June 29, 2018
Read More 
June 25, 2018
Known for its bold, rich, refreshing flavor, granita di caffé, or frozen espresso, is a Sicilian summer favorite. This perfect refresher perfectly combats the heat and humidity of summer. Make this icy espresso in bulk, throw it in the freezer and...
Read More 
May 14, 2018
Chicken Piccata becomes irresistible when the late spring lemon harvest begins. Chicken Piccata can be an easy weeknight dinner, or the centerpiece of a special dinner party. Our recipe emphasizes depth of flavor, adding aromatic Salted Cape...
Read More 
May 14, 2018
From fresh squeezed lemon on top of almost any dish to lemon flavored desserts and more, lemons are an essential part of Italian life. In Italy, the significance of lemons is brighter than their bright, yellow color. Walking through different regi...
Read More 
April 25, 2018
At Ditalia, we know that everyone loves risotto, but many are intimidated by the process. We say, don't worry! Patience and simplicity are the key to a delicious risotto.
Read More 
April 19, 2018
Roman Fried Artichokes are a surprisingly indulgent treat that we love here at Ditalia. When it comes to frying artichokes, we think simple is always better -- Just season generously with salt and pepper, and drizzle with Lemon Aioli to temper the...
Read More 
April 19, 2018
Roman Gnocchi are totally unlike any gnocchi you've ever tasted. These large baked medallions use Caputo semolina flour, a high-gluten flour that creates a firm exterior and ultra-moist and creamy interior. Our recipe uses creamy gruyere, dried ro...
Read More 
February 01, 2018
This anchovy soup is an absolute favorite around the Ditalia table, typifying the bold, brilliant flavors of Italy’s Northeastern coast. Bagnun is one of those special dishes that grew out of convenience, a simple dish that fishermen could cobble ...
Read More 
February 01, 2018
A hallmark of winter cooking in the Lazio region, stracciatella is most commonly described as the Italian equivalent of egg drop soup. It is traditionally served as an appetizer on Pasqua, the Easter celebration, to fend off early spring chills.
Read More 
February 01, 2018
It simply doesn’t get more down to earth than aquacotta, a quintessential Tuscan peasant dish originating in the village of Maremma. An incredibly easy and delicious way to use up our leftover ingredients!
Read More 
February 01, 2018
Zuppa Toscana combines so many of our favorite flavors in one place -- a little spiciness, courtesy of hot Italian-style sausage, coupled to the robust familiarity of russet potatoes and lush notes of heavy cream. This soup just begs to be dipped ...
Read More 
January 20, 2018
Nobody really knows how the Italian fixation with cheese developed, but we do know it is a love affair millennia in the making.
Read More 
