Cook Italian

Here we celebrate the strong bonds between the engineers who design and build Bertazzoni appliances, the great agricultural traditions of the region and the unique depth and character of Italian cooking.

Sformatini di Parmigiano Reggiano

These flans served with caramelized scallions and Prosciutto Crudo di Parma are a great appetizer to start an authentic dinner as if you were in Parma. Close your eyes while tasting this enriched...

Carne alla siciliana

(by Giuseppe Furno, Italian writer and a dear Uncle) This dish has the colours, the scents and the complex layers of Sicily and the surrounding Mediterranean; intense red Pachino cherry tomatoes,...

Torta cioccolatina

Torta Cioccolatina literally means chocolate candy cake and comes from the sensation you have in eating it: it melts in your mouth like a chocolate candy! They are served as small cubes like in a...

Riso e zucca

Pumpkin risotto is all about colour. Cutting open a pumpkin is a voluptuous experience in itself, the rich, earthy orange tones of pumpkin always bring me back into a glorious summer sunset.

Pasta con le sarde

Pasta with sardines is a very tasty and healthy food. Sardines are rich in unsaturated fats, very good for cholesterol control.My choice is to use freshly made tagliolini as the round taste of this...

Nocino

The Italian tradition believes that on the sunrise of St. Johns (24th June is San Giovanni) is the right time to harvest the drupes (nuts) used to prepare “il nocino”. It seemed like the dew from the...

Mozzarella Artichokes

The artichoke heart was very popular in Roman times. The Romans thought it was very good for the liver, and they were right!The best season for artichokes is from October to May: in this period...

Struffoli

Struffoli are an Italian speciality traditionally made around Christmas time. Every Italian family has their own preferred version. Ours is taken from the old Bertazzoni family cookbook that was...

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