The carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread.
This recipe makes a great bread loaf loaded with basil, tomatoes, garlic, and grated cheddar; the bread has a magnificent delicate texture, and is stuffed with flavour. The shape is easy to accomplish, and makes a noteworthy presentation.
A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.
Since the Spanish dominion brought the new ingredient to Modica, Sicily, chocolate has been a favourite addition to Sicilian dishes. Since then, the Modicans have become known for their high-quality chocolate which is often used it in savoury dishes such as rabbit ragù and mince pastries. In this lasagne, the chocolate paired with the cinnamon gives a slight sweetness to the mince and adds a velvety shine.
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, and onion.
Made with prosciutto and Parmigiano Reggiano cheese, these rich veal cutlets will melt in your mouth.
Spaghetti alle vongole is a dish that is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine).
Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version.
Classic Spag Bol gets a bit of a boost with fresh basil and salami. An easy dinner to make for family or guests.
Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.