Italian Tomato Soup with Basil-Rocket Pesto

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…

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…

X is for Xpresso

Oh man, what a title. I’m sorry for that. Anyways, Espresso it is! That strong¬†caffeinated drink that Italians just cannot get enough of. Perfectly understandable if you ask me. It’s a quick energy boost, and I mean, Italian espressos are the real deal. My big complaint about the espresso that I get here in The…

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,…

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…

U is for Uva a.k.a Wine

I’m a big sucker for wine. You can pour any white, red, rose, or sparkling wine in my glass and I’ll drink it. As long as it tastes nice, I’ll be happy. Ofcourse, I do have some preferences. For instance, I am not a big fan of French wines. I don’t know why, but they…

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…

R is for Ricotta Pie with Raisins and Pine Nuts

Oh wow, this recipe is so incredibly delicious. It’s actually quite a sweet tasting pie but then you have the sensation of biting into those hearty pine nuts which is unlike anything I’ve ever tasted before. Ricotta is a sheep’s cheese, made from the whey that’s left over when producing hard cheeses. The ricotta does…