This is made with few ingredients and packed with flavour for the perfect dish to start the autumn season. Our Colomba-variety potatoes with their yellow flesh and squash are combined here in a delicious gratin perfect for creating incredibly varied menus. Here’s how to make it.
Gluten-free, lactose-free and only made from plant-based ingredients, this light, incredibly delicious first course was made for us by food blogger @uno.spicchio.di.melone with our Levante variety potatoes.
What better occasion than Halloween to give free rein to your creativity in the kitchen? Here’s a recipe made for us by food blogger Irene Bombarda (Instagram handle: @uno.spicchio.di.melone), who used our èVita Residue-Free potatoes grown with the Constance-variety and its yellow flesh to create irresistibly monstrous baked potatoes!
Soft, thick and delicious: a Spanish omelette has the advantage of being great and a simple, versatile recipe, perfect for lunch, dinner or an Iberian-style aperitif.
Fresh, healthy and incredibly popular! Poke bowls have long won over the web and restaurant menus all around the world. Here’s a vegan version made with roasted sweet potatoes.
We’re giving fish and chips a Mediterranean twist with this succulent tuna fillet seared on the grill served with fragrant chips made with our Twister variety potatoes, with their semi-firm, light yellow flesh and intense flavour.
Tuna buzzonaglia is combined with our Twister variety potatoes, with their light yellow flesh and intense flavour, in this ‘Passiflora’ baked potato. This taste of the Mediterranean stems from the creativity of our friends at Serramare Garden.
The typical seafood flavour of mussels is joined by all the lovely creaminess and taste of our Levante variety potatoes in a first course that combines ‘land and sea’ to perfection.
In this recipe, typical of the Galicia region, octopus is combined with our Constance-variety potatoes in an explosion of spicy flavours and contrasting textures.
The delicate flavour of our Paradiso-variety new potatoes, with their semi-firm flesh and light skin, meets the sweet crunchiness of Cipolla Rossa di Tropea Calabria IGP in a simple recipe that is still packed with flavour, also starring olives, capers and cherry tomatoes.
Crunchy on the outside, soft on the inside and capable of bringing out the best of all the flavour of our Levante variety potatoes. A traditional Swiss dish, this is a rösti, a sort of pancake whose main ingredient is potatoes.
Who ever said that soups are only a winter dish? Vichyssoise, a creamy cold soup made from potatoes, onions, leeks and cream, invented in 1917 by chef Louis Diat, works perfectly in the hot weather, giving summer menus a dash of sophistication.
The flavour of Romagnoli F.lli potatoes of the Elodie variety is the star of the “Ginestra” gourmet baked potato offered by the Serramare Garden chefs.
The tenderness of Levante variety new potatoes meets eggs Benedict in a dish with delicate textures and bold flavours.
In this recipe, the velvety filling is the star thanks to Constance variety potatoes with their light yellow flesh, semi-firm texture and excellent cooking qualities. This is how to make delicious ravioli where the goodness of Constance is combined with the enjoyably bitter flavour of spinach.
The Arizona variety of new potato has yellow skin, light yellow flesh and a semi-firm texture. We combine it with monkfish in this recipe for a sure-fire fish main course.
Invented in the late nineteenth century by the chef of the legendary Union Club in New York, the club sandwich has spread all around the world to the point that it has now become an essential symbol of the perfect American brunch.
Spectacular to look at and incredibly delicious, purple potatoes add character to any dish with their flamboyant colour and velvety texture.
This dish is characterised by its simple flavours and this is why it is so popular: potato gnocchi with tomato and basil. In this version, we have used egg in the dough, but if you prefer, you can also make it without egg and the result will be just as delicious.
We have reinvented one of the most loved traditional Italian dishes by using delicious slices of potato with cooked ham and mozzarella. The result? A stringy potato lasagna that you simply have to eat straight out of the oven. Ready? Steady? Cook!
