This barley soup or “minestra d’orzo” is a typical recipe from Trentino, an area in northeastern Italy near the border with Austria. Its main ingredient is barley (orzo in Italian), a cereal of great nutritional value that is worth incorporating into our diet, especially considering that its preparation is so simple and tasty.
Tag: italy
All the secrets of traditional Italian pizza
Pizza! From the classical Margherita up to any of its infinite variants, it for sure (may be together with pasta) the ultimate icon of the vast Italian gastronomy. For its correct preparation, there are numerous concepts about which Italians discuss in an almost scientific way, and which we will try to summarize for those who want to bake a good Italian pizza at home.
Super crispy and tasty Italian porchetta
Porchetta is originally prepared in rotisseries by boning and seasoning a whole pig, which is sewn completely and then baked for many hours over low heat. This heat allows all the fat to drain, until you get a super crispy exterior, as well as a lean and very tender interior. For this homemade version, pork breast with skin is used, with a fantastic result.
Panna cotta recipe (keto frendly!)
Panna cotta is a very famous Italian dessert, worldwide appreciated as much as tiramisu. It is a very simple preparation based on heavy cream which is thickened with gelatin. It is usually accompanied with red fruits, although we can experiment with other alternatives such as mango, pistachios, coffee, or whatever our imagination suggests!
Amazing gianduja tiramisu
Gianduja is a hazelnut and chocolate cream originating from Piemonte, a region located in northern Italy that boasts the world’s highest quality production of that dried fruit. Therefore, despite deviating from the classic recipe, this gianduja tiramisu honors one of the many noble products of the vast Italian gastronomy.
Roman-style artichokes (carciofi alla romana)
This vegetarian dish is a true emblem of Roman cuisine. These artichokes are served as starter or “antipasto” in many restaurants in the Italian capital, but Romans often eat them as a salty snack, often as a filling for focaccia. This recipe was traditionally considered the poor variant, unlike “carciofi alla giudia”, which are fried in extra virgin olive oil, a prohibitive ingredient in past times.
Neapolitan-style octopus (polpo alla luciana)
A traditional recipe from southern Italy, full of Mediterranean flavors, originally called “polpo alla luciana” in Italian. The name “Luciana” is not referred to a woman; it’s actually the demonym of Santa Lucia, a small coastal town near Naples.
Spinach and ricotta “Malfatti” or “Gnudi”
This recipe is originally from Tuscany, but has become popular in other Italian regions. Malfatti (literally “poorly made”) are also sometimes called gnudi (“naked”), since they are similar to the filling of spinach ravioli, but they are “naked” as there is no pasta to cover them.
Bresaola, melon and mozzarella salad
A very special recipe for summer. With a few simple touches, we can offer a very attractive and quality starter. This bresaola, melon and mozzarella salad is very easy and tasty, while refreshing and nutritious. It also allows several changes in the recipe, according to the available ingredients.
Bresaola and mascarpone rolls
The bresaola and mascarpone rolls or involtini are a delicious antipasto that can be prepared quickly and does not require cooking. Only two typically Italian ingredients are enough for a first course of quality and level.
