Italian – RecipesWorldwide

Dark Chocolate–Filled Pumpkin Muffins – MyPinchofItaly.co.uk

There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen on a chilly day. These pumpkin muffins with a hidden dark chocolate heart are the kind of treat that makes autumn feel extra special. Makes: 6-8 muffins Preparation 20 minutes + 30 minutes for roasting the pumpkin | Cooking time: 25-30 mins Pumpkin: 250 g All Purpose / Plain Flour : 180 g Sugar: 180 g Baking powder: 16 g Sunflower oil: 100 ml Eggs: 1 Dark chocolate: 6–8 small pieces (about 2 cm long and 1 cm thick) Cinnamon: 1 tsp Butter, unsalted: as needed … Read more

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ChocolateFilled / Dark / Muffins / MyPinchofItaly.co.uk / Pumpkin

Pasta with Minced Pork and Sun Baby Tomatoes

Italian

Italian Regional Recipes Pasta,Rice & Soups This quick and cheerful pasta dish brings all the comfort of a traditional Ragù bianco — a classic Italian white meat sauce.The sweetness of yellow sun baby tomatoes, lightly blanched and stirred in at the end, adds a bright and juicy touch that perfectly balances the savoury flavour of the browned pork. Serve 2, Preparation 15 mins, Cooking 20 mins 200 g minced pork 1150 g yellow sun baby (cherry) tomatoes Penne pasta 180 g 1 onion, finely chopped half a glass of dry wine Salt and … Read more

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Baby / Minced / Pasta / Pork / Sun / Tomatoes

Sardinian Fregula Pasta with Asparagus and Potatoes

Italian

Fregula (also spelled fregola) is a traditional Sardinian pasta made from coarsely ground semolina and water, shaped into small spheres toasted for a nutty flavour. Serves: 2 | Preparation time: 15 mins | Cooking time: approx 30-40 mins 180 g Sardinian Fregula pasta 1 liter hot vegetable broth 75 ml dry white wine 1 bunch of fresh asparagus, trimmed, peeled and diced 2 small potatoes, peeled and diced 1 small onion, finely chopped 2 tablespoons extra virgin olive oil … Read more

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Asparagus / Fregula / Pasta / Potatoes / Sardinian

Creamy Pear and Gorgonzola Risotto with Balsamic Glaze

Italian

This elegant Creamy Pear and Gorgonzola Risotto finished with a rich balsamic glaze, combines sweet, savoury and tangy flavours in every bite. Easy to make, yet restaurant-quality, unique combination of sweet pears and sharp Italian blue cheese. Serves 2 (as a generous main course), Preparation time 30 mins, Cooking time 20-25 mins 200g Arborio rice 2 firm ripe Williams pears, peeled and diced 1 small onion, finely chopped A few sprigs of fresh thyme 2 tbsp unsalted butter 2 tbsp Extra Virgin Olive Oil 50ml dry white wine 1 litre vegetable stock (kept it warm on the hob) 100g … Read more

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Balsamic / Creamy / Glaze / Gorgonzola / Pear / Risotto

Apple Yoghurt Cake with Mixed Nuts and Chocolate Chips

Italian

A soft, moist cake with a rustic touch perfect for afternoon tea or a cosy dessert. The yoghurt keeps the texture wonderfully tender, while the apples, mixed nuts and chocolate chips add so much flavour and crunch. Keeps well in an airtight container for 2–3 days. Serves 4-5, Preparation about 30 mins, Cooking about 50 mins 3 medium apples (peeled, cored, and diced) 200 g plain yoghurt (unsweetened) 100 ml sunflower oil 3 medium eggs 180g caster sugar 300g plain flour … Read more

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Apple / Cake / Chips / Chocolate / Mixed / Nuts / Yoghurt

Italian Chocolate Salami – MyPinchofItaly.co.uk

Italian

Chocolate Salami, Salame al Cioccolato, basically a chocolate sausage-shape dessert stuffed with dry biscuits. No baking required and simply delicious. Once sliced, it is also so scenic! Serves: 6 | Preparation time: 20 mins + 5 h in the fridge Dry biscuits Italian Saiwa Oro Classico : 300 g Dark chocolate 70% cocoa : 200 g Butter, unsalted: 150 g Brown sugar: 80 g Optional yet highly recommended: Rum: 30 ml Eggs: 2 Coffee powder : 1 tablespoon Method Crumble dry biscuits with your hands, place them in a bowl. You need coarse, … Read more

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Chocolate / Italian / MyPinchofItaly.co.uk / Salami

Where to Eat in Rome in August

Italian

Visiting Rome in August used to mean eating badly or seldom, but things have changed in recent years (for a variety of economic reasons, places just can’t afford to close for a month) so gastronomic-minded visitors no longer need to compromise on meals. Some great restaurants in Rome will be open for most of the month, so whether you want incredible pasta, tasty pizza, specialty coffee, or some down-home offal, you won’t be disappointed. Please note, these openings have been updated for 2025. They are accurate as of July 25. Still, be sure to confirm openings before turning up. And be … Read more

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August / Eat / Rome

Recipe: Rice-Stuffed Tomatoes (Pomodori Ripieni Di Riso)

Italian

Pomodori ripieni di riso (rice-filled tomatoes) are one of Rome’s definitive summertime comfort foods, a dish that appears reliably on lunch tables and beach blankets throughout the city’s famously scorching months. As temperatures spike, Roman cooks strategically retreat from their hot stovetops, turning instead to seasonal produce and oven-friendly dishes. At the heart of this Roman classic are plump, ripe tomatoes stuffed with seasoned rice, then baked until soft, nearly collapsed, and caramelized at the edges. The potatoes tucked around the tomatoes roast and soften in the bubbling pan juices. Serve it all slightly warm or, better yet, at room temperature … Read more

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Pomodori / Recipe / RiceStuffed / Ripieni / Riso / Tomatoes

Ham and Cheese Frittata Rolls

Italian

Either a starter or an aperitif, indulge yourself and your guests with these easy-going delicious cooked ham and smoky scamorza cheese with a hint of fresh mint. Serves 4, Preparation time 15 mins, Cooking time 20 mins + 2 hrs rest in the fridge 7 medium free-range eggs 50 g grated Parmigiano Cheese 150 g sliced cooked ham 80 g Italian Smoked Scamorza cheese 4 fresh mint leaves, chopped A sprig of parsley, chopped salt, black ground pepper, nutmeg, a pinch Extra virgin olive oil (EVOO), 2 level tablespoons Method In a large bowl, break the eggs with a … Read more

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Cheese / Frittata / Ham / Rolls

Guide to the Best Gelato in Rome

Italian

Gelato is one of Italy’s great culinary contributions, but the truth is, much of what’s out there in Rome is industrial garbagio churned from oil, emulsifiers, and artificial colors and flavors. Don’t buy it? Just check the ingredients lists, which have to be posted or produced upon request. You’d be surprised how much olio vegetale and codes for additives appear. You can hardly blame spots for giving up as the cost of natural ingredients has soared. That’s left even locals guessing—and tourists totally adrift—when it comes to spotting the real stuff. TikTok might try to help, but the aesthetic cues … Read more

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Gelato / Guide / Rome