El Pastificio de Nicola: Bari-style Ragù with Brasciole and Homemade Orecchiette — Ragù alla Barese | Traditional Italian Cooking

Nov 8, 2026 | Today we travel to Bari, in the Puglia region, to prepare Ragù Barese, a traditional recipe from southern Italy in which brasciole—meat rolls stuffed with garlic, parsley, cheese, and pancetta—are slowly cooked in a flavourful tomato sauce.

To accompany it, we also prepare homemade orecchiette, made entirely by hand with semolina and water, following the traditional method for this pasta so characteristic of Puglia.

A recipe that requires time and patience, but allows us to experience the flavours of old-fashioned Italian cuisine.


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

Italia Squisita: How a 3-Michelin-Star Chef Cooks White Truffle Risotto in Piedmont

Nov 6, 2026 | Can you elevate a dish as rich yet deceptively simple as white truffle risotto? Right in the peak of the white truffle season, 3-Michelin-starred chef Michelangelo Mammoliti opens the doors to his kitchen to explore a true cornerstone of Piedmontese gastronomy. Discover everything from the technically flawless, classic truffle risotto to an avant-garde interpretation shaped by French technique and Japanese influences, served at his three-star restaurant, La Rei Natura, in the heart of the Langhe hills. In collaboration with Riserva San Massimo.

Giovanni Siracusa: White Bolgnese aka Ragù bianco

Today I'm showing you how to make ragù bianco! Some people like to call it a white Bolognese, but this sauce has a completely different flavor profile. Unlike the tomato-based meat sauces most people are familiar with, this one has no tomatoes! This recipe always reminds me of Tuscany!

I remember having this at a restaurant in the center of Lucca, and it's one of those flavors that brings me right back to Italy. The best part is how easy it is to make! Everything comes together in one pot, and after simmering for about an hour, you have a delicious homemade ragù. I'm serving mine with pappardelle, which is perfect for catching all that meat sauce, and finishing everything with freshly grated Parmigiano Reggiano. It's a great recipe for a Sunday family dinner, but simple enough to make any day of the week!

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’.

Giovanni Siracusa: Shoemaker’s Pasta 🍝🇮🇹

Here’s Giovanni’s culinary creation. Showing us how we can enjoy this dish, too.

Giovanni Syracusa: Hunter-style Chicken — Pollo alla cacciatore

Sep 12, 2026 | Chicken cacciatore is one of my favourite things to make with a whole chicken. I like to have the butcher cut it into pieces, then cook everything together in one pan with white wine, olives, garlic, rosemary and sage. It’s simple food, but exactly the kind of thing you’d expect to eat in the Italian countryside.

A lot of people are used to chicken cacciatore with tomatoes, but this version is made in bianco.

Cacciatore means “hunter-style,” and this is the kind of chicken dish hunters would have prepared before tomatoes became common in Italian cooking.

A whole chicken, a few vegetables, some herbs and wine, and you’ve got a rustic Italian family dinner on the table.


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

Giovanni Siracusa: Peperonata

Jul 11, 2026 | The Southern Italian way to make potatoes and peppers. This is a rustic Italian recipe called peperonata, made with sweet peppers, potatoes, and an agrodolce (sweet-and-sour) sauce.

I filmed this while traveling through Southern Italy, where this style of peperonata is still made at home.

Peperonata usually just means peppers and onions, but this version from Southern Italy also includes potatoes and a sweet-and-sour agrodolce sauce.

This is a simple, budget-friendly recipe that works as a side dish, a topping for crusty bread, tossed with pasta, or served alongside grilled meat or fish.

If you're looking for an authentic Southern Italian recipe that celebrates fresh summer vegetables, this one is hard to beat.


Click here for 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.

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’