Easter lunch should start with a special dish: potato canapés with salmon and asparagus. It is a delicious, original recipe that you can also reinvent in a vegetarian version by swapping the salmon for your favourite vegetables.
Sweet potatoes, one of the best autumnal superfoods, are very popular and easy to find when the good weather arrives.
Combine eggs, potatoes and onions, and bang – you’ve got yourself an omelette! This dish is great for any season and occasion. You can easily add your own touch to it, and it is also delicious cold.
When spring arrives, we also see the first tender artichokes, which are the star of many delicious dishes. Together with potatoes, we use them in this recipe to make a delicious side dish or a vegetarian main course.
These mini potato ramekins with a stringy centre can be served as a delicious, rich side dish, perfect with meat main courses, but also as a vegetarian main.
Whether as a main or one-course meal, potato and broccoli flan is a simple dish to make, made even more mouthwatering by two layers of delicious stringy cheese. You can make this recipe by mixing your favourite vegetables, just use a little imagination!
Round, ring-shaped or long. Whatever their shape, every doughnut is worth it at Carnival! In fact, for this celebration, in Italy – and elsewhere – doughnuts are made in various shapes and versions with different ingredients.
All the versatility of bruschetta, without the bread! But how? By using sweet potato toast, a simple, original recipe.
All the simplicity of homemade bread, made even softer thanks to the addition of potatoes to the dough.
The distinctive flavour of Gruyère gives this delicious puréed potato soup an original touch, which makes this dish even more appetising. This recipe is also suitable for vegetarians, to be served with crunchy croutons.
A typical winter vegetable, savoy cabbage is one of the most versatile ingredients in the kitchen. In this dish, we wrap it around a soft centre of potatoes and mozzarella to create a lip-smacking main course or one-course meal.
Fancy a homemade pizza? We’ve got the perfect recipe for you! Simple yet delicious ingredients make this deep dish pizza irresistible.
Would you like a light dish that is still delicious? Try these potato and lentil veggie burgers, which are simple to make and perfect for personalising however you please, for example by enriching them with your favourite herbs or spices and serving them with homemade sauce.
This is a delicious main course where crispy potato wedges meet pork loin, made even more mouthwatering by the citrus notes of oranges. Despite the rather long cooking times, this dish is very easy to make.
A new twist on classic salmon canapés, these delicious mini potato pancakes, enriched with the bold flavour of smoked salmon and delicate crème fraîche, are the perfect starter for festive meals.
The holiday season is the perfect opportunity to prepare fragrant little treats, perhaps making them together as a family.
Are you looking for an idea for a delicious yet easy-to-make starter? Crostini with creamy potato sauce are a great answer and perfect for any occasion, including the holidays.
When the cold temperatures remind us that winter is around the corner, we can find a little warmth thanks to delicious hot dishes.
A quick and easy dish to make which keeps the original flavours of the garden vegetables due to its simplicity.
Known and enjoyed in all its variations, ribollita is a traditional rural Tuscan dish, also known in its home region as “zuppa toscana di magro dei contadini” (or peasants’ lean Tuscan soup).
As a starter, side dish or main, potato and cauliflower balls are easy to make and incredibly delicious. Let’s take advantage of the availability of the first cauliflowers to make this lip-smacking recipe.
Chestnuts and mushrooms, two delicious foods that evoke the colours and smells of autumn, are combined in this recipe with potatoes to make a truly original soup.
The spookiest celebration of the year is here and, as always, we are getting ready to celebrate it by getting creative in the kitchen.
As temperatures drop, we want to start eating hot dishes again. Once again, potatoes are the star ingredient in many delicious creamy and puréed soups.
In this recipe, potatoes meet a favourite autumn flavour: pumpkin. A simple but very tasty first course, which we suggest serving with a butter and sage sauce.
Don’t be fooled by the name! Sweet potatoes, also known as “american potatoes” and "batatas", are really good for making both sweet and savoury dishes.
They are quick and easy to make, they can be easily reinvented and filled with your favourite ingredients… We are talking about baked potatoes.
