Fromitaly - Italian Authentic Cuisine

Master ragù alla bolognese by sautéing a mirepoix of garlic, onion, carrot and celery with beef, veal and pork, then red wine, passata, and a two-hour simmer.

learn to make salsa al pomodoro, a basic Campania tomato sauce, using cherry tomatoes, onions, garlic, and basil, simmered long and finished with fresh basil before storage.

Explore traditional and modern methods to make pesto sauce, using italian basil, pine nuts, pecorino romano, garlic, and olive oil, with mortar and pestle or a processor.

Discover how to make spaghetti al pomodoro e basilico and spaghetti alla Portofino, cooking al dente pasta in salted water, emulsifying with tomato sauce, then finishing with burrata and basil.

Learn to make risotto allo zafferano from Milan with carnaroli rice, saffron, and a hot vegetable broth, toasting the rice, deglazing with white wine, and finishing with butter and Parmigiano.

learn to craft bucatini alla amatriciana from lazio, combining crispy guanciale, tomato passata, garlic, chili, and pecorino into a peppery, savory pasta with al dente bucatini.

Make homemade gnocchi from potatoes, eggs, and flour, boil in salted water, mash into a soft dough, then roll and shape with a fork for classic Italian gnocchi.

Combine fresh gnocchi with homemade pesto to create a quick Genovese dish; cook gnocchi until they float, then emulsify with cooking water for a bright green, creamy sauce.

Boil spaghetti until al dente, about eight minutes, heat meatball sauce with cooking water, then toss pasta in the sauce and finish with extra virgin olive oil and Grana Padano.

Learn to make a basic impasto dough for pizza, focaccia, and breadsticks by mixing double zero flour, yeast, olive oil, salt and water, then proof and divide for different shapes.

Learn to shape a round pizza from proven dough, top with passata di pomodoro, mozzarella, basil, and olive oil, then bake in a hot oven for a crisp crust.

Learn to shape grissini by stretching airy dough, oiling the tray, coating with semolina, and baking at 180 degrees for 8–10 minutes, then resting to crisp.

Master making focaccia from well-proofed dough to a round, airy flat bread, with generous extra virgin olive oil, water, and sea salt, baked to a crunchy-soft crust.

Learn to make pasta matta, a dough with olive oil instead of butter, using Manitoba flour and A00 flour for a stretchy base for focaccia in Liguria, with a rest.

Learn to assemble focaccia di Recco with a two-cheese filling from Liguria, using presenza and stracchino, with ricotta lemon substitute if needed, then bake until airy and crispy.

Learn to prepare cotoletta alla milanese using veal, a cheese-enhanced breadcrumb crust, and pan-fry with butter and oil, then rest and slice to reveal a crispy, juicy interior.

Mozzarella in carrozza is a Campania dish from Naples, a mozzarella-filled bread fried like a savory French toast, using bread, mozzarella, eggs, flour, and breadcrumbs.

Make polpette al sugo by combining veal, beef and pork with vegetables, breadcrumbs soaked in milk, Grana Padano, and eggs; shape, sear, simmer in tomato sauce, and finish with parmesan.

Learn to make lasagne al forno with bechamel and ragu alla bolognese, layering pasta sheets, Grana Padano, mozzarella, and olive oil, bake at 180 degrees, and rest overnight.