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Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.
Zucchine alla scapece is a Neapolitan cuisine dish of large slices of zucchini prepared with vinegar, seasoning, and garlic.. An old paraetymology traces the term scapece to the Latin [1] ex Apicio, from the name of the alleged creator, in reality it comes from the Spanish escabeche, [2] with which it has already been used in different parts of the world for making reference to the process of ...
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Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes.
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Savoury gnudi. Gnudi (Italian:), also called malfatti, [1] are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. [2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5]
Spaghetti alla carrettiera. Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily.It is generally made with spaghetti, garlic, chili pepper, pecorino siciliano or breadcrumbs, parsley, and olive oil for dressing, and commonly tomato is added.