Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal Rice: Without a doubt, there is always rice in my cupboards because risotto is such an easy weekday dinner to whip up when you're hungry. It takes around 20 minutes to make and can be made with anything you like BUT the most important thing to remember is to use arborio rice. It's extra creamy and gives the perfect texture to risottos. Pappardelle con ragù di manzo -Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes 373kcal In the United States, it is very common to find Parmesan cheese that is believed to have the same properties as Parmigiano-Reggiano. But in most cases, Parmesan is considered any hard aged cow's cheese that is good for grating. You can easily spot the difference between Parmigiano-Reggiano and Parmesan cheese. The latter usually costs less and doesn't have a signature stamped rind. Coffee is another staple of the Italian pantry that very few people in Italy won’t have it on their kitchen shelves. Often when someone’s visiting, you would offer them a caffè, made with ground espresso beans in a stove-top moka. Younger Italians have succumbed to the fast espresso machines using pods and capsules, nonetheless making a perfect caffè every time. Other delicacies

Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Here’s a list of some common cheeses used in Italy: Parmigiano Reggiano, Grana Padano, Pecorino Romano, Mozzarella, Ricotta, Mascarpone, Pecorino Toscano and whatever you can afford from the Italian cheese counter.Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal

Of course, no Italian meal is complete without the addition of fresh basil. It has quite a strong peppery and sweet aroma and is capable to turn any plain recipe into a burst-of-flavor delight. For a recipe beyond classic pesto, try my Stovetop Grilled Vegetable Panini. They are loaded with vegetables, melty cheese and and incredible flavor. Polenta: When it comes to polenta you can get two types fast cook polenta that's ready in 5 minutes or traditional polenta that takes around 30 minutes to cook. I absolutely love serving polenta with stews and sauces dishes such as meatballs. You can also let it set and use it to build lasagna type dishes, gnocchi or top bakes with it. Top Tip: I prefer traditional polenta the texture and taste is 100x better so it's worth the extra time and effort! Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms

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Extra virgin olive oil, the king of all condiments, is by all means the most easily digested vegetable fat, and therefore suitable for people of all ages. Always go for extra virgin: it is the highest quality and most natural - virgin means the oil was made by simply pressing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. Along with onion and garlic, extra virgin olive oil is the basis of sauces in Italian cuisine and often replaces animal fats of butter or lard. Its fruity, bitter, pungent taste add a delicious flavor to any dish, from pasta to meats, from seafood to vegetables. Sfogliatella is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit. You can also find versions with other fillings such as a simple whipped cream, almond paste, or chocolate cream. The king of hard cheeses, Parmigiano-Reggiano takes its special place in Italian cooking. Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe. Breadcrumbs (Pan grattato) are normally used to coat meat and vegetables when frying or sauteing and also when creating meatballs, meatloaf, or other stuffings. They’re often combined with other herbs and spices but you can make your own using dry Italian bread and adding your own flavorings such as dry oregano, thyme, and rosemary. My family’s Italian pantry. Growing up in a small Italian seaside town, I was often asked by my mother or grand-mother to get on my bicycle and go shopping at their favorite Alimentari, a grocery store located 3 miles away.

Everyone knows some of the best wines out there come from Italian vineyards! Our wines range all the way from Tuscany and Veneto, down to Puglia, Sicily and many more regions. Ask us for help with food pairings and tasting information to find the perfect red, white or rosé for you. Of course we offer the classic delight of a warm, fruity Amarone, waiting for you in store! Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal Every list of Italian pastries has to include the classic cannoli. Arguably Italy’s most famous dessert, cannoli can be eaten at any time of day, even for breakfast.Cornmeal flour is used to make polenta. You can also get a pre-cooked polenta that comes in plastic rolls. It’s delicious when sliced and sauteed or grilled with cheese and other toppings. Pan-roasted seabass fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Carne