Skip to content Skip to footer

19K
2K
319
3K
754

Follow me on

519

Menu
Menu

RECIPES

How To Make Homemade, Italian, Traditional Meat Broth
How To Make Italian, Traditional Meat Broth
The meat broth recipe is a basic recipe. Although, for years, it had ended up in the yellowed pages of grandmas' recipe books. Then, something changed (and is changing). More and more people are looking - again - for genuine tastes. We went back to traditional dishes and discovered that in this way we eat better and waste less. Home's…
10 November 2019
Bologna bean soup with fresh pasta
Pasta and beans: recipe from Emilia-Romagna
When the temperature goes down, it's pot and soup time. From north to south, Italy has a rich tradition of soups, which are good and worth trying. Today, I'm sharing a comforting bowl of pasta and beans. This is the Emilia-Romagna version of the most popular pasta and fagioli . At home as in…
5 November 2019
Castagnaccio Cake, a Typical Autumn Recipe
When air becomes cold, leaves leave the branches to dress the naked ground and chestnut burrs change their colors from green to orange, I know is arrived the season of the new chestnut flour (and also to make castagnaccio cake). Do you like chestnut flour? It is a naturally sweet and gluten-free flour, perfect for many sweet…
2 November 2019
Buckwheat pumpkin cake with almonds. A simple pantry cake
Buckwheat pumpkin cake with almonds. An Italian simple pantry cake
How do you like your cakes? The answer also depends on the occasion but, usually, absurdly sumptuous cakes for parties or simple cakes. I prefer simple cakes with a short list of ingredients and recipes I can make using a couple of bowls and essential kitchen tools. In other words, my favorite cakes are those, in Italy,…
19 October 2019
Ficattola, the Tuscan-Romagnolo fried bread
Ficattola, the Tuscan-Romagnolo fried bread
Ficattola is a kind of Tuscan-Romagnolo fried bread. The dough is neutral and goes well with both cured meats and jams. The fried bread called ficattola originated in the Mugello area bordering Romagna and its name seems to refer to the figs that once were mixed into the dough. My father's family originates from those villages in the…
18 October 2019
Creamy Pumpkin Soup with Gorgonzola Cheese Heart
Creamy pumpkin soup with just a gorgonzola cheese heart is an easy-to-make recipe from my comfort food cookbook. Here find how a classic simple dish turns really amazing adding only a bit of Italian cheese. And you can choose between sweet or spicy gorgonzoia cheese as you prefer. Autumn season calls for comforting and warming soup. I love…
11 October 2019
Speck Tartare with Fresh Chives, Mustard and Horseradish
The place of the heart where I go to rest and put order between my thoughts is, since many years, the Italian mountain. On the Alps of the South Tirol Alps or surrounded by the Dolomites above my beloved Cortina, I disconnect myself from everything. I can do long walks both in winter and summer. And…
2 October 2019
Traditional Bolognese Recipe: Tortellini Fritti (Fried Tortellini)
Who's ever heard of fried tortellini? Tortellini fritti (fried) are one of my fav "ricetta della tradizione" and it's also a super traditional Bolognese recipe, sometimes forgotten from Bolognese people too. Yes because you can eat tortellini not only in broth or with a delicious cream of parmigiano reggiano, but also fried. Easy to make and really…
26 September 2019
Corn on the Cob with Buttery Fresh Tomato and Basil Sauce
Corn on the cob with buttery tomato sauce
Corn on the cob or sweetcorn? In Italy, we are more used to consuming sweetcorn. Furthermore, we are used to canned corn and much less used to whole sweetcorn. They remind me of the end of August when we would return from vacation and start shuttling back and forth between the city where I lived and the countryside…
23 September 2019
Salted pumpkin seeds: how to make an Italian treat
Hi all, today I'm going to talk about a summer treat: salted pumpkin seeds. First of all, one is already there, lurking in your backyard's garden. And it's growing bigger by the day. Of course, I'm talking about pumpkins but you can use also giant zucchini. With both of them, you can make Italian brustolini, toasted and salted pumpkin…
16 September 2019

© 2025 Tortellini&Co. All Rights Reserved.