Italian cuisine

Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

Alfredo Sauce

A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.

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Arancini – Sicilian Stuffed Rice Balls

Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).

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Bagna Càuda – Piedmont Anchovy Dip

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.

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Bistecca Alla Fiorentina – Steak Florentine

Bistecca alla Fiorentina is considered the quintessence of Tuscan steaks, prepared and cooked simply over hot coals to showcase the quality of the beef.

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Brutti Boni – Italian Almond Cookies

These cookies have a wonderfully crisp exterior with an interior that is soft and chewy. This is yet another traditional cookie recipe that can be found in many versions across Italy, and although these cookies are delicious, they are not suitable for making too far in advance, or for freezing.

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Caponata – Sicilian Cooked Eggplant Salad

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.

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Caprese Salad – Insalata Caprese

This is a quick and easy recipe that can be served as an appetiser, side dish, or main meal.

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Cassoeula – Lombard Pork and Cabbage Stew

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.

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Castagnaccio – Tuscan Chestnut Cake

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.

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Cotoletta alla Milanese – Milanese Crumbed Veal Cutlet

Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.

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Cotolette alla Bolognese – Veal Cutlet Bolognese

Made with prosciutto and Parmigiano Reggiano cheese, these rich veal cutlets will melt in your mouth.

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Dulce de Membrillo – Quince Paste

Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste

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Giardiniera – Italian Pickled Vegetables

Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.

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Italian Cuisine

Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Continue reading »

Italian Seasoning Mix

Italian Seasoning features an uplifting combination of garlic, onion, pepper, dried peppers, rosemary, thyme, oregano, marjoram and basil. Use it to add a splash of sunny Italian flavour to any dish, or enhance your favourite pizzas, pastas and casseroles with this authentic blend.

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