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Barchette di pane

Barchette di pane | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Le Barchette di pane sono una ricetta semplice e veloce ideale per servire un antipasto gustoso.

Via OriginalITALY
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La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Italiaanse keuken geheimen. Italiaanse koks en restaurants. Proeverijen, cursussen en workshops. Recepten, delicatessen en typische Italiaanse F&B producten.
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Man bijt hond - Het beautygeheim van spaghetti

Man bijt hond - Het beautygeheim van spaghetti | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
De Italiaanse actrice Sophia Loren is afgelopen weekend tachtig geworden.De diva wordt nog altijd geprezen om haar schoonheid. In haar nieuwe biografie verklapt ze dat ze alles te danken heeft aan de spaghetti. TV kok Giovanni Caminita kent het geheim van de pasta en wil dit graag delen met de Nederlandse vrouw.
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Giovanni Caminita is te boeken voor interactieve (muzikale) kookworkshops voor bedrijven, winkel(centrum) acties en publieks evenementen.http://www.italianentertainment.nl/entertainment/id/Giovanni%20Caminita%20-%20Italiaanse%20Chefkok
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How to make the perfect gnocchi

How to make the perfect gnocchi | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

With gnocchi, you have to be able to feel the consistency of the dough rather than rely on exact quantities. Different varieties of potato – and even different potatoes in the same box – will absorb different amounts of water and change the amount of flour you need – so it’s impossible to be precise. Naturally, most Italians would have learnt this visceral skill through years of languorous Sunday mornings with Nonna.

Ingredients for 4 people

  • Potatoes – 600g/21oz
  • Wheat flour – 180g/6.3oz
  • Eggs – 2

Via Mariano Pallottini
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Impasto Pizza con Lievitazione in Frigo - I Pasticci di Alice!

Impasto Pizza con Lievitazione in Frigo - I Pasticci di Alice! | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
L’Impasto Pizza con Lievitazione in Frigo ci permette di far maturare e migliorare le caratteristiche dell’impasto.La lievitazione in frigo infatti è molto lenta: sono necessarie almeno 24 ore! Per cui dobbiamo impastare almeno un giorno prima.Il vantaggio però è quello di ottenere una base per la pizza facile da lavorare (non occorre il mattarello e non si fa alcuna fatica!), molto soffice e molto digeribile.
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Foto's Fiat 500X zorgen voor tweede onthulling | Auto Edizione

Foto's Fiat 500X zorgen voor tweede onthulling | Auto Edizione | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
In ieder geval de foto van de 500X bovenaan dit bericht lijkt bewust de wereld in ‘gelekt’ te zijn door Fiat. Je zou zeggen dat de titel daar weer boven niet klopt, maar we willen er eigenlijk mee zeggen dat de auto zich opnieuw bekend maakt voor ons oog, na de ‘sneak peek’ van een paar jaar geleden in Turijn. Uiteraard doet een kleurtje een hele hoop, maar vooral de voorzijde is nu beter te zien en dat bevalt ons prima. De 500X is stijlvol en wat pretentieuzer dan zijn 500-genoten in het gamma. Fiat boort een totaal nieuwe doelgroep hiermee aan en kan nog weleens op Europees niveau op klantentoename rekenen dankzij de 500X. Deze Crossover zal in Italië verwachten we vooral ook heel wat mensen weer richting het nationale product loodsen.
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Italian Food Forever » Focaccia With Figs, Caramelized Onions, & Gorgonzola Cheese

Italian Food Forever » Focaccia With Figs, Caramelized Onions, & Gorgonzola Cheese | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
A focaccia that is both sweet and savory to celebrate fall.Although it is still very early in September, fall is in the air here in Umbria. The temperatures are getting quite cool each evening, the hunters are once again out looking for their catch, and we are seeing some of my favorite fall produce in the markets, including pumpkin, cauliflower, apples, and figs. I especially love figs and we enjoy them often during the too short season they are available to us each year in the fall. For exercise, I have begun to walk up to Collazzone, the small town that sits up on the hill above our property which is about eight miles there and back, and along my route there are a couple of fig trees that hang over the road I that I pick from. I noticed recently that the figs have finally begun to ripen, so I now carry a bag on my walk to collect some figs to take home with me. Since our fig season has begun this year, I have made fig muffins, a fig cake, enjoyed a lot of fresh figs for breakfast, and have already made this tasty focaccia a few times over the past weeks.
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Zuurdesem maken en pizza bakken - italiëplein

Zuurdesem maken en pizza bakken - italiëplein | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

Het ligt misschien niet zo voor de hand, maar je kan heel goed en lekker pizzadeeg met zuurdesem maken.


