the MTC, a challenge between bloggers: every month everybody make the same recipe, but all dishes are obviously different, ’cause everyone makes… Read More »

Once on shore we pray no more, pt. 3 – Stuffed capon

In Capon, Christmas, Holidays, Meat, Piedmont, Regional Italian cooking, Second course On February 7, 2013 86 Comments

This recipe marks the end of my “once on shore we pray no more” serie, born to remember Christmas holidays, which now are just a distant memory. Between… Read More »

Once on shore we pray no more pt. 1 – Tortellini in a capon broth

In Christmas, Earth first course, Emilia, First course, Fresh pasta, Holidays, Home-made is better, Pasta, Regional Italian cooking, Soup On January 19, 2013 132 Comments

In Italy, especially in Southern Italy, there is a famous saying, which reads “passata la festa, gabbatu lu santu” (something like “once the holiday is gone, the saint… Read More »

Mantua memories: pumpkin tortelli

In Earth first course, First course, Fresh pasta, Lombardy, Pasta, Regional Italian cooking, Vegetables On November 22, 2012 112 Comments

Ok, I have a soft spot for pumpkin… a big one, I might say. And, if the cream of pumpkin soup is my Achilles heel (those of you… Read More »

Triumph of butter and hazelnuts – The Langarola cake

In Cakes and pies, Contest, Dessert and Sweets, Dried fruit, Pantry cakes, Piedmont, Regional Italian cooking On November 15, 2012 75 Comments

If the gestation of the first recipe I sent to the Fiandino Farms’ Contest was long and painful, I had no doubt  about the second recipe (I could… Read More »

Summer is ending – eggplant caponata

In Appetizer and Finger food, Bittersweet, Cold dishes, Family recipes, Fried food, Herbs, Regional Italian cooking, Sicily, Vegetables On September 22, 2012 64 Comments

Summer is ending (these are the words of a famous Italian “trash” song… it’s amazing how many trash songs I know), but my idea is to enjoy this… Read More »

Sciué sciué – friselle with cherry tomatoes and buffalo mozzarella

In Appetizer and Finger food, Breads and pizzas, Cheese, Cold dishes, Cooking for dummies, Extra-virgin olive oil, Herbs, Holidays, Regional Italian cooking, Southern Italy, Vegetables On July 28, 2012 110 Comments

Live from Calabria (haven’t I said that I’d write from somewhere else, this time?), in a seaside-holiday mode, I leave you a sciué sciué (it means “quick quick”… Read More »

Scent of the sea – Stuffed zucchini Ligurian style

In Dried fruit, Herbs, Liguria, Regional Italian cooking, Second course, Vegetables On July 18, 2012 110 Comments

Yes, I admit it, I want to dry out in the sun (not in my garden, anymore), I want beach and seaside. But I don't want these things… Read More »

Tuscan pine nuts cake for Mother’s day

In Cakes and pies, Dessert and Sweets, Dried fruit, Regional Italian cooking, Tuscany On May 13, 2012 103 Comments

For some time now, more or less since I started to cook with greater commitment and dedication, I get some bookings: a gianduja mille-feuille for a birthday, brownies… Read More »