Canestrato di Moliterno IGP
Canestrato pugliese DOP
Capocollo di Calabria DOP
Casciotta di Urbino DOP
Cavallucci (o morsetti) di Siena
Chestnut and Chocolate Pudding
Created by Academia Barilla
Cipolla dorata di Parma
Coppa Piacentina DOP
Coppia ferrarese IGP
Creamy Fettuccine with Italian Sausage and Leeks
Crostini with Eggs and Truffle (Toasted Bread with Eggs and Truffle)
Culatello di Zibello DOP
Doppio concentrato di pomodoro
Canestrato is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lazio
Canestrato Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind. The cheese itself is straw-colored, compact, friable and fairly dense.
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout ...
Tags: Spring, Summer, Autumn, Calabria, Winter, Meat and sausages
Casciotta di Urbino, from the term “cascio”, is a cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Toscana
Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced. The quality of ...
Tags: Spring, Summer, Autumn, Winter, Piemonte
Cavallucci are traditional, rustic biscotti (cookies) that date back to the 16th century when they were frequently given as gifts at special occasions.
Tags: Spring, Summer, Autumn, Winter, Sweets and pastries, Toscana
Chestnuts and chocolate for a velvety smooth Italian dessert that will satisfy the most indulgent appetite.
Tags: 0 minutes, Abruzzo, chestnut, Sweets and Fruit, Boiled, Medium, 30 minutes, Autumn, Asking for forgiveness, 30 minutes, Gift foods, Romantic
Ciauscolo is not your average Italian sausage. It has the texture of a paté and is eaten spread on a piece of bread. It is believed to come from the ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Marche
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Tags: Autumn, Fruits and vegetables, Winter, Emilia Romagna
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
The thicker alternative to spaghetti, Fettuccine is made mouth-watering in a creamy white wine sauce with Italian sausage, leeks, parmesan and fresh parsley.
Tags: Classic Blue Box, leek, Long shapes, Main course, Parmigiano Reggiano Cheese, parsley, Recipes for Time-Pressed Families, sausage, white wine, Medium, 30 minutes, Autumn, 10 minutes, 15 minutes
A sprinkling of Parmigiano Reggiano and truffle of Alba shavings: a gourmet appetizer that will surprise your guests.
Tags: Alba white truffle, Anniversary, Appetizer, Easy, Tabasco sauce, 20 minutes, Aphrodisiac, Autumn, 10 minutes, Winter, In the oven/Baked, Gift foods, Impress guests, 15 minutes
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Tags: Spring, tomato, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces