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Listing articles 16 to 30 of 80 articles with tag ‘Italian Cuisine’
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Sicilian Drowned Broccoli

Broccoli drowned in red wine like they will serve you in Catania, Sicily.

Quails in Wine Leaves Like the Romans

This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.

Sicilian Lemon Leaf Meatballs

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Chestnut Flour Gnocchis

Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

Freshly milled polenta sarda

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Mangiamaccheroni - Neapolitan Macaroni Eaters

Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

Pasta Cooked Like a Risotto

This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

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Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»

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