El Pastificio de Nicola: Sicilian-style Pasta with Breadcrumbs

Oct 28, 2024 | “In this video, I'll teach you how to prepare a delicious and authentic Sicilian dish: Spaghetti with Mollica. Mollica di pane is breadcrumbs, usually from stale bread, crumbled and toasted in a pan with olive oil and garlic. This ingredient adds a crunchy texture and unique flavor to the dish, making Spaghetti with Mollica a truly special experience.” Andrés

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

El Pastificio de Nicola: Zuccotto: Italian Christmas Dessert Cake

Dec 16, 2021 | Zuccotto is a famous Italian dessert believed to have originated in Florence in the XVIth century. It is assembled by lining up soft sponge cake strips around the mold to create the frame of the cake, while the center is filled with a delicious creamy filling.

Please click here for the recipe (in English), and then click on ‘more’.

WIKIPEDIA: Zuccotto »

British Event Host Gaby Huddart Interviews Chef Valentina Harris

Oct 15, 2024 | Join London-based celebrity interviewer Gaby Huddart for a fascinating interview with legendary culinary expert and cookbook author Valentina Harris. During this conversation, Chef Harris recalls her early years in Italy, where her love for cooking began at age six, nurtured by her Anglo-Italian family of gourmets. She shares highlights from her prolific writing career, including from The Italian Regional Cookbook, a comprehensive guide to the cuisine from each of Italy’s twenty regions that took her more than ten years to compile. Chef Harris also delights Gaby with samples of her latest culinary creations.

Broadcast on Viking.TV on October 15, 2024.

True or False: 5 Myths about Italian Cuisine | DW Food

Oct 19, 2024 | Italian cuisine is renowned for its quality and is loved around the world - but what if its supposedly centuries-old tradition is just an invention of the past 50 years? At least that's what the economic historian Alberto Grandi claims. We got to the bottom of his outrageous theories.

El Pastificio de Nicola: Tagliatelle with Bolognese Sauce | Tagliatelle con ragù alla bolognese | The Official Version

Jun 10, 2022 | After exhausting negotiations, internal divisions, evaluation of dishes at festivals, in homes, in restaurants, the consultation of "sfogline" elderly women and long investigations, finally on October 17, 1982 a Bolognese delegation from the Academy of Italian Cuisine deposited at the Chamber of Commerce of Bologna the official recipe for Bolognese Sauce. Here's the recipe so you can enjoy it at home for dressing the traditional "tagliatelle al'uovo" (hand-made egg tagliatelle)

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

Nb: The subtitles can be changed to your preferred language.

El Pastificio de Nicola: Peperonata (Stewed Bell Peppers) — Italian Recipe

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!

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

Nb: The subtitles can be changed. There are many languages to choose from.

El Pastificio de Nicola: Authentic Sicilian Cannoli: A Traditional Delight

Sep 16, 2024 | Learn how to prepare this classic dessert that fascinates everyone with its combination of crisp pastry and creamy ricotta filling.

Andres: “I'll guide you through each step to make the perfect pastry, demonstrate the shaping and frying techniques for that signature crunch, and show you how to prepare a soft and luscious ricotta cream. Plus, I'll offer tips for embellishing your cannoli with nuts, glazed fruits, or chocolate chips.”


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

Please note that the subtitles can be changed; so, if you’d prefer the subtitles in another language, you can change the selection. There is a wide selection of languages available. – Mark

Hungry Man Kitchen: How to Make Calzone at Home - Amazing Stuffed Pizza

Feb 18, 2024 | Amsterdam | Today we are making a calzone which is simply a stuffed pizza with your favorite ingredients. This incredibly savory food originated in Naples and makes a perfect meal for breakfast, lunch, or dinner. Baked in the oven, or deep fried, and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, the sky is the limit for this fluffy sandwich size pizza. In this video, we will make an oven-baked calzone filled with ricotta cheese, mozzarella, spinach and topped with crispy parmesan.


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

You can help grow the Hungry Man Kitchen channel by subscribing to the channel. To do so, please click here.

El Pastificio de Nicola: Crispy and Delicious Chiacchiere: A Traditional Italian Carnival Treat

Feb 11, 2024 | Chiacchiere are a traditional Italian sweet that cannot be missed during the carnival season. These delicacies are crispy and delicate, obtained by thinly rolling out a simple dough that is then fried and sprinkled with powdered sugar.

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

Italia Squisita: When the Hamburger Goes "Wild" 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.

How Saffron Risotto Is Made in Italy | DW Food

Feb 10, 2024 | Risotto is a simple dish with just a few ingredients, and yet many people fail at making it.

