Panna cotta

Panna cotta  [pahn-nah koh-tah] (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be flavored with coffee, vanilla, or other flavorings. Sugar is dissolved in warm cream. The cream may be flavored, either by infusing spices and the like in it, or by adding rum, coffee, vanilla, and so on. Gelatin is softened […]

Focaccia (Focaccio)

Focaccia; Focaccio. [foh-kah-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough’s surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as […]


Ciabatta [chyah-bah-tah] Italian for SLIPPER, describing a long wide loaf of bread with a soft interior and a crisp, thin crust. RECIPE Ingredients 1 1/2 cups Water 1 1/2 teaspoons Salt 1 teaspoon Sugar 1 tablespoon olive oil 3 1/4 cups Flour; (4.06 cups of spelt) 1 1/2 teaspoons Yeast Original recipe makes 20 Servings […]

Fettuccine Alfredo

Fettuccine Alfredo [feht-tuh-chee-nee al-fray-doh] Roman restaurateur Alfredo di Lello is credited with creating this dish in the 1920s. The Fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and plentiful grindings of black pepper. Other noodles may be substituted for the fettuccine. RECIPE (With fresh fettuccine) Ingredients Pasta Dough: 3 […]

Risotto Milanese

Risotto is an Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sauteed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. […]

Osso buco

Osso buco [aw-soh boo-koh; oh-soh boo-koh] An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is garnished with GREMOLATA and served accompanied by RISOTTO. In Italian, OSSO BUCO means “pierced bone”. RECIPE:   Ingredients: 6 pcs Veal osso […]

Bolognese sauce

This classic sauce is wonderful with fettuccine, spaghetti and in lasagne. In Italy, It’s called RAGU Alla Bolognese. BOLOGNESE SAUCE RECIPE Ingredients: 2 tbsp olive oil 2 medium onions, peeled and chopped 1 kg premium beef mince / ground beef 1 tsp salt 10 grinds black pepper 4 cloves garlic, crushed 140 g tomato paste […]

Bollito misto

Bollito misto [boh-lee-toh mees-toh]. This classic Italian dish of mixed boiled meats is particularly popular in the Emilia, Lombardy, and Piedmont regions. The meats, which include veal, chicken and COTECHINO sausage, are accompanied by a rich meat broth and a piquant green sauce. RECIPE Ingredients: 1 (about 500 g) raw cotechino sausage (or use pre-cooked)* 1 […]

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