Caprese Prosciutto Panini with Ciabatta or Campagne

Introduction Polpette al sugo, or Italian-style meatballs simmered in tomato sauce, is one of the most comforting dishes in Italian home cooking. Unlike American-style meatballs that are often served with spaghetti, these are usually enjoyed on their own, soaked in a rich tomato sauce and paired with crusty bread. They are made with a mix of ground meat, breadcrumbs, garlic, egg, and cheese, and they reflect the heart of traditional Italian cuisine. Simple, humble, and full of flavor. In this recipe, you’ll learn how to make polpette from scratch with clear tips on texture, seasoning, and cooking technique. You’ll see why overmixing is a common mistake, how chilling helps the…

Introduction Orata al Forno is a classic Italian dish featuring whole sea bream baked with fresh herbs, garlic, and lemon. Commonly enjoyed along coastal regions like Sicily, this simple yet elegant preparation brings out the natural flavor of the fish without overpowering it. In Italian, “orata” means gilthead bream, a prized fish for its delicate texture and mild flavor. Historically, baking whole fish with aromatic herbs and citrus has been a staple of Mediterranean cuisine, dating back to ancient times when fishermen would cook their catch right on the beach. The method is rustic, wholesome, and perfect for home cooks seeking a healthy, impressive meal. In this recipe, you’ll learn…

Introduction Ciabatta is one of Italy’s most beloved breads, known for its crispy crust, soft and airy interior, and rustic shape. First developed in the 1980s by Italian bakers aiming to compete with the popularity of the French baguette, “ciabatta” means “slipper” in Italian due to its flat, elongated shape. Unlike traditional sandwich loaves, ciabatta is characterized by its high hydration dough and irregular crumb. In this recipe, you’ll learn how to make real ciabatta from scratch using a simple cold fermentation method that boosts flavor and texture. You’ll also discover techniques like stretch-and-fold, final proofing, and tips to achieve a beautiful crust without needing a steam oven. I created…

Introduction Looking for an elegant yet incredibly easy dessert? This chocolate panna cotta is rich, creamy, and melt-in-your-mouth smooth—made possible with a clever shortcut: Morinaga Cook Gelatin. Unlike traditional gelatin that requires blooming in water, Cook Gelatin dissolves directly into warm liquid, saving you time and effort. Panna cotta, which means “cooked cream” in Italian, originated in the Piedmont region of Northern Italy. Traditionally made with cream, sugar, and gelatin, it has become a globally beloved dessert for its delicate texture and flexibility with flavors—from fruit to chocolate to coffee. In this recipe, you’ll learn how to: • Use no-soak gelatin for a stress-free prep • Create a silky chocolate base…

The Ultimate Porchetta Recipe – Crispy Skin & Juicy Pork Belly Introduction Looking for a show-stopping pork dish? This Porchetta recipe delivers perfectly crispy skin and juicy, flavorful meat—right from your home kitchen. Originally from Italy and dating back to ancient Roman times, Porchetta was traditionally made by roasting a whole pig over an open fire. Today, we can recreate that magic with a rolled pork belly, packed with garlic, herbs, and spices. In this post, you’ll learn how to prepare Porchetta from scratch, master the essential drying technique, and roast it to perfection with a crispy crackling finish. I made this version with a 1.4kg pork belly, ideal for…