Modern Pizza has been invented in Napoli and it is one of the most popular foods in the world. Pizza is a spread base of leavened dough topped with mozzarella, tomato, extra vergine olive oil, basil and whatever you’d like to add more… (pineapples and kiwi are not a first choice in Italy 🙂 )
The perfect pizza is baked at a high temperature, traditionally in a wood-fired oven. With this recipe and your home – oven you can still get a great result while spending some good time with your beloved. Thanks to Chiara for sharing this tried and tested recipe.
Although we always uncork a chilled bottle of beer when we are about to eat a pizza, this time we tried an unusual match. We have been sipping an artisan and hipster-like wine, and surprisingly the combination was perfect and to be repeated.
If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!
If someone ask us which are the dishes that better represent Italy, we most likely would answer that the Ravioli Capresi is one of those. This is due to both the color of the dish in itself (red, white, and green: don’t they remind you of something? 🇮🇹 ), and to the aromas that emanate when you are cutting a Raviolo.
How can we thank our friend Francesca from Naples, (@asheepinthekitchen), for introducing us this wonderful Italian dish that is yet surprisingly easy to prepare?
Set aside just 20 minutes of your time and get ready to bring the scent of Italy to your table!
With this recipe we would like to celebrate the unique and appealing city of Matera, well known as the Stone City, and located in the Basilicata region – Southern Italy. This year Matera was awarded as the European Capital of Culture 2019, thanks to its unique beauty and history. Matera is famous worldwide for its Sassi: stone houses carved out of the caves and cliffs, dating back 7000 years ago. The best way to enjoy this surprising city is to get lost in the many alleys of this ancient part of the town. You will be surprised by the amount of churches, historical buildings and houses carved into the rock.
Thanks Rosanna and her sweet Mamma for giving us this delicious recipe from Matera. Traditionally, this dish is seasoned with a succulent pork meat tomato ragout and it’s prepared to celebrate the Mardi Gras lunch. In our version we made it easier to prepare, but not less tasty, as we seasoned it with a tomato sauce.
A few years ago, I met Chef Davide at his restaurant in occasion of a catering event. I went there together with my Italian friends and as soon as we started eating the antipasti we felt at home: the flavour of the food reminded us of our home country. From that day I’ve always been a trustworthy client of Tavola Calda, and a spectator of its changing: from being a take away to becoming and authentic and super cozy restaurant.
Recently, Davide told me his story and I got to know that he lived and worked in many different places around the world. What was amazing was that he maintained his Italian soul in his cuisine, and was not influenced by the cultures surrounding him. Coming from Bologna, one of his specialties is obviously the homemade egg pasta.
During a recent Christmas dinner I ate his Antipasto (which I loved, and can’t wait to eat again) consisting of 4 small appetisers. That night we had been served a perfumed zuppetta di pesce, some crispy fresh fried artichokes (my favourites), a light carpaccio with puntarelle chicory and Parmesan flakes, and last but not least, grilled radicchio with burrata and prosciutto crudo.
Beside that he treated us with his delicious homemade spinach Tortelloni filled with Ricotta and Potatoes, seasoned with Truffle Pecorino cheese.
Davide perfectly paired these Tortelloni with a special Belle Vignole IGP white wine.
This organic wine with no yeast and no sulfur is only made with the Fiano diSalento grapes in a natural farm Tenuta Macchiarola based in Lizzano – Apulia – Southern Italy. This version sees 3 weeks of skin contact before pressing and natural fermentation.
Thanks to Davide for sharing this recipe with us and letting us taste this intriguing light-orange color wine.
One of the most colourful vegetables that can be found, and that is widely used in the Nordic cuisine, is the red beetroot.
As the countdown to Christmas has started, we’ve tried out a few recipes with this ingredient. We have come to a conclusion, so today we are pleased to present to you all the one we like the most.
So here we are with our colourful dish: Red Beetroot Tagliolini that will cheer up the guests gathered around your Christmas table.
The week’s seasoning will be up to you: you are going to be able to decide wether preparing the seasoning with Gorgonzola Dolce (Sweet Gorgonzola), or Gorgonzola Piccante (Spicy Gorgonzola).
Whether you decide for one or the other, you might have to choose a wine to pair. A bold and structured Italian red wine (like a Chianti Classico Riserva or a Barolo) is always a good choice to pair with the Gorgonzola Piccante, while a Riesling or a Pinot Bianco go nicely with the Gorgonzola Dolce.
The best you can do now is to roll up your sleeves and start kneading. Have fun!
Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.
Plum Gnocchi are one of those dishes featuring the culinary tradition in Friuli Venezia Giulia (Italian Northeastern region). These Gnocchi actually have a Bohemian origin, as they were introduced when the Austro-Hungarian dominion was in the region.
When I’m in Italy for the autumn break to visit my husband’s family, my mother in law never fails to prepare these Gnocchi for me, as she knows that it is my favourite dish of her repertoire. Recently I was authorised to “steal” the recipe, which she jealously keeps in her recipe book, just because I had to share it on the blog 😉
This is a dish that can be served either as a main dish or as a dessert. In my family we use to eat it without pairing anything else beside as it is a complete meal in itself. Perhaps the only thing you’ll want to ask at the very most, after eating a few, will be a digestive. :-))
Home made Cavatelli are a type of pasta originating from Southern Italian prepared with semolina flour and water. This type of pasta is versatile: its shape and texture mix well with many types of sauces.
For today’s recipe we have seasoned the Cavatelli with shellfish (mussels) and legumes (cannellini), following a traditional Mediterranean – Apulian recipe. The strong flavour of these thin with a tender and floury heart beans goes well with the mussels.
So, roll up your sleeves and let’s prepare the Cavatelli.
Thanks to the nice weather and the pleasant temperature, on Whitmonday, I went hiking with my family to further discover the stunning landscape in the Zurich area. It was a long time since we wanted to reach the top of the Uetliberg mountain and its peak, the Uto Kulm. The peak offers a scenic view over Zurich, the lake and the Alps. I have to admit that the trail up to the top was a bit of a challenge, as it was very steep. As we were hiking to the top, we started to notice that we were surrounded by different species of plants. Among them, we spotted wide clusters of wild garlic, also known as Bear’s garlic, Ail Des Ours or Bärlauch. This plant is widely used throughout Europe due to its blood-purifying properties, and to lower cholesterol.
How could we not have gotten attracted by these fresh leaves? As we started to collect them, we began to wonder how to use this precious mountain plant in an Italian recipe.