I’m pretty sure that it’s not a big secret that I love the Italian kitchen. I mean, I didn’t blog about it for one month straight for nothing. That is why I always try to make any staple dishes with an Italian twist. Mainly, this results in me adding tons of Italian herbs to my…
Category: Italy
The Kitchen Takeover – Fusilli Gorgonzola di Papa
Absolute fantastic recipe for cheeselovers. It’s my dad’s signature dish that no one else ever cooks. I can do it, but it just never seems to taste the same as when he makes it. Honestly, this is a recipe that you might need to get used to. I’ve only been eating it for a year…
Saltimbocca
Before my second time in Rome, which happened about a year and a half ago, I have never actually tried the world famous saltimbocca. Shame on me. It just never occurred to me to order it when I could eat genuine Italian pizza. Me and pizza have a very special bond, you know. Anyways, my dad…
Spaghetti Aglio e Olio
All pasta lovers assemble! This is the spaghetti recipe to end all spaghetti recipes. It’s fresh, it’s beautiful, it’s delicious. Just know that it is probably not a great idea to eat this before you’re going on a date or dancing, as there are quite some strong flavours involved. Namely garlic.Seriously though, I sincerely believe…
Z is for Zabaglione
This dessert has been a revelation to me. It always amazes me how 6 (!) egg yolks can turn into something as divine as this Zabaglione. The dessert is incredibly quick and easy to make, but stunningly flavourful. It looks creamy, but it actually isn’t at all! However, it is incredibly sweet and you have…
Y is for Your Italian Food Travel List
So, there’s been 28 posts about Italian cuisine so far. Some are recipes made throughout the country, and some are recipes specific to a certain region. It’s easy to get lost in what is made where and such, so I’ve created an overview of the recipes that have been on the blog, which let you…
W is for Where to Eat in Rome
As you may have read in previous posts, I’ve visited Rome in the beginning of April. I’ve eaten loads of food, drank a lot of wine and beer, and been to some restaurants that are worth mentioning to you! The thing with these restaurants is that you should not be put off by the interior,…
Week 4 of the A to Z Challenge
Here’s what happened in week 4 of Italian Cuisine! Q is for Quattro Staggioni R is for Ricotta Pie S is for Sicily T is for Tagliata U is for Uva a.k.a Italian Wine V is for Vitello Tonnato
V is for Vitello Tonnato
Vitello Tonnato is just as classic as a carpaccio. It resembles it only in that both feature thinly sliced meat. This dish however uses veal, and is smothered in a deliciously creamy tune mayonnaise. To be honest, I know it’s not how it it supposed to be, but I normally serve the sauce along with…
T is for Tagliata with Rocket Lettuce and Balsamic Vinegar
In principle, tagliata is just a sliced steak. But I think by now we have come to realize that in Italy it’s never just that. It’s never just a fish, or just a pie, no, it’s a simple dish, but with immensely intense flavours that knock you off your feet everytime you take a bite. Same goes for this wonderful…
S is for Sicily
Ah, Sicily. One of the most beautiful places I have ever visited. Back in 2004, I spent 3 weeks with my family on this stunning island. My first experience with La Dolce Vita. Eating my first actual Italian pizzas (Calzone!), soaking up the Italian sun, and tasting real Italian gelato. And oh my, what a…
Q is for Quattro Staggioni
Quattro Staggioni. Four seasons. Frankie Valli. I’m here to tell you about my love for this band. No, kidding, I promised you a recipe for pizza toppings last Saturday, and that’s what you’ll get (although if you do want to talk about the band, I’m always up for it). So Quattro Staggioni is one of…
Basil and Oil 