The perfect risotto can only be achieved with a lot of patience and instinct. Head chef Elvis Dollenga from the Milanese restaurant Risoelatte shows you all the tricks on how to prepare Risotto alla Milanese perfectly and how to achieve that special, creamy consistency.

The special thing about Risotto alla Milanese: the saffron gives it its yellow hue. In the 16th century, one of the apprentices working on the stained-glass windows of Milan Cathedral is said to have added saffron to the white rice to give it its special color. Today, Risotto alla Milanese is a classic of Italian cuisine.

Italy is still the largest rice exporter in Europe. The rice is grown in the Po Valley, which is also known as the rice bowl of Europe. So it's no wonder that the traditional Milanese dish is risotto. You need risotto rice (only this releases the starch during cooking and constant stirring to create the special creaminess), freshly cooked beef stock made from bones and vegetables, white wine, Parmesan and butter. And of course: saffron.

CREDITS:

Report: Andrea Horakh
Camera: Domenico Cannata
Edit: Monika Wenczel
Supervising Editors: Ruben Kalus

Dinner In Rome - Lidia's Italian Table

Nov 15, 2021 | A popular dish in Lidia's first restaurant in Queens, New York, and still a favorite in her home today, Lidia shares her recipes with us…

Lasagna & Caesar Salad - Lidia's Italian Table (S1E12)

Oct 12, 2021 | Caesar salad is a staple on the Italian-American table, even though it’s origin in Mexican. Lidia’s version is the best of both, and shows us why it is probably America’s most popular salad. And who doesn’t love lasagna? Lidia’s is classic Italian-American lasagna, steeped in her special meat sauce.
For Lidia’s website, click here.

How Authentic Ragù alla Bolognese Is Made in Italy

Nov 11, 2023 | Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!

Italia Squisita: Lasagna in the Oldest Michelin Restaurant in Italy - Arnaldo Clinica Gastronomica

Sep 1, 2023 | Since the 1950s, between Modena and Reggio, a restaurant has been pursuing a concept of Emilian haute cuisine which finds its maximum expression in a truly original mushroom lasagna, spugnolata. Creativity, territory, family traditions, no waste cuisine enclosed in a single dish. The same that has been on the menu for more than sixty years at Arnaldo Clinica Gastronomica, the oldest Michelin restaurant in Italy.

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

Italia Squisita: Spicy Chicken by Chef Lorenzo Cogo | Pollo alla diavola

Jun 16, 2023 | Lorenzo Cogo opens the doors of his Social Club in Schio (Vicenza) to illustrate a dish from the Italian 70s, Pollo alla (devilled chicken). A refined recipe, which is piquant and aromatic thanks to the use of spices and marinades of oriental origin.

Italia Squisita: Anchovies and Butter Spaghetti (Spaghetti burro e alici) by Italian Michelin Chef Gianfranco Pascucci - Al Porticciolo

May 26, 2023 | We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic.

Italia Squisita: Leftover Pasta: Baked vs. Fried vs. Gourmet with Luciano Monsilio

Jan 13, 2023 | We are back in Rome together with Luciano Monosilio to discover his new fine dining adventure, the Follie restaurant inside the Villa Agrippina Gran Melia hotel. On the occasion of the launch of the new ItaliaSquisita publication dedicated to the most loved Italian food, Monosilio illustrates 3 leftover pasta cooking techniques. From the most comfortable and familiar (baked pasta), to the Neapolitan recipe for fried pasta omelette (scammaro), up to a research dish on overcooked pasta inspired by the work of chef Davide Scabin (pasta itself!).

Italia Squisita: Panettone: the Original Milanese Recipe from Pasticceria Besuschio since 1845

Nov 4, 2022 | Panettone is the most famous Italian Christmas sweet. Born in Milan in the Renaissance era, it is now a global trend with countless variations even outside of Italy. To discover the original recipe, we went back to one of the oldest patisseries in the country, owned by the Besuschio family since 1845. In the Abbiategrasso laboratory not only is the last active refractory oven dedicated to panettone in Lombardy, but few techniques have been invented changing the history of this great leavened product. Andrea and Giacomo Besuschio therefore preserve a memory and a concept of tradition, which makes their panettone recipe something literally definitive.

For a full list of the ingredients used in this recipe and the method of preparation, please click here and then click on “show more”. – Mark

Italia Squisita: Risotto allo zafferano by chef Carlo Cracco

Carlo Cracco is one of the most renowned and beloved Italian chefs. Brought up in Gualtiero Marchesi's "golden brigade", together with other great professionals, after travelling Italy and the whole world he's now based in the city of Milan. We visited him in his one-Michelin star restaurant to discover the recipe for the traditional risotto with saffron, "alla Milanese". Enjoy! | Sponsor Riserva San Massimo | Views on YouTube: 1,982,416 v