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Prep. time: 15 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 lb Fresh Spinach 1/2 cup Butter 1/4 cup Pine nuts 1/2 cup Raisins Salt qb Preparations: Soak the raisins in a bowl of warm water for at least half an hour. Meantime, clean the spinach and wash it under fresh running water, then drain well. Melt the butter in a non-stick pan, add spinach, season with salt and let it cook for a few minutes over moderate heat, covered by a lid. At this point, drain the raisins well, squeeze them and add it to the spinach, add the pine nuts, stir, season with salt. Sauté everything for a couple of minutes and your Roman-style spinach is ready! Enjo! Chef tips: If you can't find fresh spinach you can use the frozen ones in the bag in the same quantity. # spinachallaromana #vegetarian #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer for 45 minutes

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Veal liver 2 White onions 6 sage leaves 1/4 cup of Extra virgin olive oil 1 tbsp Butter 1 tbsp White wine vinegar Black pepper qb Salt qb Water qb Preparation: To make Venetian liver, start by peeling the onion, then slice it. Next wash, dry and mince the sage leaves. In a pan, melt the butter with the oil, add sliced ​​onions and water. Continue cooking over low heat for 5 minutes, then add the chopped sage and white wine vinegar, continue cooking for another 5 minutes or until the onions are dried. Meanwhile, rinse the liver slices under water, dry them with a paper towel and then lay them in the pan with the onions, cook over high heat for 5 minutes taking care to turn them halfway through cooking. When the Venetian liver is ready, transfer it to a serving dish, salt and serve immediately. Chef tips: It is advisable to eat the Venetian liver immediately and freezing is not recommended. #venetianliver #liverrecipe #liver #Liverandonions #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Branzino allo Zafferano (Sea Bass with Saffron Sauce) Branzino allo Zafferano (Sea Bass with Saffron Saffron is often associated with Italian dishes such as risotto alla Milanese and, in this case, lends

Prep. time: 10 minutes Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 2-3 Ingredients: 360 g of Carnaroli rice 1 shallot 1 tbsp of butter 1 glass of white wine 500 g of pumpkin 125 g of Bel Paese cheese (This is an excellent melting cheese and makes a good substitute for mozzarella) 2 tablespoons of grated parmesan vegetable broth salt qb Preparation: To make the pumpkin risotto, first cut the pumpkin into cubes of 1 cm on each side and set aside. In a saucepan, brown the chopped shallot with a tablespoon of butter, then add the rice and toast it for 2 minutes. Smoked with wine, let it evaporate, add a first ladle of broth and pumpkin. At this point, cook for 16-18 minutes gradually adding the broth, so that the rice is never too dry, and season with salt. Turn often with a wooden spoon. When cooked, remove the rice from the heat and stir in the diced Bel Paese cheese and grated Parmesan. Serve the pumpkin risotto after letting it rest for a couple of minutes. Chef tips: Risotto is a resource on every occasion, an Italian dish with a simple preparation (does not require the use of the oven) that you can always make new with a few simple steps. Rice goes well with many foods such as vegetables, meat or fish. Its delicate perfume and its soft and creamy consistency remain a constant in every recipe. Pumpkin risotto a typical dish of northern Italian gastronomy, a preparation as simple to prepare as it is appetizing. #pumpkinrisotto #risottoallazucca #risotto #chefgianlucadeianaabis #italiantradition #italy Spondored by

: 4 Ingredients: 3 large yellow onions, sliced 1/4 cup of speck, cut into small pieces 2 tbsp of All-purpose

