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Bussolai, the biscuits from Burano

Bussolai or Buranelli is a biscuit specialty from Veneto that is particularly popular at Easter. However, biscuits are a sweet companion in Italy all year round. So better make more of them! Provisions for sailors Bussolai biscuits were originally similar to grissini, crispy breadsticks that were easy to store. For this reason, they became a […]

Pear Risotto with Asiago

Pears and cheese are a perfect match. In a risotto, the fruity sweetness of ripe pears and the slightly tangy flavor of Asiago come together beautifully. It's the ultimate late summer-autumn dish - comforting, warm, and full of depth. I love making it on a quiet Sunday or during a grey evening. The moment the […]

Neapolitan-Style Escarole

Escarole is mostly known as a crisp, slightly bitter green salad north of the Alps. In Italy, especially in the south, it's a whole different story. Escarole is incredibly versatile. You'll find it braised, sautéed, stuffed into savoury pies, tossed with pasta, or served as a warm vegetable side dish. One of the most beloved […]

Italian carrot cake

This carrot cake is a classic of Italian country cooking. Juicy, fluffy and with a fine almond flavour it comes almost without flour and its preparation is child's play too. Torta di Carote: A Light & Lovely Italian Carrot Cake If you've only ever had the rich, frosted version of carrot cake, you're in for […]

TOMATO RISOTTO

This tomato and basil risotto brings summer to your table - no matter the season!A classic of Italian cuisine, this dish delights with its rich flavor and irresistibly creamy texture. And with just a few key tricks, your risotto will always turn out perfectly! MY RISOTTO TRICKS - how to make tomato risotto from scratch […]

Ossobuco with saffron risotto

Ossobuco with saffron risotto is a fixed star of northern Italian cuisine and one of the best fall comfort food dishes ever! The slow-braised leg of veal is traditionally combined with saffron risotto. Two intense flavors that harmonize wonderfully. ITALIAN STYLE OF COOKING Saffron risotto is, by the way, the only rice dish or primo […]

Cheese-filled Canederli

Canederli del Trentino is a fluffy dumpling specialty from the north of Italy. In the "valley of the sun", the Val di Sole, people also love the little dumplings with a delicious cheese filling. The perfect feel-good dish when it starts to get colder outside again. Dumplings as ransoms Dishes with a history are not […]

Killer spaghetti

"Killer spaghetti" originates from the Apulian cuisine and is much less bloodthirsty than its name, which refers to the very special preparation of this pasta. This recipe abandons everything familiar. Because the pasta is roasted, stewed and stirred like risotto. The Academy Spaghetti all'assassina is said to have been invented in the late 1960s in […]

Pasta and potatoes

A few potatoes, Provolone cheese and pasta, that's all you need for pasta and potatoes. Campania's cuisine never ceases to amaze me with recipes that are as simple as they are tasty and which stem from the cooking traditions of ordinary people. Frugality meets ingenuity! Leftovers refined Neapolitan cuisine in particular is famous for creating […]

Marinated Green Beans with Gorgonzola

Summer is green bean time, and this recipe is something very special. Beans, Gorgonzola, walnuts and a fine aceto bianco go great together. In Italy, we usually eat steamed beans as a side dish. But they also make a great starter or light dinner. Well-traveled vegetables Like other vegetables, green beans originate from Central and […]

Wild Hop Shoot Risotto

April to June is the time for fine bruscandoli dishes, when the young shoots of wild hops are in their prime. With their nutty, bitter flavour, they are perfect in frittata, vegetable soup, as pesto on bruschetta or with risotto.

Garganelli with Lamb Ragù

Garganelli are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape and it resembles ribbed quills with points at both ends. The ragù tastes best with egg pasta

A Modo Mio the Book

Favorite dishes and kitchen stories from Italy "A modo mio" - My WayI present cuisine without frills, original Italian, mostly vegetarian and simply perfect for everyday life. Discover tips and tricks for perfect pasta, risotto or homemade bread. Be inspired by street food and pickled recipes. In the process, I recall my childhood memories: of […]

Wild berries and hazelnut crostata

Crostata is a tart, which can be prepared with many different types of fillings. This recipe, with wild berries and hazelnuts, is a classic of northern Italian cuisine. The tart is prepared all year round: in summer with fresh berries, of course, but if there are none, you can also simply use jam. This delicious […]

Fettuccine alla papalina, ribbon noodles for the Pope

Even Popes like the simple Roman cuisine, for example Pope Pius XII, who had a soft spot for pasta alla carbonara. A special variation was invented for him in the 1930s. Today it is known throughout Italy as fettucine alla papalina, ribbon noodles for the Pope. Tradition times two Cardinal Eugenio Pacelli, the future Pope […]

The dirty pasta

In days gone by, there were many periods of fasting in Italy. And afterwards, there was a great desire to eat whatever tasted good. This is how pasta alla zozzona (the dirty pasta) is said to have been created, combining three cult dishes of Roman cuisine: amatriciana, cacio e pepe and carbonara. The dirty pasta […]

LEMON BALM SYRUP

The refreshing syrup is great in mineral water, in Frizzante as well as in cocktails or over ice cream and fruit salad

Potato fritters Trentino style

Potato fritters are an essential part of Italian celebrations, and placed in the middle of the table so that everyone can simply help themselves

Frittata with chicory

Fried, boiled or raw, savoury or sweet - we Italians love egg dishes. The frittata is the all-rounder for the whole year. Try the delicious winter version with chicory. It tastes great warm and cold! Maestro Martino and his egg dishes Whether sugared as a dessert or with vegetables and cheese, the consumption of eggs […]