Sour cream, also known as crème fraîche or cultured cream, has a slightly acidic flavour, which goes well with meat, fish or vegetable-based dishes.
What better than a homemade sweet treat for a healthy breakfast or snack that is still delicious? Try making these soft muffins made from sweet potatoes.
Great as a delicious starter or main course, you can make many different varieties of potato balls. In this version we have used scamorza cheese to create a stringy centre and guanciale cured pork for a crispy touch.
If you prefer white pizza over normal tomato pizza, you are sure to enjoy this recipe: it’s a pizza with basil pesto and baby prawns, made even softer by adding potatoes to the dough.
Whether simply seasoned with garlic and extra virgin olive oil, with cherry tomatoes and basil or with more sophisticated ingredients, it is difficult not to like bruschetta.
A typical French dish – in particular from Provence, with Nice leading the way, where it is known as “ratatouille niçoise” – ratatouille is a delicious and colourful vegetable side dish made in many different versions, which mainly differ in the vegetables used and how they are cut and cooked.
Sweet potatoes are known for their slightly sweet flavour and bright orange colour. They are good for making various dishes, both sweet and savoury.
Originally from North Africa, cous cous is now part of Italian culinary culture and particularly so in Sicily, where it is also known as “cuscus”.
Looking for a delicious, fresh side dish that’s quick to make? We’ve got you covered: potato salad with radishes and cucumbers enriched with a mouthwatering yoghurt sauce. It’s a practical dish that can be made in advance and kept in the fridge until you want to eat it.
A soft, aromatic focaccia where potatoes are combined with the freshness of lemon and the balsamic hints of rosemary, to be enjoyed either on its own or stuffed with vegetables, sauces or cured meats.
When the high temperatures make it difficult to stand in front of the oven, a great menu-saving solution – perfect as a one-course meal or a side dish – is a fresh potato salad, to season with your favourite ingredients.
If you suddenly feel like pizza, but don’t have much time to make it, you can make a crispy and versatile version in just 30 minutes by cooking it in a pan.
Potato croquettes are a real classic of southern Italian cuisine, particularly in Campania, although they are found all over Italy and beyond.
Have you ever thought about making toast without using bread? We have replaced it in this recipe with slices of sweet potato. Rich in fibre, vitamins and minerals, sweet potatoes are great for making both sweet and savoury dishes. Let’s discover how to use them to make toast with avocado and eggs.
Have you ever made your own tagliatelle? It is much easier than you think. To make them even softer and more delicious, we recommend making them with a potato-based dough. We have decided to season them with pesto, which goes particularly well with potatoes, but you can try them with your favourite seasoning.
This incredibly simple yet delicious snack is so quick to make: potato tarallucci breadstick rings are perfect for an outdoor snack or for aperitifs… You won’t be able to stop at just one.
The iconic dish of American cuisine, the hamburger, is found and enjoyed all around the world. This is the case in Italy too, where it is made in many different versions, from the classic one to more gourmet and sophisticated options.
Is the unpredictable weather putting you off making a cool dish? We’ve got the right recipe for you! This creamy potato soup with thyme is delicious either hot or cold. If you like, you can also serve it as a starter or an aperitif on slices of toast.
This is a meal on its own, perfect for lunch or dinner, and incredibly easy to make. This dish is an original alternative to the more common potato pies. It’s delicious either served straight out of the oven or at room temperature.
The smell of these cocoa muffins will win you over even before you taste them. There are many different types of muffins, but in this recipe, we have decided to use potato starch to make them even softer, as well as whipped cream and blueberries as a decoration.
Pinwheels with potato dough, spinach and cheese are a delicious and original starter that you can easily reinvent by using your favourite ingredients that you have at home as an alternative filling.
If you want to give your aperitifs or starters a Middle Eastern flavour, then try hummus. This delicious sauce made from chickpeas and sesame paste (tahina) is perfect with bread, pitta bread, vegetables and meatballs, both the meat and veggie versions.
