Barolo Wine Beef Stew
Barolo wine beef stew, ‘Spezzatino di manzo al Barolo’ in Italian, is a traditional second course from Piedmont region, it has an intense, very tasty taste because of the wine…
Simple Stuffed Beef Rolls
A dish very easy to make, these simple beef rolls stuffed with cooked ham, cheese and basil leaves. Balanced flavours, and the cheese inside that melts is still a plus…
Olive all’Ascolana, Meat-Stuffed Fried Green Olives
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…
Wedding Soup – Minestra Maritata
Wedding Soup, Minestra Maritata in Italian, is a typical dish that belongs to Neapolitan cuisine, traditionally prepared during Christmas or even Easter, althought nowadays it is made on many other…
Ragout: That Very Italian Braised Meat Sauce with a French Name
The Italian term ‘ragù’ comes from the French word ‘ragoût’; whilst the original French name was however used to indicate any braised meat dish served with abundant gravy, the Italian…