Participants on our walking & cooking tours have enjoyed Italian feasts prepared by Emanuele, and now you can duplicate these Italian dishes at home. Our recipes from Italy are simple and genuine, and are a reflection of the wonderful variety found in Italian regional cooking.
Emanuele’s recipe for success when cooking Italian food:
| • | Choose the best seasonal ingredients |
| • | Use top-quality extra virgin olive oil |
| • | Pair dishes with Italian wine from the same region |
FEATURED ITALIAN RECIPE
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| La Colomba |
ITALIAN EASTER CAKE
This classic Italian Easter cake, is consumed all over Italy, and is quite easy to make at home, but allow plenty of time for rising. I use almonds from Eastern Sicily when making this Colomba.
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TANGERINE MARMALADE
I make this marmalade when my tangerine tree in Sicily is loaded with fragrant fruit, and when I spread it on warm toast, the whole kitchen is infused with a profumo di Sicilia.
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ITALIAN ANISE BISCOTTI
This recipe for Italian biscotti with anise, is adapted from a recipe from my grandmother, nonna Carolina, who was born near Naples, and brought this recipe to the USA from Italy. They are a breakfast treat in Naples and along the Amalfi Coast.
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ITALIAN APPLE CAKE
Once baked, this delicious apple cake takes on the appearance of a sunflower, and is typical of the simple Italian desserts popular from the Dolomites to Sicily.
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TENERUMI GREENS OR SOUP
Tenerumi are the vine tendrils of Sicilian zucchine called cucuzze, and are typical of the kinds of local dishes we like to sample in eastern Sicily.
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DOLOMITE FUNNEL CAKES
Traditionally prepared to celebrate a young couple’s engagement, here’s the furtaies or strauben recipe from the Ciablun farm, where we enjoy this great treat after a long walk among wildflowers in the Dolomites.
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SOUR CHERRY JAM TART
A dessert found throughout Italy that is perfect with marmellata di amarene, sour cherry jam.
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PANNA COTTA
Though its origins are in Piedmont, this easy panna cotta recipe is an adaptation of the delicious version prepared at La Palazzetta del Vescovo, a lovely country inn that features on our tour in Umbria.
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RAVIOLI FROM SICILY
Anita's neighbor Beatrice shares her tips on making Sicilian ravioli and a delicious tomato & meat sauce - a favorite on our Walking & Cooking in Eastern Sicily tour.
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MEAT PATTIES IN LEMON LEAVES
From the Amalfi Coast to Sicily, lemon leaves lend an unusual fragrant touch to this savory meat dish.
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CITRUS FLAVORED MEAT ROLLS
Aromatic bay leaves and tart citrus combine to make this easy main dish seem more complex than it is, and its ingredients are at home from Umbria to Sicily.
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BRAISED POTATOES
A simple potato dish typical of Italy’s peasant cooking, that goes well with grilled meats or vegetables. Or try it with baked involtini.
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AMALFI COAST LEMON CAKE
Using an adaptation of Mamma Agata's famous recipe, this lemon cake calls for good quality fresh lemons, like those grown along the Amalfi Coast.
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PASTA WITH SICILIAN BROCCOLI
Sweet and spicy flavors combine in a simple and traditional recipe typical of Western Sicily.
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ARTICHOKES AU GRATIN
When small tender artichokes are in season here in Sicily, this simple & delicious dish is a favorite.
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SPELT SOUP
The recipe for this simple dish from Umbria was adapted from a recipe from the family-run Palazzetta del Vescovo, a luxurious inn near Todi, where we stay on our Walking & Cooking in Umbria tour.
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WARM SPICY OLIVES
A simple antipasto spiced with hot pepper, oregano, and citrus, this dish is an introduction to the traditional flavors of Sicily.
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POLENTA WITH GORGONZOLA
A hearty dish that is perfect after a long walk in Piedmont, it can hold its own paired with a glass of Barolo wine.
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ETRUSCAN-STYLE RABBIT
The earthy flavors of olives and sun-dried tomatoes should be staples in the cupboard of any Italian cook. You can also make this dish with chicken.
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SICILIAN-STYLE CHICKEN
Contrasting flavors that reflect Sicily’s Arab-influenced cuisine are predominant in this unusual chicken dish.
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SIEVED FRESH TOMATO SAUCE
A tomato sauce recipe that's the base for many pasta sauces, it requires great tomatoes, like the San Marzano variety grown around Naples and the Amalfi Coast.
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TUSCAN BREAD SALAD
A summer salad that uses day-old Tuscan bread is surprisingly delicious when dressed with Tuscan extra-virgin olive oil and fresh basil. It's one of the many specialties we tast on our Tuscany Hilltowns tour.
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SPAGHETTI WITH ZUCCHINE
An easy pasta recipe that requires an excellent extra-virgin olive oil. Try a light variety from Liguria, grown on the hills near the Cinque Terre.
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PASTA WITH TRAPANI STYLE-PESTO
A pasta dish from western Sicily that is redolent of garlic and crunchy with almonds.
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LUCKLESS FISHERMAN SPAGHETTI
When the fish aren’t biting, head to the pantry for supplies, and make a flavorful Sicilian pasta dish with canned tuna and capers.
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WHITE BEANS WITH FRESH BAY LEAVES
White beans are an easy dish typically served with grilled meats in Tuscany and Umbria, while Emanuele has added an aromatic touch.
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MAREMMA PEASANT SOUP
The quiet hills of southern Tuscany called La Maremma are home to this peasant soup, which has a whole egg cooked in the soup broth.
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Asparagus Risotto
Risotto dishes are most common in northern Italy, and some of my most memorable meals with risotto have been after a long hike in the Dolomites. Use this recipe as a base for the technique of making perfect risotto, then change the vegetable with the seasons.
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