Forms and types of pasta (part 2)
Lasagne - lasagna. Wide, flat and long pasta. Thin plates come in many sizes. In addition, they have straight or wavy edges. Lasagna is designed for baking in the form…

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Restaurant El Invincible
Italy, Rome, Via degli Stefaneschi, 3 00153 Roma, Italia DISPLAY ON THE MAP + (39 06) 688 92 925wwwristorantelinvincibile.com Mon-Fri, Fri, Sat, Sun - open for lunch The restaurant in…

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Culinary Guide to Italy. Part II - Central and Southern Italy
BlogoItaliano continues a series of articles about Italian cuisine, and this time in the focus of our attention its regional features. In the first part of the Culinary Guide, we…

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greens

Time for real Italian pizza: 7 best recipes at home (part 2)

“Four Seasons” This recipe will become especially popular in those houses where each family member has their own particular taste preferences. This view was invented many centuries ago and still you can find such pizza in any classic pizzeria. The peculiarity of this recipe is in a subtle combination of several tastes at once. Therefore, for cooking, we need: pickled artichokes, salami, cherry tomatoes, Mozzarella cheese, fresh champignons, bell pepper, ketchup, egg. We spread rolled dough on a baking sheet, greased with vegetable oil. Apply ketchup with a thin layer and make small cuts on the circle of our future pizza. We should get four identical sectors. Boil the hard-boiled egg and cut it into small pieces. Fill the first sector of our pizza with chopped egg and mushrooms (which we also pre-chop). The second sector is filled with artichokes and whole olives. In the next sector, we spread the sausage, cut into thin slices and bell pepper, which should also be cut into small pieces. The last sector is filled with cheese and tomatoes, cut in half. Sprinkle all the ingredients with grated cheese, add pepper, salt and herbs to taste. Continue reading

Italian pasta - pasta types, recipes, appearance (part 2)
But, despite the mass and ubiquity, the Italian product is still made with the preservation of centuries-old traditions that guarantee its excellent quality. Dry pasta Dry pasta is pasta dried…

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Italian focaccia - wheat tortilla (part 1)
Italian Focaccia (Focaccia) - one of the most popular ancient types of bread that have survived to this day. This crispy bread was born thanks to the ingenuity of the…

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Pizza
Pizza is a superstar of Italian cuisine. A national dish with crispy pastry, juicy filling, melted cheese and aromatic tomato sauce - the embodiment of a taste for life and…

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Pizzeria Calvino in Trapani in Sicily
On the third day of our stay in Sicily, Mario and Antonella invited us to a pizzeria. I personally really looked forward to this evening, because I was eager to…

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