Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. Our recipe is very much like a traditional pesto (pesto alla genovese).
This is a quick and easy recipe that can be served as an appetiser, side dish, or main meal.
Toppings: Pizza sauce, mozzarella cheese, Parmesan cheese, tomatoes, basil.
Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.
Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chilli peppers are sometimes added.
Castagnaccio is a baked cake made with a dough of chestnut flour, water, olive oil, pine nuts, rosemary, and raisins, typically found in the Tuscany region of Italy.
Bistecca alla Fiorentina is considered the quintessence of Tuscan steaks, prepared and cooked simply over hot coals to showcase the quality of the beef.
Pappa al pomodoro is a traditional thick Tuscan soup typically prepared with fresh tomatoes, stale or leftover bread, olive oil, garlic, basil, and various other fresh ingredients. It can be served hot, room temperature, or chilled.
The traditional foods in the Tuscany region of Italy are been defined by simplicity and seasonal produce. There are high expectations for quality.
Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.
If you’re not a fan of this salty little fish, now’s the time to try it, because there are few other dishes that give it such an elaborate dressing-up and there’s no better way to eat raw seasonal vegetables.
Caponata is a Sicilian 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.
The carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread.
This recipe makes a great bread loaf loaded with basil, tomatoes, garlic, and grated cheddar; the bread has a magnificent delicate texture, and is stuffed with flavour. The shape is easy to accomplish, and makes a noteworthy presentation.
A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.