Soft and sweet, filled with bits of candied fruit and raisins, panettone is a classic Italian Christmas dessert. This recipe below is from Academia Barilla. p.s. Check out the history of Panettone here.
Italian food is the most popular in the world and is the result of centuries of innovation, experimentation, study, and artisanal mastery. We hope to preserve and promote authenticity. In this section, we provide a condensed history and accurate description of the most popular Italian foods: Pizza, Pasta, Bread, Cheese, Olive Oil, Salumi, Desserts, Gelato, and Espresso. We also provide a map of the regions of Italy, each with its own rich history and culinary specialties. We hope to preserve and promote authenticity!
Panettone is synonymous with tradition: Christmas in Italy wouldn’t be the same without it. A star of every meal across the holidays, you can have it toasted at breakfast with coffee, between meals with Marsala wine, and after dinner with spumante or moscato d’asti. There are essentially two types of panettone – the boxed panettone that you get in the supermarket, and the rich, wholesome panettone that you buy at an Italian pastry shop. The… [Read More]
One of Italy’s favorite primo dishes is risotto; and with good cause, as Italy has become Europe’s leading rice producer. As early back as 4000 BC rice was grown in India, and though it’s not known for sure how rice made its way to Italy, we know that in September of 1475, the Duke of Milan, Galeazzo Maria Sforza, promised twelve sacks of rice seeds to the Duke of Ferrara. It is also known that… [Read More]
A plant native to the Mediterranean, the artichoke has achieved fame as a nutritious, aphrodisiacal, and even divine delicacy from the time of the ancient Romans and Greeks. According to legend, the first artichoke was a woman-turned-goddess named Cynara, who Zeus transformed into an artichoke as a punishment for returning to the mortal world. Its mystical powers were widely acclaimed, and in the 1500’s, only men were allowed to consume the artichoke, as they worried about… [Read More]
Spaghetti aglio e olio, or pasta with garlic and oil, is a traditional of Southern Italy and is frequently associated with cucina rustica (rural home-style cooking). With just a few ingredients, it takes a just a short time to prepare. In addition to garlic and olive oil, hot chili peppers and parsely are sometimes added. But it is not served with cheese, which is said to compete with the garlic. The history of the recipe… [Read More]
Poor misunderstood anchovies. In America if you ask for a pizza with anchovies most people would crinkle their noses at you. Go ahead, at your next family/friend gathering suggest ordering anchovies on your pizza pie and watch the faces of all who are in disgust, then be replaced by the mask of confusion. “What? Anchovies? Why? Why ruin the pizza? No really, why?” Oh, if they only could be open minded to these lovely little… [Read More]
Italians love to complain about life in Italy. It’s a national pastime. But come on, they all know that they’re living in the land of Dante, Michelangelo, and DaVinci, and the Pope, Armani and Ferragamo, and carbonara, mozzarella, and gelato. So they can complain all they want, but they’re not getting any sympathy from me. I’ll take their bloated bureaucracy and traffic jams any day if they come along with a slice of prosciutto and… [Read More]
Lasagna is ancient (quite literally) and the dish is just as rich as its history. Lasagna is an age-old recipe that has two known origins. Some say the name comes from the Latin word “laganon” meaning thin strips of bread or wheat. Others say the name actually refers to “lasanon” which has dual meanings—one, for a cooking pot or two, a type of chamber pot. This name eventually was used to refer to the layered… [Read More]
White beans are the winner! If there were a contest to see what type of food can taste good in pasta AND be healthy for you…ding, ding, ding—white beans, or as Italians call them Fagioli Bianchi, win! In most Italian households these beans are used in a variety of ways, differing by region. They are grown throughout Italy from Sicily in the South to Piedmont and Veneto in the north. So what makes this small sort-of round… [Read More]
It is no joke when I say that Spaghetti alla Puttanesca has a history almost as rich as the dish itself. Supposedly crafted in Southern Italy mid-20th century, the dish’s scandalous name has been credited to “women of the night.” (I know for some reason you have to smirk while reading that). —And while I was researching this dish I found countless myths surrounding its development. One of the most popular stories concluded that this… [Read More]