Torta Pasqualina Umbra

Torta Pasqualina Umbra

Today I’d like to share with you a traditional Easter recipe from the Italian region of Umbria.  Umbria is famous around the world for its hilly landscapes and old towns, such as Assisi and Orvieto to name just two.  It is a wonderful area of Italy and besides being beautiful, it also boasts delicious hearty…

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Delizie al Limone

Delizie al Limone

Today’s recipe comes from Naples and the Sorrentine peninsula, in the region of Campania: Delizie al Limone (Lemon Delights).  They are sponge cakes filled with a lemon cream, brushed with Limoncello syrup and covered in a lemon and whipped cream glaze.  Yes, you got that right… they are absolutely decadent.  As I have recently shared…

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Home-made Limoncello

Home-made Limoncello #SundaySupper

So, the #SundaySupper is celebrating the arrival of spring.  Obviously, as we are in the Southern hemisphere, this sounds a bit weird… as for us autumn has just begun, but I do love spring… and I also happen to have the perfect recipe for the event! Finally.  I have been wanting to share my recipe for…

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Swordfish Impanata

Swordfish Impanata

Today’s dish is another one of my Sicilian recipes: Swordfish Impanata.  Impanata is Italian for empanada and they are basically the same thing: pastry with a filling.  Unlike the South American empanadas, this Sicilian version is made like a pie and portioned only after cooking.  You shouldn’t be surprised to find such a dish in…

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Migliaccio

Migliaccio

Today is Mardis Gras… and in Italy it is the last day of Carnevale.  Carnevale is one of the festivities I miss the most.  As a child, I loved going around the streets in my town all dressed up, playing pranks and throwning coloured confetti at my friends.  The best time of all was the…

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Pumpkin Risotto with Gorgonzola Sauce

Pumpkin Risotto with Gorgonzola Sauce

Today I am back with a typical Italian recipe.  This is a dish that well represents Lombardy, the region where I was born.  Milan is very famous for its risotto and pumpkin is often used in our cooking.  Gorgonzola, my favourite cheese ever, is a blue cheese originally from the town of Gorgonzola, very close…

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Brutti ma Buoni

Brutti ma Buoni

It’s been a while since I have posted one of my Regional Italian recipes, so I think it’s time to publish one.  This is a recipe that is very dear to me, as it is one that we would often make at home when we had some egg whites left over from other recipes.  It…

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Casoncelli alla Bergamasca

Casoncelli alla Bergamasca

Today’s post is all about tradition.  I often say that talking about Italian cuisine is not very accurate… every region (and sometimes even city!) has its own cuisine, so it would be more correct to say Italian cuisines.  Every area of Italy has its own traditional stuffed pasta which can differ in shape, size and/or…

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Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Finally a pasta dish again! I cannot believe I haven’t published a recipe for pasta in a while!  When we were living in Italy, we used to eat pasta once a day… almost every day.  Yep, that’s the way Italians do it.  But after moving to Australia, we don’t eat it quite as often.  Still,…

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Gnocchi alla Romana

Gnocchi alla Romana

This month, the Daring Cooks challenged us to think inside the box – the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times. It is back to school time for many families in the…

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Cassoeula

Cassoeula

As I mentioned in my previous post on how to make Verzini sausages at home, Cassoeula is one of the most iconic dishes from Milan, the city where I was born.  Cassoeula is a stew made with pork meat and cabbage.  In the past, people would cook pig’s ears and trotters in it too, but…

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Home-made Verzini

Home-made Verzini

As you may know, I was born and brought up in Milan.  Foodwise, Milan is famous for risotto (especially Risotto alla Milanese, made with saffron), ossobuco, cotoletta, panettone and cassoeula.  As you can see, I have already shared the recipes for the most famous Milanese food… all, but one: Cassoeula.  The reason why it took…

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