Your community for learning and sharing traditions of Italian cuisine
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Lazio, Roma
A simple yet bold Roman classic, Cacio e Pepe is made with just pasta, Pecorino Romano, and black pepper, often served with seasonal roasted vegetables on the side but just as satisfying on its own.
Lombardy, Milan
Rich, creamy, and infused with saffron, Risotto alla Milanese is a timeless dish from Milan.
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Sicily,
Crispy, golden pastry shells filled with a rich, creamy ricotta filling—cannoli are a true taste of Sicily, enjoyed for generations.
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Apulia, Lecce
Simple, rich, and absolutely irresistible. No shortcuts, no whipped cream, just the perfect balance of coffee, mascarpone, and cocoa.
Emilia-Romagna, Bologna
Here in Bologna, we make Bolognese the traditional way—slow-cooked with beef, pancetta, veggies, wine, and a touch of milk for perfect flavor.
Tuscany,
Creamy Mushroom Pappardelle is a hearty, rich dish from Tuscany, combining wide pappardelle pasta with a creamy, earthy mushroom sauce. With a blend of wild mushrooms, garlic, and fresh herbs, this dish offers the perfect balance of flavor and comfort, bringing the rustic tastes of Tuscany to your table.
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Campania, Amalfi Coast/Sorrento
Limoncello is a traditional Italian lemon liqueur made by infusing lemon zest in alcohol and sweetening with syrup. It’s a refreshing, citrusy drink, best served cold.
Sometimes called Roman-Style Semolina Gnocchi, 'Gnocchi Alla Romana' is a great side dish — creamy, cheesy and with crunchy bits. Simply delicious!
