El Pastificio de Nicola: Riwwelkuchen | Traditional Volga German Crumb Cake

Oct 14, 2026 | Discover Riwwelkuchen, a traditional cake brought to Argentina by Volga German immigrants. Made with soft yeast dough, a caramelized sugar filling, and buttery crumbs, this old-fashioned recipe preserves the flavours of a rich culinary heritage.

Please note that the word “riwwel” is a dialect German word coming from the dialectic word “riwweln”, which in standard German would be ‘reiben’, meaning to rub or grate. In standard German, or Hochdeutsch, this cake is called Streuselkuchen. In order to undertand this correctly think of the English apple crumble, or rhubarb crumble, etc. That is the English equivalent. — Mark

El Pastificio de Nicola: Moist Italian Apple Cake | A Classic Nonna Recipe — Torta di mele della nonna

Sep 21, 2026 | Today we're making a classic **Italian Apple Cake**, a simple and wonderfully tender [delicate] cake inspired by the traditional recipes of the Italian nonna. Made with fresh apples, lemon, cinnamon and a touch of rum, this homemade cake is soft, moist and full of comforting flavors — perfect with a cup of coffee or tea.

Click here for the full recipe. Then click on ‘more’.

EL PASTIFICIO DE NICOLA: Sorrentinos | Argentina’s Giant Stuffed Pasta

Sep 9, 2026 | In this video, we’re making sorrentinos, Argentina’s giant stuffed pasta: large, generous pasta parcels filled with ricotta, spinach and cheese, and served with a homemade Bolognese sauce.

Sorrentinos are a beloved Argentine pasta, especially associated with the coastal city of Mar del Plata, where they became one of the city’s best-known specialties.

They are similar in appearance to ravioli, but traditionally much larger and more generously filled.

In this recipe, we make everything from scratch: the pasta dough, the ricotta and spinach filling, and a flavorful homemade Bolognese sauce.


Click here to view the full recipe. Then, click on ‘more’.

El Pastificio de Nicola: Piccata de Pollo con limón y alcaparras — Chicken Piccata with Lemon and Capers

Feb 2, 2026 | Known in Italian as >i>piccata di pollo, this is prepared with thin chicken cutlets which are lightly browned in butter and olive oil, then finished with a simple sauce made from white wine, lemon juice, and capers.

This is Italian cuisine which is classic and elegant. In Italy, piccata is traditionally served as a second course, after pasta, but outside Italy it also works perfectly as a main dish.

Click here for a full list of the ingredients.

El Pastificio de Nicola: Traditional Argentine Beef & Pumpkin Stew — Carbonada Criolla

May 23, 2026 | Today we’re making a traditional Argentine beef & pumpkin stew: one of those old-fashioned comfort foods that still carries the flavor of home cooking and Argentine patriotic celebrations.

This rustic and hearty stew is made with pumpkin, corn, sweet potato, rice, and just a small amount of beef, slowly simmered the traditional way.

In this version, we also add dried peaches for that subtle sweet touch found in many old South American country recipes.


Click here for the full recipe. Then click on ‘more’.

El Pastificio de Nicola: Chicken Piccata – Italian Lemon Chicken with Capers — Piccata di pollo

Feb 2, 2026 | In this video, we prepare chicken piccata, known in Italian as piccata di pollo.

Thin chicken cutlets are lightly browned in butter and olive oil, then finished with a simple sauce made from white wine, lemon juice, and capers. A classic and elegant dish from Italian cuisine.

In Italy, piccata is traditionally served as a second course, after pasta, but outside Italy it also works perfectly as a main dish.


For a full list of the ingredients and method of preparation, click here, then click on ‘more’.

El Pastificio de Nicola: Pierogi Ruskie: Polish Potato and Cheese Dumplings

Sep 8, 2025 | Discover the comfort of Pierogi Ruskie [Russian dumplings], one of the most beloved traditional Polish dumplings. These soft dough pockets are filled with a creamy mixture of potatoes, cheese, and caramelized onions, then boiled and served with golden onions and crispy bacon.

In this video, I’ll show you step-by-step how to prepare Pierogi Ruskie at home, with a dough that is thin yet tender, and a filling that is both simple and full of flavor.

It’s a dish with deep roots in Eastern Europe, but also one that brings universal comfort to the table. Whether it’s your first time making pierogi or a taste of nostalgia, this recipe will guide you to authentic, homemade results.


Click here for the recipe, then click on ‘more’.

El Pastificio de Nicola: Wickel Nudeln – Volga German Steamed Rolls with Beef Stew

Jul 21, 2025 | These soft, rolled steamed buns—known as Wickel Nudeln—came to Argentina with Volga German immigrants in the late 19th century.

In rural kitchens, they’re often called “German noodles” or “steamed rolls,” and are still made today, usually served over a rich, homemade beef stew.

In this video, I share the version passed down in my family: simple, hearty, and full of memory.

