Butternut squash Soup
Created by Academia Barilla
Campanelle with Broccoli
Canestrato di Moliterno IGP
Canestrato pugliese DOP
Capocollo di Calabria DOP
Casciotta di Urbino DOP
Cavallucci (o morsetti) di Siena
Chocolate Covered Figs
Christmas Torrone/(Almond Brittle)
In this recipe, the butternut squash itself is used to cook and serve the soup: filled with broth and seasonings, it is placed in the oven and then used to ...
Tags: broth, celery, First course, squash or pumpkin, thyme, Medium, 10 minutes, Winter, more than 1 hour, Lombardia, Cooking light, 120 minutes
This sformato, a cabbage custard garnished with delicious a Fontina fondue, makes a filling, appetizing dish.
Tags: Side dish, Boiled, Medium, Winter, Brunch, more than 1 hour, Buffet, In the oven/Baked, 40 minutes, Picnic, Valle d'Aosta, 40 minutes
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia
The fun and distinctive shape of Campanelle is brought to life with fresh broccoli florets, chopped anchovies, plum tomatoes and garlic seasoning.
Tags: anchovy, broccoli, cherry tomato, chili pepper, Classic Blue Box, garlic, Main course, Pecorino Cheese, Boiled, Medium, Short shapes, 45 minutes, Winter, 15 minutes, Sautéed, 16 minutes
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
Enhance dense cardoons with butter and Parmigiano Reggiano, bake and enjoy!
Tags: butter, clam, Easy, Parmigiano Reggiano Cheese, Side dish, 5 minutes, 45 minutes, Winter, Emilia Romagna, Buffet, In the oven/Baked, 40 minutes
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
Almonds, figs and dark chocolate make for an irresistible dessert.
Tags: almond, Anniversary, dark chocolate, Easy, Sweets and Fruit, 30 minutes, Calabria, Asking for forgiveness, Winter, Buffet, In the oven/Baked, 20 minutes, Impress guests, 10 minutes
This original, festive salad direct from Sicily will bring a touch of color and originality to your table.
Tags: 0 minutes, celery, Easy, endive, orange, Side dish, Boiled, 30 minutes, Winter, Brunch, Buffet, Christmas, 25 minutes, Sicilia, Picnic, Quick meal
In our version of this classic Sicilian nougat, we replace honey with sugar, making for a satisfying, fun Christmas treat.
Tags: almond, Anniversary, sugar, Sweets and Fruit, Difficult, Asking for forgiveness, Winter, 60 minutes, 30 minutes, Gift foods, Impress guests, 30 minutes
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