Sitemap page for Italian Traditional Food
-
Italian traditional food website offering rustic, organic home cooking recipes as used for years by Italian housewives. Try some rural Italian food recipes. Home cooking at its best.
-
Italian Recipes page for Italian traditional food site. Here is a selection of my favourite Italian traditional food recipes. Some you may have already heard of but others may be completely new
-
Amaretti macaroons are now being enjoyed world-wide. Amaretti is the Italian name for macaroon cookies or biscuits.
-
Anatra all Arancia or duck with orange may be primarily associated with France but it is also a very popular dish in Italy.
-
Antipasti means "before meals". Antipasti could be thought of as "appetizers". It is classically the first course of an Italian meal.
-
Baccala alla Romana (Salt cod with tomato sauce) is a popular Italian fish dish.
-
Baccala salad is usually served on Christmas Eve in most Italian households. Baccala is salt cod which is imported mostly from Norway. Italians have always imported baccalà.
-
Baked aubergines with tomato and cheese make a great snack or main meal at anytime but especially on a winter's day.
-
Bechamel sauce (also known as "white sauce") is used a lot in Italian cooking which is why I have included it here. Knowing how to make Bechamel sauce is useful as it is also used in
-
Biscotti are rather crunchy and crumbly Italian type sponge biscuits. Biscotti have been regarded as the plain relative of the Cantuccini Biscotti.
-
Biscotti Rococo are called because of their doughnut shape. They are simple and quick to make and have a crunchy texture to them.
-
Boiled chestnuts are a great winter warming snack. They are more floury in flavour and texture than their roasted chestnut counterpart.
-
Brasato is an Italian traditional food recipe dish of veal shoulder joint slow-cooked in red wine and served with either mashed potato or polenta. Brasato is easy to prepare and cook.
-
Bread rolls are a simple to make bread recipe from Italian Traditional Food. Bread rolls can be eaten with soup, pasta dishes, antipasti or just enjoyed on their own. Homemade bread rolls
-
Bresaola is thinly slices of cured beef tenderloin. Bresaola can be a welcomed addition to any salad. Bresaola is best served as an antipasto as per this recipe.
-
Bruschetta is very simple to make and yet is really quite delicious. It is perfect for serving as a starter or with drinks before a meal.
-
Cannelloni, if well made, can be a very tasty dish. They can be served as a snack, first course or main meal. Cannelloni is a classic Italian dish made with ricotta cheese and spinach.
-
Cantuccini biscotti are delicious almond biscuits from Tuscany. Cantuccini biscotti are hard and crunchy.
-
Caramel cream or creme caramel is a classic cooked custard dessert. Caramel cream is just as popular today as it has ever been.
-
Castagnaccio is made from sweet chestnut flour. Castagnaccio is a classic Tuscan dessert cake. It is dense, not too sweet and full of flavour.
-
Chicken Live Pate is a great Italian traditional food starter recipe dish. Chicken liver pate is easy to make. If you enjoy Chicken Live Pate, why nit try some of these other tasty Italian starters
-
Chicken Marsala is a very simple, but delicious old Italian recipe. It will be appreciated by almost everyone.
-
Chicken soup is one of my family's favourite soups. They like it because it is tasty, warm and wholesome.
-
Ciabatta bread is a simple bread recipe from Italian Traditional Food. Ciabatta bread can be eaten with soup, pasta dishes, antipasti or just enjoyed on its own. Ciabatta bread will
-
Cinghiale con polenta (Wild boar with polenta) is a very strong flavoured stew made with wild boar meat. The wild boar meat is a dark red meat, not too fat and with a strong gamy flavour.
-
Colomba Pasquale is a full of flavour, rich, moist and soft cake. Easter dinner in Italy is concluded with a Colomba cake that takes on one of the most recognizable symbols of Easter, the dove.
-
Cotechino with lentils is a large boiled Italian pork sausage with lentils. Cotechino with lentils is traditionally served on New Year's Eve. If you enjoy Cotechino with lentils then why not try
-
Crostata di prugne is a dark plum jam tart. It can be made with all sorts of other jams including cherry but I prefer using my own home made dark plum jam.
-
Erbazzone (also known as "SCARPAZZONE") is a savoury pie filled with a rich and extremely tasty spinach and swiss chard greens mixture.
-
Fegato Alla Veneziana is one of the simplest of Italian traditional food dish recipe. Fegato alla Veneziana is only liver and onion but it tastes great. If you enjoy Fegato alla Veneziana
-
Fettuccine Alfredo has to be the quickest and most simple of all the pasta dishes to make. Fettuccine Alfredo was first made in Rome by a restaurateur named Alfredo di Lelio.
