Learn Italian with recipes
Learn a language within a context, with a full immersion in the cuisine culture of the other language, in this case the typical products and culinary traditions of Italy, popular and appreciated the world over. You will listen to the instructions of chefs, learn lots of new words, and why not, also how to prepare typical dishes and healthy recipes of the Mediterranean tradition in these video-recipes with Italian / English parallel texts.
Recent Additions
Sportina di Pasqua
From immemorial time, an Easter recipe from Etruscan Tuscany.
Pasta e Patate
A traditional dish of the past, a tasty recipe made with "poor" ingredients.
Castagnaccio
Typical of the fall season, a cake based on chestnuts, walnuts and other healthy ingredients.
Trofie with walnut sauce
A Ligurian pasta format, seasoned with a walnut-based pesto.
Sfogliata Margherita
A variation of pizza, based on puff pastry, with mozzarella, tomato and basil.
Cotolette di Melanzane
The Sicilian queen of vegetables for a supertasty second course or appetizer.
Cannoli siciliani
Heavenly pastry preparation, a historical recipe with wafers, ricotta and candied fruit.
Index of Articles
First Courses
- Amatriciana
- Cappelletti in brodo
- Frittata di Maccheroni
- Gnocchi di Patate
- Insalata di pasta (orecchiette)
- Lasagna Napoletana
- Linguine alla puttanesca
- Linguine with tuna
- Mezze maniche Ferdinando II-style
- Orecchiette and Turnip Greens
- Making Orecchiette Pugliesi
- Pappa al Pomodoro
- Pasta alla Boscaiola (with Mushrooms)
- Pasta alla Genovese
- Pasta alla Norma
- Pasta e Fagioli
- Pasta with Cauliflower
- Pasta with pesto and stewed pumpkin
- Penne all'Arrabbiata
- Risotto with Pumpkin
- Scrippelle teramane
- Spaghetti alla Carbonara
- Spaghetti with anchovies, olives and capers
- Spaghetti with Fresh Tomatoes and Basil
- Spaghetti puttanesca-style with olive pesto
- Spaghetti with zucchini
- Strozzapreti alla Campagnola
- Vermicelli al pomodoro
Second Courses
Sauces
- Béchamel sauce, Italian original
- Pesto Genovese
Vegetables
- Caponata and Caponata catanese
- Crocchette di patate
- Eggplant Rolls
- Fiori di zucca ripieni - Stuffed zucchini Blossoms
- Parmigiana di Melanzane
- Parmigiana di patate (Potato Parmigiana)
- Tomatoes stuffed with rice, broccoli and anchovies
Drinks, Liqueurs
Desserts and Cakes
- Amaretti del Sassello
- Babà (Neapolitan)
- Castagnole di Carnevale
- Chiacchiere di Carnevale
- Cornetti (Home-made)
- Crostata with Ricotta and Orange Marmalade
- Frutta Martorana
- Frollini filled with jam or Nutella
- Pan caciato of San Martino [Umbrian recipe]
- Pane carasau, the shepherd's bread
- Panettone History
- Panforte di Siena
- Pandoro
- Parrozzo
- Pastiera napoletana
- Pizza di Pasqua (Easter cake)
- Ricotta triumph
- Schiacciata di Pasqua
- Sfogliatelle frolle
- Tiramisù, the original recipe
- Torta Caprese
- Torta Caprese, a fast recipe
- Zeppole fritte napoletane
Miscellaneous
- Arancine Siciliane
- Bruschetta
- Extra-virgin olive oil, a History
- Mangia che ti passa
- Mozzarella in Carrozza
- Oil use in ancient Rome
- Pane indorato e fritto
- Piadina romagnola and Cooking the Piadina
- Neapolitan pizza: how to make a true pizza at home
- Pizza Margherita, the traditional recipe
- Pizza Fritta Napoletana, Sofia's episode from L'Oro di Napoli
- Saffron cultivation at Navelli
- The Zingara sandwich, a recipe from Ischia
ItalyHeritage on Facebook
Italian Genealogy
Family History
Need help in your research?Cultural Heritage
Sections on Learning Italian
Info on Italian Regions
Abruzzo | Basilicata | Calabria | Campania | Emilia-Romagna | Friuli-Venezia Giulia | Lazio | Liguria | Lombardy | Marche | Molise | Piedmont | Puglia | Sardinia | Sicily | Tuscany | Trentino-Alto Adige | Umbria | Valle d'Aosta | Veneto
