Emanuele is Italian Connection’s food and wine expert, and personally seeks out the authentic Italian food and top regional wines that are a hallmark of Italian Connection’s tours. An Italian native and former restaurant owner, he takes food and wine seriously and often prepares sumptuous picnics or delicious lunches to share with our guests on tour. He personally tastes all the wines he recommends and travels with his own wine glass that is larger than normal. When not on tour, we share the Italian tradition of a family lunch every day, when Emanuele prepares simple healthy dishes of Italian food. Here are some of his recipes of authentic Italian food that that you can cook at home.
Posted In: Emanuele’s Kitchen
Many varieties of artichokes are grown in Italy, and when they are in season we eat them 3-4 times a week in risotto and pasta, or prepared whole and stuffed, baked or steamed. But when the small tender artichokes are in season here in Sicily, this simple & delicious dish is my favorite. Serves 2-3 […]
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The combination of sweet and spicy flavors in this recipe is typical of the cooking in Western Sicily, and comes from the Arab influence in Sicilian cuisine, while the use of parmigiano is our preference over Sicilian caciocavallo cheese in this dish! Like all simple Italian dishes, the secret to success is to use top quality […]
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(Adapted from Mamma Agata’s cookbook) This unusual lemon cake needs good quality fresh lemons, like those that grow on the Amalfi Coast. Make sure you use organic lemons for the zest. Ingredients 8 oz. butter (225 grams) 1 1/3 cups sugar (300 grams) 4 eggs Grated zest of 2 large organic lemons 1 pinch sea salt […]
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A simple potato dish typical of Italy’s peasant cooking, that goes well with grilled meats or vegetables. Or try it with baked involtini. Ingredients 1 lb. medium potatoes, peeled & quartered 1 medium white onion, halved and thickly sliced 3 TB. extra virgin olive oil 1 tsp. tomato extract (“doppio concentrato”) or puree Preparation In […]
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Aromatic bay leaves and tart citrus combine to make this easy main dish seem more complex than it is, and its ingredients are at home from Umbria to Sicily. Ingredients 10 very thin slices of pork loin or chicken breast ½ cup dry breadcrumbs (not too fine) Juice of 1 orange (preferably “tarocco”) 1 Tb. fresh parsley, […]
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From the Amalfi Coast to Sicily, lemon leaves lend an unusual fragrant touch to this savory meat dish. Ingredients ½ lb. (250 grams) lean ground beef 1 cup fresh breadcrumbs (use day-old bread) Few tablespoons of milk 1 egg ¼ cup red wine ¾ cup freshly grated parmesan cheese 2 sprigs of parsley, finely chopped ½ […]
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Sicilian Ravioli with Tomato & Meat Sauce Anita learned how to make Sicilian ravioli from her neighbor Beatrice during a home cooking lesson in Sicily, and shares her tips on making tender ravioli. Ingredients For the Sauce 2-3 pounds (1-1½ kg.) of pork, bone in, cut into hunks ½-1 lb.(300-500 grams) of sausage with fennel […]
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This luscious dessert has its origins in Piedmont, but is commonly found all over Italy. This easy panna cotta recipe is adapted from Paola, the chef at La Palazzetta del Vescovo, a lovely country inn in Umbria. Ingredients (makes 4-5 servings, recipe can be doubled) 1 cup (250 ml) heavy fresh cream (whipping cream) 1 cup (250 […]
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This rustic dessert is found throughout Italy, and is best with a homemade jam that is not too sweet, such as marmellata di amarene, sour cherry jam. While walking in Umbria in June, there were trees laden with amarene cherries just waiting to be picked. Adapted from a recipe by David Lebovitz. Ingredients 8 tbs (4 oz., […]
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Grappa or acquavite is the secret ingredient found in the original form of funnel cakes, a dessert made on farms in the south Tyrol of Italy in the Dolomites. Traditionally prepared to celebrate a young couple’s engagement, here’s the furtaies or strauben recipe from the Ciablun farm, which provides us with this great treat after a long walk among wildflowers […]
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Tenerumi are the vine tendrils of Sicilian zucchine called cucuzze, and are commonly eaten in the Ragusa area in eastern Sicily. You can prepare them as a dish of greens or as a light summer soup. Ingredients 1 colanderful of cleaned tenerumi ¾ lb. (300 grams) fresh ripe tomatoes 1 garlic clove 4 TB olive oil 6 oz. (160 […]
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Adapted from a GialloZafferano recipe. This apple cake recipe is not only delicious but makes a beautiful presentation. Use sweet apples like golden delicious grown near the Dolomites, or the heirloom apples grown on Mt. Etna. Ingredients 4 1/2 oz. (125 grams) butter 1 TB butter for greasing pan ¾ cup (125 grams) sugar 3 […]
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