Prep. time: 20 min Cook Time: 30 minutes Difficulty: 3 out of 5 Serve: 8 Ingredients: Round Baking Tin 8 inch / 22cm 300 g of flour 150 g of granulated sugar 150 g of cold butter from the fridge 1 egg 1 pinch of baking powder 1 pinch of salt 500 g of Nutella Preparation: To prepare the Nutella tart, start with the pastry: in a bowl briefly knead the cold butter into cubes with the granulated sugar using mixer with the metal blades. Add one egg, a pinch of salt and work at low speed. Stir in the flour and baking powder. Mix just enough to obtain a paste without butter streaks. Wrap it in parchment paper and place it in the refrigerator for 30 minutes. Roll out two thirds of the pastry with a rolling pin to a thickness of 5 mm and place it inside a 22 cm diameter tart baking tin, previously buttered. Trim the edges and prick the bottom with the fork. Knead the leftovers and add them to the remaining third of the dough. Store in the refrigerator. Stuff the pastry shell with Nutella and level it with a pastry spatula. You will have to compose a layer at least 1 cm high to ensure that the filling remains creamy even after cooking. Roll out the remaining pastry and make 1 cm strips with a serrated wheel. Arrange the strips on the tart to form a fairly thick grid. Cover the Nutella tart with aluminum foil and cook in a preheated oven at 180 ° for 10 minutes. After this time, remove the paper and continue cooking for another 20-25 minutes. The pastry should be slightly golden. Do not exceed this time or the filling will over-dry. Cool on a wire rack for cakes. Serve! Chef tips: As always, the secret to preparing a fragrant pastry with a good consistency is rest, so if you have the time, prepare the dough the night before and leave it to rest in the refrigerator for a whole night. There are many recipes with shortcrust pastry, from the most traditional of apricot tarts to small pastries. #desert #CrostataAllaNutella #italianpastry #chefgianlucadeianaabis #italiantradition #italy #lovebaking Spondored by

Aragosta allo Spiedo (Spit-Roasted Lobster) Aragosta allo Spiedo  is an elegant and dramatic way to prepare

You will need to put all the ingredients together at the same time in the same pot. Find a pan big enough to accommodate and add all of your ingredients. 4.

After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess.

To prepare meatballs: Combine all ingredients together until well mixed. You can use béchamel for many dishes such as lasagne, cannelloni, pasticci, gnocchi alla parigina and

Let’s explore the history and origins of five iconic sauces from Molise: Sugo alla Molisana , Salsa di Ciauscolo , Sugo di Agnello alla Molisana , Salsa di Fagioli e Salsiccia , and Sugo di Pomodoro alla Sugo alla Molisana History & Origins: Sugo alla Molisana  is a traditional tomato-based sauce made with Sugo di Agnello alla Molisana History & Origins: Sugo di Agnello alla Molisana  is a hearty lamb sauce Sugo di Pomodoro alla Molisana History & Origins: Sugo di Pomodoro alla Molisana  is a simple tomato

Carbonara , Sugo alla Gricia , and Salsa di Fagioli alla Romana . 1. Sugo alla Carbonara History & Origins: Sugo alla Carbonara  is a rich pasta sauce that combines eggs, Sugo alla Gricia History & Origins: Sugo alla Gricia  is considered a precursor to Amatriciana  and Carbonara Salsa di Fagioli alla Romana History & Origins: Salsa di Fagioli alla Romana  is a hearty, flavorful Whether it’s the iconic Sugo alla Carbonara  or the comforting Salsa di Fagioli alla Romana , Lazio’s

Let's dive into the history and origins of five iconic sauces from Puglia: Sugo alla Pugliese , Salsa Sugo alla Pugliese History & Origins: Sugo alla Pugliese  is a traditional tomato-based sauce from Puglia The Name and Origins:   Sugo alla Pugliese  simply refers to the "Puglian sauce," a basic yet deeply The Development of the Sauce:  Over time, Sugo alla Pugliese  became a standard in local kitchens. Salsa alle Cozze History & Origins: Salsa alle Cozze  is a seafood-based sauce made with fresh mussels

Let’s explore the history and origins of five iconic sauces from Umbria: Sugo al Tartufo , Sugo alla Norcina , Salsa di Fagioli , Salsa di Cinghiale , and Salsa di Pomodoro alla Umbra . 1. Sugo alla Norcina History & Origins: Sugo alla Norcina  is a rich, hearty sauce made with sausage and When: Sugo alla Norcina  became popular in Umbria as the region’s sausage production grew in the 19th Salsa di Pomodoro alla Umbra History & Origins: Salsa di Pomodoro alla Umbra  is a tomato-based sauce

of butter 1 small onion 1/2 cup dry white wine 1/2 cup of grated Parmigiano Preparations: First of all