Particularly recommended for low-calorie diets, octopus has a low fat percentage and is rich in vitamins and minerals.
Together with chocolate eggs, your Easter dinner table simply has to have a soft colomba cake, a typical northern Italian dessert, but found all around the country in many different versions.
We waited for it all winter and it's finally here: asparagus has arrived on our spring dinner tables. It's a priceless source of calcium, phosphorus, potassium and vitamins to be used in many recipes.
Don't they make your mouth water just by looking at them? Whether they’re made from meat, fish or vegetables, baked or fried, as they are or breaded, these balls are quick and easy little bites to make for a sure-fire success. Here, we offer them in this version made from tuna and potatoes.
Fried panzerottini are little bites of leavened dough usually filled with tomato, mozzarella, oil and oregano. However, there are many different variations, with different condiments and techniques to make the dough.
Artichokes reign supreme among the vegetables of the first few weeks of March. They’re an excellent source of minerals, including calcium, phosphorus and sodium. Let’s use them to make the filling for these incredibly delicious ravioli.
Much loved for their beneficial properties, rapini are rich in vitamins and minerals, so they’re useful for preventing the flu and colds during the colder months of the year.
Soft and incredibly tasty, graffe – originally from Campania – are enjoyed and made all across Italy. To make your Carnival dinner table even more delicious, let’s discover them in this version with chocolate icing and chopped hazelnuts.
This Valentine’s Day, skip the usual chocolates and amaze your partner with these irresistible biscuits with potato shortcrust pastry filled with hazelnut cream.
Delicious and easy to make, mini courgette and potato quiches are a mouthwatering alternative to a traditional savoury pie, perfect either as an aperitif or a starter.
We’ve already spoken about baked potatoes, delicious potatoes baked in the oven and then filled, a typical traditional British dish, that you can top with your favourite ingredients.
Did you know that, as well as being used as a topping, potatoes can also be added to the dough to make a soft, delicious pizza?
Need a healthy, colourful recipe to brighten up your January detox dinner table? We’ve got the perfect recipe for you! Thanks to its antioxidant properties, beetroot is particularly recommended for detoxing the body…while still tasting great!
A baked potato with salmon and sour cream that will satisfy even the most demanding palates.
A pie made from meat and vegetables covered with a crispy layer of mashed potatoes: shepherd’s pie is a British dish, traditionally made with lamb.
If you’re looking for an original, rich starter for your holiday menu, these little cakes are right up your street.
When temperatures hit freezing point, soups and puréed soups are perfect for getting a bit of warmth. In this recipe, the goodness of porcini mushrooms is combined with the delicate flavour of potatoes in a creamy pairing that will warm up those first winter days.
Sweet potatoes, also known as yams, can also be used to make a delicious appetiser to serve as an aperitif instead of more traditional yellow potato crisps.
An original dish which is also simple to make, prepared with autumn products. In this recipe, the delicate flavour of the sweet potatoes and the pumpkin blends with the pleasant sharp notes of the orange peel.
For the Week of Italian Cuisine across the World, we’re taking you back to one of the most symbolic dishes of our culinary traditions: margherita pizza.
A recipe created with seasonal ingredients, very tasty and brightly coloured thanks to the purple of the potatoes and cauliflower and the bright green of the curly parsley used as garnish, which make this dish very attractive.
Tasty, versatile and suitable for the preparation of first and main courses, mushrooms are among the main protagonists of autumn meals.
In this recipe, chickpeas are mixed with warm creamed potatoes and carrots. A dish prepared with simple and genuine ingredients, ideal for warming up autumn evenings.
Pasta is one of the staples in the Mediterranean diet and is synonymous with Italian food. Did you know that 9 out of 10 Italians eat pasta on a regular basis and that 1 in 3 Italians eat pasta every day? (Source: Eumetra research for Unione Italiana Food).
This is a recipe from Southern Switzerland – especially the Canton of Valais area - and was traditionally made by shepherds during transhumance.
