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.

Italia Squisita: 5 Types of Tomato for One Michelin-starred Dish at Arrnolfo in Tuscany

Jul 3, 2026 | 2-Michelin-starred Chef Gaetano Trovato to showcase two ground-breaking recipes that completely challenge our habits about the most iconic Italian dish: tomato pasta.

First, discover how to make a vibrant, homemade tagliolini pasta featuring five distinct tomato varieties (Cherry, red and yellow Datterini, Fiorentino, and Black). Chef Trovato elevates each variety using advanced fine-dining techniques—from extracting crystal-clear tomato water and charcoal-grilling to delicate candying and caramelization.

Then, pastry chef Matilde Morandi takes creativity to the next level by transforming classic tomato spaghetti into an avant-garde dessert paired with fresh strawberries and balsamic vinegar.


In collaboration with Artisia.

Please note that the subtitles can be changed to various languages.

Giovanni Siracusa: Sicilian Potato Salad

Apr 11, 2026 | This healthy potato salad is prefect for hot weather.

The first time I ever had a potato salad with mayonnaise was at a friend's house, and his whole family was laughing at me because this is the potato salad I was used to.

Whether you eat it warm, cold, or the next day, it always tastes great. It’s a perfect Mediterranean diet dish on its own, but it’s also incredible with some tuna on top for a high-protein lunch, or served as a side to grilled meat, chicken, or fish.

I like to make this potato salad and keep it in the refrigerator to pick at for a few days.

My grandmother made this all the time and she sometimes added green beans or any fresh vegetables from the garden. So, if you’re tired of the normal potato salad with mayo and want an easy summer salad that actually tastes fresh, this Sicilian classic is for you.


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

Giovanni Siracusa: Sicilian Orange and Fennel Salad

May 30, 2026 | This Sicilian orange and fennel salad is one of the most iconic recipes in all of southern Italy. You'll find it on every menu and every family table across Sicily year-round. And once you try it, you'll understand why.

Sweet oranges, crisp fennel, and a drizzle of extra virgin olive oil. It sounds simple because it is, and that's exactly the point. No cooking, just fresh ingredients the way they were meant to be eaten.

Growing up, this salad was just part of life. My family in Sicily makes it all the time and it shows up at every gathering and disappears before anything else on the table. It's one of those dishes you only really find in Sicily.

Grab some bread to soak up the juice at the bottom of the plate and you've got yourself a perfect bite.


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

The Most Iconic Recipes from Northern Italy! Top 2 Italian Recipes: Canederli and Malfatti

June 11, 2026

Click here for the recipes. Then click on ‘more’.

Giovanni Siracusa: How to Cook Eggplant Caponata: Sicily-in-a-pan!

January 17, 2026 | We are taking a ride down to Sicily today to make the ultimate eggplant caponata.

If you have ever wondered how to cook eggplant so it’s perfectly full of flavor, this is the video you’ve been waiting for. I’m going to show you exactly how to make homemade caponata the traditional way.

This authentic eggplant dish is a Sicilian staple found alongside fresh arancini and bread. It's the perfect Italian appetizer or side dish that brings the Mediterranean to your kitchen.

Whatever you do, don’t buy caponata in a can! This one-pot recipe is a naturally vegan and vegetarian dish, making it a fantastic option for anyone looking for plant-based Italian recipes.

Once you see how simple it is to make, you’ll never go back to store-bought. The magic of this recipe is the "agrodolce" flavor (sweet and sour).

It actually tastes much better the next day! I’ll show you exactly how to store it in a jar for the perfect healthy snack ready all week long.

Giovanni Siracusa: Lemon Pork Chops: The Italian Way 🇮🇹🍋 | Scaloppine al limone.

April 4, 2026 | This is my go-to dinner when I’m short on time and want to keep the grocery bill under control.

If you've been wondering how to cook thin lemon pork cutlets so they stay juicy and tender, this is the only recipe you need. These chops are proof that you don't need expensive ingredients to make a GREAT authentic Italian meal. The best part? This one-pan recipe comes together in minutes for a fast and easy weeknight dinner.

