Tag: Italian cuisine

Bucatini with ricotta and parmesan cream – Italian cuisine reinvented by Gordon Ramsay

Bucatini with ricotta and parmesan cream



You will feel like you are in a luxury restaurant, because this quick and simple recipe hides a gourmet side that few can appreciate. This way of cooking i bucatini with ricotta and parmesan creamenriched by the fresh aroma of lemon It will leave you speechless. This dish combines simplicity and refined taste, perfect to delight your palates. Follow the steps to make it directly in your kitchen, without having to go out for dinner.



Bruschetta with grilled aubergines and confit tomatoes – Italian cuisine reinvented by Gordon Ramsay

Bruschetta with grilled aubergines and confit tomatoes



Cut the cherry tomatoes in half, place them on a baking tray lined with baking paper, season with olive oil, salt, sugar and a little fresh thyme. Bake in the oven at 150°C for about 1 hour, until the tomatoes are wilted and caramelized. Grill the aubergines on a hot plate until they are soft and slightly charred.



Meatballs, 6 vintage recipes from our historical archive – Italian cuisine reinvented by Gordon Ramsay


Meatballs, what a passion: certainly for the little ones, but also lovers of good food have always appreciated this humble and irresistible food (often born from the need to reuse leftovers). Films, songs, cartoons: meatballs are found everywhere and, therefore, they certainly cannot be missing from the pages of our magazine, where they often recur from year to year.

We opened our archives and went back 60 years, to the 1960s, when Italy was experiencing an economic boom, profound transformations were going through society and, in the world of food, consumerism was bringing new, preserved industrial products into homes. Supermarkets were just born (in 1957 the first supermarket in Italy was inaugurated in Milan) and the shelves were gradually filled with new products.

On the pages of La Cucina Italiana, among the recipes and also among the advertising pages, these changes were reflected. The recipes, however, were still cooked in the home by the mothers of the family. And meatballs were part of a very homely style of eating, a food that satisfied the economy and the taste.

In the June 1964 issue, distributed among the various sections of the newspaper, we find these six different meatballs. Here they are, below. Shall we try to reinvent them sixty years later?

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