Main
Main20 min
Carbonara
Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.
Favoris italiens
Une sélection Food Glory autour de « Favoris italiens », avec des recettes pratiques choisies pour une cuisine maison fiable.
Favoris italiens
Affichage 24 / 24
Main
Main
Main25 min
Risotto
Northern Italy, especially Lombardy and Veneto. Risotto is famous for a texture that is creamy without needing large qu…
Main
Main35 min
Cacio e Pepe
Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.
Main
Main35 min
Lemon Chicken Pasta
A modern Italian-inspired pasta rather than a single historic regional classic. Its popularity comes from the balance b…
Main
Main35 min
Trofie al Pesto Genovese
Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking…
Main
Main45 min
Gnocchi alla Sorrentina
Sorrento and Campania. It is famous for delivering the flavours of Campania in a particularly comforting form: soft gno…
Main
Main1h
Polenta con Funghi
Northern Italy and Alpine regions. The dish is famous for comfort and contrast: soft, creamy polenta provides a mild ca…
Main
Main1h 20m
Pasta e Fagioli
Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.
Main
Main2h 20m
Bolognese
Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle…
Main
Main25 min
Pasta alla Gricia
Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated che…
Main
Main27 min
Saltimbocca alla Romana
Rome and Lazio. It is famous because three strong ingredients work in a compact preparation: tender veal, salty prosciu…
Main
Main35 min
Spaghetti alle Vongole
Campania and the coastal south, especially Naples. It is famous for tasting intensely of the sea while remaining light.
Main
Main40 min
Orecchiette con Cime di Rapa
Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.
Main
Main40 min
Fegato alla Veneziana
Venice and Veneto. It is famous for converting an assertive offal flavour into something rounded and approachable.
Main
Main50 min
Bagna Cauda
Piedmont. It is famous for its unapologetically intense flavour: anchovy and garlic create a salty, savoury sauce that…
Main
Main55 min
Pasta alla Norma
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salt…
Main
Main1h 30m
Cacciucco
Livorno, Tuscany. It is famous for intensity and variety: different seafood contributes layers of flavour and texture t…
Main
Main1h 35m
Coniglio all’Ischitana
Ischia, Campania. It is famous for robust island flavour rather than delicate presentation.
Main
Main1h 45m
Melanzane alla Parmigiana
Southern Italy, especially Sicily and Campania. It is famous for turning aubergine into a deeply savoury centrepiece: s…
Main
Main1h 55m
Ribollita
Tuscany. It is famous for becoming more than the sum of inexpensive ingredients.
Main
Main2h 25m
Agnolotti del Plin
Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.
Main
Main2h 30m
Osso Buco alla Milanese
Milan, Lombardy. It is famous for the combination of melting veal, marrow-rich sauce and the fresh lift of lemon, parsl…
Main
Main3h 20m
Baccalà alla Vicentina
Vicenza, Veneto. It is famous for the transformation produced by slow cooking: firm dried fish becomes soft and rich wh…
Main
Main4h 5m
Lasagne alla Bolognese
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù bring…