Fusilli with Zucchinis, Peas and Salmon

Fusilli, both in Campania and in Molise, are a traditional food product: they are spaghetti that are curled around a spindle (fuso, in italian), a wooden tool for spinning by hand, from which they take their name.

Fusilli are also called those formed with twisted fins, such as propellers, twins and spirals, also used in the recipe that we present here.


  1. Boil in a pot to steam the peas and the salmon steak. Cut into julienne zucchinis and cook them in a pan with a little olive oil, salt and a pinch of crushed red pepper. Add 1/2 cup of water and cook.
  2. Bring to boiling salted water and cook the pasta. Drain the pasta and pour into the pan with the zucchini, add the peas and the salmon into small pieces.
  3. Stir-fry and serve hot or cold.
Recipe Notes

Grilled Pumpkins Parmigiana and aromatic sage Bread

In this Parmigiana, the pumpkin accompanied by the bread crumbs of aromatic sage bread, is a valid alternative to the eggplants, try it!


  1. Peel the pumpkin, remove the seeds and cut into slices. Turn on the contact grill to 356°F.
  2. Grill the slices of pumpkin, from both sides, season with salt and set aside. Chop the bread in a food processor with the sage leaves, olive oil, a pinch of salt and freshly ground pepper.
  3. Grease a baking sheet and create the Parmigiana alternating slices of pumpkin, sliced Mozzarella ​and aromatic bread. Repeat two more times.
  4. Bake at 356°F and bake for 15 minutes.
Recipe Notes

Mixed Eggplants and Zucchinis Parmigiana

According to some sources, the term Parmigiana made its first appearance around 1430, by Simone de' Prodenzani, Italian poet, who placed it in the sequence of courses, between fruit and dessert. The Parmigiana, which can be enriched as well as with different types of cheese, such as Parmigiano Reggiano, Pecorino, Mozzarella or Scamorza, also with other vegetables, such as Zucchini, Potatoes and Thistles, today is a first Course.


  1. Cut the vegetables into thin slices of about 3-4 mm and grill them on a cast-iron skillet.
  2. Pour a few spoonfuls of tomato sauce on the bottom of a large baking tray, cover with a layer of eggplants, seasoned with salt, pepper and origano, add a few tablespoons of tomato sauce, some Mozzarella, some Ricotta and an abundant sprinkle of Parmigiano Reggiano. Repeat the procedure, alternating layers of eggplants with layers of zucchinis, until all the ingredients are over.
  3. End with a layer of tomato and Mozzarella. Bake at 200°C for about 30 minutes or until you see tomato sauce bubble and Mozzarella is melted. Let cool for a while before serving.
Recipe Notes

Serve with rustic bread or even Focaccia, something with a soft crumb you can use to mop up tomato sauce.

Thanks to Il Deborino

Eggplants Parmigiana

A traditional italian recipe but with an uncertain origin: Puglia, Sicilia or Campania?


  1. Turn on the oven to 360°F. Wash the eggplants, dry and cut them into slices half cm thick. Use baking paper for your pan and then put the eggplants and oil them a bit.
  2. Put the pan in hot oven for 15 minutes and at half time turn the eggplants. Use a 14 x 16x 1,5 inch pan, pour a little of tomato sauce and arrange the first layer of eggplant slices, a layer of tomato sauce, a layer of mozzarella cheese slices, sprinkle with grated parmigiano cheese and basil, pepper and salt. Repeat all the layers to finish all ingredients.
  3. Oil a little bit the top and then put the pan in oven for 30 minutes.
Recipe Notes

Prepare eggplants Parmigiana one day before and it will be the best.


Thanks to Chiedilo alla Dani


Spaghetti with Wine Sacue and Bacon

Spaghetti are possibly the most beloved and known pasta shape in the whole world. Tossing them in different ways becomes real art, for instance the Amatriciana sauce, Gricia sauce, with fresh tomatoes or with meatballs (Lady and the Tramp style).

Today we would like to share with you a simple recipe that brings together pasta and wine in the same plate.

  1. Brown the chopped onion with bacon dices and some oil. Some minutes later add 1 glass of wine and low the flame.
  2. Boil the spaghetti and cook them "al dente" (they'll keep cooking in the pan later).
  3. Put them in the same pan and add some boiling water and the second glass of wine. Put the lid and cook for some more minutes.
  4. Arrange it on a plate with plenty of grated pecorino.
Recipe Notes
  • You can avoid using oil when frying the bacon dices.
  • Use some chive to decorate your plate.
  • I used Cabernet wine, perfect with bacon. You can replace it with other dry red wines (you can water them down if too strong).

Thanks to Cuoche si diventa

Panettone mini cakes with Zabaione cream

Certainly, Panettone should be eat and enjoy by itself... it's a must! However, when it's about cooking with creativity, then Panettone can become the main ingredient for a new sweet preparation such as these delicious mini cakes filled with zabaione and mascarpone cream.

  1. Work the mascarpone in a bowl until creamy.
  2. For the zabaione, beat the egg yolks with sugar and add 7 spoons of Marsala.
  3. Cook in a bain-marie for 10-15 minutes, stirring continuously. Take the pot off the ring when the cream starts puffing up. Pour it (still hot) on the mascarpone and mix well until it's smooth.
  4. Build the mini cakes. Slice the panettone vertically, then create 12 discs using a tea cup. 
  5. You should obtain 6 bands (5cm height, 15-20cm lenght) from the remaining panettone.
  6. Cover with clingfilm 6 fluted paper cases.
  7. Put a disc on the base and cover the rim with a band. 
  8. Fill with cool zabaglione and put another disc of panettone. Seal with the clingfilm sheet.
  9. Keep it in the freezer for at least 4 hours before serving.
Recipe Notes

If you don't serve this dessert to children, wet the panettone bands with Marsala.

Thanks to Cuoche si diventa

Clinica Gastronomica Arnaldo

The most enduring starred restaurant in Italy

The Clinica Gastronomica di Arnaldo (Arnaldo's Gastronomic Clinic) opened in 1936, when Arnaldo Degoli and his wife Lina began their activities, creating a new menu made of traditional recipes, handed down by Lina's mom and sisters and partly elaborated by Arnaldo. In 1959, Michelin awarded the Clinica Gastronoimca di Arnaldo with one star and today, after 59 years, it is the only restaurant to keep it among the sixty places that received the star in the same year, which makes Arnaldo the most enduring Michelin starred restaurant in Italy. The role of the tradition is still present today as in the past with a deep care of the raw materials' quality. The daily celebration of fresh pasta, traditional boiled meat, cured meats and Italian pastries for over 80 years, is the secret of the success of this irreplaceable place and symbol of Emilian cuisine, that chef Roberto Bottero and his wife Ramona keep running following Arnaldo footprint.

Rubiera - Reggio Emilia

This Christmas, Gorgonzola is the Secret Ingredient

For Christmas holidays, we have created a project in collaboration with our supporter IGOR Gorgonzola to give all Italian food lovers who follow us a collection of Italian recipes based on sweet gorgonzola, spicy gorgonzola, and the Gran Riserva Leonardi.

At I Love Italian Food Studio and together with chef Alberto Sileo, 6 recipes have been created for a Christmas or New Year's shining menu, or better to say "with blue shades".

Choose between: puff pastry dumplings with pears and gorgonzola, gorgonzola savory pies, riso venere with shrimp and sweet gorgonzola, fettuccine with gorgonzola, spinach balls in pistachio crumble or a classic turkey meatloaf with spicy gorgonzola.