Visit Italy is glad to present you some of the most loved and diffused recipes in Italy, to live in the best possible way your Italian holiday period experiencing the cuisine and wine&food traditions of the country in a direct and pleasant manner.

Pizza

Ingredients: 400 grams – Fresh Tomatoes (or small tomatoes) 400 grams - Mozzarella 100 grams - Parmigiano Reggiano Cheese - Basil 150 grams – Olive Oil - Salt – Pizza dough

Preparation: How not to talk about the Queen of pizzas, the Pizza Margherita, which name is in honour of the Queen Margherita of Savoia. In its holiday breaks in Naples Queen Margherita loved particularly this kinf of pizza and some people say that, to make the colour of this focaccia cake look like Italian banner, the pizzaiolo added to the red of tomatoe and the white of mozzarella, some of the green colour of the basil.

After having heated the oven for about twenty minutes, grease a baking dish, wide and low, pull with your hands a piece of dough and try to straighten it as much as possible on the bottom of the pan. Put on then sliced mozzarella, tomato you've chopped and seasoned with salt and basil, sprinkled with Parmesan and sprinkle all of it with oil. Bake and cook for about fifteen minutes when you bake the pizza still add more basil, if you please. With a dose of 1000 g of paste you make 3-4 pizzas bake two at a time.

Main ingredient: Mozzarella
Region: Campania

Spaghetti alla bolognese

Ingredients: 250 grams of spaghetti, 50 grams of guanciale, 200 grams of tomato pulp, 250 grams of minced beef, 1 carrot, 1 onion, 2spoons of olive oil, 1 celery, 30 grams of butter, salt, pepper, 4 basil leafs.

Preparation: Chop onion, carrot and celery and brown in a pan with oil and butter. Add Pillow chopped and minced beef and cook for about 7-8 minutes over medium heat. Add the tomato pulp and salt and pepper. Simmer for about an hour over low heat, stirring occasionally. Once prepared the sauce, cook and drain spaghetti, prepare the portions and add the sauce (ragu ') and a leaf of basil.

Main ingredient: Minced beef
Region: Emilia Romagna

Gnocchetti Sardi ai formaggi

Ingredients: 400 g semolina flour - Saffron – Gorgonzola Cheese (50 grams) - Toma Cheese (50 grams) - Ricotta Cheese (50 grammi) - Fontina Cheese (6 spoons) – Parmigiano Cheese (50 grams) – Natural Mountain butter – Water - Salt

Preparation: Place the flour on a pastry board or a marble table, add a pinch of salt and saffron. Into the central part of the flour slowly pour a small glass of warm water, then handle with care until dough is firm and elastic. Then form many small dumplings the size of a bean and pass them one by one on the surface of a sieve, so that they round about themselves and remain slightly ruled out.

Boil salt water, pour the dumplings and take them off when they come up. Prepare all cheese cut into cubes and, when the gnocchi are cooked, drain and put back into the cooking pot, add various cheeses, butter and Parmesan.

Main ingredient: Gnocchetti
Region: Sardegna

Bucatini alla amatriciana

Ingredients: 400 g of pasta bucatini type (spaghetti very thick and void in the middle); 400 g of tomatoes; 100 g of guanciale; 60 g of Pecorino cheese; white wine; salt and pepper

Preparation: Cut the guanciale bacon into cubes and cook over low heat in a pan of 28 cm. Once the fat has become transparent, add ½ cup dry white wine and let evaporate, then add the chopped tomatoes and cook for 5 minutes over high heat. Cook the pasta in salted water, add to the sauce with the grated cheese, mix well and serve.

Main ingredient: Guanciale bacon
Region: Lazio

Zuppa di cozze alla messinese (Mussels soup)

Ingredients: 2 Kg of mussels, 5 garlic cloves, 3 tomatoes, red chilli, parsley , oil , salt

Preparation: Clean the mussels and put them in a pan. Add garlic cloves, chopped tomatoes and chili. Add parsley in abundance, oil and salt. Cook with the lid until the mussels are not all open and serve with slices of toasted bread.

Main ingredient: mussels
Region: Sicily