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Savoury gnudi. Gnudi (Italian:), also called malfatti, [1] are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. [2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5]
Torta della nonna originated in the comune (municipality) of Arezzo, in Tuscany.It is a sweet pastry cake filled with vanilla-flavored custard and covered with pine nuts and confectioner's sugar.
Sfince di San Giuseppe. Sfincia di San Giuseppe (also called sfincia or spincia ri San Giuseppi in Sicilian) is a Sicilian pastry dessert, traditionally prepared for the day of Saint Joseph (19 March).
Spaghetti alla carrettiera. Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily.It is generally made with spaghetti, garlic, chili pepper, pecorino siciliano or breadcrumbs, parsley, and olive oil for dressing, and commonly tomato is added.
Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus.
In ancient times, sugolo was prepared exclusively during the harvest period with only must and flour; recent recipes often also include the addition of additional sugar in addition to that of the grapes themselves.
Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. [1] [2]It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of Italy with infinite variations due to the type of bread, the liquid used and the cooking process.