This is a meal on its own, bursting with colour and flavour, made from potatoes, broccoli and red onion. It’s great to eat just out of the oven to make those first autumnal evenings a little milder.
In the 1700s, a gateau was a sweet French cake, before it was reinterpreted in a savoury version in Naples in the early 1800s.
This is a very easy side dish to make, which requires a few simple ingredients. This dish, also known as hasselback potatoes, will let you amaze your guests with a minimum amount of effort.
They have the texture of ravioli, but they look like panzerotti. In this recipe, a sheet of fresh pasta contains a soft centre of potatoes and ricotta that you simply have to try.
Starchy and sweeter than normal potatoes, sweet potatoes are the main ingredient for numerous sweet and savoury dishes.
The main feature of a good flatbread, whether plain or filled, is the consistency of the dough: soft, but not crumbly.
Cod fillets go well with many different side dishes. Today, we’ll show you how to pair them with a colourful mix of vegetables including potatoes, carrots and courgettes for a delicious yet light meal.
More than being just a simple cooking method, barbecuing is a full-on ritual to be enjoyed with friends and family.
Want a rich and indulgent dish to enjoy the height of summer with? Gnocchi with prawns and creamy fresh cheese: this recipe may be quick and simple to prepare, but it will get you licking your lips!
Its name may be a little misleading. Along with Russia, Italy, Poland, and France are all contenders for being the birthplace of this delicious dish.
With the right bread and the right toppings, even just some bruschetta can become a gourmet dish! There are so many varieties, but today we’re going to show you how to make a vegetarian one made with potatoes and grilled vegetables.
Delicious savoury cakes that are super soft thanks to the potatoes. Give our muffins a try, one after the other!
Fruit and vegetables go perfectly together in this summery side dish made with potatoes, watermelon, and feta cheese. Fresh and colourful, it will delight your eyes and your taste buds! Let’s find out together how to make it.
Sweet, savoury, or served with fruit: there are so many different kinds of pancakes that there’s something for everyone!
Rich in mineral salts and fibre, avocado is one of the world’s most loved foods.
Did you know that potatoes can be a great alternative to butter when making a whole variety of desserts?
If this hot weather is keeping you away from the stove, you should try this cool recipe to serve in handy mini single-portion jars that you can keep in the fridge and enjoy whenever you like. There are two essential ingredients: quail eggs and the ever-present (and irreplaceable) potato.
The flavour and creaminess of a puréed vegetable soup, but a lot cooler. Let’s find out how to make a cold potato and parsley cream soup, which can be enjoyed either as a starter or as an accompaniment to main meals and vegetable side dishes.
Venere rice is a must-have for your kitchen: its distinctive black colour and aromatic flavour make it ideal for preparing creative and exotic dishes that look spectacular. Let’s find out how to make an original risotto dish with flying squid and potatoes, a perfect evening meal for the summer.
Made with vegetables, cured meats, or cheeses, the potato pie is a creative and versatile recipe that is loved by people of all ages. It is best enjoyed fresh out of the oven, but it’s also great to eat the day after. From amongst its many varieties, we have chosen to show you one made with ham and mozzarella.
A delicious centre of aubergine alla parmigiana shrouded in soft potato gnocchi. If just the thought of it makes your mouth water, make sure you try out this recipe!
Savoury tarts are a really versatile dish, which can be prepared for any occasion and in various ways. They’re great when they’re fresh out of the oven, but they’re delicious the day after as well: a must-have for your springtime picnic basket! Here we’ll show you how to make one with potatoes, cherry tomatoes, and scamorza cheese.
When celebrating a birthday or any other anniversary, cakes are without doubt a popular and greatly enjoyed gift. But if you want to amaze your loved ones with an original and tasty treat, make these delicious potato and blueberry muffins instead: perfect for achieving a wonderfully soft mixture.
Whether they’re round or rectangular, filled with meat, vegetables, or fish, there’s a type of ravioli for everyone! In this recipe, we’ll show you how to make them with a potato and bacon filling.
