Pesto bread

3 cups 0 flour (Bread flour in USA)
1 cup warm water
1 cube of fresh yeast or 1 tbsp dried yeast
3 tbsp pesto genovese
1/2 tbsp salt
1 tbsp sugar or honey
Olive oil

To start, add the yeast a bowl and mix with the sugar or honey until is liquid.  Add the warm water and mix it with the spoon. Add the sifted flour and the pesto and keep mixing with the spoon until is all together. When is hard to mix with the spoon, add some olive oil on your hands and kneed the bread. Divide the bread in 16 little balls. Leave the bread to raise for 2 hours. Bake for about 25 minutes on 180C on convect oven or a little more time on non convect ones. If you want you can brush some milk at the top of the bread and add poppy seeds on it!

Pollo alla Romana

8 boneless, skinless chicken pieces

Salt and pepper, to taste
Olive oil, as needed
2 red bell peppers, sliced
2 yellow peppers, sliced
1/2 cup prosciutto, sliced
3 cloves garlic, chopped
1 can diced tomatoes
1 cup, white wine
1/2 tbsp. dried thyme
1 cup chicken broth
Capers, drained, as needed
Parsley, for topping
Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes.

Secondi piatti

Pollo All'ancia e limone

 Pollo alla Cacciatora
Pollo Alla cacciatora
 Arrosto misto delle Marche
Arrosto misto delle Marche
Saltimbocca alla Romana

Chicken breast served with gorgonzola, walnuts and pear sauce wrapped in prosciutto di Parma
Branzino al Cartoccio
Pollo alla San Patrizio

Pollo alla Valdostana
Pollo alla Romana
 Nonna's Summer Pork roast
Nonna's Summer Pork Roast


Best places to bring family and friends in Italy while they are visiting.


Primi piatti

Pasticcio di radicchio
Spaghetti al Cartoccio
Risotto with Porcini and Mascarpone

 Chestnut pasta with bacon and pumpkin
Tagliatelli with Pumkin and Pancetta
Bucatini All'Amatriciana



Paccheri alla Napoli

Spaghetti alla Puttanesca

Pumpkin and radicchio lasagna

Spaghetti alla Carbonara

 Ravioli Caprese
Ravioli Caprese
 Asparagus risotto
Asparagus risotto

 Risotto with Saffron
Risotto with Saffron
Capelacci with pumpkin and ragu di salsiccia
Gnocchi filled with cheese and baked in red creamy sauce
 Pasta al Forno
Pasta Al Forno
Fagottini alla Zucca
Bigoli alla Montanara
 Risotto with squid and zaffron
Risotto with squid and zaffron
 Cheese and pancetta tarte

Pane al latte con semi

3 cups 00 flour
1 cup warm milk
1 tbsp salt
1 cube of fresh yeast
1 tbsp sugar or honey
1/2 cup melted butter

In a big bowl, add the cube of yeast and the sugar. Mix them very well, until the yeast melts. Add the milk, and slowly add the flour and salt mixing with a spoon. When is to hard to mix with the spoon, add the butter in your hands and start to mixing with your hands. Let the dough to rise for at list 1 hour. After rising, make the little balls and with a brush, brush milk on the top of the bread and sprinkle some poppy seeds, pumpkin seeds or sesame seeds. Let rise again for at list one hour.
Bake for 20 minutes in 180C, or until is baked.
Each oven can have a different time of cooking.

Tips: Fill the bread will ham, cheese and oregano!
You can also use half whole grain flour on the recipe...