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…
Bolognese Ragout
This ragout is perfect for tagliatelle, gnocchi or lasagna, but also on its own: dip a fresh slice of bread in it or use it to clean up the plate…
Smacafam- Savoury Pie from Trentino Alto Adige – South Tyrol
Because of its peculiar position, the region of Trentino Alto Adige – South Tyrol, in the extreme north-east of Italy, finds itself at the crossroad of many different cuisines: it’s…
Neapolitan Ragout
The Neapolitan ragout is characterized by the fact that the meat used in the recipe is roughly chopped in fairly big pieces instead of being minced; this is due to…
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…