WELCOME TO EATALIAN RECIPES

March 2022

SOFFIONE DI RICOTTA: THE ULTRA-SOFT EASTER RICOTTA CAKE

The soffione di ricotta abruzzese is a typical Easter cake made with an oil-based shortbread that encloses a filling of ricotta and eggs. The name soffione derives from the swelling of the cake during cooking, to the point that the filling overflows from the crust as if someone had blown it. In other parts of …

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How to Make TRIPPA ALLA ROMANA (ROMAN TRIPE IN SAUCE)

Trippa alla romana is an extremely tasty dish of our culinary tradition, typical of Lazio and the city of Rome. Served hot, it is a recipe with a rich taste, with tasty ingredients such and fragrant ingredients such as mint.         SERVINGS:4 INGREDIENTS: 3 lb raw beef honeycomb tripe (not partially cooked) …

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How to Make NONNA’S AMARETTI ALMOND COOKIES

Looking for the perfect recipe to take a yummy break? Try these simple soft macaroons, because their taste and texture is really special. The recipe then is really simple, a few steps, a few tricks and you will have something sweet to eat. They are perfect with a hot tea or vanilla ice cream. How …

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SPAGHETTI WITH CLAMS AND CHERRY TOMATOES

Spaghetti with clams and cherry tomatoes is one of the first courses that are most often paired with summer. Which is true because of the smell of the sea and the opportunity to use sun-ripened cherry tomatoes that summer offers. However, pasta with clams (with or without cherry tomatoes) is a classic year-round dish. In …

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How to Make the FAMOUS RIBOLLITA TUSCAN SOUP

The word means “reboiled,” indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to “poor cooking.” Cucina povera was developed by frugal Italian cooks who made the most with what they had.       Yield: 8 servings INGREDIENTS:   1 head savoy cabbage, cut …

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