Prosciutto wrapped asparagus is a traditional Italian antipasto recipe. It features just two main ingredients. Fresh Spring asparagus and prosciutto, a cured Italian ham. Italians often serve it at room temperature or slightly warm, depending on the region. Prosciutto wrapped asparagus is a go-to during springtime when asparagus…
Pasta al limone is a simple lemon pasta recipe from Sicily. Just dress any long pasta with lemon. Then add some summer herbs and spices. And finish with Parmesan cheese. Pasta al limone captures the bold citrus flavours of Sicily in one simple dish. It’s one of the most…
Ajvar is a thick, savoury north Italian sauce from the Friuli region. It is made from roasted red peppers and eggplant with garlic and white wine vinegar. It is typically served with grilled meats in the border regions of Friuli and Slovenia. And the fiery red colour adds…
If you’re exploring the rich flavors of Italy’s northeast, it wont take long until you stumble across a surprising Friuli recipe: cevapcici. These small, skinless sausages don’t look like typical Italian food. But in the borderlands of Friuli Venezia Giulia, they make perfect sense. Because this region mixes…
Pasta Mollicata means “pasta with breadcrumbs” in Italian. The dish is made with pasta tossed with toasted breadcrumbs, garlic, olive oil, and anchovies. There’s something odd about this recipe because it just doesnt sound like it should be tasty. But somehow the breadcrumbs soak up the liquid from…
Emilia Romagna is the true home of lasagne. So what better way to celebrate Easter in Emilia Romagna than with this Easter lamb lasagne. Instead of minced beef and pork, you make the bolognese ragu from minced lamb. And for an extra taste of Easter, layer the lasagne…
Bucatini Rafilina: A Little-Known Treasure from Naples Bucatini alla rafilina is a pasta dish from Naples which uses bucatini – a long, thick spaghetti with a hole running through the middle. And the sauce is a simple dressing of cherry tomatoes and parsley with a pinch of chilli.…
What Is Abbacchio alla Romana? Abbacchio alla Romana is an Italian Easter lamb recipe of lamb. Cuts of lamb are slowly cooked with wine, garlic, rosemary and sage. When tender, the lamb dressed with a white wine vinegar and anchovy dressing. The result is savoury, tender, and unmistakably…
Polpettine Pasquali: Trentino’s Easter Meatballs Polpettine Pasquali are small, tender meatballs made with minced lamb, bread, eggs, and seasonal herbs and they are typically served at Easter in Trentino, particularly on Easter Sunday and the beloved Pasquetta (Easter Monday) picnic. Lamb is a very expensive meat, and so…