Italian Food 🇮🇹

Regional recipes, foodie inspo & cooking tips from Italy👌🏽
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Limoncello Tiramisù 🍋
Take me back to Sorrento 💛 Limoncello Tiramisù is of our most popular desserts at MangiaMangia... pure summer in a spoon 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
All you need... For Paccheri alla Vittorio👌🏽
The most famous paccheri in Italy are made beside your table in 3 Michelin starred restaurant Da Vittorio 🇮🇹 Here's the recipe 👉🏼 #paccheri #pastafoodrecipes #italianrecipes
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Carnival is more of a time than a day 🎭 With excitement building from the beginning of the new year, February is known as Carnival Month in Italy so we're busy enjoying the most deliciously indulgent of dolcetti - Frittelle! Discover what makes these moreish treats so special and where to find the best ones in Venice �❤️ | food culture | italian way | italian foodie tips | Venice Food, Carnival Food, Regional Food, Food Culture, Italian Recipes, Cooking Tips, Indulge, February, Treats
Frittelle - Venice's Favourite Carnival Food 🎭
Carnival is more of a time than a day 🎭 With excitement building from the beginning of the new year, February is known as Carnival Month in Italy so we're busy enjoying the most deliciously indulgent of dolcetti - Frittelle! Discover what makes these moreish treats so special and where to find the best ones in Venice ❤️ | food culture | italian way | italian foodie tips |
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Paccheri truly belong to Naples. In harder times, these were a Napolitan household's go-to pasta, also known as mezze-maniche (half-sleeves) - chunky tubes in sauce or stuffed with ricotta would contentedly fill up the family. One well-known Bergamo family has taken the humble pacchero to Michelin status in their iconic Paccheri alla Vittorio prepared beside your table in a gloriously delicious dish - find the recipe with the Cerea brothers' cooking tips! 👌🏽🇮🇹 #paccheri #pastarecipe #italianrecipe Cerea, Authentic Recipes, Bergamo, Michelin, Naples, Tasty Dishes, Ricotta
Paccheri: From 'Cucina Povera' to Michelin.
Paccheri truly belong to Naples. In harder times, these were a Napolitan household's go-to pasta, also known as mezze-maniche (half-sleeves) - chunky tubes in sauce or stuffed with ricotta would contentedly fill up the family. One well-known Bergamo family has taken the humble pacchero to Michelin status in their iconic Paccheri alla Vittorio prepared beside your table in a gloriously delicious dish - find the recipe with the Cerea brothers' cooking tips! 👌🏽🇮🇹 #paccheri #pastarecipe #italianrecipe
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Torta Caprese - Capri's Chocolate & Almond Cake (gluten-free! ❤️)
Capri is a little isle with a big heritage. Temples, grottos, kings and queens - you may be reminded of the famous salad but there's also a famous cake... In Naples, you'll spot the beloved Torta Caprese on many dolci menus - the chocolate and almond cake of Capri 🇮🇹 Don't be swayed by its simple appearance, this cake is beautifully decadent, just like Capri, it's also flourless... ❤️ Get Italy's recipe plus all the insider cooking tips on our blog! Follow The Italian Way for recipes, foodie tips & insights into Italy's culinary culture 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
It's birthday weekend in our house and what's the first thing on the breakfast table? La crostata! Italy's most beloved dolcetto ❤️ But to know la crostata, you must first know la frolla (the pastry) Find the recipe on our blog The Italian Way 👌🏽🇮🇹 www.mangia-mangia.co.uk/blog Authentic Cuisine, Apricot Jam, Sweet Pastries, Birthday Weekend, Fruit In Season, Cake Flour
La Crostata
It's birthday weekend in our house and what's the first thing on the breakfast table? La crostata! Italy's most beloved dolcetto ❤️ But to know la crostata, you must first know la frolla (the pastry) Find the recipe on our blog The Italian Way 👌🏽🇮🇹 www.mangia-mangia.co.uk/blog
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Welcome to the Salad Section 💚🤍❤️
Seasonal produce and market shopping is the backbone of Italian food culture - celebrating the joy of nature's bounty in every different month of the year - this is December 😍 Follow us for authentic recipes and insider, Italian foodie tips... 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
"Cavolfiori!" Vegetable markets are filled with colour and variety in Italy!👌🏽🇮🇹 For seasonal inspo and insider cooking tips follow @mangiamangiablog and subscribe to our beautiful blog The Italian Way for 'un salto' into Italian food culture ❤️ Cauliflower, Vegetarian Recipes, Foodie, Italy
Yellow 💛, purple 💜 or white 🤍 cauliflower?