Met zuurdesem kan je heel goed en smaakvol pizzadeeg maken. In dit blogje laat ik je zien hoe je dat doet. Moeilijk is het allemaal niet. Hou er wel rekening mee dat je eerst een zuurdesemstarter gaat maken van water en meel. Afhankelijk van het recept dat je gebruikt, duurt dit proces 5 tot 6 dagen. Je eerste zuurdesempizza kan je dus pas na ongeveer een week bakken. Daar staat tegenover dat je in deze fase niet hard hoeft te werken, je moet deze dagen alleen wat geduld hebben. Je starter heeft simpelweg de tijd nodig voor het gistproces.

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Le Marche Cuisine in Australia: Silvia Colloca reveals her culinary secrets on Made in Italy on SBS

Le Marche Cuisine in Australia: Silvia Colloca reveals her culinary secrets on Made in Italy on SBS | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

SHE’S got all the ingredients to be Australia’s answer to Nigella Lawson and now, a new cooking show on SBS to showcase her talent.

“Raphael was at daycare and Miro was a really good baby, so I didn’t know what to do with myself. My mum said ‘just do a blog, everybody’s doing blogs.’ She said, if nothing else, just collect all the family recipes and put them in one place where we won’t lose them and really it (started) as simple as that.”

That hugely popular blog turned into a best-selling cookbook, Silvia’s Cucina. Its success led to a second book, Made In Italy With Silvia Colloca, which is also the title of her new TV series. It will premiere on November 27 on SBS ONE, just in time for the book launch.

The 10-part series is a visual feast, with Colloca taking a film crew home to meet her Italian family in Abruzzo, Le Marche and Molise earlier this year — even using her mother’s kitchen as their cooking HQ. [...]


Via Mariano Pallottini
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Lezersaanbieding voor een van de beste kookboeken ter wereld | Il Giornale, dé gratis krant en website over Italië

Lezersaanbieding voor een van de beste kookboeken ter wereld | Il Giornale, dé gratis krant en website over Italië | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Het boek van Nicoletta Tavella, Cucina di casa mia, is voor lezers van Il Giornale met een exclusieve korting te bestellen.Italiaanse kookboeken; de gemiddelde boekwinkel heeft er kasten van vol. Ook op de redactie van Il Giornale belandt iedere week wel een verse uitgave op de plank. Een uitzondering geldt voor het boek van Nicoletta Tavella. Haar Cucina di casa mia ging mee naar bed, het toilet en op de bank.
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Medaglioni di zucchine - La ricetta di Buonissimo

Medaglioni di zucchine - La ricetta di Buonissimo | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
I medaglioni di zucchine si realizzano impastando le zucchine sbollentate con le patate bollite e schiacciate aggiungendo poi tutti gli altri ingredienti; dall'impasto si ricaveranno dei medaglioni che potranno essere cotti al forno o fritti.
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Vivere la Toscana Blog: Timballo alla livornese. Primo piatto terra mare

Vivere la Toscana Blog: Timballo alla livornese. Primo piatto terra mare | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Oggi vi forniamo la ricetta di uno squisito primo piatto a metà strada tra terra e mare: il timballo di maccheroni alla livornese. Per il piatto Vivere la Toscana vi consiglia in abbinamento: il vino bianco Vermentino Montecucco DOC.I timballi di pasta al forno sono molto diffusi nel Sud Italia e solitamente sono ricchi di ingredienti come funghi, carne, mozzarella, melanzane. La versione labronica del timballo, invece, include due ingredienti che vengono dal mare: gamberoni e polpi, che aggiungono al primo casereccio un tocco di raffinatezza.
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Piadina Integrale | La Cucina di Loredana

Piadina Integrale | La Cucina di Loredana | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Avete mai provato a preparare le Piadine in casa? Lo sapete ormai che io adoro “mettere le mani in pasta” e mi piace cercare di preparare quasi tutto in casa ed adoro preparare le Piadine. Oggi voglio proporvi una deliziosa Piadina Integrale, leggera e morbida e con quel sapore rustico che mi piace tanto. La ricetta della Piadina è quella classica con la presenza dello strutto e senza il lievito, ma se preferite una preparazione più leggera potete sostituire tranquillamente lo strutto con l’olio evo. Io impasto la Piadina con il latte che la rende più morbida, ma se preferite adoperate dell’acqua. Provate anche voi a preparare una deliziosa Piadina Integrale in casa seguendo la mia ricetta…
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Confettura di ciliegie (Cherry Preserves)

