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.
While the palaces and gondolas of romantic Venice might not immediately conjure up this modest but tasty dish, it’s worth remembering that the Veneto is a large region, of which Venice plays just a part, which prides itself on a culture of hard work, industry and agriculture. The spirit of the Veneto is traditionally no-nonsense [...]
There is no one agreed christmas menu in Italy, but in Emilia Romagna – and more particularly in Romagna – there’s little discussion surrounding the primo for christmas lunch – it’s got to be Cappelletti in Brodo! These tasty small filled pasta float in a meaty broth, perfect for warming up both body and spirit. [...]
While you might not have imagined it, Italy is Europe’s largest producer of rice, and the Piedmont and Lombardy regions of Northern Italy are the main areas for rice production (although rice was first cultivated extensively in the Campania region, only taking hold in the agricultural life of the North in the later middle ages). [...]
Panettone, alongside Pandoro, is a christmas staple throughout Italy (and in various parts of the world where Italian emigrants settled, in particular Argentina, Brazil and other parts of Latin America). It’s a type of light bread sweatened with candied fruits, raisins, and lemon zest – and in variations chocolate or custard. Where does the name [...]
By law, in Italy, you can only sell ‘novello’ wine from the 4th of November onwards every year – the new wine fresh from the wine harvest is one of the treats of Autumn when it comes on to the market. What is Vino Novello? In simple translation it’s New Wine – appropriate, but [...]
This recipe, Pollo alla diavola,is one that we got from friends in Tuscanny – though the recipe is found, with variations, in various regions in Italy. Ingredients for Chicken alla diavola One chicken one lemon salt pepper olive oil How to prepare Chicken alla diavola Cut open the chicken, removing the breastbone, and flatten out [...]
Calabria is famous for, amongst other things, its tomatoes, and this is a great, fresh Ingredients 8 large tomatoes 8 spoonfuls of pasta – you can use what you want, but Ditalini are particularly adapt Olive Oil chopped parsley mint leaves basil grated pecorino salt pepper how to do it Wash the tomatoes thoroughly, and [...]
Known in dialect as scripelle ‘mbusse or bathed crespelle, this dish is reasonably simple to make and has the twin advantages of being a novelty (I’ve never seen the dish outside of Abruzzo) and delicious. As with recipes like tortellini in brodo this dish is best served in the autumn/winter and is often a traditional [...]
Tagliolini al tartuffo nero di norcia is a simple, and profoundly regional dish, but one with a strong flavour and identity. Tagliolini are a fresh egg-based pasta that is quick to cook, and goes well with light sauces. In essence they’re the same length as spaghetti, and slightly less wide than tagliatelle, but wider than [...]
Pesto is one of those dishes that, while it has a clear geographic origin in Liguria, has become not just a national favourite but an international dish – and for good reason. The traditional recipe is simple and easy to prepare. It’s popularity is down to the great taste you get when you use fresh [...]
