Click here to browse through my Regional Italian recipes.
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[…] can be totally different if eaten in 2 different cities. That’s why I decided to do a series on Regional Italian Cuisine … I’d like people to know that there is more to Italian food than what they find in the […]
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[…] who celebrate it today and especially to mine <3! They are this week’s recipe for my Regional Italian dishes series! […]
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[…] Regional Italian dish comes from Lazio, Rome's region. In fact, this dish is Roman… so much so, that it is called […]
Hi Manu
I have just come back from 2 weeks in Italy. I am loving your recipes as they are taking me back there. I am definitely going to make all the new favorites I have. Your foccacia di recco is already a favorite, and I asked everywhere where I could get some. I was told in cinque terre, but alas, the foccacia there was nowhere near like yours. I did however see farinata, so,I will have to give that a go!
I love your site! Please keep up the good work, it just makes me want to go back there. I am thinking next trip to Sicily or Sardinia!
Hi Cate! So happy to hear from you! Ohhh I haven’t been back in Italy in 4 years! I am really happy I can take you back there with my blog! :-))) Cheers!
Your regional recipe index is marvelous! Thank you!
I love your site so far, and the idea of the mixing in of Indian cuisine to the Italian. I love Indian food (and Italian, of course) and cook all I can, but always look for new ideas and inspiration. I believe I may have found it here. I intend to peruse this site at much greater leisure.
I just found your site and am ecstatic! Italian is my favorite and this is such an amazing wealth of authentic Italian cuisines. Your recipes are very easy to follow, thank you so much!
Love the site! Got a question on an authentic recipe: Is scallopine ala Marsala an authentic sicilian recipe? if it is, would you have any good recipes for it?
Hi Paul! Thanks! 🙂
Yes, we do make Scaloppine al Marsala. They are very similar to a recipe a have already posted: Lemon Scaloppine (http://www.manusmenu.com/scaloppine-al-limone-lemon-scaloppine)… just substitute the lemon juice with 1/2 glass of Marsala. 🙂 Hope it helps!
I just found this site by accident and can’t wait to start preparing some of the wonderful recipes on the italian site. My husband, now deceased, was from Sicily and his grandmother at 92 showed me the essentials of cooking italian. Garlic,olive oil, pasta,peas,cheese are to be in your pantry at all times. I love cooking italian. thank you so much for sharing the site. Cannot find you on FB though??
Hi Joyce! I am so glad you like my site! I hope to see you around often! 🙂
You can find the links to all MsM on Facebook, Twitter, Pinterest etc. on the top right hand site of the blog. This is my Facebook page: https://www.facebook.com/manusmenu Hope to see you there too! 🙂
Have a good day!
Hey Manu–I love how you have a regional recipe index! I really need to try some of that Ligurian focaccia! When my sister visited the family in Riva Trigoso last year, I asked her to bring me some of the recipes from the “old country.” I meant family recipes. Instead, I got a limoncello recipe from a tour guide in Rome lol
Yum, these look so tasty!
Kate
http://www.lamiabellavita.com
Hi Manu
I discovered your blog a few weeks ago – it’s wonderful. Last week I made the Taralli with fennel, delicious & today Cantucci – wonderful, best ever. It was hard to stop eating the raw mixture even before it was baked!! I can’t wait to try more recipes, they all look so good & way beyond any I have seen in the past. Thanks again for sharing.
Best regards
Steph
I am looking for an original traditional recipe for DOLCE PER LA FESTA ALLA MAMMA. It’s a 3-layer tube sponge cake with 2 fillings-1 cannoli and 1 pastry cream, frosted with whipped cream.. Can you halp me?
nice recipes shared
Italian Recipe in good ..
Love your site as well. Just wondering if you have any tips for a fresh pasta fresca novice. I have made my first own ravioli (handrolled as I do not yet have a machine). It was certainly better than what I can buy but it was not quite as light and fluffy as the pasta fresca I had this summer in Italia. I did use 00 flour from Italy and did the 100g 1 egg dough.
Could handrolling produce more gluten and that is why my pasta was a bit chewy? O did I not knead the dough long enough?
Any advice would be great,
Grazie mille
Isabella
Hi Isabella!
Thank you for stopping by! I am glad you like my site! 🙂
As for the pasta you made, it might have been a little too thick? Hand rolling pasta for ravioli is really hard, as it needs to be very thin… that’s the only thing I can think of. I always use a pasta rolling machine to make my pasta (I have a manual one – no motor), as it makes it so much easier. It sounds like all the rest you did was fine, so that’s really the only thing I can think of. 🙂
Thanks Manu. I bought a pasta machine and will give it a try on this week-end. – Who knows maybe by then I will have also received your book that I ordered online for pasta making – then it should work a 100%.
Hoping for good results at my next attempt.
A couple more questions:
1. I read that for rolling out the dough & also for using a pasta maker one should use durum wheat flour instead of the 00 – Any thoughts on that suggestions?
2. Another thing I read is to do 50/50 of 00 and durum wheat – again any thoughts on that?
Isabella
Hi Isabella! Traditionally, we use 00 flour only when making egg pasta (like lasagna sheets, tagliatelle, stuffed pasta, etc.). When making eggless pasta, we only use durum wheat flour. Durum wheat dough works better for hand-shaped pasta (no need for a pasta machine for this) like orecchiette, trofie, cavatelli, etc. It’s also all explained in the book, which I really hope you will enjoy!! 🙂
Do let me know if you have any questions!