Confettura di ciliegie (Cherry Preserves) | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Cherry preserves are so easy to make at home it's a wonder more folks don't do it. Not only are you saving money, you know exactly what's going into the product. The Italian take on fruit preserves begins like so many other fruit preparations, by coating the fruit with sugar and lemon. But instead of the brief rest to slightly soften the fruit as you would for an Italian Fruit Salad or Peaches in Red Wine, you let the cherries macerate for several hours or overnight to draw out their juices. Then all you do is simmer the cherries in their own juice until they’re really soft and the natural thickening agent in the cherries (called pectin) has done its thing.
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Stick di zucchine saporite al forno, ricetta finger food sfizioso

Stick di zucchine saporite al forno, ricetta finger food sfizioso | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Gli stick di zucchine al forno alle erbe aromatiche sono un modo sfizioso di servire le zucchine per un antipasto o un contorno vegetariano. Le zucchine vengono impanate con un mix di pangrattato insaporito con erbe aromatiche miste che durante la cottura sprigionano un profumo delizioso e le rendono davvero saporite. Potete servirle con una salsa allo yogurt e erbe aromatiche, per un aperitivo decisamente sfizioso.Ricetta stick di zucchine al forno sfiziose e saporite, vegetariane ma anche light e gustose.
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Italiaans restaurant verhuist tijdelijk - De RestaurantKrant - het vakblad voor restaurants - restaurant nieuws - restaurantnieuws - horeca

Italiaans restaurant verhuist tijdelijk - De RestaurantKrant - het vakblad voor restaurants - restaurant nieuws - restaurantnieuws - horeca | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Italiaans restaurant Il Pecorino uit Amsterdam zal een verbouwing ondergaan. Ze hebben een unieke oplossing bedacht: de komende anderhalf jaar vestigt het restaurant zich op een andere locatie; dat is café-restaurant Wilhelmina-Dok op de noordoever van het IJ.BruiloftenDe eigenaar van Wilhelmins-Dok wilde de zaak toch al alleen maar openen voor feesten en bruiloften, dus dit was geen enkel probleem. In november zal Il Pecorina de nieuwe locatie betrekken.
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Stuffed Zucchini Blossoms - Taste Buddies - A Sydney Food Blog

Stuffed Zucchini Blossoms - Taste Buddies - A Sydney Food Blog | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
The delicate flower of young zucchini is something I look forward to each summer. They are a real delicacy in most countries however, they grow in abundance in their native Central America.When I was in Oaxaca, Mexico, I'd see mountains of the flowers being sold in the local markets. Not so in Vancouver. So when I did finally see the prized blossom I bought as many as I could. I bought both male and female blossoms. Female blossoms grow directly out of the zucchini fruit whereas the male flowers grow directly on the stems of the plant.
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Wilhelmina-Dok wordt een tijdelijk Italiaans restaurant

Wilhelmina-Dok wordt een tijdelijk Italiaans restaurant | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Café-restaurant Wilhelmina-Dok op de noordoever van het IJ zal in november een andere bestemming krijgen. Italiaans restaurant Il Pecorino, dat nu nog in de Van der Pekstraat in Noord zit, zal vanwege een verbouwing voor anderhalf jaar naar de Noordwal verhuizen.Eigenaar Bart Lubbers van Wilhelmina-Dok zegt dat hij sowieso al van plan was Wilhelmina-Dok in de winter alleen voor trouwerijen en feesten open te houden. 'Dus toen eigenaar Mick Sonnenfeld van Il Pecorino op zoek was naar een andere locatie, was dit een goede oplossing.'Wilhelmina-Dok kreeg in 2005 landelijke bekendheid toen riviercruiseschip River Duchess het terras ramde. Lubbers senior, oud-premier Ruud Lubbers, was een van degenen die op het terras zaten. Drie mensen raakten gewond bij het ongeval.Op de vraag of zijn personeel in dienst kan blijven, heeft Lubbers nog geen antwoord: 'Misschien dat Sonnenfeld wat personeel zal overnemen of dat wat personeel naar Het Tolhuis of De Pont kan gaan.'
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Italy’s Best Street Food

Italy’s Best Street Food | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Gelato and pizza are terrific, but they only scratch the surface of Italy’s exciting, rich and colorful street food scene. We picked 12 essential street eats you must try on your next trip. (Two words: fried cream).
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5 Italy Foodie Tours in 2014

5 Italy Foodie Tours in 2014 | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Find special foodie tours in Italy in late summer or fall 2014.Food is an important part of Italian culture so taking a food related tour is a great way to experience Italy. Here's a selection of upcoming small group tours, from 5 to 9 nights, fit for foodies:
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Italiaanse broodsalade

