Although Halloween isn’t very popular here in Italy, pumpkins have always been. In fact, they steal the show in the fall :: autunno.
You’ll find them in various shapes and sizes at the Italian farmer’s market and there are even festivals dedicated specifically to these beautiful knobby fruit :: frutta.
The most traditional dishes you’ll find in Emilia Romagna where Mr. Italicano and I live are (more…)
It’s been such an exciting time for italicana kitchen! I have been on quite an adventure: 10 food events around New York City to celebrate Smeg USA’s 10th anniversary in the states. My last one is today at Eataly Downtown. To celebrate Halloween I will be making pumpkin hummus, creamy pumpkin soup and homemade turmeric pasta with pumpkin sauce, walnuts and crispy sage ribbons. I would love to see you there!
Here are some photos of the 10 food events. What do you think of my 1950’s look? CONTINUE READING!
Mr. Italicano and I have arrived in New York City! We’ll be here for the next 2 weeks to help Smeg USA celebrate their 10th anniversary with 10 food events around the city! I am so excited to be a part of this food tour and I can’t wait to teach you how to make simple and delicious homemade Italian food. A special thanks to my Italian family, friends and foodies who have taught me the art and tricks to cooking delicious, healthy Italian food during the past 8 years that I have been living in Italy.
On my menu, I’ll show you how to make natural colored pasta dishes and pumpkin themed recipes that are perfect for Halloween. Don’t worry, there will be plenty of samples!
For those of you in the New York City area, here is the event calendar. I would really appreciate your help if you pass this information on to all of your foodie friends. Thank you SO MUCH in advance for helping to spread the word!
We’re also running a contest at the events, and the winner will receive a beautiful CONTINUE READING
There are two ways to make colored pasta. The first is to have a very colorful sauce that changes the pasta’s color completely. The second way, is to add in various purees, spices, herbs or other natural colorings when making the dough. Although you see photos for the pink pasta I would suggest making just a normal colored fresh pasta since the color will turn pink regardless thanks to the beet sauce!
Here’s a 30 second time lapse video of me in my italicana kitchen making three types of homemade pasta and sauces (all recipes to come!) You can pop on over to my youtube channel for more videos.
Oh man, this recipe is a winner. It’s quite the pleasant surprise for even the pickiest of eaters. For example, my dad, a steak and potatoes kind of guy, LOVED this fresh pasta with beet sauce topped with roasted Brussels sprouts, goat cheese and toasted pine nuts. Then there is Mr. Italicano who snubs any recipe made with beets, yet devoured a whole plate of this pasta before I could relay to him the main ingredient. Um. Yah. It’s that good.
Apart from it’s utter deliciousness, it’s also festive—look at those vibrant colors! I mean, who doesn’t like to wow their dinner party guests with stunning dishes at Thanksgiving or Christmas? So to recap: it’s super yum, it’s downright beautiful, but I still haven’t even told you the best part: CONTINUE READING
Now that the kids have returned to school, I suggest you prepare these homemade salted dark chocolate chip cookies as a special snack for them…and, of course, also for you!
Although I’ve experimented various times with making chocolate chip cookies lighter, there are times when I just crave the classic recipe, well almost classic. I like to use raw cane sugar instead of plain white sugar, I prefer vanilla bean seeds to extract, I like to fill the dough with dark chocolate chips or a shaved dark chocolate bar and I like to CONTINUE READING