My Pinch of Italy

Homemade Pizza and Focaccia. Two baked products that are cornerstones of the Italian culinary tradition.
And if pizza is of Neapolitan origin, focaccia definitely originates from Liguria.
Two different doughs and toppings for two true queens of Italian baking.

As the name implies, we always start with them. Typically savoury, they open the meal. Whether taralli or grissini paired with cured meat, vegetables, meatballs or croquettes, they are never missing from tables.

Here you will find various dishes not only of pasta dressed with traditional Italian sauces and ragùs, but also rice and mainly Risottos, one of the main and most popular ways of cooking rice in Italy.

“Secondi Piatti” are usually served as a second course in a traditional Italian meal, just after the “Primi Piatti” but before the Desserts; they are usually accompanied by a side dish (“Contorni”). In this category you will find mostly preparations with meat, fish, eggs or cheese as the main ingredient.

In a traditional Italian meal the “Contorni” are usually served as a side dish for the second course, just after the “Primi Piatti” but before the Desserts. In this recipe you will find recipes to cook almost any vegetables, ideas for salads, traditional preparations with potatoes and the likes.

Sweet or savoury, different tasty ways to enjoy a break perhaps accompanied by coffee or tea.