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Prep. time: 20 minutes Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 12 oz Pasta Mista 1lb Potatoes 1/2 cup Celery 1/2 cup Carrots 1 Onion 1/2 cup Lard 1/4 cup Tomato paste 1 sprig rosemary 1 crust Parmesan cheese PDO Extra virgin olive oil qb Salt qb Black pepper qb Preparation: To prepare Neapolitan style pasta and potatoes, start by peeling celery, carrot and onion and then finely chop them. Then clean and cut potatoes into small pieces. Finally slice and then chop the lard. Put a saucepan on the heat and drizzle with olive oil, add lard and let it heat on a low heat for a few minutes. Then add chopped onion, carrots and celery. After a few minutes add potatoes and let them flavor for a few minutes, stirring occasionally to avoid burning the bottom. Also add rosemary and cheese crust. Add tomato paste and mix everything. Pour 2 1/2 cup of hot water, season with black pepper and salt. Finally cover with the lid and cook over low heat for 30 minutes. If necessary, add a little more water. Now you can add pasta. add one more cup of hot water and bring everything to a boil. Let the pasta cook, stirring occasionally: if needed, you can add more water as needed; make sure it is right for salt. At the end of cooking, however, remember that the mixture must be creamy and almost dry. Then remove the sprigs of rosemary and serve your Neapolitan pasta and potatoes! Chef tips: You can store pasta and potatoes for up to 2 days by keeping it in the refrigerator. Freezing is not recommended. #PastaePatateAllaNapoletana #pasta #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

tomatoes 1 liter of hot fish broth Salt qb chilli pepper qb Preparation: To make the risotto alla pescatora you must first rinse and clean all the fish in running water. As soon as you hear its hiss, lower the heat and continue cooking your risotto alla pescatora for another The risotto alla pescatora (as well as spaghetti alla pescatora) represents a real cornerstone of Italian A delicious dish that at the table will have the easy consent of all the diners.

Prep. time: 10 minutes Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 16 ounces penne pasta 2 tbsp butter 2 tsp garlic 28 oz can of Italian style whole tomatoes 1/4 cup vodka 1 cup heavy cream 3/4 cup grated parmesan cheese plus more for serving salt qb pepper qb chopped parsley qb Preparation: First cook the pasta in salted boiling water according to package directions. While the pasta is cooking, prepare the sauce. Melt the butter in a large pan over medium heat. Add the garlic and cook until soft. Place the tomatoes in a blender and puree until smooth. Pour the tomato puree into the pan. Add the vodka. Simmer the sauce for 10 minutes over medium low heat or until alcohol will cook off. Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste. Pour the sauce over the pasta and toss to coat. Sprinkle with parsley and parmesan cheese. Enjoy! Chef tips: Make sure you let the sauce simmer for long enough so that the alcohol will cook off. If you don’t do it, you may end up with a harsh aftertaste from the alcohol. #penneallavodka #vodkasauce #pasta #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

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

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

Amatriciana From white to red, from shepherds to trattorias Pasta all’Amatriciana is today a staple of Roman link it to Grisciano , a nearby hamlet, while others say it derives from “grici” , food vendors of Roman surrounding mountains Black pepper or chili flakes Notably absent are garlic and onion — common additions in Roman Yet the Roman embrace also ensured the dish’s survival and fame. century, Amatriciana stood beside carbonara, cacio e pepe, and gricia as one of the “four pillars” of Roman

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.

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

Traditional dishes often feature pasta, vegetables, and meats, all prepared with a touch of Roman flair : spaghetti, Pecorino Romano cheese, and black pepper. The creamy sauce is a result of the emulsion created by the heat of the pasta and the eggs. - **Saltimbocca alla Romana**: A delicious combination of veal, prosciutto, and sage, typically cooked in white wine They are often prepared in various ways, including "alla Romana" (braised with herbs) or "alla Giudia

Emilia-Romagna, widely recognized as the gastronomic heart of Italy, boasts a remarkable array of dining of local, high-quality ingredients, presenting a menu that showcases the authentic flavors of Emilia-Romagna ingredients makes it a must-visit destination for anyone eager to explore the diverse flavors of Emilia-Romagna Together, these restaurants exemplify the essence of Emilia-Romagna's culinary scene, showcasing a harmonious blend of tradition and innovation, all while emphasizing the importance of high-quality ingredients

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

Saltimbocca alla Romana (see recipe) Originating from Rome, Saltimbocca alla Romana is composed of veal Cozze alla Marinara (see recipe) Cozze alla Marinara features plump mussels cooked in a tomato sauce Coniglio alla Cacciatora (see recipe) Coniglio alla Cacciatora, or hunter-style rabbit, embodies rustic Baccalà alla Vicentina (see recipe) Baccalà alla Vicentina features salted cod slowly cooked with onions Stoccafisso alla Griglia (see recipe) Stoccafisso alla Griglia pays homage to the age-old tradition of

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. The use of shellfish in Italian cooking goes back to Roman times, and the sauce became popular in Puglia

Classics like bistecca alla fiorentina , a lavish T-bone steak, and hearty braised beef dishes utilize Chianina beef showcases fine marbling that leads to juicy, flavorful steaks, making it ideal for bistecca alla Grilling: Bistecca alla Fiorentina Bistecca alla Fiorentina exemplifies Tuscan cooking that thrives The essence of bistecca alla Fiorentina lies in the meat's quality and the grilling technique, making Ragù alla Bolognese An iconic meat sauce from Bologna, this dish combines ground beef and veal with tomatoes

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