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posts tagged ‘ Best Italian recipes ’

Bugie: Italian Carnival sweet pastry fritters

posted by Home In Italy on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.


• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.

Christmas Alexander

posted by Home In Italy on December 20th, 2017

“Drinks don’t get more decadent than this brandy cocktail with crème de cacao and cream ”


Calories: 243
Fat: 13g
Saturates: 6.6g
Protein: 2g
Carbs: 4.3g
Sugars: 4.2g
Salt: 0.1g
Fibre: 0.3g

40 ml cognac
30 ml Crème de cacao white
15 ml almond milk
15 ml double cream
1 star anise
1 tsp peeled pistachios

Shake all the ingredients in a cocktail shaker with ice, then strain into a stemmed cocktail glass. Grate over a pistachio, then garnish with the whole nuts and star anise.

Let’s cook!

posted by Home In Italy on November 30th, 2015

Cooking is culture, conviviality and creativity, and a cooking class is the funniest way to learn about the traditions of the county you are visiting. It is possible to have a private teacher to come to your villa or it is possible to attend a cooking class in a resort in the South of Umbria, near Todi, the Fattoria di Vibio.

At the Fattoria di Vibio, qualified experts will lead you to discover the typical food of Umbria and the cooking classes can be held in a single day or can last up to 3 days, for an unforgettable experience, where fantasy is the best dressing for creating a successful recipe!

Fattoria di Vibio


posted by Home In Italy on April 9th, 2015

Tartare of amberjack

Delicate and delicious, the amberjack tartare is an elegant and chic dish that will satisfy even the most discerning palate.
The unique taste of the raw fish with citrus fragrance combined with a salad of oranges and fennel is something superfine for those who love and want to experience a valuable tartare appetizer.
Amberjack, with its lean and delicious meat is perfect for this type of recipes and it perfectly matched also with the smooth taste of the avocado or with delicate vegetables like courgettes: its flavor is exalted but never covered.
The preparation of the tartare is very simple and easy: the only real strength is the freshness of the fish!

• 1 pink grapefruit
• 1 lemon
• 4 oranges
• 500 gr of fresh amberjack fillet
• 2 fennels
• 5 blades of chives (minced)
• salt
• pink pepper
• extra virgin olive oil

Cut the amberjack fillet into strips, then into small cubes and place them in a bowl.
Peel the pink grapefruit and the oranges: cut the fruits into slices and keep aside two slices for each citrus, to be reduced into cubes.
Stir the diced amberjack, add salt and 6 grains of crushed pink pepper, mix gently.
Grate the lemon skin and keep it aside. Squeeze half lemon and pour the juice into a glass. Add 1 pinch of salt, pepper and 4 tablespoons of olive oil. Mix everything thoroughly with a fork and set aside this citronette.
Wash, clean and cut the fennel into thin slices with a mushroom slicer.
Place at the bottom of your plate a base of fennel alternating it with citrus slices seasoned with a teaspoon of citronette.
With the help of four rings create 4 tartares and put it over the fennel and citrus salad.
Season with a dash of citronette, complete with a pinch of chopped chives and the grated lemon skin.

Serve immediately and enjoy!