Italian Flag with Texture

Italian

The traditional Italian cuisine incorporates a wide variety of vegetables, meats, and cheeses. However, only a few dishes can be found in each region in Italy. Each region has its own specialty dishes which can only be found in that area.

  • Spicy Hot Tomato Oil (Pastabilities Copycat)

    Monday, 18th November 2019Tyler

    Spicy Hot Tomato Oil is one of my favorite foods in Syracuse, New York. When visiting my brother, he and his wife brought me to a restaurant as a welcome. Pastabilities, a modern Italian restaurant, serves delectable pastas and sauces. (To be completely honest, I only sampled the pasta when I was there — the carbonara and lasagna. Though, I like my carbonara and lasagna better 🙂.) I really loved my experience there and look forward to going again! I’m told that the lunch and dinner experiences are very different. And I went for dinner. I’ve never reviewed a restaurant before,…

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  • Italian Breakfast Cookies: Chocolate Chip (Cane Sugar-free)

    Monday, 30th April 2018Tyler

    Two months into the years I lived in Italy, I realized that my roommates had bought tons and tons of cookies. I hadn’t figured out why and decided to ask. “Breakfast of course!” Obviously stunned by the response, they invited me to sample their breakfast the following morning. Italian breakfast cookies take Cookie Crisp to a whole new level! I had cookies for breakfast several times after that (usually Mulino Bianco, such a good brand!). Now, if you’ve browsed my site you may have noticed that I often cut back on the amount of sugar you’d expect to see in…

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  • Pasta with Asparagus

    Monday, 30th April 2018Tyler

    The other day I was staring into my pantry thinking, “what should I make today?” After opening the fridge five or six times and being majorly disappointed that the Keebler elves didn’t visit my fridge, I decided to be creative and create a dish I haven’t had nor seen for some time. I’m that moment it occurred to me Pasta with Asparagus. As a child, I’d help my parents in their garden. More than once they would send me out to grab a vegetable for dinner. I’m not sure about you but I love fresh carrots. But my parents didn’t…

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  • Ricotta Chocolate Chip Cake

    Monday, 30th April 2018Tyler

    Have you ever visited Sicily or been to Mike’s pastry shop in Boston? If you have, then you probably had or saw a cannoli. The image of a single cannolo has haunted me the last couple weeks. I have yet to have had a successful attempt making them myself. After having made nearly everything from scratch (cannoli shells, ricotta, chocolate chips) perfection has alluded me. Today I couldn’t handle the cravings anymore. I took all the ingredients that create a cannoli and I turned them into a cake. Fresh, the cake was wonderfully airy with the occasional chunk of chocolate.…

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  • Prosciutto and Melon

    Sunday, 29th April 2018Tyler

    I’ve spent a lot of time staring into the endless void this weekend (the refrigerator). I went on a picnic and couldn’t decide what to bring as my contribution. A picnic pie would have been lovely, sandwiches would have been too classic, fresh bone eye steak aren’t very good unless they’ve been cooked. My mind could not settle on a dish, and then a lightbulb went off. ** BING ** My moment of inspiration had come: prosciutto and melon. A deliciously simple appetizer.   Out of all the dishes I’ve made thus far, I can’t think of one more simple…

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  • Tomato, Parmesan, and Prosciutto Fried Panini

    Sunday, 29th April 2018Tyler

    Gosh, I’ve had a crazy week! My sister has been preparing for a study abroad and I helped her pick out the destinations for her trip (she’s an assistant), I have a few deadlines coming up at work so I put in a whole 52 hours this week, I made a goal to finish a book on economics in the next month so I read a couple hundred pages, etc. I’m still in the Italian food mindset and so I whipped together my version of a panini I once saw in a bar in Reggio di Calabria (a city in…

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  • Italian Caprese Salad

    Italian Caprese Salad

    Sunday, 8th April 2018Tyler

    Hey, welcome back! It’s been raining for the past several days. I haven’t seen rain like this here in quite some time. Don’t get me wrong, this is by no means a lot of rain. Right now I’m spending my week in Utah (in the USA) visiting friends and family. They’re an energetic lot, but this crazy weather is… well… bizarre. If you don’t know, Utah is a desert. So any rain is a bit unusual. Now, it’s not a desert like the Sahara or Mojave but it is a desert. What’s really mind-boggling is the idea that people come…

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  • Crostata Al Limone - Italian Lemon Tart

    Crostata Al Limone: An Italian Lemon Tart

    Thursday, 5th April 2018Tyler

    When I first moved to Italy, I saw this incredible dessert in a pastry shop. I admired it for a minute or two, but I didn’t have the 24 Euro on hand to buy something I didn’t know if I’d like. It was this pie-like thing with an incredible lattice. The filling was yellow, and it had a powdered sugar sprinkled beautifully across the top. Several months after I saw the crostata, I finally had the opportunity to try one. I made a friend who was a pastry chef and we made dinner once. For dessert, she told me she…

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  • How to Make Authentic Italian Tiramisu with White Chocolate Chips

    Traditional Coffee-free Tiramisu

    Wednesday, 24th January 2018Tyler

    I remember the first time I laid my eyes on a tiramisu. It was glorious; it tasted absolutely stunning; from the moment it touched my tongue I knew I had to learn how to make it. That was just one awe-inspiring event that changed the course of my taste for desserts. That happened during my first week living in Italy, and I was in awe of practically everything. I wouldn’t call it a culture shock, but I was definitely surprised. My friend and I had joined a family for dinner and the wife just so happened to be a professional chef. Although…

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  • Biga is an Italian Preferment

    Biga

    Tuesday, 16th January 2018Tyler

    To Biga-n (‘begin’), welcome to the world of preferments. If you are entirely unaware of what a preferment is, think back to that funny gas the dentist used last time you were at the dentist. Laughing gas (nitrous oxide) is that fancy chemical used in cars to give Brian O’Conner a smashing failure in Fast and Furious. Each preferment has its own flavor, both unique and incredibly useful. A preferment, like a biga, can turn your dough from a sewer turtle to a teenage mutant, crime fighting, ninja turtle (in a manner of speaking if your bread does turn into a giant…

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