"Cavolfiori!" Vegetable markets are filled with colour and variety in Italy!👌🏽🇮🇹 For seasonal inspo and insider cooking tips follow @mangiamangiablog and subscribe to our beautiful blog The Italian Way for 'un salto' into Italian food culture ❤️
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
"Cavolfiori!" Vegetable markets are filled with colour and variety in Italy!👌🏽🇮🇹 For seasonal inspo and insider cooking tips follow @mangiamangiablog and subscribe to our beautiful blog The Italian Way for 'un salto' into Italian food culture ❤️
Yellow 💛, purple 💜 or white 🤍 cauliflower?
"Cavolfiori!" Vegetable markets are filled with colour and variety in Italy!👌🏽🇮🇹 For seasonal inspo and insider cooking tips follow @mangiamangiablog and subscribe to our beautiful blog The Italian Way for 'un salto' into Italian food culture ❤️
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Alla fine, it's a simple mix of maize, water & salt - a staple in most Italians' larder & incredibly versatile! North Italian people are nick-named ‘polentoni’ by those south of Rome because in the northern regions of Veneto, Piemonte, Lombardy & anywhere in the Alps, polenta is a firm favourite in kitchens on & restaurant menus 🇮🇹 You can boil bake, fry & grill polenta, infatti, it never goes to waste...👌🏽 Discover the tips & tricks to cooking this Italian staple! Instant Polenta, Meat Ragu, Grilled Polenta, How To Cook Polenta, Italian People, Sauteed Shrimp, Pork Meat, Italy Food
In Italy's food culture of 'cucina povera' polenta plays an important part, so what's the big deal?
Alla fine, it's a simple mix of maize, water & salt - a staple in most Italians' larder & incredibly versatile! North Italian people are nick-named ‘polentoni’ by those south of Rome because in the northern regions of Veneto, Piemonte, Lombardy & anywhere in the Alps, polenta is a firm favourite in kitchens on & restaurant menus 🇮🇹 You can boil bake, fry & grill polenta, infatti, it never goes to waste...👌🏽 Discover the tips & tricks to cooking this Italian staple!
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Layer on a bed of rocket leaves with shaved Grana Padano... drizzle with Balsamic vinegar and hey presto! A classic antipasto combo 👌🏽 Discover more at Mangia Mangia! 🇮🇹 Antipasti Platter, Antipasto, Delicious Bread, Tasty, Rocket Leaves, Classic Salad, Meat Slicers, Cold Cuts, Italian Appetizers
Bresaola - Italy's leanest cured meat ❤️
Layer on a bed of rocket leaves with shaved Grana Padano... drizzle with Balsamic vinegar and hey presto! A classic antipasto combo 👌🏽 Discover more at Mangia Mangia! 🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
'Pestare' means grind or crush in Italian so you can crush basil, garlic, pinenuts & parmigiano to make Pesto Genovese or crush lemons, almonds and garlic to make Pesto di Procida from a tiny island of Naples where lemons grow like grapefruit! Find 5 regional recipes right here! 👌🏽🇮🇹 Fresh Basil Leaves, Mint Leaves, Types Of Basil, Steamed Green Beans, San Marzano Tomatoes, Find 5, How To Make Pesto, Grilled Fish
This is Pesto ❤️ Get recipes for 5 Italian variants of pesto! 👌🏽🇮🇹
'Pestare' means grind or crush in Italian so you can crush basil, garlic, pinenuts & parmigiano to make Pesto Genovese or crush lemons, almonds and garlic to make Pesto di Procida from a tiny island of Naples where lemons grow like grapefruit! Find 5 regional recipes right here! 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
'Pestare' means grind or crush in Italian so you can crush basil, garlic, pinenuts & parmigiano to make Pesto Genovese or crush lemons, almonds and garlic to make Pesto di Procida from a tiny island of Naples where lemons grow like grapefruit! Find 5 regional recipes right here! 👌🏽🇮🇹
This is Pesto ❤️ Get recipes for 5 Italian variants of pesto! 👌🏽🇮🇹
'Pestare' means grind or crush in Italian so you can crush basil, garlic, pinenuts & parmigiano to make Pesto Genovese or crush lemons, almonds and garlic to make Pesto di Procida from a tiny island of Naples where lemons grow like grapefruit! Find 5 regional recipes right here! 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
What's 'taly's Secret Ingredient? Something we usually throw down the drain!