-
Fettuccine ai Funghi Porcini should be tried just for their great flavour. Fettuccine ai funghi porcini is a simple Italian pasta dish to prepare. Fettuccine ai funghi porcini needs to be made with
-
Fettuccine ai Peperoni Gialli pasta dish recipe should be tried just for its great flavour. Fettuccine ai peperoni Gialli is a very simple Italian pasta dish to prepare. Fettuccine ai peperoni Gialli
-
Fettuccine al Gorgonzola should be tried just for their great flavour. Fettuccine al Gorgonzola is quite a rich Italian pasta dish but it is worth the extra calories just for the taste sensation.
-
Focaccia, also referred to as schiacciata (flat bread) is a very popular Italian bread. Focaccia is often compared to pizza because they are both yeast breads.
-
Fried marrow is an Italian traditional food rustic, delicious and quick snack or meal recipe dish. Some people like to add a beaten egg to the fried marrow. Fried marrow has always
-
Fried Zucchini Flowers make a great starter. Fried Zucchini Flowers are an Italian traditional food dish recipe. Fried Zucchin Flowers are quite simple to make.
-
Frittata Con Zucchini is an Italian traditional food dish recipe. Frittata con Zucchini is an Italian meal of omelette with marrow. Frittata con zucchini is easy to make so give it a try.
-
Fritto Misto alla Milanese is made typically with ingredients such as sweetbreads, small lamb cutlets, brains, tiny potato croquettes, sliced courgettes and baby globe artichokes.
-
Gelato alla fragola (Strawberry ice ream) is another all favourite classic Italian dessert.
Homemade strawberry ice cream is full of real strawberry flavour.
-
Gelato alla vaniglia (vanilla ice cream) is still a favourite classic Italian dessert. This very popular Italian gelato can be found in every gelateria.
-
Gelato al Pistacchio (Pistachio ice ream) is another all favourite classic Italian dessert. Homemade pistachio ice cream has a darker green colour and a great natural pistachio flavour.
-
Gelato di caffe (Coffee ice ream) is another all favourite classic Italian dessert.
Homemade coffee ice cream is full of coffee flavour and is much better than the manufactured variety.
-
Gelato di Cioccolata (Chocolate ice ream) is another all favourite classic Italian dessert.
Homemade chocolate ice cream is full of chocolate flavour.
-
Gelato di Nocciola (Hazelnut ice ream) is another all favourite classic Italian dessert.
Homemade hazelnut ice cream is full of flavour and is much better than the manufactured variety.
-
Gnocchi served pipping hot in a rich pasta sauce covered with lashings of Parmesan cheese is what I call real comfort food! I will be giving details on how to make traditional potato gnocchi.
-
Gnocchi Romana can be served either as a first course or main dish for lunch and supper. Gnocchi Romana are a delicious meal at anytime!
-
Grissini make a very tasty snack recipe from Italian Traditional Food. Grissini can be eaten with soup, pasta dishes, antipasti or just enjoyed on their own. Grissini will make a
-
Insalata di Fagiolini e Patate (Greenbean and Potato salad) is an Italian favourite dish. Insalada di Fagiolini e Patate (Greenbean and potato salad) can be served on its own as a salad.
-
Insalata di Finocchi e Arance (Fennel and Orange Salad) is a fresh tasting Italian salad. The combination of the sweet orange and the licorice-like fennel in the Insalata di Finocchi e Arance.
-
Lasagna, if well made, can be a very delicious dish. It can be served as a snack, first course or main meal.
-
Minestra is a heart-warming soup that can be used for any occasion.
-
Minestrone is a chunkier version of the minestra soup. It contains some meat pieces, potatoes and pasta.
-
Mozzarella and tomato salad is a great dish on its own or as an accompaniment to other dishes.
-
A simple olive bread recipe from Italian Traditional Food. This is an enjoyable olive bread which can be eaten with soup, pasta dishes, or just enjoyed on its own. Olive bread will
-
An omelet is one of the most useful egg dishes to make. It is also simple and quick to cook. An omelet can be made plain or stuffed with savoury fillings of cheese, mushroom, potato or herbs.
-
Osso buco translates as "hollow bone" and is made with shank of veal. The marrow in the shank bone provides the full rich flavour to the dish.
-
Panna Cotta translates as "cooked cream" and is a speciality of the Piedmont region of Northern Italy. It is a traditional Italian food dessert recipe dish that will nicely round off any meal.
-
Pandoro is a classic Christmas festive Italian cake. Pandoro is a Christmas specialty from Verona and is as famous as panettone. The name Pandoro translates as "Golden bread."
-
Panettone is meant for sharing which is why it is to be found in most Italian homes over the Christmas festivities.
-
Panettone Genovese is a festive fruitcake featured on most Italian menus over the Christmas period. Panettone Genovese is totally different to the usual Panettone and Panforte.
