Whole-grain linguine with calamari and prawns
Created by Academia Barilla
Venetian-style Fried Custard
Tortellini alla bolognese
Tortelli with Ricotta and Sage
Swordfish with Mint
Swiss Chard Tortelli
Struffoli (Honey Fritters)
Sardinian Flatbread Fritters
Rospi (Cheese Stuffed Fritters)
Ravioli with Goat Cheese, Herbs and Light Pesto
In this dish, prawns and calamari enliven a delicious and elegant seafood first course.
Tags: Easy, First course, Long shapes, prawn, squid, tomato sauce, 30 minutes, 5 minutes, Whole Grain, 25 minutes, Marche
These crunchy, tasty fritters from Calabria are wonderful: they are made with batter-fried whitebait.
Tags: Appetizer, Easy, whitebaits, 20 minutes, Calabria, 15 minutes, Fried, 5 minutes, Brunch, Buffet, Picnic
A hot fish appetizer, typically Venetian but popular throughout the Northern Adriatic area. In Venice, scallops are served both as an appetizer as well as a main course.
Tags: Anniversary, Appetizer, Easy, scallop, 30 minutes, Winter, 5 minutes, 25 minutes, Sautéed, Impress guests, Veneto
Traditionally, these fritters, cooked just before serving, round off a meal with a glass of “passito” wine. They are also delicious cold.
Tags: Easy, egg, milk, Sweets and Fruit, Boiled, Asking for forgiveness, 60 minutes, Fried, 5 minutes, Gift foods, 45 minutes, Impress guests, Veneto
A traditional first course from central Italy, served sautéed with melted butter, sage and Parmigiano-Reggiano.
Tags: First course, Medium, 30 minutes, 5 minutes, Lazio, 25 minutes, Cooking light
From Bologna, a symbol of Italian cuisine: real homemade tortellini, cooked and served in a tasty meat broth.
Tags: Anniversary, First course, Difficult, Emilia Romagna, 5 minutes, more than 1 hour, Gift foods, Impress guests, 90 minutes
Tempting and subtle, tortelli with ricotta are even more irresistible when served with a creamy sauce that brings out their flavor.
Tags: Anniversary, butter, egg, First course, flour, ricotta, sage, Medium, Emilia Romagna, 5 minutes, more than 1 hour, Gift foods, Impress guests, 60 minutes
Very fine tagliatelle are delicious cooked in meat broth: they are particularly tasty in a hot, nutritious soup.
Tags: Easy, egg, First course, flour, 45 minutes, 5 minutes, Cooking light, 40 minutes
An easy-to-make main course in which mint lends breaded swordfish a refreshing taste.
Tags: Main course, swordfish, 30 minutes, Calabria, Fried, 5 minutes, 25 minutes
Tortelli from Parma are squares filled with ricotta and Swiss chard. Serve with plenty of melted butter and Parmigiano Reggiano.
Tags: Anniversary, butter, chard, First course, flour, Medium, Autumn, Winter, Emilia Romagna, 5 minutes, more than 1 hour, Cooking light, Impress guests, 60 minutes
Small honey-flavored fritters: this is known as a dessert for good luck, because it consists of many little balls, a symbol of abundance.
Tags: Easy, flour, honey, Sweets and Fruit, 45 minutes, Asking for forgiveness, Campania, Fried, 5 minutes, Buffet, 40 minutes, Make ahead
Traditional Sardinian crispy dough and flatbread fritters, fried and drizzled with honey.
Tags: Easy, Sweets and Fruit, 30 minutes, Fried, 5 minutes, Brunch, Buffet, 25 minutes, Sardegna, Picnic
These crunchy buckwheat flour fritters from Valtellina, served on a bed of salad, will surprise you with their Casera cheese filling.
Tags: Anniversary, Appetizer, buckwheat flour, Casera cheese, 20 minutes, Medium, Asking for forgiveness, Winter, 15 minutes, Fried, 5 minutes, Lombardia, Gift foods, Impress guests
A masterpiece of Italian culinary tradition: the filling includes Stracchino, Parmigiano, ricotta and eggs.
Tags: Anniversary, egg, First course, flour, Medium, Emilia Romagna, 5 minutes, more than 1 hour, Impress guests, 60 minutes
A first course of fresh filled pasta. This dish is a long-standing tradition that is known for using herbs that are native to the Tyrrhenian coastal area.
Tags: egg, First course, flour, goat cheese, Medium, 45 minutes, 5 minutes, Lazio, 40 minutes