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The Sicilian arancine (or arancini) are much more than a street food delicacy—they are a cultural symbol, a source of regional rivalry, and an integral part of celebrating the Feast of Santa Lucia on December 13th. These golden rice balls,…
Barolo, known as the “king of wines and the wine of kings,” is one of Italy’s most esteemed red wines. Produced in the picturesque hills of Piedmont using Nebbiolo grapes, Barolo is renowned for its power, elegance, and complexity. Its…
Agnolotti Pavesi is a lesser-known yet utterly delightful dish hailing from the Lombardy region of Italy, specifically the historic city of Pavia. These little parcels of stuffed pasta are a testament to the region’s rich culinary heritage, offering a perfect…
Bagna Cauda (or Bagna Caoda), which translates to “hot bath,” is a flavorful and heartwarming dish from Piedmont in Northern Italy. This rich dip, made with anchovies, garlic, and olive oil, is traditionally served warm and enjoyed communally, often during…
Sicilian cuisine is a treasure trove of flavors deeply rooted in history and culture, and pasta with chickpeas Palermitan style is a prime example of this culinary heritage. This hearty dish combines simple, wholesome ingredients to create a comforting meal,…
Baccalà alla Vicentina is one of Veneto’s most cherished dishes, showcasing the region’s rich culinary heritage. Made with salted cod (baccalà), slow-cooked in milk and olive oil until tender and creamy, this recipe is a perfect example of the simplicity…
Hailing from the sun-drenched region of Salento in Puglia, Pitta di Patate is a rustic and hearty potato pie that embodies the warmth of Southern Italian cuisine. This traditional dish layers creamy mashed potatoes with a savory filling of tomatoes,…
Ribollita, meaning “reboiled” in Italian, originated in medieval Tuscany amongst the peasant class. Servants would collect the leftover bread and meat from their noble employers’ banquets, adding these to their vegetable soup and reboiling it. This practice evolved into a…
Italian cuisine is celebrated worldwide for its bold flavours, simplicity, and focus on fresh, wholesome ingredients. Among these treasures are legumes, or pulses, a cornerstone of traditional Italian cooking that has nourished families for generations. From lentils to chickpeas, borlotti…
A golden sun dips behind Milan’s historic buildings as chairs scrape against cobblestones and the gentle clink of glasses fills the air. This is aperitivo time in Italy – a cherished cultural ritual that transforms the early evening hours into…
