Italian Recipes & Cooking Guides
Sgroppino: Venice's Lemon “Milkshake” for Adults!
Frothy, lemony and refreshing, this Venetian after-dinner drink combines lemon sorbet, Prosecco and limoncello for what Syndy calls “a little release.”
Sgroppino: Venice's Lemon “Milkshake” for Adults!
Frothy, lemony and refreshing, this Venetian after-dinner drink combines lemon sorbet, Prosecco and limoncello for what Syndy calls “a little release.”
Potato & Onion Frico with Montasio Cheese
Discover Syndy's Potato & Onion Frico, a traditional Friulian dish made with potatoes, onions and Montasio cheese, slowly cooked until creamy inside and golden and crisp outside.
Potato & Onion Frico with Montasio Cheese
Discover Syndy's Potato & Onion Frico, a traditional Friulian dish made with potatoes, onions and Montasio cheese, slowly cooked until creamy inside and golden and crisp outside.
Pasta & Eggs for Breakfast with Garlic & Olive Oil
Garlicky, spicy pasta topped with runny eggs and finished with unfiltered extra-virgin olive oil. Syndy Sweeney's savory Pasta & Eggs recipe works just as well for breakfast as it does...
Pasta & Eggs for Breakfast with Garlic & Olive Oil
Garlicky, spicy pasta topped with runny eggs and finished with unfiltered extra-virgin olive oil. Syndy Sweeney's savory Pasta & Eggs recipe works just as well for breakfast as it does...
Risi e Bisi – Traditional Venetian Rice and Peas
Discover Risi e Bisi, a traditional Venetian rice and peas recipe from Veneto. Creamy, comforting and full of spring flavor, this classic Italian dish sits somewhere between risotto and soup.
Risi e Bisi – Traditional Venetian Rice and Peas
Discover Risi e Bisi, a traditional Venetian rice and peas recipe from Veneto. Creamy, comforting and full of spring flavor, this classic Italian dish sits somewhere between risotto and soup.
Casunzei Ampezzani (Beet Ravioli with Poppy Seeds)
Traditional Casunzei Ampezzani are half-moon ravioli from the Dolomites filled with beets and potatoes and finished with butter, poppy seeds and aged cheese. Discover this regional Veneto recipe from Laura...
Casunzei Ampezzani (Beet Ravioli with Poppy Seeds)
Traditional Casunzei Ampezzani are half-moon ravioli from the Dolomites filled with beets and potatoes and finished with butter, poppy seeds and aged cheese. Discover this regional Veneto recipe from Laura...
Baked Cod with Italian Salsa Verde
Tender baked cod served over lentils and finished with a vibrant Italian salsa verde. This recipe from Laura Cerruti Quara of Italian Kitchen Confessions brings together the regional flavors and...
Baked Cod with Italian Salsa Verde
Tender baked cod served over lentils and finished with a vibrant Italian salsa verde. This recipe from Laura Cerruti Quara of Italian Kitchen Confessions brings together the regional flavors and...