If you enjoy traditional recipes, feel free to subscribe, comment, or share it.


To get the full recipe, please click here and then click on ‘more’. — Mark

El Pastificio de Nicola: Rotolo de Carne y Verdura – Beef and Spinach Pasta Roll

Aug 13, 2019 | Roto is an Italian classic pasta transformed into something special. With a succulent beef and spinach filling. A perfect Sunday dinner meal for the family.

Click here for a list of the ingredients, and then click on ‘more’.

El Pastificio de Nicola: Pan Casero de Campo

Aug 5, 2019

Click here for the recipe. Then click on “more”. – Mark

El Pastificio de Nicola: Canederli – Cured Meat and Bread Dumplings

Sep 9, 2022 | Canederli are bread dumplings found in the northern Trentino-Alto Adige region of Italy. A good way to use up stale bread, the canederli are flavoured with Alpine ingredients such as speck (a local cured meat) and served in a warming beef broth. The perfect comfort food for a winter's day.

For the full recipe, please click here and then click on “more”.

El Pastificio de Nicola: Traditional Beef and Rice Recipe from Argentina

Jun 8, 2025 | Today, I’m cooking a delicious recipe from Doña Petrona C. de Gandulfo’s classic Argentine cookbook. This dish, called Guiso Trifón, appears in every edition of her book—from the earliest to the Definitive Version—proving its staying power. It’s a rustic stew made with beef, rice, vegetables, and lots of flavor. Perfect for cold days and for those who enjoy recipes with history. Adapted from the 70th edition of Doña Petrona C. de Gandulfo’s cookbook (1974).

El Pastificio de Nicola: Ragù alla genovese – aka sugo alla genovese or ‘la Genovese’

Apr 17, 2022 | Genovese sauce is a slow-cooked, onion and meat sauce associated with Italy's Campania region, especially Naples. typically served with ziti pasta.

Por favor haga clic aquí para ver la receta, luego haga clic en ‘more’.

El Pastificio de Nicola: Pitta ripiena Calabrese / Focaccia rellena Calabrese / Pizza rellena

Aug 22, 2020 | La Pitta es solo uno de los muchos panes rellenos horneados en Calabria. También conocida como Pitta China, contiene una deliciosa mezcla de quesos, embutidos, aceitunas, tomates y huevo. Parte pizza, parte focaccia, parte pan, es una de las cosas más sabrosas que hacen las panaderías de Calabria a diario.

Por favor haga clic aquí para ver la receta, luego haga clic en ‘more’.

El Pastificio de Nicola: Fugazzetta rellena: Discover Argentina's Most Famous Pizza!

”Hello, Homemade Cooking Lovers! 🍕

Welcome to a new video where I will teach you how to prepare a delicious Homemade Stuffed fugazzeta. Have you ever tried this classic of Argentine cuisine? If you haven't, you're missing out on something incredible! This recipe is perfect for sharing with friends and family, and the best part is, it's super easy to make. 😋

What is Stuffed fugazzeta? Stuffed fugazzeta is a variation of Argentine pizza, with a fluffy crust, filled with plenty of cheese, and topped with a generous amount of caramelized onions. A burst of flavors in every bite!”

Le Pastificio de Nicola: Italian Savory Easter Pie – Torta pasqualina

Apr 15, 2019 | Torta pasqualina, a delicious spinach and egg pie traditionally eaten on Easter Sunday in Italy. Traditionally served cold, this pie will keep well in the fridge, but is at its best when served straight after it has cooled, perhaps with a nice glass of white wine.

Get the full recipe by clicking here and then by clicking on ‘more’.

WIKIPEDIA: Torta pasqualina »

El Pastificio de Nicola: Lasagne Bolognese – Beef Lasagna

Oct 19, 2019 | The lasagne Bolognese is a classic of Italian cuisine. It is famous worldwide. This version made Bologna style, with layers of egg and spinach pasta, a traditional meat ragú and a creamy Bechamel sauce, make this a rich and delicious meal.

Click here for the full recipe, then click on ‘more’.

El Pastificio de Nicola: Italian-style Creamy Liver Pâté

Mar 10, 2022 | An Italian-style liver pâté, prepared at home, is delicious and ready in no time. It is excellent as an aperitif, spread on toasted bread, either on a bruschetta or on slices of French baguette.

For the full recipe, click here and then click on ‘more’.

El Pastificio de Nicola: Busecca alla milanese (Milanese-style Tripe)

Jul 7, 2023

For the full recipe, click here and then click on ‘more’.

El Pastificio de Nicola: Tuna Turnovers with Easy Puff Pastry

Mar 21, 2021 | These Tuna "Empanadas", with a quick Puff Pastry Dough, easy to prepare and without any complications. They are really exquisite, both the dough and the filling. These are traditionally made in Argentina for the Easter Holydays and during this season can be found almost in every bakery.

To get the full recipe, please click here, and then click on ‘more’.