Italian food

Different shaped shortcrust pastry cookies arranged on a baking sheet with parchment paper after baking. View Ingredients
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Ingredients
  • 300 g all-purpose flour (00)
  • 130 g softened butter (left out of the fridge for about an hour)
  • 80 g sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla baking powder (optional)
  • The yellow part of the zest of 1 organic lemon (to taste)

Shortcrust Pastry Cookies

The ultimate recipe for perfect shortcrust pastry cookies in just 3 steps. Elastic dough with softened butter that holds its shape.

  • 21/01/2026
(5 / 5)
A rustic Italian jam tart made with spelt flour, decorated with lattice strips on top. View Ingredients
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Ingredients
  • 70 g (¼ cup + 1 tbsp) Water
  • 300 g (~2.5 cups) Spelt flour
  • 35 g (3 tbsp) Extra virgin olive oil
  • 35 g (3 tbsp) Corn oil (or any neutral vegetable oil)
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • 100 g (½ cup) Brown sugar
  • Vanilla extract or grated lemon zest (to taste)
  • 1 jar Fruit jam (your favorite flavor)

Vegan spelt flour tart egg-free and butter-free…

Are you looking for a wholesome, rustic tart that is also suitable for a vegan diet? This vegan spelt flour tart (known in Italy…

  • 14/01/2026
(5 / 5)
Freshly shaped potato gnocchi with classic fork ridges on a floured surface. View Ingredients
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Ingredients
  • 1.2 kg (2.6 lbs) Red potatoes
  • 500 g (~4 cups) All-purpose flour (00 flour)
  • 2 Egg yolks
  • Fine salt to taste

Authentic Homemade Potato Gnocchi – The Traditional…

Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…

  • 13/01/2026
(5 / 5)
Authentic Neapolitan Pastiera Easter cake with a traditional lattice crust and powdered sugar. View Ingredients
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Ingredients
  • All-purpose Flour: 500 g (~4 cups)
  • Margarine (or butter): 150 g (~5.3 oz or 2/3 cup)
  • Eggs: 3 whole
  • Vanilla: 1 sachet (or 1 tsp extract)
  • Lemon Zest: Grated zest of ½ lemon
  • Sugar: 200 g (~1 cup)
  • Salt: A pinch
  • Cooked Wheat (Grano Cotto): 500 g (~1.1 lbs or 17.6 oz)
  • Ricotta di Fruscella (or fresh Ricotta): 500 g (~1.1 lbs or 17.6 oz)
  • Milk: 200 g (~¾ cup or 7 oz)
  • Eggs: 6 whole
  • Sugar: 180 g (~¾ cup + 2 tbsp)
  • Butter: 40 g (~3 tbsp or 1.4 oz)
  • Orange Blossom Water: 1 vial (approx. 2 tsp)
  • Candied Fruit: 100 g (~3.5 oz or 2/3 cup) — optional
  • Powdered Sugar: For dusting

Thermomix neapolitan pastiera – the heart of…

If there is one dessert that represents the soul of Neapolitan pastry and the essence of Italian Easter, it is undoubtedly…

  • 12/01/2026
(5 / 5)
Authentic bolognese meat sauce without milk and broth View Ingredients
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Ingredients
  • 1.1 lbs (500 g) ground beef
  • 0.5 lbs (250 g) ground pork
  • 5.3 oz (150 g) Prosciutto Crudo (whole piece to be finely minced or hand-cut into tiny bits) or same quantity sausage
  • 6.3 cups (1.5 L) tomato purée (passata)
  • 5 fresh basil leaves
  • Extra virgin olive oil, as needed (at least 1/2 cup)
  • 1 cup (approx. 200 ml) dry red wine
  • 1 large carrot
  • 1 celery stalk
  • 1 onion
  • Salt, to taste
  • Black pepper, to taste

Authentic bolognese meat sauce: family recipe

This style of bolognese meat sauce (ragù) is a family heirloom passed down to me. It's the one we use for…

  • 23/12/2025
(5 / 5)
A baking dish of bright orange carrot gnocchi covered in creamy white béchamel sauce and a golden parmesan crust. View Ingredients
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Ingredients
  • Carrots: 400 g (14 oz)
  • Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
  • All-purpose Flour: 350 g (approx. 2 ¾ cups)
  • Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
  • Egg: 1
  • Parmigiano Reggiano: 2 tablespoons
  • Béchamel Sauce: 500 ml (approx. 2 cups)
  • Parmigiano Reggiano: Plenty, for sprinkling
  • Butter: A few knobs for the dish
  • Coarse Salt: For the boiling water

Baked Carrot and Potato Gnocchi with Béchamel

Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…

  • 19/12/2025
(5 / 5)
A close-up of a bowl of creamy pasta (orecchiette, fusilli, penne or maccheroni) tossed with the mashed broccoletti, garlic and anchovy sauce. View Ingredients
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Ingredients
  • 400 gr of pasta (e.g., maccheroni, penne, orecchiette, fusilli)
  • 600 gr of broccoletti (3–4 heads, depending on size)
  • 2 cloves of garlic
  • 4 fillets of anchovies in oil
  • q.s. fresh or dried chili pepper (to taste)
  • q.s. extra virgin olive oil
  • q.s. coarse salt
  • q.s. fine salt
  • q.s. black pepper

Pasta with Broccoletti

Classic Italian pasta with broccoletti, garlic and anchovies.

  • 16/12/2025
(5 / 5)
A close-up shot of small, golden-brown coconut cookies arranged on a cooling rack, some dusted with powdered sugar, highlighting the shredded coconut texture. View Ingredients
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Ingredients
  • Eggs (2 units)
  • Granulated Sugar (150 g - ¾ cup - 5.3 oz)
  • All-Purpose Flour (40 g - ⅓ cup - 1.4 oz)
  • Unsweetened Shredded Coconut (Dessicated) (125 g - 1 ¼ cups - 4.4 oz)

The Easiest Coconut Cookies (Quick & Simple…

If you adore the tropical flavor of coconut, these cookies are perfect for you. They are made with just a few…

  • 10/12/2025
(5 / 5)
Giant Fusilli with Spinach and Béchamel Sauce View Ingredients
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Ingredients
  • 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
  • 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
  • 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
  • 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
  • Salt to taste
  • Butter as needed
  • ½ L Milk (≈ 500 ml / 2 cups)
  • 50 g Flour (≈ 1.8 oz / 6 tbsp)
  • 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
  • Salt to taste
  • Optional: black pepper & nutmeg

Giant Fusilli with Spinach and Béchamel Sauce

The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…

  • 01/12/2025
(5 / 5)
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