I am the most clicked right from you and could only tell the wonderful traditions of our country, through regional specialties and precious seasonal ingredients that give life to an unrivaled heritage.
Among the ten recipes that you have consulted most often in 2021 those of central and southern Italy stand out, but not only: browse the gallery above to discover them from the last to the first.
In tenth place we find the classic procedure for preparing stuffed squid, a dish versatile which can amaze every time with a different filling. Click here to discover our tastiest ideas.
Among the most popular summer recipes is panzanella, a very fresh dish with numerous variations, prepared with poor ingredients such as the stale bread, tomatoes and onions.
We arrive in Campania with an irresistible dessert based on chocolate and almonds. The Caprese cake is also perfect for those suffering from celiac disease, as it is prepared without flour. Click here to do it just like in Capri or try the lemon version of Sal De Riso.
Artichoke is a key ingredient in Roman cuisine and we are not surprised that such a delicious recipe is present in our ranking. But are you sure you know the difference between artichokes alla romana and those alla giudia?
The desire for summer is felt immediately when talking about caponata, a dish that sees the protagonists Eggplant Sweet & Sour. As usual among traditional recipes, in Sicily there is more than one way to prepare it: you just have to choose whether to make them as in Trapani or as in Catania.
Although it is a popular dessert mainly in the period of Easter, the Neapolitan pastiera is so iconic that it has won a place among the most sought after desserts of the year. If you haven't done it yet, test yourself with our recipe.
The spoon dessert par excellence it is the most cooked of all. Tiramisu, to be declined in its infinite versions that make it perfect for every occasion and need.
Our podium based on first courses opens with one of the more recipes genuine of our tradition: pasta and beans, a classic to love in all its variations.
We also enjoyed ourselves and dared to propose it in several alternative versions, but as we approach the top of our ranking it could only be there that original. The one and only carbonara.
In first place triumphs a winter comfort food symbol of Valtellina cuisine. Rich and streamlined with their cabbage, potato and cheese dressing, pizzoccheri also have an official recipe kept by the Pizzocchero Academy in Teglio, the town where they were born.
The gastronomic panettone, just look at it and you immediately want to give it back a leading role in the holidays for which it was born: Christmas and New Year. Convivial, imaginative, greedy. One of the merits of Instagram is having brought back many beautiful things on our screens, perhaps démodé or simply forgotten.
Where can you buy it? Or, for those who have more patience, how do you do it? You can decide to prepare it from scratch, including basic bread, or to buy it ready to serve, stuffed and already cut so as not to ruin the delicate assembly. In this case, turn to high-level pastry shops and delicatessens to guarantee maximum freshness.
A good compromise is to buy the ready-made base and stuff it at home, however you like. Get the appropriate one pan canasta, a cross between brioche bread and bread, made with flour, eggs and butter: it has a neutral flavor that lends itself to a sweet filling, with creams, ganache and dried fruit, or savory, with sauces, cheeses, cold cuts .
Stuff the gastronomic panettone it is not difficult, and if we can give you a suggestion to simplify the approach, think about preparing some sandwiches. Divide the bread cylinder into 5-6 discs; then cut them in half; stuffed with previously prepared condiments and present your little masterpiece.
It is an excellent aperitif with bubbles, and a playful appetizer when you are already seated at the table: everyone will take from the mega sandwich the segment that appeals to them the most. The sweet version, on the other hand, concludes the meal, but is also an elegant snack at tea time.
The trick to facilitate the tasting of gastronomic panettone is to put two slices between the fillings. Thus, the single portion becomes a real sandwich. Traditionally, there are five layers, but here we have exaggerated and made six:
We prepared the pink sauce by mixing mayonnaise and ketchup, but everyone can choose their recipe to spread on the slice of panettone. Spread the shrimp on top. We put the same filling in the first and last layer.
Smoked salmon and sour cream scented with grated lime zest and pink pepper and garnished with chopped chives.
After all, panettone is also an XXL-sized blini.
Slices of raw ham and creamy Piedmontese robiola. Slice a few radishes and put them on top.
To prepare the sauce, you need a cup of parsley, 3 anchovy fillets in oil, a spoonful of pistachios and one of capers, 2 gherkins and 60 g of extra virgin olive oil. Blend everything for 15 seconds and the sauce is ready.
Spread the mayonnaise on the slice, cover it with slices of hard-boiled egg and complete with some cherry tomatoes in oil.
Four creams to transform a classic panettone into a spectacular dessert:
Mix 250 g of fresh cream with 40 g of mascarpone, 2 tablespoons of powdered sugar and the seeds of 1/2 vanilla pod. Whip with electric whisk until the cream is firm. Spread it on the panettone and complete with pomegranate grains and sliced almonds.
Beat 4 egg yolks with 120 g of sugar. Add 100 g of white wine and 100 g of Marsala. Cook over low heat, in a double boiler, stirring for 7-10 minutes until the eggnog becomes frothy. Cool it in the fridge for 1 hour before using it for stuffing.
Mix a pistachio cream (you can buy it at the supermarket) with a cup of mascarpone. Spread it on a layer of panettone and sprinkle with chopped pistachios.
Prepare a custard with 8 egg yolks and, at the end of cooking, while it is still hot, add 100-150 g of chopped dark chocolate. Leave to cool, then spread the cream on the slice of panettone and add fresh raspberries.
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