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Caponata

Caponata is a traditional Sicilian dish that showcases the vibrant flavors of the Mediterranean. This sweet and tangy eggplant relish is made with a combination of sautéed vegetables, capers, olives, and a touch of sweetness from raisins. It’s a versatile dish that can be enjoyed as an appetizer, a side dish, or even as a topping for bruschetta.

View full recipe Time 1 hour Level Of Difficulty Easy

Villa San Giovanni Nero D’ Avola

Intense ruby red color, fruity bouquet with spice and liquorice hints and wood fruit notes.

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Beans

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Bruschetta & Tapenades

Cheese

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Italian Tomatoes

Olive Oil

Olives

Pasta

Pesto

Sauce

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Vegetables

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Vinegar

Caponata

Time: 1 hour

Caponata is a traditional Sicilian dish that showcases the vibrant flavors of the Mediterranean. This sweet and tangy eggplant relish is made with a combination of sautéed vegetables, capers, olives, and a touch of sweetness from raisins. It's a versatile dish that can be en…

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Jota Triestina

Time: 1 hour

Jota soup is a hearty, warming soup made with beans, potatoes, sauerkraut, and sometimes meat. It's a staple dish in Friuli-Venezia Giulia, especially during the colder months.

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Risotto al Barolo

Time: 35 minutes

A delicious and sophisticated dish that showcases the unique and wonderful flavors of Piedmont, Italy. Made with high-quality Arborio rice and Organic, Unfiltered Extra Virgin Olive Oil, this creamy risotto is infused with the rich, complex flavors of Barolo wine, a signature ing…

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Pasta and Chickpeas - Pasta e Ceci

Time: 20 minutes

Here’s a quickly-made one-pot family dinner that is vegan and budget-friendly, too. You can enjoy this great pasta with chickpea soup, often known as Italian pasta e ceci, in under 30 minutes.

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Fettucine alla Nursina (Fettucine with Anchovies and Truffles)

Time: 30 minutes

Fettucine alla nursina is a traditional Italian pasta dish from the Umbria region. It combines fettucine noodles with anchovies, garlic, olive oil, salt, pepper, and the flavor of black truffles.

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Spaghetti Frutto di Mare al Cartoccio

Time: 1 hour 30 minutes

In Italy, cooking with parchment (baking paper) is quite common. And this Campanian seafood classic is easy to make and fun to eat directly from the cooked packets. It will impress your guests for certain, and is easily adaptable to finish on the outside grill instead of oven…

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