Italiaanse broodsalade | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Dit is een recept voor italiaanse broodsalade, panzanella.Deze broodsalade met tomaat, ook wel panzanella genoemd, is heerlijk als lunchgerecht of als bijgerecht bij de bbq op een mooie nazomeravond. Het gerecht komt oorspronkelijke uit Toscane en Umbrië en is ontstaan om restjes oud brood op te maken. Dus heb je nog wat oud stokbrood, Turks brood of ciabatta, gooi het niet weg, want met wat tomaten erbij tover je zo een bijzonder smakelijk gerecht op tafel.
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Learn to Make Pasta From a Nonna in Italy, Le Marche

Learn to Make Pasta From a Nonna in Italy, Le Marche | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

While staying at Palazzo Donati palace, in the Northern Italy town of Mercatello sul Metauro, (in Le Marche) I got a tagliatelle lesson from Nonna Lina Mazzanti.

Lina started making pasta at the age of ten, which is not terribly uncommon in Italy. She has won top awards at the pasta competition in the village for the past ten years. If a pasta lesson couldn’t be given by my actual grandmother, Lina was definitely qualified as a substitute teacher. [...]


Via Mariano Pallottini
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Pasta al forno con prosciutto cotto e piselli

Pasta al forno con prosciutto cotto e piselli | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Pasta al forno con prosciutto cotto e piselli, un primo facilissimo che piace tanto ai bambini, ottimo anche come piatto unico, ideale da preparare in anticipo e con ingredienti semplici e sopratutto pochi ma buoni, vediamo insieme come farla. seguimi su FACEBOOK
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Pennette alla crema di peperoni | Ricetta primo Say Yummy!

Pennette alla crema di peperoni | Ricetta primo Say Yummy! | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Pennette alla crema di peperoni…cosa c’è di più buono e semplice?! Questo primo piatto è veramente una golosità per chi ama i peperoni perché sono proprio loro i protagonisti. Si prepara con peproni grigliati, frullati, alcuni cucchiai di panna e qualche fogliolina di erbette profumate. Semplice, no?
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Piadina chiusa farcita con mozzarella e pomodoro | La Cucina di Loredana

Piadina chiusa farcita con mozzarella e pomodoro | La Cucina di Loredana | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Dopo la Piadina mi sono voluta cimentare anche nella preparazione della Piadina chiusa farcita con mozzarella e pomodoro, nota anche come Cassone. La Piadina in questo caso viene farcita prima della cottura, ripiegata e sigillata bene e poi cotta sulla piastra da entrambi i lati. Chi impazzisce per la piadina, impazzirà sicuramente anche per questa preparazione, il ripieno poi può essere quello che il vostro gusto e la vostra fantasia vi suggerisce, io ho adoperato un sughetto di pomodoro fresco e mozzarella. Andiamo subito in cucina, leggiamo insieme la ricetta e poi di corsa a preparare una gustosissima Piadina chiusa farcita con mozzarella e pomodoro…
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torta tenerina La cucina di ASI

torta tenerina La cucina di ASI | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
La ricetta al cioccolato che vi propongo è una ricetta di famiglia anzi per essere precisi è di mia sorella Annacarla: è, per noi, molto gustosa e si può accompagnare con la panna montata o gelato di crema. Seguitemi che vi racconto dosi e preparazione ^_^Nel blog trovate tante preparazioni con il cioccolato perchè ne sono golosissima soprattutto di quello amaro super fondente…ma anche quello alle nocciole, all’arancio e…..
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I 10 migliori ristoranti italiani (all’estero)

I 10 migliori ristoranti italiani (all’estero) | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
Mangiar (bene) italiano fuori dall’Italia è ora più semplice di quanto si creda. Vero, i ristoranti che si spacciano come «autentici» quando in realtà magari di tricolore hanno solo il nome, sono ancora tanti (anzi, troppi), ma negli ultimi anni – complici gli chef di estrazione o formazione italiana e i loro servizi stellati - il tasso qualitativo di molti locali si è alzato così tanto, che non è più necessario volare in Italia per gustare le prelibatezze gastronomiche del Bel Paese, perché queste si trovano ormai un po’ dappertutto. Ovvio, bisogna saperle cercare, ma in questo caso può essere d’aiuto l’elenco stilato dal sito «Daily Meal», che, basandosi sulle classifiche di diversi organi di stampa specializzati nonché sulla presenza in cucina di chef pluripremiati, ha messo in fila i 10 migliori ristoranti italiani sul pianeta (madrepatria esclusa).
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