Tag: traditional recipes

The ranking of the best Italian dishes according to foreigners – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


In the ranking of the best Italian dishes according to foreigners there are all the great classics, and at the top there is exactly the one we would all have bet on. Which, if not the Pizza? This is confirmed by new research, launched by I Love Italian Fooda company that promotes Italian gastronomy around the world, which involved 5800 Italian chefs, pizza makers and restaurateurs across Europe, the United States, Asia and Australia.

The ranking of the best Italian dishes according to foreigners

A new confirmation, as well as the other dishes on the podium. In second place in the ranking there is in fact another great classic, and that is the carbonara, now a must in every part of the world. To follow the tagliatelle Bolognese (or with ragù) which – curiosity – according to the catering professionals interviewed by I Love Italian Food, remain much loved in particular by expats (evidently they find the flavors of home in this dish).

The top ten

After the podium comes tiramisu, the only dessert in the ranking, and one of the dishes with which Italian chefs abroad also love to experiment: «In addition to the classic version, we also offer the “Babamosud”, a variant without coffee, with babà instead of ladyfingers”, for example, says Pasquale Cozzolino, chef at Ribalta in New York and also known for being among the favorite chefs of the stars (among other things, he was chef for the former mayor of the Big Apple Bill De Blasio). Fifth place for risotto, sixth for ravioli, seventh for parmigiana, ninth for spaghetti or linguine with clams. Pasta with pesto closes the top ten.

Foreigners’ favorite pasta

Another curiosity? Spaghetti and paccheri are among the pasta shapes preferred by foreigners. Giuseppe Errichello, owner of “Peppe Napoli sta’ ca” in Tokyo, tells I Love Italian Food: «The Linguine allo scoglio in particular are among the most popular first courses. But also lots of gnocchi. The ones we make follow my grandmother Gina’s recipe: water and flour without adding potatoes.” Fresh pasta is also very popular: . «Fresh pasta such as homemade tonnarelli is particularly appreciated, echoes Cozzolino. «We communicate the value of home made pasta through detailed menus and by interacting directly with customers, explaining the origin of the ingredients and the preparation process. Examples include the Piennolo tomato, which garnishes the chef’s iconic spaghetti.

The culinary extravagances of foreigners

The survey also tells other things: foreigners not only love classical, but also extravagant interpretations of Italian cuisine which often make Italian restaurateurs uncomfortable, or cause unexpected reactions. «The most requested pizzas remain the great classics, namely Margherita and Marinara, says Pasquale Cozzolino. «However, we have noticed a growing interest in more creative fillings, such as spicy sausage or burrata. Until we get to the most unusual claims, like pizza with marshmallows. Faced with requests like these I try to accommodate customers, but I also take the opportunity to educate them about Italian cuisine, telling stories and curiosities about authentic dishes”, adds the chef. «We are very traditionalists and if they make special requests we 99% don’t accept them”, continues Errichello. «In fact, if some customer asks for spicy oil and I see that he pours it on a pizza or a dish that I don’t like, I tell him that he is ruining the taste. Along the same lines, Enzo Oliveri, celebrity chef and president of the Association of Italian Chefs in the UK: «It depends on the customer, if you know it’s a losing battle you let it go, otherwise you try to educate them about taste. In fact, not infrequently there are those who exaggerate, as Massimo Mori, chef patron of the Armani Restaurant (1 Michelin star) and the Mori Venice Bar restaurant, in Paris, says: «It happened that a customer ordered linguine with clams with truffle and lots of Parmesan.”

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Neapolitan pan-fried peppers recipe – Italian cuisine reinvented by Gordon Ramsay

Neapolitan pan-fried peppers recipe


Tasty, greedy: i Neapolitan style peppers cooked in a pan they are the symbol of summer. Eaten as a side dish but also served as an appetizer together with a bruschetta, they are capable of satisfying with a lot of taste and the simplicity that distinguishes them. The secret? Anchovies, tasty and adding all the taste of the sea.

How to choose peppers

Choosing peppers is not difficult. Just take a few precautions: don’t buy peppers wrinkled or with dark spots because it means that they have long passed the point of maturation. Depending on which you choose peppers red, yellow, green, make sure in any case that the color is lively and bright. Finally, the pulp must be firm and not yielding.

Bolognese ragù and Neapolitan ragù: the differences – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Introduction: birthplace, I lived in Bologna for ten years, and not only for this reason am I bipartisan. I’ve never had a preference between Bolognese ragù and Neapolitan ragù. I eat everything, good food is my home, my happy place, and then how do you choose between these two monuments of Italian cuisine? Also because it’s a bit like asking if you prefer lasagna or tortellini: they are completely different.

Difference between Bolognese ragù and Neapolitan ragù

The difference between Bolognese and Neapolitan ragù is substantial: first of all the first is made with minced meat, the second with pieces of meat. Furthermore, one cut of meat is not as good as another. And then, as always in the kitchen, recipes like these contain many beautiful stories.

Who invented the Neapolitan ragù (and the Bolognese one)

The first is in the name, “ragù”nothing other than the Italianization of French ragout: because ragù was born in France. It was a stew made with meat, but also fish, which began to spread in Italy in the 12th century, together with many other recipes, when the Angevins arrived in Naples with the monsù. Thus the first variations appeared, initially considered a simple condiment (also because they did not include tomato, which arrived after the discovery of America) and shortly after a real sauce. The first to codify the recipe was Pellegrino Artusi who in 1891 described Bolognese ragù with sautéed meat, veal and pork.

The real recipe for Bolognese ragù

In fact, the people of Bologna deserve credit for having preserved this great culinary invention right from the start, and to have made it «the perfect condiment for contemporary tagliatella. In 2021, in fact, at the Chamber of Commerce of Bologna, after in-depth studies by the Italian Academy of Cuisine, the new ragù recipe or, rather, a revisitation of the one previously filed, in 1982. The new recipe provides coarsely minced beef pulp, fresh sliced ​​pork belly, half an onion, carrots, celery, red or white wine, tomato puree and concentrate, milk, broth, oil, salt and pepper. The difference compared to the previous one is that it does not predict folder, the diaphragm of the beef, a piece that is now too difficult to find. In the same document, the Bolognese Chamber of Commerce also specified which meat variants are permitted (among many, a mixture of beef and pork), which are not permitted (for example veal meat), and possible ways of enriching the ragù alla Bolognese while remaining faithful to its history, that is pork sausage, peas, mushrooms, livers, hearts and chicken breasts.

The recipe for Neapolitan ragù

In comparison, Neapolitan ragù is a legend, in the sense that there is no official text relating to the recipe, but many popular and artistic tales. The most famous remains that of Edoardo De Filippo who even dedicated a poem entitled to him ‘O rraùwhich begins like this: «’Oh, I like it, I used to do it to my mother (that is: only my mother made the ragù that I like), telling many, many things about ragù in just two verses. First of all, it doesn’t have a codified recipe: basically beef is used, cut into pieces and not chopped and sometimes rolled and stuffed with parsley and garlic to form “braciole”. Then, at your discretion, pork rind and ribs are added (but never sausages), which are cooked in San Marzano tomato sauce for hours. This is why there are those – like me – who start early on Sunday morning, simmering the ragù until lunch time. Some say it needs to cook for at least six hours, as much as it is needed for the pork fat to melt and give an unmistakable flavor to the sauce, and at the same time for the meat to become very soft. But if you have one or two more, leave it alone: To be good, ragù must “peep”.

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