-
Panforte is a delicious fruitcake from Siena, Tuscany. It is made by mixing together honey, hazelnuts, almonds, candied peel and a lot of spices.
-
Pappa al Pomodoro (Tuscan bread soup) is indeed a true taste of Tuscany. Pappa al pomodoro recipe calls for stale bread.
-
Pasta al Forno is a very simple dish to make but most people seem to have forgotten all about it. That is a shame because it is a delicious meal. The best type of pasta to use is "Rigatoni" pasta.
-
Pasta Cacio e Pepe is a traditional Roman peasant recipe made with Pecorino Romano cheese and pepper. Pasta Cacio e Pepe belongs to the "la cucina povera" (poor kitchen/peasant food) category.
-
Pasta e patate (Potato soup) is a favourite amongst Italians on a cold winter's day. Pasta e patate (potato soup) is warm, filling and full of flavour.
-
Pasta Fagioli is a thick, wholesome soup which is even thicker than the minestrone soup. Pasta Fagioli is a delicious nourishing, heart warming soup from Italy.
-
Pasta in Bianco is a traditional Italian peasant recipe made with Parmesan cheese, extra virgin olive oil and butter. Pasta in bianco is perfect for when you want a quick meal.
-
Pasta sauce is easy to make, delicious with most types of pasta and can be made in large quatities, frozen and used as required.
-
Pattona is made from sweet chestnut flour. Pattona is a classic Italian peasant cake. The classic, basic pattona usually has a topping of ricotta cheese.
-
Pattona dura is made from sweet chestnut flour like the basic pattona but is different in flavour, ingredients and preparation. Pattona dura is a classic Italian peasant festive cake.
-
Penne Arrabiata is a spicy dish of pasta for someone who is looking for that little bit extra kick to their pasta. Penne Arrabiata literally translates as “angry pasta,”
-
Pizza has become an international success because it is just so tasty. It is also quite easy to make.
-
Polenta is a yellow corn meal derived from maize. It's the staple food of the rural northern Italian diet. Can be served as a first course, baked, with stews, or even as a bread substitute.
-
Polenta al forno (baked polenta) is a classic Italian traditional food recipe dish. Polenta al forno takes a staple food like polenta and turns it into a great tasting meal for all the family.
-
Polenta with bruscitti is a very popular Italian traditional food recipe from the northern Italy. This dish is a favourite winter warmer and is easy to make! Polenta with bruscitti is a typical dish
-
Pollo alla cacciatora (chicken cacciatore) is a very popular Italian dish. Pollo alla cacciatora (Chicken Cacciatore) is a traditional Italian recipe for a classic dish of chicken.
-
Ragu Bolognese is an Italian rich meat sauce. Ragu Bolognese (meat sauce) goes very well with most types of pasta as well as being ideal for lasagna.
-
Ravioli are the smaller version of the tortelli. Both can contain a filling of ricotta cheese and spinach. Ravioli can also be made with a savoury mince.
-
Risotto Bolognese is an aromatic and delicious rice dish. It is made with chicken livers and mushrooms. The secret of a good risotto is to use a thick grain rice.
-
Risotto con asparagi (Risotto with asparagus) is a very popular Italian rice dish. The secret of making a good risotto con asparagi (Risotto with asparagus) is to use arborio rice and a good stock.
-
Risotto con porcini secchi or Risotto with dried porcini is a much loved Italian dish especially in northern Italy. Nowadays, it is a lot easier to make Risotto con porcini secchi .
-
Risotto Milanese is a very delicious, aromatic, golden coloured dish and is full of flavour. It is made using the spice saffron and arborio rice.
-
Roasted vegetable salad has lots of flavour and is best eaten with freshly baked bread.
-
Roasted chestnuts are a winter delight. Castagne as sweet chestnuts are known in Italian are very popular especially in the mountain forest regions. Chestnuts can be roasted, grilled or boiled.
-
Basic, rustic Italian bread recipe from Italian Traditional Food. This is a crusty rustic Italian bread is a delicious bread to serve with soup, pasta dishes, or just enjoy toasted
-
Salsa di Carne is an Italian meat sauce. Salsa di Carne (meat sauce) goes very well with most types of pasta. Making a meat pasta sauce is no more difficult than making a vegetarian sauce.
-
Salsa di Fegatini is an Italian chicken liver sauce. Salsa di Fegatini (chicken liver meat sauce) goes very well with most types of pasta. Making a meat pasta sauce is not difficult.
-
Spaghetti alla Carbonara is a traditional Italian pasta dish which has been enjoyed by many over the years.
-
Spaghetti alla Puttanesca is a very popular pasta dish in Rome although you can also find it throughout Italy.
-
Spaghetti al sugo is an Italian dish and is different from what you know as spaghetti with tomoato sauce. The sauce is spicy and very thick.
