HOME
Traditional
Easy
- Classic
- Contemporary
Veggie
- Healthy
- Side Dishes
Taste&Style
- Yummy Spots
- Hot Spots
Ask me a Recipe
Book a Cooking Class

Browsing Category

Hot Spots

Places, shops and point of interest they create the “Italian touch”

Nothing Found

It seems we can’t find what you’re looking for. Perhaps searching can help.

Search an Italian recipe

About Me

Ciao! I am here to teach you to cook italian like italians with classic recipes, useful tips and a pinch of good taste! Buon Appetito!

Tag

appetizer basil broth cake carbonara carrot cheese classic coffee courgettes dessert easy eggs extra virgin olive oil first course frittata garlic gratin meat mozzarella mushrooms onion onions pasta peppers pesto pizza pork prosciutto pumpkin roasted salad sausage second course soup starter stuffed sugar tomato tomatoes tomato sauce traditional vegetables vegetarian veggie

Subscribe & Follow

One life is not enough to discover and taste all t

One life is not enough to discover and taste all types of Italian pasta! In addition to the common one, produced industrially, like spaghetti, linguine, penne or rigatoni, we have many types of pasta from the various regions of the peninsula, prepared at home and handed down from generation to generation. These delicious pastas have different shapes, simple but always creative and I am referring to “orecchiette”, “maltagliati”, “cicatielli”, “olive leaves”.

The "olive leaves" (foglie di ulivo) is an elongated semolina and water pasta that reproduces the shape of an olive leaf. You can find it in all regions that produce the best extra virgin olive oil and especially in Liguria and Puglia. In Liguria, then, there is also a very good and beautiful version (my favorite) which includes spinach that color the dough with a nice green and add lots of flavor. It is a "rich", tasty pasta that should be seasoned in a simple way. A tomato sauce is perfect or an excellent Pesto alla Genovese.

I prepare it as I told you in previous posts (visit my instagram account for the complete recipe) with baked cherry tomatoes, ricotta and lots of basil: a dish that is prepared quickly and always has great success!

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#pasta
#ricottacheese
#tomatoes
#simplepasta
#italianpasta
#pastasauce
#pastaalpomodoro
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

GREEN PASTA WITH RICOTTA (complete recipe) 🍴SE

GREEN PASTA WITH RICOTTA (complete recipe)

🍴SERVE: 4

🕓 COOKING TIME: about 1 hour

🥕INGREDIENTS:
“Foglie di Ulivo” Pasta 1 pack (about 500 g)
Cherry Tomatoes (red and yellow) 1 kg
Fresh Ricotta Cheese 300 g
Extra Virgin Olive Oil
Dried Oregano
Extra Virgin Olive Oil Basil 1 bunch
Salt

🍳METHOD:

1️⃣ Wash, cut the cherry tomatoes in half and remove the stalk

2️⃣ Heat more extra virgin olive oil in a pan that can go in the oven and blanch the fillet by turning it on each side, so that it seals. Cook until the mustard starts to burn

3️⃣ Put them in a pan and season with oil, salt and oregano. Bake in the oven at 180° / 375 F for about 20 minutes or until they are perfectly cooked

4️⃣ Cook the pasta in abundant salted water

5️⃣ Season the pasta with the ricotta, adding one or two tablespoons of cooking water to make it even more creamy

6️⃣ Add the cherry tomatoes and mix well

7️⃣ Garnish with basil leaves and serve immediately

😋 Buon Appetito!

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#pasta
#ricottacheese
#tomatoes
#simplepasta
#italianpasta
#pastasauce
#pastaalpomodoro
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

Are you ready for the mushroom season that is comi

Are you ready for the mushroom season that is coming? October and November are, in Italy, the months of mushroom picking: porcini, pioppini, cockerels, blackthorns, grow in the woods and are wonderful ingredients. You can cook them as a side dish but, in reality, they give their best when they are "inserted" in the dish and become part of it. Prepare a simple risotto and add them at the end of cooking, so that they release their flavor and aroma but remain crunchy. I cut them into large pieces and add them to roasts, chicken and meat cooked in casseroles in general.
Mushrooms, from simple champignons to delicious porcini mushrooms, deserve attention and all our respect. Here are some tips for their use.

👇👇👇👇
ItalianCookingTips 1:
Choose firm, even-colored mushrooms that do not have bruises. Prefer the ones with the earth at the root which indicates that they have been recently harvested and that they are fresh

👇👇👇👇
ItalianCookingTips 2:
Keep the mushrooms in the refrigerator, for no more than one night, closed in a paper bag or wrapped in parchment paper.

