Italian Recipe Guide

Italian foods are deservedly world famous and these recipes are the best of the best. I must just warn you though that if you want your Italian recipe to taste like it does in Italy you need to use authentic Italian food products. It REALLY does make the world of difference to the final result.

Though I focus mostly on Piedmont, (please do visit my Piedmont recipes page) Sardinia and le Marche, I felt that it would be remiss of me to not include some of the great Italian dishes from a few of the other regions of Italy.

I have tried to give a broad range of recipes and have included Italian cooking recipes ranging from pasta sauce recipes and pasta recipes through to ravioli pasta, classic lasagna recipes (nothing is better than homemade lasagna) and penne pasta recipes.

Some classic traditional recipes are also included amongst these an authentic osso bucco recipe, cannelloni and pasta al forno. The Italian cookies recipe and the gnocchi recipe are also very, very good.

Some are very simple to make but are fabulous. The polenta recipe and the tomato bruschetta recipe are two examples, both are fairly easy to make and yet both are delicious.

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Well let me get on with the recipes!!

The Recipes

Le Marche

The region is marked by two distinct culinary types. The first is that of the coastal region where seafood dominates. The seafood soups and seafood recipes of this region are legendary throughout Italy. Inland the cuisine is dominated by the truffle, mushroom and olive.

The great taste of the olives themselves is further enhanced by the awesome stuffed olive antipasti of this area. The olives are stuffed with mince, parmesan, egg and spices. The amazing taste that results is impossible to describe.

My personal all time best when it comes to local dishes are some of the inland meat recipes, mostly involving lamb and pork.

Desserts in Le Marche are not really anything special. Most are based around almonds and fruit and the frustingola consisting of dried figs, almonds and dark chocolate is probably the best to try.

Wine is also good in the Marche as wine in Italy invariably is. In the main the most common varieties are Sangiovese, Montepulciano, Trebbiano and Verdicchio. The most famous Le Marche variant is undoubtedly the Verdicchio, the perfect accompaniment to seafood dishes. The Matelica variety is particularly good. My favourite red is the Conero from Ascoli Piceno.

If you are not into cooking then I suggest you go to my le Marche restaurant review page where you will find my personal recommendations of Le Marche restaurants I regularly eat in and can thoroughly recommend.

For some of our favourite Le Marche recipes - click here.

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