I buy a pack of these thinly-cut cutlets every single week because they’re the perfect for a budget-friendly scallopine al limone. Whether you use pork, chicken, or veal, the technique is exactly the same.

You really can't go wrong with lemon, butter, and white wine! If you’ve been looking for a quick weeknight recipe that actually tastes fresh, this is it.


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

Giovanni Siracusa: How to Make Easy Lemon Cookies 🍋 A Classic Italian Recipe

June 13, 2026 | Learn how to make the easiest Italian lemon cookies from scratch! They are not too sweet, there are not a lot of ingredients, and they go perfectly with a cup of coffee.

These soft, pillowy cookies, coated in powdered sugar, are a classic southern Italian tradition, and this recipe gives you 40 cookies in one batch, using simple pantry ingredients. So easy, anyone can make them!

These cookies have a fresh, zesty lemon flavor that makes them the perfect summer treat. Soft, light, and delicate with just the right amount of sweetness without being heavy. They are best enjoyed with a hot cup of coffee, or espresso, and they also make a perfect cookie for the holidays.


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

Real Ravioli, Made by Hand

May 9, 2026 | Almost everyone knows ravioli. But many people turn up their noses at it, because when they think of ravioli, they mainly think of the canned convenience food.

The Italian immigrant Ettore Boiardi is said to be responsible for that. He wanted to prepare his pasta and the accompanying sauces for as many people in the US as possible.

The stuffed pasta is said to have originated in Liguria. Since the mountain villages in north-western Italy were often isolated, each individual village developed its own recipes, using whatever was grown right outside the door.

Here's how the original is made by hand.

Italia Squisita: Wild Hamburger with Tuscan Chef Cristiano Tomei

Jul 26, 2024 | The street food symbol of the United States in the hands of Cristiano Tomei is transformed into a sandwich capable of rigorously enclosing the wildest Tuscany. Boar meat, juniper, fir, wild herbs give life to a burger rich in flavor, which has in the beer braised sauce another moment of experimentation inside tradition, in perfect Tomei style.

Italia Squisita: How to Make Cannelloni with Neapolitan Ragù by Chef Vincenzo Guarino

Apr 24, 2026 | Master the art of authentic Italian cannelloni with Chef Vincenzo Guarino.

In this video, we travel to the stunning Amalfi Coast to discover one of the simplest and most cherished comfort foods in Italy. Learn how to prepare Neapolitan-style cannelloni from scratch, starting with a rich, slow-cooked Neapolitan ragù and featuring the finest local cheeses from Agerola.

Whether you're a pasta enthusiast or a professional chef, Vincenzo Guarino’s easy-to-follow technique will help you recreate this Michelin-level comfort food in your own kitchen.


Nb: I have selected English subtitiles for you; however, you can yourself select subtitles in a different language. Many language options are available.

Giovanni Siracusa: Sicilian Potato Salad — Insalata pantesca

Apr 11, 2026 | As the weather starts to warm up, this is the one healthy potato recipe you need in your rotation. The first time I ever had a potato salad with mayonnaise was at a friend's house, and his whole family was laughing at me because this is the potato salad I was used to.

Whether you eat it warm, cold, or the next day, it always tastes great. It’s a perfect Mediterranean diet dish on its own, but it’s also incredible with some tuna on top for a high-protein lunch, or served as a side to grilled meat, chicken, or fish.

I like to make this potato salad and keep it in the refrigerator to pick at for a few days.

My grandmother made this all the time and she sometimes added green beans or any fresh vegetables from the garden. So if you’re tired of the normal potato salad with mayo and want an easy summer salad that actually tastes fresh, this Sicilian classic is for you.


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

Giovanni Siracusa: How to Cook Eggplant (Aubergine) Caponata: It’s Sicily in a Pan! — Caponata di melanzane

Jan 17, 2026 | Eggplant caponata is full of flavo[u]r. This is how to make it the traditional way.

This authentic eggplant dish is a Sicilian staple found alongside fresh arancini and bread. It's the perfect Italian appetizer or side dish that brings the Mediterranean to your kitchen.

Whatever you do, don’t buy caponata in a can! This one-pot recipe is a naturally vegan and vegetarian dish, making it a fantastic option for anyone looking for plant-based Italian recipes.