👇👇👇👇
ItalianCookingTips 3:
Clean the mushrooms with a clean and wet pizza, with which you will rub the entire surface to remove impurities. Finally, with the help of a sharp knife, remove the dirt and any damaged parts

👇👇👇👇
ItalianCookingTips 4:
Never wash the mushrooms under running water: they are spongy and would completely absorb it becoming soft

👇👇👇👇
ItalianCookingTips 5:
Add the salt to the last to prevent them from releasing too much water and cook them covered with a lid to prevent them from blackening

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#pastaallanorma
#porcini
#champignon
#mushrooms
#funghi
#vegetarian
#veggie
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

PORK FILLET WITH MUSTARD (complete recipe) 🍴SE

PORK FILLET WITH MUSTARD (complete recipe)

🍴SERVE: 4

🕓 COOKING TIME: about 1 hour

🥕INGREDIENTS:
Pork Fillet 1 (about 1 kg)
Champignon Mushrooms 600 g
Mustard Sauce 1 can
Garlic 2 cloves Sage 1 bunch (leaves and stems)
Extra Virgin Olive Oil

🍳METHOD:

1️⃣ Remove any fat from the fillet, sprinkle it with a drizzle of extra virgin olive oil and cover it completely with plenty of grain mustard sauce

2️⃣ Heat more extra virgin olive oil in a pan that can go in the oven and blanch the fillet by turning it on each side, so that it seals. Cook until the mustard starts to burn

3️⃣ Put the fillet in a preheated oven at 180° / 375F and cook for about 20 minutes, turning halfway through cooking. You will have to check with the thermometer the temperature that will have to reach, in the center, about 65° / 150F

4️⃣ Clean the champignon mushrooms, cut them into quarters and brown them in a pan with oil, garlic and sage. Cook until golden brown

5️⃣ Let the meat rest for at least 10 minutes, then cut it into slices about 1 cm thick. Arrange it on a serving dish next to the mushrooms and cover with the oil and mustard sauce that has settled on the pan

😋 Buon Appetito!

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#porkfillet
#pork
#filettodimaiale
#mustard
#senape
#cucinatradizionale
#maiale
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

If you think of Italian Cooking Tips, you probably

If you think of Italian Cooking Tips, you probably think of Tomatoes, the absolute protagonists of our cuisine. During my @withlocals Cooking Classes I always recommend that my “pupils” use fresh tomatoes as much as possible which are juicier, more fragrant and have a unique taste.

👉 The right tomatoes to make a perfect sauce must be ripe and have a very thin skin, such as SanMarzano, Piccadilly, Roma or small Cherry Tomatoes. You can immerse them for a few seconds in boiling water until the peel begins to break. Stop cooking in cold water and peel them with the help of a knife. At this point your tomatoes are ready to be cooked in a pan with extra virgin olive oil, garlic and chilli.

👉 Do not throw the water in which you boiled the tomatoes: use it to cook the pasta!

👉 You can avoid boiling and peeling the tomatoes: rustic tomato sauces are very popular and certainly have a stronger flavor. Or, if you have time and patience, you can pass the tomato sauce in a vegetable mill for a softer and creamier result, just like I did in my Pasta alla Norma.

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#pasta
#italianpasta
#pasta
#tomatoes
#pomodori
#vegetarian
#veggie
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

PASTA ALLA NORMA (complete recipe) 🍴SERVE: 4

PASTA ALLA NORMA (complete recipe)

🍴SERVE: 4

🕓 COOKING TIME: about 1 hour

🥕INGREDIENTS:
Eggplant 3 (violet)
Red Tomatoes for sauce 1,5 kg
Salted Ricotta Cheese 200 g
Garlic 2 cloves
Basil 1 bunch (leaves and stems)
Pasta 400 g

🍳METHOD:

1️⃣ Wash the aubergines, trim and cut them into cubes leaving one, which you will cut into thin slices instead. Arrange the slices on a colander placed on a pot, salt them lightly and let to lose a little of vegetation water (it will take about 15 minutes) which makes aubergines bitter

2️⃣ Wash and chop the tomatoes, put them in a pan with extra virgin olive oil and basil (leaves and stems). Add salt and cook for about 20 minutes

3️⃣ Pass the tomato sauce in a vegetable mill to obtain only the pulp. Heat another extra virgin olive oil in a pan with 2 cloves of garlic, add the pulp and let it thicken for another 10 minutes

4️⃣ Fry the aubergines in abundant extra virgin olive oil at a temperature of 170 ° / 338 F. Cook the slices first (after drying them well on kitchen paper, to prevent from splashing in contact with hot oil) and then the cubes

5️⃣ Cook the pasta and when it is al dente (1 minute before the time indicated on the package) drain it directly in the tomato sauce, add the eggplant cubes, a tablespoon of the frying oil and let it flavor

6️⃣ Arrange on the plate, decorate with the slices of aubergine and complete with a generous amount of salted ricotta that you will grate directly on the plate and that you will bring to the table, so that each diner can add as much as they like

😋 Buon Appetito!