-
Spaghetti al Tonno is a very simple Italian pasta dish made with spaghetti and tuna. There are so many variations on this tonno sauce.
-
Spaghetti au gratin is baked spaghetti at its best. It is a very simple pasta dish to make so there can be no excuse for not trying spaghetti au gratin.
-
Spaghetti Bolognese has been a popular pasta dish for many years, and rightly so! It provides a quick, warm and appetizing meal.
-
Spaghetti Napolitana is another great Italian traditional pasta dish. Spaghetti Napolitana a taste of Italy.
-
Spaghetti with garlic may not sound very appetizing to some but believe you me, it is very tasty indeed!
-
Spongata is an Italian cake usually eaten at Christmas time. Spongata is the traditional cake of Parma and can only be found in this part of Italy. Spongata's origins date back to the 14th century.
-
Stuffed cabbage leaves is a great way of using up any cabbage you may have around. Not only that but stuffed cabbage leaves is also a very delicious meal.
-
Stuffed peppers are an Italian traditional food recipe dish. Stuffed peppers are delicious on their own or served with a salad or rice. Stuffed peppers is a simple dish to make.
-
Stuffed onion skins are a great way of providing a delicious and wholesome winter meal. Stuffed onion skins are made with a savoury filling of breadcrumbs, Parmesan cheese, ricotta cheese.
-
Sugo ai funghi is simply a pasta sauce made with mushrooms, in this case porcini. Sugo ai funghi sauce is ideal over any kind of pasta or polenta.
-
Tagliatelle al prosciutto (cured Italian ham) is a tasty traditional Italian dish. Tagliatelle is the ribbon pasta, also called noodles.
-
Taro creams is a very rich dessert which is easy to make and can be enjoyed anytime throughout the year.
-
Tiramisu has become an Italian classic dessert in a very short space of time. It originated in Treviso, a town in the Veneto region of Italy but can now be found on menus worldwide.
-
Torrone is the classic Italian Christmas nougat. Torrone, otherwise known as nougat, is a sweet made from honey, egg whites, vanilla, and almonds or hazelnuts.
-
Torta di Patate is basically a very tasty mash potato pie. It can be eaten hot or cold. It can be eaten as a first course, teatime snack or even as a main meal! Torta di Patate is an all round snack.
-
Torta di Riso is basically a very filling and tasty rice cake. It should be eaten cold. Normally Torta di Riso is eaten as a teatime snack.
-
Tortelli are the larger version of the ravioli. Both can contain a filling of ricotta cheese and spinach. Tortelli can be served with either pasta sauce and a sprinkling of Parmesan cheese.
-
Valtarese stufato is a must on a cold winter's day. Valtarese stew, like any other stew, is made from any meat cuts and winter vegetables that a farmer had laying around the farm.
-
Veal escalopes Milanese are simple and very quick to make. Veal escalopes Milanese will taste best when ideally cooked on top of a solid fuel stove.
-
Veal scaloppine with marsala is a popular dish with a wine and mushroom sauce. The dish is named after the particular wine, Marsala used to create the sauce.
-
Veal stew with potatoes is a classic Italian Traditional Food recipe dish that combines quality with flavour. Veal stew with potatoes is slow cooked with carrots, onions, celery, red
-
Zabaione is still a favourite classic Italian dessert. This popular Italian sweet, sometimes spelt zabaglione or sabayon in French.
-
Zaleti are Italian traditional biscuit recipe from the Venato region. Zaleti are little yellow corn biscuits that have a flattened diamond shape. Zaleti are crunchy and soft yellow corn cookies
-
Zucchini fritti are a very quick Italian snack to make. Most people would make it with the small zucchini but I much prefer to use the big organic marrows fresh from the garden.
-
Zuppa di zucchini is an Italian courgette soup. Zuppa di zucchini is an ideal soup to enjoy on a cold winter's day. Zuppa di zucchini is simply made with courgettes (young marrows).
-
Zuppa Inglese is a delicious dessert made with savoiardi biscuits, liquor, custard and blancmange. It needs to be made the day before it is required as it needs to set properly before serving.
-
When people think of cooking Italian style they think of dishes like lasagna, pizza, and spaghetti. Little do people know there are so many other types of dishes that are just as Italian.
-
There is just something special about making your own pasta. There is a certain satisfaction when you make it from scratch. You get to choose the flavor, type, shape, and even colour.
-
Many people think eating Italian in America is about eating a bucket or pasta with meatballs or a pizza. This could not be further from the truth.
-
When it comes to cooking with olive oil, you must know the basics first. Not every olive oil is the same and there are many differences.
-
When you are cooking anything you will want to always use the freshest of ingredients. Fresh is always best for a variety of reasons.
