Everybody Loves Tuscany

Piadina recipe Piadina is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly […]

Making Pasta Shells by Hand In the old town of Bari, you will find women making pasta on the streets in this district.  The most popular pasta shape in Bari is Orecchiette (little ears’ in Italian).  Here is a video of some women making pasta shells by hand on the streets of Bari. JOIN US […]

How to Plate Pasta Have you ever been served pasta at a restaurant where it is plated so beautifully?  It’s plated high and neat and looks like a technique that would be hard to master to pull of this type of presentation.  Here’s a video that shows how to plate pasta like a pro. JOIN […]

How to Make Garlic Knots Garlic knots are a good addition to any meal and so simple to make.  It is also fun to make with your kids. Join us on the next page for the video recipe

Crispy Fried Artichokes Simple and delicious! Here’s a video by Italian American celebrity chef Buddy Valastro and his mother in law cooking up some crispy fried artichokes. Join us on the next page for the video recipe

ARTICHOKES ALLA ROMANA   INGREDIENTS 8 Roman artichokes Igp (the so-called ‘violets’) 2 cloves of garlic parsley, to taste Mint, to taste (If you find you can use fresh mint) extra virgin olive oil, to taste Salt, to taste                                 […]

Panzanella (bread salad) – Italian cuisine Ingredients • 1day-old ciabatta loaf, crusts cut off, cut into cubes • 300 mlextra virgin olive oil • 100 mlbalsamic vinegar • 1garlic clove, crushed • 5ripe tomatoes, roughly chopped • 1small red onion, finely sliced • ½ bunchbasil • salt and pepper Cook’s notes Oven temperatures are for […]

Prosciutto di Parma Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Prosciutto is made from either a pig’s or a wild boar’s ham (hind leg or thigh), and the base term prosciutto specifically refers […]

3 INGREDIENT SPAGHETTI Cacio e pepe- Spaghetti, butter, pepper & Parmesan. This dish sets the bar for the industry in Italy.   It is the entry dish for all chefs hired in Italy says Chef Fabio in this video. Chef Fabio says the sauce must be creamy and not oily.  The Parmesan cheese must be […]

Panna Prosciutto e Piselli Pasta Ingredients: 2 C (or more!) Fun-shaped pasta (*this sauce recipe can be used for up to about 4 C of pasta) 3/4 C heavy cream 1/4 C whole milk 1/2 C cooked peas (fresh or frozen) 1/2 C sliced ham (prosciutto cotto) 1/4 tsp of Italian seasonings of your choice […]