2015-02-01 12:32
Pan brioche. This is a nice, versatile recipe, similar to the French brioche. The sweet version is perfect for an Italian breakfast with a cappuccino, and the savoury version is good… Read More
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Culinaria Italia - Italian Food And Cooking Blog
culinariaitalia.wordpress.com
Italian food and cooking. The personal food blog of an Englishman living in Puglia.
2014-09-21 16:43
From Puglia. This dish looks fairly impressive, but is in fact quite easy to do. Spaghetti or linguine is mixed with seafood, and baked in the oven. The pasta absorbs the flavours from the s… Read More
2014-04-30 21:29
Cotolette alla Palmermitana finished dish
A lot of people know the recipe for cotolette alla milanese. This much lighter version comes from Palermo in Sicily. It uses a lot less oil as… Read More
2014-04-26 21:30
Genovese finished dish
This dish, paradoxically, is from Naples. It is a bit of an institution there. Many families cook it for Sunday lunch. It is a type of “white” ragù… Read More
2014-04-12 22:04
Polenta cuni finished dish
From Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are… Read More
2014-03-15 20:51
Sgagliozze finished dish
Sgagliozze. From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughl… Read More
2014-03-10 13:30
Chiacchiere finished dish
Like in most catholic countries, the start of lent is a big occasion in Italy. Carnival (carnivale) runs from “fat Thursday , giovedi grasso” until &ldq&hell…Read More
2014-03-09 18:30
Insalata Caprese finished dish
From Campania. This salad is named after the island of Capri, in the Gulf of Naples, near to Sorrento. Versions of this dish can be now be found in “Ital… Read More
2013-07-27 20:50
Arancini finished dish
Inspector Montalbano is a popular fictional Sicilian police detective, created by Andrea Camilleri. The stories are set in the small town of Vigata , and, being I… Read More
2013-07-21 11:22
Bellini finished dish
The Bellini is another one of those recipes which is far better known in the USA than it is in Italy. The original recipe is authentically Italian however. Barmen… Read More
2013-07-07 15:06
Garlic soup finished dish
Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for… Read More
2013-06-17 23:44
Pettole finished dish
From Puglia. Pettole are sweet or savoury doughnuts. In the region of Campania , and I believe the US, they are known as zeppole. Here in Puglia, zeppole refe… Read More
2013-04-28 17:23
Swiss chard frittata finished dish
Frittata di bietole. This is one of the myriad of recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fre… Read More
2013-04-27 16:58
Mixed fritters finished dish
Pasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there wh… Read More
2013-04-21 13:49
Potato pizza finished dish
Pizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”. They call it a pizza here, but tha… Read More
2013-04-01 14:18
Torta pasqualina finished dish
Torta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics an… Read More
2013-03-31 20:39
Eggs mimosa finished dish
Hard boiled eggs are of course an important symbol of Easter in Italy. They are often eaten as part of an Easter antipasto. This is one of the simplest, and in… Read More
2013-03-31 18:59
Pecorino with broad beans
Fave con pecorino. This is not so much a recipe as a serving suggestion. People tend to forget that broad beans (known as fava beans in the US) can be eaten raw. So… Read More
2013-03-24 16:45
Stuffed cabbage finished dish
Involtini di verza. This is a good winter dish. There are many versions, but I prefer this one because the stuffing is not so heavy as it contains rice and… Read More
2013-03-17 18:33
Bagna caoda fished dish
Bagna caôda.From Piemonte. The rough translation of title is “hot bath” , which in my opinion is always preferable to a cold one :-) This dish… Read More
2013-01-20 00:11
Plum Cake
Plum Cake. You see this cake all over Italy. It is a type of sponge cake, baked in a loaf tin, similar to what is known as a loaf cake in the UK. In my opinion Italy does most… Read More
2013-01-16 15:00
Grissini finished dish
From Piemonte. In my experience the bread you can buy from a good baker is usually a superior product to home-made, unless you have a great deal of tim… Read More
2013-01-13 18:48
Pasta with beans and mussels finished dish
Pasta con fagioli e cozze. From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sau… Read More
2013-01-12 20:50
Chicken cacciatore finished dish
Pollo alla cacciatora. It is very common to find versions of this dish outside of Italy, especially in the United States, however they often bear littl… Read More
2012-12-12 15:00
Rice croquettes finished dish
From Puglia. This is a puglian version of the more well known Sicilian dish arancini. It is very simple to make however. There are versions that use other… Read More
