A delicate risotto ideal for the fall season, when squash is abundant.
This recipe has a few variations you can try, for instance, you could blend a part of the squash to get a extra creamy risotto. Also, you could use some cheese stronger than parmisan, like fontina, to complement the sweetness of the squash.
Cornetto, paired with cappuccino, is probably the most common breakfast food in Italy. When I walk into a coffee bar in Italy on an early morning, the two most prominent scents are coffee and freshly baked cornetti. Although they look similar to french croissants, Cornetto is made more like a brioche bread or sponge cake, with less butter and more bready rather than flaky like croissants. That spongy consistency makes it ideal for dipping in your cappuccino.
If you've been to Italy, unless you've been to a touristy spot, the menus look a little different, since they reflect the way an everyday Italian meal is structured. When eating at home, the meal is simpler than when you may be eating at a restaurant or a formal event like a wedding banquet.
Let's start from the home meal, then move to more formal ones.
First of all, there are a few things that will be present on the table when you sit down:
I've been living in the USA for more than 15 years and I think there are a few misconceptions that I'd like to clear. Some of them are pretty obvious but
Italian food is different from Italian American food
Of course, immigrants in the early 20th century adapted their recipes to the ingredients that were available there and then. For us today it's easy to find for instance Parmigiano Reggiano, but I can only imagine how it could have been hard back then. For instance, Italian A...