Video is not visible, most likely your browser does not support HTML5 video Once upon a time... Sapori e saperi delle terre italiane Back in 2017, we collected recipes from our talented instructors who, having spent their whole life in various regions of Italy, have contributed to an incredible collection of culinary traditions. We are now making this collection available for you! Culinary traditions represent a distinct part of the Italian identity, creating a fascinating narrative of the country’s different regions. That's why a few years ago we felt that – as instructors of language and culture – we should share those recipes with our most loyal learners. Back then, Marco Artini was our dedicated Chef, and ScuolaScuola hosted a series of dinner events at its main location in Leslieville, Toronto. We are incredibly thankful for the opportunity we had to share delicious Italian food, learn new skills in the kitchen, and to teach useful Italian vocabulary for both cooking and for engaging in lively conversation around the dinner table. On the occasion of the annual celebration of The Week of Italian Cuisine 2020, and coincident with worldwide restrictions on family-style meals or outings to fancy Italian restaurants – we have decided to offer our precious recipes to the world, so everybody can replicate them from the comfort of their home kitchen. If you are interested in learning Italian while you cook, click on the links below! Gnocchi al ragù di cinghiale What could be more earthy than Gnocchi with Wild Boar Sauce? Toscana on a plate! Living in Italy one realizes that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it. That of course also includes how to make Gnocchi – some use just flour and potatoes, others use some milk instead – for us the best way is to combine flour, potatoes and an egg. The same goes for Wild boar meat ragout, a classic from the Tuscan cuisine, there are obviously many versions with or without tomato, but the recipe is quite similar to the recipe we chose. VIEW THE RECIPE Mandilli al Pesto alla genovese Liguria being the origin of basil pesto, the three main ways you see pesto served in Liguria are: with the spiraled trofie pasta, with the long trenette noodles, or with ultra-thin lasagna sheets which are sometimes called mandilli di seta or silk handkerchiefs! There's something about pesto served coating mandilli di seta (think sheets of pasta that are generally half the thickness of traditional lasagna sheets) that is totally luxurious. After the mandilli are coated in the pesto they're then fold over on themselves so they look like a pile of green handkerchiefs when you serve them. VIEW THE RECIPE Cavatelli Mari e Monti Mari e Monti means “The Seas and The Mountains” because this pasta dish marries the gift of both worlds: prawns, bacon and mushrooms, water and earth. It’s a classic Italian combination, an ever green, loved by adults and children alike, that in this recipe is combined with Cavatelli: small pasta shells from eggless semolina dough that look like miniature hot dog buns! One of the easiest homemade pastas you’ll ever make with no pasta machine necessary. VIEW THE RECIPE Branzino all'arancia Branzino (European sea bass) is very popular in Italy, but it comes in many names: branzino is used in northern Italy, whereas spigola is used in peninsular Italy, ragno in Tuscany, and pesce lupo elsewhere. It is really flavorful and easy to cook. In this chic and light recipe, it is cooked 'al cartoccio', meaning wrapped in parchment packets, baked, and served with a tasty orange sauce. A great fish dish to serve for special occasions such as Christmas eve, New Years eve. VIEW THE RECIPE Torta Caprese This famous dessert from the Island of Capri is a very simple to make: a cake made with melted dark chocolate, almond flour, sugar, eggs and butter. In addition to being one of the treasures of Neapolitan pastry, is also above all one of the first gluten-free cakes that have ever been produced. There are several legendary stories about the cake's origin, the one we prefer tells of a baker fulfilling an order for an almond cake for a few tourists in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a delicacy! VIEW RECIPE Cannolo siciliano Besides tiramisu, is there any other Italian dessert as popular as the cannoli? The cannoli – the singular version being cannolo – are a Sicilian dessert that is believed to have come from Palermo. Meaning “little tubes” in Sicilian, the cannoli range in size and come in quite a few variations since immigrant Italians in America during the early 1900’s made adaptations to the original cannoli concept due to a limited availability. If you’ve been searching for an authentic Sicilian foolproof recipe for cannoli filling and crispy fried shells, this one’s for you! VIEW THE RECIPE Video is not visible, most likely your browser does not support HTML5 video And Still... Pronouns Parla come mangi! Contemporary Best Sellers! Teatro . Cinema italiano che passione! Pronunciation Past Tenses Prepositions Video is not visible, most likely your browser does not support HTML5 video