2012-12-11 17:00
Spaghetti with green beans finished dish
From Puglia. This is another very simple recipe that I cook a lot when green beans are in season. The pictures have been sitting on my computer for… Read More
2012-12-10 17:00
Ossobucco finished dish
Ossibuchi con il risotto. From Milan. Veal has gone out of fashion in the UK at the moment. It never did in the Italy because they don’t use the “crate&rd&hell…Read More
2012-12-09 15:05
Lumpfish mousse finished dish
Mousse con uova di lompo. This dish doesn’t in fact use real caviar, but red lumpfish roe. Lumpfish mousse doesn’t quite have the same ring to it th… Read More
2012-07-09 12:56
figs and ham rose
Roselline di prosciutto crudo su fichi. Melon and raw ham is just about ubiquitous in Italian restaurants outside of Italy, and it’s pretty common… Read More
2012-07-08 19:59
Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scal… Read More
2012-06-23 13:52
Tiramisu is ubiquitous in restaurants within Italy and around the world. The translation literally is “pick me up”. Idiomatically it means something like “make me happ… Read More
2012-06-22 20:00
Meringhette al gelato di cioccolato. One story about the origin of meringues is that they were invented in the Swiss town of Meiringen by an Italian chef named Gasparini. I quite like this s… Read More
2012-06-19 17:32
The blog has reached half a million hits! The first post was Pasta with courgettes and saffron butter on November the 3rd 2007. Now I’m averaging about 750 hits a day. Still… Read More
2012-06-18 13:42
Spaghetti al cacio e pepe. From Rome. This is another recipe that I cook a lot, but have never got around to posting. Spaghetti (vermicelli is a synonym for spaghetti) with pecorino and blac… Read More
2012-06-17 13:49
Salvia fritta in pastella. From Friuli-Venezia Giulia. Around Italy the styles of eating vary quite considerably for a large meal. The basic form doesn’t change, how could it? :… Read More
2012-06-14 15:42
This is probably my favourite granita. You can top it with cream if you like. I like to use it to top fruit salad. Like all granitas, it is very easy to make.
strawberry granita finished di… Read More
2012-06-14 15:42
Watermelon season is well and truly here. This is a very nice way to use it. Don’t be tempted to leave out the sugar as it makes a big difference to the texture.
Watermelon granita fin… Read More
2012-05-21 21:19
Versions of this dish are popping up all over the place at the moment. I don’t know the exact origin, but it is definitely not traditional. I had some a while back in a local rest… Read More
2012-05-04 14:20
This is a very untraditional version of lemon granita. Limoncello is traditionally made in the south of Italy in the “toe” of the “boot” and is now very popular here… Read More
2012-04-29 17:15
Casonsei alla Bergamasca. When I lived in Bergamo we used to drive up into the mountains once or twice a year to eat polenta taragna. The starter was invariably casoncelli, or casonsei… Read More
2012-04-21 18:35
Orecchiette con cime di rape. This probably the most well known dish from Bari. Cime di rape are known as turnip tops in British English. It’s funny, but I’ve never seen turnips… Read More
2012-04-14 19:43
Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most commo… Read More
2012-04-09 10:24
Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but… Read More
2012-04-08 10:31
Parmigiana di melanzane. From Puglia. This is a really common dish here. It takes a bit of time to prepare, so it tends to be a celebration dish. It’s worth the effort though. Lots of… Read More
2012-04-05 21:04
Polpettone pugliese. This is another recipe that I cook a lot. Other recipes cook the meatloaf in a tomato sauce, but this one roasts it dry. It uses minced veal, but if you can’t find… Read More
2012-04-03 07:01
From Sicily. After lemon, this is one of the most popular flavours of granita. It is often served with a dollop of cream on top.
Coffee granita ingredients
150 g sugar
500 ml water
4 cups es… Read More
2012-04-02 09:13
Granita di limone. From Sicily. This is a very easy dessert. A granita is similar to a sorbet, but the texture is rougher and more grainy. The quantities are only a guide because it dep… Read More
2012-04-01 19:23
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either :-) It is called a pizza her… Read More
2012-03-29 13:42
Pasta e ricotta. This is a very simple dish, but delicious all the same. The quality of the ricotta is very important. You can of course make this dish with ordinary supermarket ricotta and… Read More
2012-03-18 17:33
Potato Gnocchi don’t come from one particular region in Italy, but they are more of a northern thing. A sort of pasta for potato lovers. They are fairly easy, although time… Read More
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