-
The above Pasta Machine model comes with double cutters. It can be used for making lasagne and other pasta dishes. The dual cutter can be adjusted to make pasta up to six thicknesses.
-
Many people still fail to understand the fine art of eating traditional spaghetti. While the fine art of eating traditional spaghetti does not nessecarily mean that all aspects of the meal will be
-
There is a great deal of to-do about the fine Italian cuisine that you see in the menu of a fine restaurant, but you must always save room for the Italian desserts to close out a great night.
-
Nestled in the warm corners of the real Italian kitchen, sits not only pots and pans but laugher. The Italian kitchen is not merely a spot to sit and break bread.
-
There are a great deal of fabulous dishes that can be had within the Italian menu, but what many people fail to realize is that there are actually health benefits to eating Italian food.
-
The first thing you will notice if you ever visit the island of Sicily, is that it may be different but it is still an integral part of Italy’s heritage.
-
Olive trees have graced Greek mythology since 86 BC, and it is no wonder that the world at large wonders exactly how the Italians find the right olive oils for their cooking.
-
It is not exactly a simple task when it comes to understanding how the Mediterranean diet works.
-
When you decide that you are going to make a meal for the family, one of the most important ingredients to remember is fresh herbs.
-
If you ever have the urge to be creative in the kitchen, you may want to remember the many uses of pasta. This is the basic staple of many homes in Italy.
-
Anyone curious about the age of the actual dry pastas of Rome will be surprised to know that it has actually been around since the Middle Ages.
-
Every now and then you come across something that is unexplainable, the history of the Tiramisu cake seems to fall into this category rather well.
-
You can find Prosciutto throughout Italy, and as with most foods originating out of Italy the meat is usually regional specific.
-
Very few things get past the Italians when it comes to taste, from the wonderful and enticing dishes that they create to the Italian liqueurs.
-
It is said that the gnocchi is perhaps one of the oldest recorded dishes that can be found, and when you actually try them there is no wonder why they have survived for so long.
-
When someone thinks about Italian food more often than not it is the thought of pasta, but with its thousands of miles of coastline Italy does in fact have a place in its lifestyle for fish.
-
Prepping to dine traditional Italian style includes the coffee, but it must be noted that cappuccino and café latte are only consumed in the morning for breakfast in Italy.
-
There are basically two different forms of pasta sauce that people are most familiar with, the red tomato sauce and the white sauce such as Alfredo. Anyone that has a love for Italian pasta.
-
There are millions of people today enjoying the fine foods of Italy across the globe, what many do not understand however is just how much diversity there is in Italian cuisine.
-
There are many meals the are of Italian origin that will knock your socks off, what many do not know is that several of these dishes are actually Italian soups.
-
If you were to ask an Italian where pizza is from, you will receive several different answers. While it is most noted to be a Naples specialty, the fact remains that pizza has a cloudy history.
-
In 1914 in the grand city of Rome, you can find a man with a vision. This vision is to introduce the Pasta Alfredo recipe to the curious yet skeptical Roman townsfolk.
-
If you were to pick out one staple that the northern Italians would consider important, they would easily choose Polenta as the one that stands out.
-
Gelato comes in virtually every conceivable color and flavour, and there are a few different ways of preparing this fantastic dessert.
-
While very similar to its larger cousin, focaccia is not quite the same as pizza. Focaccia is a much smaller flatbread, and it is usually much thicker than a typical pizza.
-
Choosing the right Italian wine for each meal seems to be as important as selecting the meal itself, and in making the right choice you can raise the spirit of the room considerably.
-
One of the oldest and most popular dishes in Italy today is risotto, and while the main ingredient was intentional the intention was anything but.
-
An Italian day where cuisine is concerned generally does not kick off until the lunch hours, and this is where things differ greatly from Italian’s North American counterparts.
-
There are many things in live that can actually be used to enhance and transoform one thing into another, and a quality Italian balsamic vinegar just happens to be one of those fine items.
-
There is a very large difference between the Italian kitchen and an American kitchen, but you can in fact bridge the gap between the two with a few simple additions.
-
Easily one of the most loved and appreciated additions to any dish is Garlic. This clove of aromatic goodness can be found in any grocery store or farmers market.
-
If there is one thing the Italians know about cooking, is just how to bring the most out of a dish through the use of spices.
-
When you are looking for a great way to cook your meats that is different from what you are accustomed too, then why not try salt roasting meats the Italian way?
-
There are many wonderful summertime dishes that incorporate watermelon, and you can even find this great fruit served up in some great cocktails as well.
-
If you are looking for a healthy Italian meal and you are tired of the typical meat and tomato scene, then why not look for a fantastic seafood dish to kick off a creative night in the kitchen?
