Coppia Ferrarese: Coppia Ferrarese is a type of sourdough bread made with flour, lard, olive oil, and malt, and has a twisted shape.It was first made around the 12th century in Ferrara, Italy, and has PGI (Protected Geographical Indication) status under European Law. According to the legend, the host of a dinner to honorthe Duke of […]
Ciabatta: Ciabatta is an Italian white bread filled with irregular holes, made from wheat flour and yeast. Ciabatta is somewhat elongated, broad and flat and is baked in many variations. Ciabatta was first produced in Veneto, but at least one type of ciabatta can now be found in nearly every region of Italy.
Spaghetti Aglio e Olio: Spaghetti aglio e olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish, said to originate traditionally from the region of Abruzzo, although it is popular across the country.The dish is made by lightly sautéing minced or pressed garlic in olive oil, sometimes with the addition of dried […]
Risotto al Barolo: Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. Risotto al Barolo is made with red wine and may […]
Caponata: Caponata (Sicilian: capunata) is a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, […]