#TasteItalia Pizzocheri with Bella Cibo Mamma Marzia
This is one of the most popular dishes in the valley where I spent my childhood. The pasta is made from buckwheat and regular flour and is cooked in boiling water with cabbage and potatoes.
#TasteItalia
#TasteItalia Torta Caprese recipe
Close your eyes, play some Italian Music and pretend to be in Positano living La dolce Vita.
#TasteItalia Fiore alla Nutella
It’s not a secret that my family loves Nutella and if I want to make them all happy with this dessert it’s very easy.
#TasteItalia – Chicken Piccata/Pollo al Limone
This recipe comes to us from Mamma Marzia. This one you won’t find in her new cookbook so make note of it. You will, however find many wonderful recipes in Cooking with Mamma Marzia.
#TasteItalia with the “Best Panettone” in Piemonte
“In this series Anna Savino from Piemonte is sharing inspirational Italian recipes” This time we are not bringing you a recipe but an opportunity to buy an authentic Panettone for the holidays! THE BEST ITALIAN PANETTONE Wouldn’t you be curious to taste the “BEST PANETTONE IN PIEMONTE” and the Panettone that was the second best … Read more
#TasteItalia Mamma Marzia’s Lemon Cookies with Indigenous World Muscat
Christmas is coming and it is time to bake some delicious cookies.
#TasteItalia Fernanda’s Capunet with Red Rooster Rare Bird Malbec
Fernanda, originally from Barbaresco, has been passionate about cooking her whole life and has a special interest for finding the highest quality ingredients.
#TasteItalia Mamma Marzia’s Ricotta Gnocchi paired with wines from Township 7
Ricotta Gnocchi goes well with a nice tomato sauce or Butter and Sage sauce. Next time I will add some chopped herbs to the dough!
#TasteItalia Pistachio Panna Cotta paired with Pentâge Icewine Roussanne
Marzia enjoys teaching her passion of cooking authentic Italian cuisine and sharing her stories of growing up in Italy.
#TasteItalia Creamy Risotto With My Own Fond-de-Veau
The recipe holds true to the simplicity of Piedmontese Italian traditional recipes. It is creamy and rich, with an intense meaty flavor of the reduced veal stock used as a sauce for the risotto.