It’s so easy to just call it “bread”! But did you know that there are more than 300 types of bread in Italy? Going from the Alps down to the very other end of the Italian peninsula, every region has its own recipes: using durum wheat or semolina, combining olives or fruit… or adding potatoes! Let’s take a look at how we can make a Sardinian potato pagnotta loaf.
This is much more than just a savoury pie. The torta pasqualina, or “Easter pie”, is one of the most traditional recipes of Ligurian cuisine, however, at Eastertime, it can be found on dinner tables all across the Italian peninsula. Here’s a different interpretation of it made with spinach and potatoes.
They can be made with meat, vegetables, or fish: meatballs are a delicious finger food that are great for any occasion and can be made into a plethora of different varieties.
Pecorino or Parmigiano? Guanciale or pancetta? With the egg flash-fried or well-cooked? There are many variations for one of the most loved dishes in Italy: carbonara pasta! The one we’re offering here is a decidedly original version. Let’s have a look together!
It is impossible to resist the delicacies of springtime! At this time of year, vegetable gardens start filling up with new colours, which will explode in the coming months. Over the last few weeks, we’ve already been able to get our hands on one of our favourite fruits of the warmer months: strawberries.
This recipe is versatile, easy to prepare, and it’s a perfect go-to dish that adapts well to any number of dining occasions. Frittata can be made using various ingredients, and cooked either in a frying pan or in the oven.
Fish and chips originated in England and are enjoyed by people of all ages. They are served in pubs all over London, and further afield too. There are a number of varieties, which differ depending on how the batter is seasoned. Here’s the original recipe below.
Purple potatoes are delicious and, with their intense colour, they give a sophisticated and theatrical flair to our recipes. They can be used in both starters and mains, and also to make original desserts. In this news update, we’ll find out together how to make purple potato cheesecake!
You can’t say “Carnival” without thinking about fritters! Whether they’re chiacchiere fritters, graffe doughnuts, or castagnole ones, to name but a few, fritters are one of the delicacies served throughout the whole of Italy at carnival time.
This is a versatile and easy to prepare dish. Let’s find out how!
To celebrate Saint Valentine’s Day, blow your partner away with a sweet gift that has been prepared with your very own hands. If you’re looking for an original and easy recipe to follow, we’ve got just the thing for you: potato and cocoa biscuits.
Pizzoccheri are a type of pasta like tagliatelle, but shorter and slightly wider, typically made in Teglio (SO), a small municipality in Valtellina at the foot of the Alps.
Spring rolls are a delicious starter typical of Chinese cuisine. They can be filled with either meat or vegetables. Today, we’ll show you a delicious vegetarian version made from potatoes and savoy cabbage.
Are you looking for an alternative to traditional meatballs in sauce? Get creative with this vegetarian recipe made from spinach, potatoes and gorgonzola.
If you love vegetables and are looking for a tasty alternative to serve at your table, then we recommend this recipe for a savoury pie with Swiss chard – found in abundance this season – and potatoes.
This recipe is a typical rural dish from the Valle Camonica, one of the largest valleys in the central Alps, in eastern Lombardy, which you can make with a few simple, healthy and wholesome ingredients.
From the north to the south of Italy, lentils are a real staple of New Year’s dinner tables. But who says you have to eat them with a cotechino pork sausage? Here, we offer them as an ingredient in a delicious recipe for a happy New Year!
To sweeten up your holidays, other than traditional pandoro and panettone, you can delight friends and family with a soft, delicious cake made from chocolate and potatoes.
This dish is as easy to make as it is effective. The crispy outer coating of duchess potatoes hides a soft, warm centre that will make your holiday menus more delicious.
If you’re looking for an alternative to the classic stuffed turkey, we’ve got the answer! For a Christmas with all the trimmings, try our chicken stuffed with potatoes, mushrooms, sausage and veal. It’s a rich main course that will amaze your guests.
A creamy first course, made with healthy, seasonal ingredients. Puréed broccoli soup is quick to make and perfect for warming up those cold winter evenings.