L'acqua di cottura is the key to the silkiest, Italian pasta sauces ❤️ just like carbonara in Rome 😍🇮🇹 We'll show you how to use it... 👌🏽
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Roast red peppers in origano and olive oil. Mix into rich tomato sauce, then layer with mozzarella, Grana Padano, bechamel and fresh pasta sbeets for a tasty vegetarian lasagna - buonissima ❤️ Or order Lasagna Rossa from our menu 😉👌🏽🇮🇹 Oil Mix, Bechamel, Fresh Pasta, Roasted Red Peppers, Tomato Sauce, Mozzarella
Lasagne Ideas?
Roast red peppers in origano and olive oil. Mix into rich tomato sauce, then layer with mozzarella, Grana Padano, bechamel and fresh pasta sbeets for a tasty vegetarian lasagna - buonissima ❤️ Or order Lasagna Rossa from our menu 😉👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Le Trofie - Liguria's Classic Pasta 🇮🇹
Pick a partner! Le Trofie pick Pesto Genovese ❤️ Match made in heaven in one of Italy's most foodiest of regions - Liguria 👌🏽🇮🇹 Discover why these classic pasta shapes were made exclusively by hand until the 70s.. 😮
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
La Merenda - An Italian Snack! 🇮🇹
In the arc of a typical Italian culinary day, two meals, even if little, are reserved for 'la merenda'! From Latin 'meritare', the word 'merenda' translates as 'reward' or 'something you've earned'. Once, only gentry could afford to snack between meals thus 'la merenda' became known as a special treat to be earned but these days we all enjoy 'la merenda' not once, but twice a day! Discover what Italians love to snack on and the food culture of 'Merendine'...🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
La Pinza in Veneto 🍂
In Italy's north-east region of Veneto within the provinces close to Venice, La Pinza begins to make an appearance in bakeries and on kitchen tables. Even if this dense, Veneto cake incorporates autumnal ingredients 🍂 its 'Prime Time' is around Christmas 🌟 especially on the Epiphany in January when a bon fire is lit, an old hag (made of sticks!) is burned and we all look towards the smoke for a fruitful year ahead! Go grab the traditional Venetian recipe on our blog - The Italian Way 🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Autumn's gorgeous bounty in our seasonal dishes at Mangia Mangia 👌🏽🇮🇹 What's your favourite season? Bounty, Fall Pumpkins, Risotto, Crispy, Sage
Risotto Ideas?' "Autumn pumpkin & crispy sage" mangia-mangia.co.uk
Autumn's gorgeous bounty in our seasonal dishes at Mangia Mangia 👌🏽🇮🇹 What's your favourite season?
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
What makes 'La focaccia'? & how is it different from pizza?
Someone somewhere, at some time, was bound to go heavy on the olive oil and salt and call it delicious... but considering the focaccia as a fundamental part of Italy's extensive bread culture, it's surprising there's no romantic legend like most other Italian foods! Genovese, Pugliese... toppings and sweet versions - read up on what makes Italy's focaccia unique 👌🏽🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
An Italian table of cold meats and cheeses with people eating soppressa. Local Meat, Italian Panini, Wooden Platters, Bread Roll, Milanese
Salame, sopressa, soppressa or soppressata?
You'd be forgiven for asking for a 'panino con salami' in Italy - they'd just think you wanted a selection of meats in your one bread roll... but that's not an option, so you'd only get one. Well, we all know and love salame but what's sopressa then? And soppressata?
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Seasonal lasagne on the Mangia Mangia menu 👌🏽🇮🇹 Feeling all cosy yet? 🍁🍂 Gorgonzola, Cosy, Walnut, Dolce, Menu
'Lasagne ideas?' Autumnal pumpkin, walnut, gorgonzola dolce and Speck...
Seasonal lasagne on the Mangia Mangia menu 👌🏽🇮🇹 Feeling all cosy yet? 🍁🍂
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Lasagne or Pasticcio? It depends where you live... Read up on our blog!
