Italian food is recognised worldwide for its simplicity, quality, and substance, and if it's become one of the world's most popular culinary traditions, it's because of its variety and simplicity. Italian-regional-recipes.com aims to be an introduction to Italian cooking, through recipes from the various regions - from north to south, from the sea to the mountains, and all in between.
We hope to offer more than just recipes though, including articles on Italian culture, on Italian produce like cheeses and wine, as well as notices about important culinary events and initiatives.
Anyone who has visited Italy’s adriatic coastal region of Emilia-Romagna will have encountered this simple flat-bread that tastes so good that it has had poems, books, and songs dedicated to it. Each town in Romagna proudly conserves its own recipe, with the bread differing in thickness and the use of lard or bicarbonates. It’s said [...]
If there’s a vegetable associated with Lazio, it’s probably the artichoke – and this recipe is a great and simple way to appreciate this wonderfully healthy vegetable. Ingredients for Artichokes and Peas 400grms peas (you can use frozen if you like, thawed under warm water) 8 Artichokes 1 Onion 4 spoons of extravirgin olive oil [...]
The mediterranean is rich in mussels, and you’ll find mussel recipes throughout the coastal regions. This particular one is from Liguria, and like many Italian recipes its beauty lies in its simplicity and the use of fresh, high quality produce. Ingredients for an Italian mussel soup 2kg of Mussels 1/2 glass of dry white wine [...]
Necessity is the mother of all invention, as they say, and so it was that Napoleon Bonaparte’s swiss chef Dunand, cooked up the bizarre combination of chicken, eggs and crayfish that would take on the name Chicken Marengo. It all happened after the battle of Marengo (south of Turin), in 1800, when Napoleon routed the [...]
Ribollita literally means reboiled, and its one of those great dishes that every culture has – the one where you get to use up whatever is leftover. The version we’re going to cook today is usually found in Tuscanny, where the essential ingredients of any ribollita are Toscana bread and cannellini beans – after which [...]
It’s hard to imagine Southern Italian cooking without the aubergine, or melanzane as its known in Italian, and yet the eggplant’s origins are not indigenous – it first came to Italy in the early middle-ages, probably brought by the Arabs through North Africa. There’s some debate about the etymology. The most plausible is that the [...]
As it’s getting closer to the official start of the Christmas season, we’ve decided to write a little something on the various different Christmas traditions in Italy, to complement our growing list of Christmas recipes (Italy doesn’t have one particular ‘Turkey Dinner’ equivalent). While every region, and often different cities within those regions, has its [...]
There’s some fierce competition laying claim to the invention of Tiramisu – one of Italy’s most famous desserts. This amazingly sweet and delicious dish has spread throughout Italy and finds itself on the menus of restaurants in every corner of the world – whether they’re Italian or not! The Origins of Tiramisu The origins of [...]
Zuppa Inglese, loosely translated as English Soup, is an extremely popular Italian dessert found primarily in the Northern-Central regions of the peninsula – Tuscanny, Emilia-Romagna, the Marche and Umbria. Rich in ingredients, it’s similar to the traditional English trifle, but is nearly always home-made! Sitting in a rustic restaurant in the hills outside the seaside [...]
Spaghetti Carbonara is one of the simplest, tastiest, and most popular pasta dishes in the Italian cooking repertoire. In our house it’s a regular proposition when there’s little time, or scarecely anything in the fridge – which is not to take anything away from this hearty dish. What are the origins of Spaghetti Carbonara Well, [...]
