La Cucina Italiana – The Italian Cuisine… for Everyone, Anywhere in the World

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We are Francesca & Marinella, two Italian friends who met outside Italy, now living in Copenhagen and Zurich, but still cooking “together” the recipes of our Cucina Italiana, suitable for everyone, anywhere in the world.

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Enjoying an early Breakfast at Porto Piccolo, a cool marina on the uncontaminated coast of the North Adriatic. #italianbreakfast #summer @pekpanecaffe @portopiccolo #portopiccolo #italy #summer #goodmood

The stunning North Adriatic coast with the castle of Duin in the distance. The castle is a private residence from the 14th century. It is a cultural and humanistic site open to the public. #castellodiduino. #castellodiduino #friuliveneziagiulia #italy #ontheroad #enjoy #summer

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chocolate-salami

dolcetti di mandorle – almonds biscuits

Asparagus with quail eggs and Parmesan

Vanilla ice-cream with warm berries

frittatine with vegetables

crostata with strawberries

Pasta Frolla Biscuits

Focaccia Barese Dough

Coffee semifreddo

Pasta with Black Cabbage Pesto

El bicerin – from Turin

Tenerina chocolate cake

Pumpkin gnocchi

pasta al coccio

https://madanddelicacy.com/2017/10/06/grandmas-tart-torta-della-nonna/

Paccheri pasta filled with ricotta and chard

Cuttlefish ink black linguine with squid

The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw. This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us. As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.

https://madanddelicacy.com/2018/05/24/tagliatelle-with-wild-garlic/

This Nutella roll cake is utterly delicious. We got to know that is also called “Swiss Roll Cake.” We really don’t know why this name as we’ve never found it in a Swiss bakery or at least not here in Zurich. But we may be wrong, so let us know if you tasted it and where… wherever you are in the world!

Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us. The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments. If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.