It's mezzogiorno and Nonna Lili takes a steaming tray from the oven announcing, "E pronto!" (It's ready!)"Ecco il pasticcio!" (Here's the pasticcio!) or is it lasagne? In Italy's north Veneto region where Venice is capital city, any layered pasta dish is known as pasticcio. The rest of Italy may call the same dish lasagne, or la lasagna depending on the area, that said, the word pasticcio is a fascinating one which describes pasta al forno (oven-baked pasta) with a charming irony...'
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Layer seasonal, green asparagus, smoked pancetta, mozzarella, pecorino romano in bèchamel and fresh pasta sheets - che buono ❤️ Green Asparagus, Pancetta, Pecorino, Food Porn
Lasagne ideas? 🇮🇹
Layer seasonal, green asparagus, smoked pancetta, mozzarella, pecorino romano in bèchamel and fresh pasta sheets - che buono ❤️
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Zesty limoncello & lemon-soaked savoiardi biscuits layered with mascarpone crema... summer bliss ☀️ NEW on our menu! 🇮🇹 Limoncello, Zesty, Biscuits, Lemon
Limoncello Tiramisù 🍋
Zesty limoncello & lemon-soaked savoiardi biscuits layered with mascarpone crema... summer bliss ☀️ NEW on our menu! 🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
'Sometime between our World Wars, the caprese salad was born. This is not to say that since forever mozzarella, tomato and basil have not come together on a plate but they were never given an official name until sometime in mid 20th century. The dilemma is: who gets to claim the fame?' Did you know Caprese is a cake and a 'panino'? We've even added the recipe... Light Sandwiches, Buffalo Mozzarella, Baking Tins, Crusty Bread, Beef Steak, Dilemma, Sun Dried Tomato
la Caprese
'Sometime between our World Wars, the caprese salad was born. This is not to say that since forever mozzarella, tomato and basil have not come together on a plate but they were never given an official name until sometime in mid 20th century. The dilemma is: who gets to claim the fame?' Did you know Caprese is a cake and a 'panino'? We've even added the recipe...
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Lasagne ideas? 🇮🇹
Try seasonal, green asparahys, smoked pancetta, mozzarella and pecorino romano... 👌🏽
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
Zesty limoncello & lemon-soaked savoiardi biscuits layered with mascarpone crema... summer bliss ☀️ NEW on our menu! 🇮🇹
Limoncello Tiramisù 🍋
Zesty limoncello & lemon-soaked savoiardi biscuits layered with mascarpone crema... summer bliss ☀️ NEW on our menu! 🇮🇹
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
'Immersed all the foodie prestige of Emilia Romagna, we munch on the humble piadina. A simple mixture of flour, fat and water, rolled flat and cooked in minutes. Said to originate in Etruscan times, these were once cooked on a terracotta teggia or testo in Romagnol dialect, nowadays the piadina is made on an electric skillet and mamma mia, is it good...' Find the recipe, the village feast and the most classic of fillings... Olive Tapenade, Bologna Italy, Italian Cheese, Creamy Cheese, Good Find, Grilled Vegetables, Mamma Mia
La Piadina Romagnola
'Immersed all the foodie prestige of Emilia Romagna, we munch on the humble piadina. A simple mixture of flour, fat and water, rolled flat and cooked in minutes. Said to originate in Etruscan times, these were once cooked on a terracotta teggia or testo in Romagnol dialect, nowadays the piadina is made on an electric skillet and mamma mia, is it good...' Find the recipe, the village feast and the most classic of fillings...
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way
'Sometime between our World Wars, the caprese salad was born. This is not to say that since forever mozzarella, tomato and basil have not come together on a plate but they were never given an official name until sometime in mid 20th century. The dilemma is: who gets to claim the fame?' Did you know Caprese is a cake and a 'panino'? We've even added the recipe...
la Caprese
'Sometime between our World Wars, the caprese salad was born. This is not to say that since forever mozzarella, tomato and basil have not come together on a plate but they were never given an official name until sometime in mid 20th century. The dilemma is: who gets to claim the fame?' Did you know Caprese is a cake and a 'panino'? We've even added the recipe...
MangiaMangia Blog - The Italian Way
MangiaMangia Blog - The Italian Way