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.
Did you know that you can use potatoes instead of part of the butter to make certain sweet treats? Check out our Christmas biscuits with potato shortcrust pastry: soft and light, they’re perfect with a cup of tea on a festive afternoon.
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.
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