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February 14, 2022

Spaghetti and Meatballs, an Italian-American Myth

Spaghetti and meatballs: is it really an insult to Italian cuisine? For years the famous (or infamous?) spaghetti and meatballs, ubiquitous in the United States, especially in the restaurants of Little Italy, have represented one of the many false myths of Italian cuisine abroad, like fettuccine Alfredo, actually very Italian, born in Rome by Alfredo …

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How to Make Italian Penne Boscaiola (Mushrooms & Sausage Pasta)

Penne alla Boscaiola is an autumn first course, enveloping and delicious, a great classic of Italian cuisine: Pasta (usually pennette or penne) seasoned with a sauce made with mushrooms, the absolute protagonists of the dish, enriched with tomato and sausage. A mix of flavors of the woods that makes Pasta alla boscaiola a rustic first …

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GENOVESE PASTA: MOUTH WATERING ITALIAN DISH

The name of this dish is perhaps misleading because it’s know as a Neapolitan specialty! In 1839, Genovese sauce officially entered the repertoire of Neapolitan cuisine thanks to Ippolito Cavalcanti, Duke of Buonvicino, who provided the recipe in his treatise Cucina Teorica – Practica under the name raguetto alla Genovese.  Ever since this “little ragu” has become a slow-cook Sunday …

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CHIACCHIERE: LIGHT AND CRUMBLY ITALIAN CARNIVAL COOKIES

Are you looking for a recipe to make Carnival Chiacchiere as good as those made in a pastry shop? You are in the right place, here is the recipe for light, crumbly, full of bubbles, very thin chatters that literally melt in your mouth but above all very good, in short, chatters that look like …

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