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!
Ricette
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.
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