Once you see how simple it is to prepare, you’ll never go back to store-bought.


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

Giovanni Siracusa: Lemon Pork Chops the Italian Way — Scallopine al limone 🇮🇹🍋

Apr 4, 2026 | “This is my go-to dinner when I’m short on time and want to keep the grocery bill under control.

If you've been wondering how to cook thin lemon pork chops so they stay juicy and tender, this is the only recipe you need.

These chops are proof that you don't need expensive ingredients to make a GREAT authentic Italian meal. The best part? This one-pan recipe comes together in minutes for a fast and easy weeknight dinner.

I buy a pack of these thin-cut chops every single week because they’re the perfect for budget-friendly scallopine al limone (Lemon scallopine.)

Whether you use pork, chicken, or veal, the technique is exactly the same. You really can't go wrong with lemon, butter, and white wine! If you’ve been looking for a quick weeknight recipe that actually tastes fresh, this is it.” — GS


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

Giovanni Siracusa: Italian Easter Cake – Ciambella rustica

Mar 18, 2026 | Italian Easter Cake (Made with meats and cheeses!)

This is what Easter looks like at our house! ciambella rustica is a savory Italian cake that somehow always ends up in the center of the table every Easter. I’m not even sure if it’s an appetizer, a snack, or a main course, but it’s always there, and everyone just cuts their own piece as they go.

This isn't a sweet cake; it’s a rustic, savory bread packed with Italian flavor: salami, mortadella, and provolone.

Grandmas all over Italy have their own family version of this recipe. I grew up watching my grandma "eye up" the batter until it felt right, but for this video, I’ve written everything down so you can get it perfect every time.

It’s a simple one-bowl recipe. Everything goes in, it gets a quick mix, and you’re ready to bake. If you want to bring a piece of a real Italian Easter to your table this year, this is the one.


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

El Pastificio de Nicola: Peperonata — Stewed Bell Peppers — Italian Recipe | Reupload

Feb 5, 2023 | One of the most typical recipes of Italian and Mediterranean cuisines, peperonata, served as an antipasto, a side dish or a main course, is composed of peppers with garlic, onion and tomato. Simple, easy to make, and delicious.

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

El Pastificio de Nicola: Crespelle alla Fiorentina — Crêpes filled with Spinach and Ricotta

September 20, 2022

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

El Pastificio de Nicola: Spinach and Ricotta Rotolo | Traditional Italian Pasta Roll — Arrollado de espinaca

Oct 31, 2025 | The rotolo is a traditional Italian pasta roll filled with spinach, ricotta, and cheese —a humble yet elegant dish that once graced many family tables across Northern Italy.

It’s made with a thin sheet of fresh pasta, rolled around a creamy spinach and ricotta filling, wrapped in cloth, and gently simmered until tender.

Served with melted butter and fresh sage, it’s a dish that brings together simplicity, comfort, and the timeless flavors of Italian home cooking.


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

El Pastificio de Nicola: Biancomangiare: A Sicilian Dessert of Medieval Origin

Feb 26, 2026 | Biancomangiare is a traditional dessert from Sicily with medieval roots. Its name literally means “to eat white” and refers to a historical preparation in which the color white symbolized refinement and elegance at the table.

Over the centuries, the recipe evolved, yet its core idea remained unchanged: few ingredients, precise technique, and the necessary time. In Sicily, it became a simple, homemade dessert made with milk, sugar, and starch, delicately scented with lemon zest and served well chilled.

The earliest versions were thickened with wheat or rice starch and were often prepared with almond milk. Later, cornstarch [UK: cornflour] became common due to its neutral flavor and stable texture.

A modest dessert with a long history, still appreciated today for its clarity and balance.


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

Cacio e Pepe : How to Get This Classic Italian Recipe Right

Feb 14, 2026 | Purist, creamy, full of flavor: Cacio e Pepe is Rome's signature pasta dish. Less is more here—and that's exactly what makes it tricky. We show you how to master this classic dish, why its simplicity makes it an art form, and how to really drive Italian chefs crazy.