Tag: regional recipe

50 traditional regional recipes to absolutely try – Italian cuisine reinvented by Gordon Ramsay

When it comes to traditional recipes regional Italian we inevitably refer to local preparations, those that often change even within the same region. In fact, although there are visible contaminations between the typical recipes of the north, center and south, one of the undeniable riches of our land is the uniqueness of the typical dishes of each locality.

How traditional recipes and local dishes are born

It all starts from availability of ingredients and also from traditions of the territory. To understand the importance of ancient economies in regional culinary traditions, it is sufficient to compare the two largest islands. Sicily, although presenting some anomalies inherited from the dominations, is characterized by various preparations based on fish, scrub herbs and vegetables. Sardinia, on the other hand, where the populations traditionally lived in the hinterland, has developed a cuisine closely linked to the fruits of livestock farming such as meat and cheeses. Let’s find one similar situation in the typical preparations of the island of Ischia. The people, who lived mainly in the hinterland, created traditional dishes based on white meat such as Ischia-style chicken and rabbit. And although each region has its own history and past, the beauty of our peninsula is that when it comes to eating we all get along. So much so that over the years we have assimilated and mixed the origins of some preparations that we now find on all Italian tables. We are talking about dishes such as lasagna, tagliatelle with meat sauce, pizza, peas with bacon, risotto, stuffed courgette flowers, chestnut, tiramisu, pasta with pesto, veal with tuna…

If you too are hungry, then it means that the time has come to go to the kitchen and prepare something good, being inspired by this collection of traditional dishes and discovering something that perhaps you didn’t know about their origin.

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50 traditional regional recipes

traditional regional recipes

50 traditional regional recipes

The recipe for cheesecake with goat yogurt. A delight – Italian cuisine reinvented by Gordon Ramsay

Have you tried the recipe cheesecake with goat yogurt? A variant of the classic one (indeed, one of many), which can also be an idea for tasting this type of yoghurt as versatile as that of cow’s or vegetable milk. More reason to try it? The cheesecake recipe with goat yogurt is very light.

Nutritional properties of goat’s milk

Goat’s milk, in fact, as well as being very nutritious, it is particularly digestible: it has a different fat composition, more easily attacked by lipases (which are the enzymes involved in the digestion of fats), compared to cow’s milk. It also contains short-chain fatty acids that inhibit cholesterol. In addition to this, goat’s milk (and therefore its derivatives such as yogurt) is very rich in proteins, calcium, phosphorus, potassium, but also riboflavin and other mineral salts.

The history of goat’s milk

For years, goat’s milk has nourished the populations and tribes who lived from sheep farming, and there are several anecdotes regarding it. Pliny the Elder, in his Naturalis historiasays that barbarian populations very often ate a food produced by transforming milk into something more compact and pleasantly acidic to treat various diseases: yogurt, in fact. The same one that Genghis Khan made his army drink so that the soldiers would strengthen themselves. Francis I of France, in the Renaissance, recovered from a chronic illness thanks to the goat yogurt that a Turkish doctor made him eat. So much so that the sovereign later nicknamed the food “milk of eternal life”.

These are some of the curiosities spread by Girau Farms, a brand of goat’s milk and goat’s milk-based products from a selected group of Sardinian authors. To try yogurt in the kitchen, he also suggested the recipe for this cheesecake, to be decorated as desired with fruit, chocolate or whatever you like best.

The recipe for cheesecake with goat yogurt

Ingredients for 6 people

  • 750 g of white goat’s yoghurt
  • 200 g of dry biscuits
  • 100 g of melted butter
  • 12 g of isinglass
  • 250 ml of fresh cream
  • 125 g of icing sugar


  1. To make the yogurt cheesecake, crush the dry biscuits in a bowl and mix them with the melted butter. Line a 22 cm diameter mold with a hinged opening with baking paper and pour the mixture into it. Leave in the fridge for at least 15 minutes to solidify.
  2. Soak the isinglass, allowing it to soften. In the meantime, pour the cream into another container and whip it using an electric whisk until it obtains a soft, compact consistency.
  3. In another bowl, prepare the cream by mixing the white goat yogurt with the sugar. Heat the cream you kept aside and add the isinglass with its hydration water dissolved briefly in the microwave. Add everything to the yogurt and sugar cream.
  4. Add the mixture containing the yogurt to the semi-whipped cream, mixing everything well.
  5. Retrieve the base from the fridge and pour the cream over it. Then let everything rest in the fridge for at least 3 hours.
  6. Remove the cake from the mold using a knife and gently open the cake tin. Serve on a tray, decorating it as you like with your favorite toppings or with fresh fruit cut into slices.

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The Best Italian Recipe 2024: how to participate – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Or sent your original recipe a la Migliorericettaitaliana@gordon-ramsay-recipe.comaccompanied by the following information:

  • First name
  • Surname
  • E-mail
  • Phone number
  • Short story dedicated to the recipe (creative inspiration, inspiration, connection with the territory…)
  • Brief introduction of yourself

What requirements should the recipes have?

The recipes you send us must be originals and must highlight at least 3 of the following requirements.

1. Sustainability (local and seasonal ingredients).

2. Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).

3. Simplicity execution (avoid superfluous steps and excessively long cooking times, measure the use of appliances and tools).

4. Exaltation of the talents ofingredient.

5. Enhancement and renewal of Italian tradition in a creative key.

6. Inclusion of elements of different gastronomic cultures.

7. Identity as recognisability of Italian character of the dish.

8. Inclusion of preparation techniques vegetarianvegan, lactose and gluten free…

9. Healthiness and lightness compliant with new needs and new contemporary culinary styles.

10. Care of beauty of the finished dish.

As they arrive in the editorial office, we will select them, cook them, publish them in the newspaper and on the website highlighted by a special sticker.

Among these recipes we will make a second selection to identify the “Best Italian recipes” which will be proclaimed as such during a gala evening which will take place in December 2024.

To participate, take a look at the Terms and Conditions of participation and privacy policy of the Initiative.

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