-
There is a great deal of emphasis placed on a great Italian meal, but what few people fail to understand is that Italians know how to make the most out of a family dinner.
-
If you have ever been curious about what the seven fishes feast may be, well you would not be alone. This is a wonderful time for Italians.
-
One of the most important aspects of the Italian culture is food and family, and the traditional Italian dining table is a social extravaganza practically each and every meal.
-
There are a great many people that enjoy a fantastic Italian recipe, but what about those that are Italian vegetarian?
-
What many would not know however is that Italian cooking has taken this region by storm.
-
There was a time where Bruschetta was absolutely nothing like it is today. Back in the 15th century, in Italy nestled in the Abruzzo region this recipe was quite different.
-
If you are looking for the perfect mushroom to add to your sauce, then look no further than the porcini mushrooms from Italy.
-
The bud of an artichoke is actually the bud of a flowery plant known as Cynara Scolymus.
Italy is responsible for two thirds of all artichoke production globally.
-
If you have indulged in a fine pasta dish and thought to yourself, where did the Italian cuisine start being appreciated then you are not alone.
-
If you were to pick out one Italian dish other than spaghetti that Americans recognize and adore, it would easily have to be lasagna.
-
While the broccoli in the States is more of a bulb of buds and few leafy greens, the broccoli raab in Italy is just the opposite.
-
While many may note the capital city of Italy as being a classic and revered city, many will see it for what it really is and enjoy the cuisine diversity of Rome.
-
One very large distinction between regions in regards to Italian food is the way sauce is made for the dishes they enjoy. Pasta sauce is very much a personal thing in Italy.
-
The most important thing you will ever learn from a great cook in an Italian kitchen is that you should never begin a meal if you’re shorthanded in the kitchen.
-
When it comes to Italian food, one of the most notable aspects is how it brings the family together. It could be something as simple as a pastry and coffee, or as detailed as a five course meal.
-
If you are looking for something to spice up the meal tonight, then why not think about adding some Italian cheese to get the most of the meal you are going to serve.
-
If you are looking for something to offer the family and guests during that great get together, then why not give lasagna a try? This dish has been around for hundreds of years,
-
When it comes to traditional Italian soup, the first thing you will notice is that it is always done from scratch. This means that the juices of the first ingredient and some water create the broth.
-
When a great Italian meal is mentioned, one of the first things that come to mind is Italian bread. These breads are always served with a meal in Italy, whether it is a fine meal or a simple lunch.
-
There are very few Italians that you will meet over your lifetime that can look you in the face and say that they have no interest in going to the Italian fish market.
-
When you are going to entertain family and friends, you will want to be sure that you have a healthy dose of those fine Italian desserts handy.
-
If you are trying to make your kitchen as Italian as possible, one of the most important ingredients that you need to have laying around is olive oil.
-
The fact that Italians use a great deal of rice and pasta in their daily lives should not make you assume that they do not appreciate their meats. The fact is Italians have use for meat.
-
Saffron can be considered a form of spice serendipity, as it was actually discovered by accident. While this may be the case, this spice has been a major staple in many Italian kitchens.
-
What is truly wonderful about making your own pasta at home is that you do not have to rely on the few flavors that the store will offer. Making your own pasta can be a fun way to spend an afternoon.
-
While Italian cured beef is very much revered by the Italians world wide, it is understandable that there may be some apprehension among other cultures that are not familiar with this deli delight.
-
Cooking a meal of a different culture can be a trying affair at times; this of course can include times if you have never cooked Italian. There are many things that go into a fine Italian meal.
-
While the Italians are very serious about their fish recipes, you will find many that have no issue with the salted and dried cod known as Baccala.
-
When it comes to Italian cooking, the first thing you are going to want to ensure is that you have all the necessary ingredients for the dish you plan on preparing.
-
When you are thinking about what to feed your family for dinner why not consider Italian cuisine and its multiple appreciations. There seems to be something for everyone.
-
Next to a cooker, a refrigerator is probably the most important aid a cook can have. It keeps raw ingredients in good condition.
-
By 1750, glass decanters had gained ground-glass stoppers to prevent evaporation, and several identifiable shapes were in evidence.
-
Wine labels or bottle tickets – to give them their original name – came into being at the beginning of the 18th century with the advent of the decanter.
-
So many puddings are made with pastry that it is important to be able to make it well. Good pastry is not difficult if certain rules – which are often forgotten – are followed.
-
Cooking for a home freezer can be very useful if done correctly. It is wise to freeze food ready for the holidays when the children will spend more time at home,
-
This is a guide to cooking equipment for making cakes and pastries. It is not meant to be comprehensive and many of you will already have suitable alternatives.
-
The heat given out by solid fuel cookers fluctuates more than with the oil or gas-fired heat storage cookers because change of wind and certain weather can cause a solid fuel cooker to go “dead”.
