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Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.
These deep-fried cheese sticks named after the taking of Malakoff during the Crimean war are the most delicious deep-fried calorie bomb I ever tried.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Italian Minestrone Vegetable Soup Very Popular
The most delicious traditional Italian peasant soup, simmered for three hours. Learn how to make this soup with your local seasonal vegetable and the three secret ingredients that will make your soup really Italian.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.
Gorgeous traditional French pie that would please any crowd in the Midwest too!
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.
Stuffing a bread with white truffles is not cheap, but boy is that good!
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.