Brodino di pollo is a classic Italian chicken broth made by slowly simmering chicken bones, vegetables, and aromatics. This simple, nourishing soup is traditionally enjoyed on its own or used as a base for pasta, risotto, or other Italian dishes. Have a few frozen chicken bones from all those spatchcock bbq chickens you’ve been making…
Veggie balls are a vegetarian alternative to traditional meatballs, made with vegetables, herbs, and breadcrumbs for a crispy outside and tender center. This veggie balls recipe is baked, easy to prepare, and perfect for serving with pasta, in bowls, or as a meatless appetizer. Need some meatless Monday dinner inspo? Try these meatless meatballs! They’re…
Mushroom linguine, also known as linguine ai funghi, is a classic Italian pasta dish made with sautéed mushrooms, garlic, olive oil, and herbs. This simple mushroom linguine recipe highlights the natural flavor of mushrooms and comes together quickly, making it perfect for an easy weeknight dinner or a comforting Italian meal. What Is Linguine ai…
Carpaccio pizza is a thin-crust pizza topped with delicate slices of carpaccio, often finished with truffle oil, cheese, and fresh ingredients after baking. This black truffle carpaccio pizza recipe combines homemade pizza dough with rich truffle flavors for an elegant Italian-style dish that’s perfect for entertaining or a special dinner at home. What Is Carpaccio…
What is Coca de Recapte? Coca de Recapte, native to Catalonia, Barcelona, is a tasty flatbread garnished with meat, fish or roasted veggies. Similarly to savoury pastries, coca flatbreads are a basic part of Catalan cuisine. However, unlike pizza, the coca de recapte flatbread is crunchier and denser than a pizza dough recipe. “Coca” means cake,…
What Is Linguine Nero di Seppia (Squid Ink Linguine)? Linguine nero di seppia is a traditional Italian pasta made with squid ink, which gives the pasta its deep black color and subtle briny flavor. “Nero di seppia” translates to “squid ink” in Italian and is commonly used in coastal regions, especially in Southern Italy. Squid…
Gemelli pasta alla Carbonara is a rich classic Roman dish made with egg yolks, parmigiano reggiano, pepper and traditionally guanciale. However, you can use pancetta if you can’t find guanciale. In Italy, carbonara is only made with guanciale, and never made with cream, ensuring an authentic flavor profile! It’s traditionally eaten with long pasta like…