-
Omelets, are one of the most useful egg dishes, is quick, quite easy to make and delicious whether plain or stuffed. The secret lies in using really fresh eggs and a good omelet pan.
-
Custards play an important part in cooking. They not only form the basis of many sweets and some savoury dishes, but can also accompany cooked fruits and hot puddings.
-
Stew is an ideal winter dish. It is full of flavour, is filling and mouth-watering. Stewing means cooking food gently in liquid. The food can be meat of any kind, fish, vegetables or fruit.
-
Meringues, a mixture of egg white and sugar, are thought to have been invented in the early 18th century by Gasparini, a Swiss pastrycook, in the town of Mehrinyghen - hence "meringue".
-
Nothing is more satisfying then the taste and warm smell of home baked bread, yet how many people ever try making it? It's really very easy to bake your own bread. and the taste is so much better.
-
Not everyone knows how to marinate. Marinating is a process of soaking meat, game or fish in a mixture of wine, oil, vegetables, herbs and spices.
-
What do you know about plates? We all use plates, and we all take them for granted. Here is a potted history of splates. The Chinese discovered how to make porcelain in the 6th century.
-
More on the potted history of plates. Earthenware itself, at first glance, may not seem a very exciting subject but as with most things, the more you learn, the more fascinating it becomes.
-
More info about the potted history of plates. At the same time, good, strong earthenware was being made for general consumption, and a little later Josiah Spode helped to pioneer English bone china
-
Here are some ideas on how to fry fish. For fish such as fillets of sole, or plaice, or small whole sole, an egg and breadcrumb coating is best.
-
Not everyone knows how to braise so here is a brief overview of braising. Cheaper cuts of meat are often full of flavour but inclined to be tough, so braising is the ideal way of cooking them.
-
It is important to know how to boil and steam so here is a brief outline on how to go about it.
Boiling is the most simple and economical form of cooking.
-
Improve your cooking with rice skills by reading the following tips. Rice is the most versatile of cereals and perhaps the most popular. It lends itself to many recipes, both sweet and savoury.
-
Here are some useful tips on how to grill meat and fish. As a method of cooking, grilling has certain advantages; it is quick, straightforward and good for a meal which has to be on the table.
-
Here are some useful tips on how to grill fish. Grilling is a good and attractive way of cooking small whole fish (round or flat), particularly the oily variety such as herring and mackerel.
-
Here are some useful tips on how to roast meat. Roasting is the traditional - and most popular - method of cooking in the United Kingdom. Roasting embodies all that is best in food.
-
Here is some useful information on how to make pates and terrines. Pates are savoury mixtures made principally from either chicken, calves or pigs liver with the addition of other meat
-
Here is some useful advice on how to cook in a casserole. Casserole cooking is allied to pot roasting. The difference is that the ingredients are cooked in a liquid or sauce, and the meat or poultry
-
Here is some useful advice on how to make stock. As every good cook knows, the best casseroles, stews, braises and sauces owe their fine flavour to the original stock.
-
Discover how cooking with apples can be a pleasure. At one time apples were the great standby in the kitchen during the autumn and winter months. Baked apples with cream, apple pie
-
Discover how slow roasting and spit roasting meats can improve the flavour. When slow roasting, the only way to ensure that the meat is fully cooked in the centre is to use a meat thermometer
-
Short history of drinking glasses. Venice was the centre of European glass-making in the mid-15th century, and it was not until after the Restoration that the first British glass was evolved.
-
When setting out to choose a dishwasher, go to your electricity showroom, a good store, or an electrical specialist, and ask to see and, if you mind about noise, hear each model in operation.
-
Here is some great advice on how to make pancakes. Pancakes don't have to be made and served straight away. Not only the batter, but the pancakes themselves, can be made several hours
-
Home freezers bring a new dimension to cooking, and domestic models come in all sizes and shapes. When buying a freezer bear in mind that the cost per cubic foot reduces as the size increases.
-
The word "treen" is used to describe those small household objects that are turned and carved from wood - from bobbins to butter pats and salt boxes to Welsh love spoons.
-
Electric waste disposal units that fit into the sink outlet and grind up scraps of food cut out all that messy business of pedal-bins and soggy, newspaper-wrapped bundles destined for the dustbin.
-
Coffee is a matter of taste. Everyone wants it fresh and fragrant, but after that personal choice takes over. One person may like a full-flavoured, mellow coffee, another will prefer a bland one.
-
Many cooks fight shy of making their own soups because they feel this will be expensive and time-consuming. In fact, it's quite the opposite. Soups are a good standby for everyday meals.
-
Whisked sponges are the lightest of all cakes. They contain only a small proportion of flour and their texture depends almost entirely on the amount of air beaten in with the eggs.
