The original name for Canederli is Knödel. It comes from the German language because the original recipe comes almost certainly from Bavaria

The Casatiello Dolce (Sweet Casatiello) is a cake symbol of the Easter tradition together with the Neapolitan pastiera.

Torta Margherita is a soft and delicious dessert. A great classic of Italian home baking that has its origins in the peasant tradition.

The Zeppole di San Giuseppe (Zeppole of St. Joseph) is a typical dessert of the Neapolitan pastry-making tradition.

Sardinia recalls unspoiled and wild beaches, crystal clear water and heavenly atmosphere.

Pasticciotto is a casket of short pastry which contains a custard and is baked in the oven. It was Andrea Ascalone, from Salento.

Seafood salad is a traditional Italian summer recipe, based on crustaceans and molluscs which are seasoned with oil, salt and lemon.

“Milingiani ‘Mbuttunati “(Stuffed – Buttoned Eggplant) of the grandmother! They are a tasty second course inspired by the tradition of South

The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia.

Torta Tenerina (Tenerina Cake) is a chocolate cake typical of the city of Ferrara (Emilia Romagna region), also called “Torta Taclenta”, in

The Ricotta and Spinach Cannelloni with tomato sauce are a timeless classic of Italian cuisine, loved by young and elderly people.

The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto. It’s made with toma

Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are cooked in a