A typical Lithuanian dish, “piršteliai prie alaus” croquettes, made with fish or cheese, are traditionally served in the country’s pubs.
Some people like it crispy, some softer; while some prefer it deep-dish and others with a thinner base. There are many different variations for a dish that everyone can agree on: pizza.
You don’t always need to use lots and lots of butter to make sweet shortcrust biscuits. You can replace some of the butter with potatoes. Let’s find out how!
Of all the unmistakable flavours of fall, pumpkin is certainly one of the most well-loved.
Trick or treat? If you ask us, we’ll take the treat every single time! Here are three recipes to sweeten up the scariest night of the year.
A richly scrumptious first course. While there are many kinds of pasta with potatoes, these spaghetti with potato cream and guanciale (Italian cured pork jowl) are a true classic.
A perfect side for meat-based dishes such as stews and spezzatini, it’s especially perfect on a cool autumn day. Here’s how to make the best stewed potatoes with tomato sauce.
This is a substantial stand-alone dish or a succulent accompaniment to beans, peppers or other vegetable.
A starter, a side, a mid-day snack and even a full meal: the savoury pie is truly a jack of all trades, and countless tasty variants are possible. The recipe provided here is for the classic potato and bacon version.
Just a few, cheap, very common ingredients go into making Calabrian pitticelle, a crispy and scrumptious dish available in many versions. Here’s how to make the potato-based version.
A typical dish of central France made with potatoes, onions and Béchamel sauce, Lyonnaise potatoes are a nourishing and tasty side that goes great with either meat of fish.
Perfect for either breakfast or a quick snack, graffe are a typical sweet of Neapolitan cuisine inherited from the House of Bourbon. Here’s the recipe for the baked version.
Potatoes aren’t just perfect for many savoury dishes, they can also be used to make delicious sweet cakes.
Potato salad with tzatziki sauce is a typical dish of Greek cuisine. Fresh, light, nourishing and, above all, delicious: a perfect choice for a hot summer day.
Typical of southern Italian cuisine, and especially the Campania region, potato croquettes (or “crocché”) are beloved around the world.
Potato salad is a dish that originated in Germany, very easy to make and suitable for all times of year.
“Brustengo” is a traditional dish of Umbria’s peasant cuisine, mainly associated with the town of Gubbio.
The soft texture of potato focaccia, a traditional recipe from Apulia’s cuisine, goes great with cured meats, vegetable dips or any other condiment.
“Tortel di patate” are an iconic dish of Trentino’s cuisine, with many variants found in the different parts of the region.
Potato frittata can be a side, a stand-alone dish or a snack, and it also tastes great when eaten cold during hot summer days!
“Acquacotta della Tuscia” is a dish of peasant origins typical of lower Maremma and the area around Viterbo, which farmers and herdsmen used to eat in the fields.
“Baccalà alla vicentina” is packed with Omega 3s and Vitamin E, which help boost the immune system and protect against cellular degeneration. Oh, it’s also delicious!
Savoiarda potatoes are a cherished speciality of Piedmont. They can be enjoyed as a stand-alone dish or as a rich side, especially recommended for pairing with white meats.
Directly from Sicily, today’s recipe is a scrumptious side dish to be paired with meats, especially red ones.
Today we present a delicacy of Romagna’s cuisine made with potatoes and striped prawns.
Liguria is synonymous with pesto, but this recipe is much more than the simple condiment you’re probably used to.
“Patate mpacchiuse” (literally “potatoes that stick together”) are a typical dish of the Cosenza area.
Fruits and vegetables rule the shopping lists of Italians: with an average of 102.33 Euro (or 23% of the monthly budget), produce represents the biggest chunk of food spending for Italian families.
This is the best-known dish in the local cuisine of Ogliastra, a region in the eastern-central part of Sardinia.
Rice with potatoes and mussels is a dish with roots in Apulia’s peasant tradition, in which land and sea come together to delight even the most demanding palates.