-
Herbs have a real use in the kitchen, but they must be treated with respect, for many are strong and pungent in flavour. When using them, you should remember that they are an addition.
-
Collecting cruet sets. Collecting items of tableware on a limited budget has its problems, but it's worth considering such things as mustard pots, cruet bottles and sugar casters.
-
When learning how to make puff pastry there are three basic points to remember. First, the conditions in which you make puff pastry: everything must be cool - ingredients, mixing bowl, pastry board.
-
Discovering barbeques. Equipment for outdoor cooking ranges from simple portable barbecues costing very little to elaborate barbecue trolleys. Portable camping equipment.
-
Preserving and bottling fruit is almost a lost art. By bottling fresh fruit when it is cheap and plentiful, fruit pies, flans and salads can be enjoyed all the year round. Preserving fruit.
-
Glossary of Italian basic cooking terms (A-C) from Itailian Traditional Food to help you find your way around the mysteries of Italian cooking. The glossary of Italian basic cooking terms (A-C)
-
Glossary of Italian basic cooking terms 2 (D-O) from Italian Traditional Food to help you find your way around the mysteries of Italian cooking. The glossary of Italian basic cooking terms 2 (D-O)
-
Glossary of Italian basic cooking terms 3 (P-Z) from Italian Traditional Food to help you find your way around the mysteries of Italian cooking. The glossary of Italian basic cooking terms 3 (P-Z)
-
Here is Glossary page 1 of the glossary of basic cooking terms (A - E) to help you find your way around the mysteries of cooking from Italian Traditional food.
-
Here is Glossary page 2 of the glossary of basic cooking terms (F - N) to help you find your way around the mysteries of cooking from Italian Traditional food.
-
Here is Glossary page 3 of the glossary of basic cooking terms (O - Z) to help you find your way around the mysteries of cooking from Italian Traditional food.
-
This is a measurement converter from Italian Traditional Food. The measurement converter will assist you in the convertion of most cooking and baking measures. This measurement converter
-
This is a simple oven temperature conversion table will give the approximate conversion values for Gas Mark, Fahrenheit and Celsius. Please do use this oven temperature conversion table as
-
Here is a selection of Italian cookbooks from Itailian Traditional Food to help you find your way around the delights of Italian traditional cooking. These Italian traditional food cookbooks
-
Here is a selection of more Italian cookbooks 2 from Itailian Traditional Food to help you find your way around the delights of Italian traditional cooking. These Italian traditional food cookbooks
-
Here are more Italian cookbooks 3 from Itailian Traditional Food to help you find your way around the delights of Italian traditional cooking. These Italian traditional food cookbooks
-
This is a selection of general cooking tips, culinary tips and cooking information from Italian Traditional Food that you should find useful. Some of these cooking tips, culinary tips
-
Selection of Italian pantry ingredients from Italian Traditional Food. These Italian pantry ingredients are typically found in all Italian kitchens. Stock your kitchen with Italian pantry ingredients
-
Making jam the natural way from Italian Traditional Food recipe web site. This easy natural making jam recipe was originally given to me by my aunt and I have been successfully using
-
Italian Traditional Food frequently asked questions page 1. Listed below is a selection of questions that are often asked about the various aspects of Italian food and cooking.
-
Welcome to the Italian Traditional Food frequently asked questions page 2. Listed below is a selection of questions that are often asked about the various aspects of Italian food and cooking.
-
Welcome to the Italian Traditional Food frequently asked questions page 3. Listed below is a selection of questions that are often asked about the various aspects of Italian food and cooking.
-
About me page information for the Italian Tradional Food website. The secret to good Italian cooking is fresh ingredients. The fresher the ingredients the better your meal will taste.
-
Contact us page and other information for the Italian traditional food website. Many thanks for visiting my site and I trust that you found the Italian Traditional Food website easy to navigate.
-
Privacy policy page for Italian traditional food website. Italian Traditional Food have created this privacy policy statement in order to demonstrate our firm and continuing commitment to privacy.
-
Disclosure Policy page for the Italian Traditional Food website. Italian traditional food is dedicated to delivering practical and responsible content and resources to help our website visitors
-
Terms and Conditions page for Italian traditional food website. Italian Traditional Food provides its service on this website to you, subject to the following Terms and Conditions for Use.
-
Links page for the Italian Traditional Food website. Italian Traditional Food website displays relevant and useful Italian food links.
-
Site Map page for Italian traditional food website. Easily navigate around the Italian traditional food website using our simple Sitemap pages. Italian traditional food as prepared by a typical country housewife. Organic, rustic home cooking at its best.
|
Digg
Stumbleupon
Google Bookmarks
Delicious
Twitter
Facebook
Yahoo My Web
Reddit