Prep. time: 5 min Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 4 Egg Yolks 5 tbsps White Sugar 1 tsp Lemon Zest 1 drop Vanilla Extract 1/4 cup Marsala wine 1 cup Strawberries (1/2 cup halved and sliced and 1/2 cup whole for décor) Large metal bowl Whisk Two dessert glasses Water bath that fits your bowl Preparations: Cover 1/2 cup of sliced strawberries with 1 tbsp of sugar in a bowl. Let it sit at room temperature until juices release. Meantime place the egg yolks and remain sugar in a large stainless steel bowl. Add the grated lemon zest, vanilla extract and Marsala. Fill a large pot halfway with water and bring the water to a simmer. Reduce the heat. Set bowl with egg yolks mixture over the water. Be sure the bottom of the bowl doesn't touch the hot water. Wisk the mixture. Continue whisking for several minutes, until the mixture triples in volume. Remove the bowl from the pot. Longer cooking will thicken the mixture further. Continue whisking for a minute to prevent the mixture from sticking to its container. Serve while mixture is still hot. Divide strawberries between two glasses. Spoon mixture over strawberries. Decorate with whole strawberries on top. Chef tips: If you like to enjoy a cold Zabaglione cream, you need to place the bowl with the mixture on top of a bowl with ice cubes. Mix gently for a few minutes. To make non -alcoholic Zabaglione, substitute Marsala wine with milk. If you use electric hand mixer, be very careful not to beat the eggs to quickly. With a hand whisk, you need a little extra time but you find to have more control when you reached the desired thickness. #zabaglione #italiandessert #chefgianlucadeianaabis #italiantradition #italy #dessert #Valentinesdaydessert Spondored by

Let’s delve into the history of five iconic Sicilian sauces: Salsa alla Norma , Caponata , Pesto alla Salsa alla Norma History & Origins: Pasta alla Norma  is one of the most celebrated dishes from Sicily , and its sauce, Salsa alla Norma , is equally iconic. Pesto alla Siciliana History & Origins: Pesto alla Siciliana  is a variation of the more famous Pesto Salsa di Pomodoro alla Siciliana (Sicilian Tomato Sauce) History & Origins: Salsa di Pomodoro alla Siciliana

Sugo alla Campidanese A Detailed History of Five Iconic Sardinian Sauces Sardinia, a beautiful island , Sugo di Agnello (Lamb Sauce) , Salsa di Bottarga , Pesto Sardo , and Sugo alla Catalana . 1. Sugo alla Campidanese History & Origins: Sugo alla Campidanese  is a traditional Sardinian tomato-based Sugo alla Catalana History & Origins: Sugo alla Catalana  is a seafood-based sauce that reflects the From the hearty Sugo alla Campidanese  to the seafood-forward Sugo alla Catalana , each sauce is a testament

If you think you’ve tasted it all in Italy, think again. Highlight dishes include "Pesce Spada alla Griglia" (grilled swordfish) and the signature "Baccalà alla Dishes like "Riso e Patate" (rice and potatoes) and "Pollo alla Cacciatora" (hunter-style chicken) are Trattoria Dalla Nonna As the name suggests, Trattoria Dalla Nonna—meaning “Grandma’s Tavern”—serves up

Let's dive into the history and origins of five iconic sauces from Emilia-Romagna: Ragù alla Bolognese , Salsa Verde (Emilian Style) , Salsa al Parmigiano Reggiano , Salsa di Pomodoro alla Romagnola , and Ragù alla Bolognese History & Origins: Ragù alla Bolognese  is arguably the most famous Italian sauce formalized in the late 19th century, particularly after the rise of tagliatelle alla Bolognese . 2. Salsa di Pomodoro alla Romagnola History & Origins: Salsa di Pomodoro alla Romagnola  is a traditional