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#pastaallanorma
#normapasta
#pasta
#eggplants
#italianpasta
#vegetarian
#veggie
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

In Rome you drink an excellent coffee, probably no

In Rome you drink an excellent coffee, probably not as good as what you would taste in Naples, but still of great quality. During my #withlocals "Ten Tasting Food Tours" I always make a stop dedicated to coffee and offer my guests a cup of espresso at @caffetazzadoro or @ santeustachioilcaffè, both a stone's throw from the Pantheon, the 2 historic Roman cafes where you can enjoy the best coffee in town in an atmosphere of yesteryear.

For me, I always buy @castronicoladirienzo's coffee to grind, which you see in these photos, and which I prepare religiously according to the classical tradition using mocha. I have dedicated an article to the art of preparing coffee: http://www.italiancookingtips.com/moka-coffee/ with the correct way to prepare it step by step and, as usual, with many "tips" that I hope there will be useful.

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#coffee
#mocha
#caffe
#dessert
#cream
#weekend
#weekenfood
#espresso
#espressocoffee
#delighful
#simplefood
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

COFFEE MOUSSE (complete recipe)

🍴SERVE: 4

🕓 COOKING TIME: about 20 minutes + resting

🥕INGREDIENTS:
Dark Chocolate (60% cocoa) 125 g
White Sugar 100 g
Cream fo Whip 125 g
Mocha Coffee about 4 coffee cups
Coffee grains or cocoa powder to decorate

🍳METHOD:

1️⃣ Cut the chocolate into very thin flakes with a knife.

2️⃣ Prepare the “bain-marie” to melt the chocolate by choosing two pots that can fit one inside the other. Fill the first half with water and put it on the fire so that it can boil very gently. Collect the chocolate in the second pot and place it on boiling water so that the heat melts it gently. You should make sure that the bottom of the second does not touch the water. Stir constantly and check the cooking because the chocolate burns easily and becomes bitter

3️⃣ While the chocolate cools, prepare the coffee with the mocha (or with the espresso machine) and whip the cream with the sugar

4️⃣ Add the chocolate to the whipped cream, mixing very gently from the bottom up. Complete with coffee and mix again

5️⃣ When the mixture is perfectly blended, transfer it to the cups and place in the fridge to harden for at least 12 hours

6️⃣ Before serving, decorate according to your tastes with whipped cream, cocoa powder or some coffee beans (as I did)

😋 Buon Appetito!

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#coffee
#mocha
#caffe
#dessert
#cream
#weekend
#weekenfood
#dolci
#lchocolate
#choco
#simplefood
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

BELL PEPPERS. Summer is ending and it takes away a

BELL PEPPERS. Summer is ending and it takes away all the colorful vegetables that have brightened up our tables in recent days. My beloved Bell Peppers give way to mushrooms, pumpkins and broccoli just as beautiful and above all delicious.

In Rome we really love the Bell Peppers which we cook mostly in 2 ways:

1️⃣ IN A PAN:
Wash the Bell Peppers, remove the stalk, seeds and white filaments and cut into strips. In a large pan, simmer a sliced onion with plenty of oil, add the peppers, salt and cover with a lid. Cook for at least 20 minutes over low heat (they will release some liquid that will help the cooking). Check the cooking, mix well and if the peppers are soft, but still crunchy, it means that they are ready.

2️⃣ BAKED:
Wash the Bell Peppers, wrap one by one in aluminum foil and arrange them on the baking sheet. Bake (180 ° / 360 F) for at least 30 minutes. Check the cooking by slightly discarding the aluminum coating and checking with a fork that your Bell Pepper is still soft.
Remove from the heat and let cool in the aluminum. After about an hour, discard the peppers one at a time and quickly remove the thin skin which at this point should have detached from the pulp. Arrange the fillets on a serving dish, season with oil, salt, a little garlic and a few basil leaves

#italiancookingtips
#italianstylecooking
#italiancooking
#italiafoodporn
#cookingitalianfood
#peppers
#bellpeppers
#peperoni
#peperoniripieni
#stuffed
#vegetables
#veggie
#cucinaitaliana
#lunchbreak
#classicitalianfood
#summer
#foodlover
#summerfood
#goodfood
#foodblogger
#foodiesofinstagram
#foodpics
#cooking
#foodgram
#enjoyingfood
#foodies
#foodpic
#picoftheday
#stilllife

This error message is only visible to WordPress admins

Facebook Instagram E-mail

Copyright 2021 - Italian Cooking Tips

Top

Designed & Developed by Massimo Porcelli