Traditional Italian Bread Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RUSTIC ITALIAN BREAD



Rustic Italian Bread image

I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.

Provided by Carrie Pacini

Categories     Baked Goods

Time 40m

Number Of Ingredients 7

2 cups of lukewarm water (you may not use all of it)
3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour blend, or Wheat flour)
2 teaspoons granulated sugar
1 teaspoon salt
2 1/2 teaspoons of active dry yeast or a packet
1 Tablespoon of Olive Oil
1 Tablespoon of Sesame Seeds (optional for the top)

Steps:

  • Note: Preheat your oven to 375 degrees
  • There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.

Nutrition Facts : ServingSize 1 Slice, Calories 60 calories

MOM'S ITALIAN BREAD



Mom's Italian Bread image

I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Time 50m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 5

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC ITALIAN BREAD



Basic Italian Bread image

Provided by Food Network

Time 3h26m

Yield 1 large loaf Italian bread

Number Of Ingredients 8

2 cups water, lukewarm
1 3/4 ounces cake yeast (1/3 cup)
5 3/4 cups bread flour
1 tablespoon dark brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds

Steps:

  • Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
  • Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
  • Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
  • Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
  • Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

TRADITIONAL ITALIAN EASTER BREAD



Traditional Italian Easter Bread image

Try this rich and aromatic Italian Easter bread recipe served with a simple icing that makes for a festive and delicious treat similar to panettone.

Provided by John Mitzewich

Categories     Dessert     Breakfast     Brunch     Bread

Time 45m

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
1/4 cup water (100 F)
3/4 cup sugar
1/4 cup milk
4 large eggs (at room temperature)
1 teaspoon anise seeds
1 1/2 tablespoons anise extract
1 1/2 teaspoons lemon extract
1 tablespoon lemon zest
1 1/4 teaspoons salt
2 tablespoons vegetable oil
6 tablespoons butter (melted)
4 1/2 cups all-purpose flour (plus more as needed)

Steps:

  • Gather the ingredients.
  • In a large mixing bowl, dissolve the yeast in the warm water with a small pinch of the sugar. Let sit 10 minutes until foamy.
  • After the 10 minutes, whisk in the remaining sugar, milk, eggs, anise seeds, anise extract, lemon extract, lemon zest, salt, oil, and melted butter. Combine well by hand, with a hand mixer, or in a stand mixer.
  • Once everything is well combined, mix in the flour, 1 cup at a time, to form a wet, sticky dough.
  • Turn onto a lightly floured surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to the surface, to form a smooth and elastic dough.
  • Place dough in a lightly oiled bowl. Lightly oil the surface of the dough, and cover the bowl with a damp towel. Place in the oven with the light on (but no heat). The dough needs to rise until doubled in size, which will take 6 to 12 hours. This is a slow-rising dough that can be left overnight without fear of it expanding so much that it runs over the bowl.
  • When doubled, punch dough down . Turn out onto a lightly floured surface and divide into 4 pieces.
  • Take 1 piece and cut it into 3 strips. Braid and form into a circle. Repeat with remaining dough.
  • Place wreath loaves on a silicone mat or parchment-lined baking sheets. Cover very loosely with lightly greased plastic wrap, and let rise for 2 hours.
  • Heat oven to 350 F. Once loaves have risen, bake for 25 minutes or until golden brown and an instant-read thermometer registers 190 F to 200 F. Remove and cool on wire racks.
  • Once cooled completely, the loaves can be served immediately or stored in an airtight container or zip-top bag for up to three days, or frozen for longer storage.

Nutrition Facts : Calories 177 kcal, Carbohydrate 26 g, Cholesterol 39 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 149 mg, Sugar 7 g, Fat 5 g, ServingSize 4 loaves (24 servings), UnsaturatedFat 0 g

TRADITIONAL ITALIAN CIABATTA BREAD



Traditional Italian Ciabatta Bread image

This delicious Italian Ciabatta Bread is made with a biga, the perfect sandwhich bread or why not serve it on the side with your favourite soup or stew?

Provided by Rosemary Molloy

Categories     Bread     Side Dish

Time 14h40m

Number Of Ingredients 7

1 cup + 2 tablespoons all purpose or bread flour ((146 grams))
1/8 teaspoon active dry yeast
1/2 cup lukewarm water (temperature 105F / 40C) ((118 grams))
1 1/2 cups all purpose or bread flour ((195 grams))
1 1/2 teaspoons active dry yeast
1 teaspoon salt
3/4 cup lukewarm water (temperature 105F / 40C) ((176 grams))

Steps:

  • First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
  • In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
  • With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
  • Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts. Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
  • Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
  • Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!

Nutrition Facts : Calories 600 kcal, Carbohydrate 123 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

25 AUTHENTIC ITALIAN SIDES (+ EASY DINNER MENU)



25 Authentic Italian Sides (+ Easy Dinner Menu) image

From Caprese salad to garlic bread, these Italian side dishes are the perfect accompaniment for a fancy dinner party or a laid back family meal. Try one of these authentic recipes today!

Provided by insanelygood

Categories     Recipe Roundup     Side Dishes

Number Of Ingredients 25

Easy Italian Green Beans
Caprese Salad
Italian Stuffed Tomatoes
Friselle
Italian Pickled Eggplant
Italian Stuffed Artichokes
Tuscan White Bean Salad
Italian Giardiniera
Italian Marinated Mushrooms
Italian Garlic Bread
Italian Farro Salad
Italian Roasted Potatoes
Easy Focaccia Bread
Italian Bruschetta
Italian Stuffed Zucchini Flowers
Burrata Salad
Italian Wedding Soup
Italian Chickpea Salad
Italian Pasta Salad
Italian Pinwheels
Cacio e Pepe Brussels Sprouts
Savory Parmesan Cookies
Italian Breadsticks
Zucchini Bites
Radicchio Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian side in 30 minutes or less!

Nutrition Facts :

ITALIAN BREAKFAST FRITTATA



Italian Breakfast Frittata image

Frittata is a traditional Italian breakfast, and it's easy to make with a few simple ingredients.

Provided by Izzy

Categories     Breakfast

Time 20m

Number Of Ingredients 9

6 large eggs
1/4 cup heavy cream
salt and pepper (to taste)
1 tablespoon oil
½ onion (cubed)
½ cup mushrooms (sliced)
1 cup cheddar cheese (shredded)
1 cup cooked bacon (cut into small pieces)
½ cup bread (cut into cubes)

Steps:

  • Preheat oven to 400°F.
  • Add oil to an oven-safe skillet over medium heat. Once hot, add onions and mushrooms. Cook for about 4 minutes or until tender and lightly browned.
  • Add the bread cubes, bacon, and cheese on top, and distribute evenly.
  • In a large bowl, whisk together eggs, heavy cream and salt.
  • Pour the egg mixture over the cheese. Cook for about 2 minutes until you see the egg mixture at the edges of the pan start to set.
  • Bake for about 10 minutes.
  • Remove from oven. Serve warm and enjoy!

Nutrition Facts : Calories 262 kcal, Carbohydrate 9 g, Protein 15 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 178 mg, Sodium 522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CLASSIC ITALIAN BREAD



Classic Italian Bread image

I've been using this yeast bread recipe for nearly 20 years - I think it originally came from a package of flour. I've "tweeked" it quite a bit from the original, and now this bread is great, in that it calls for no added fat (other than what you use to oil the bowl for rising); it's just flour, water, sugar, salt and yeast. Makes 2 loaves - let one get slightly stale, and it makes the best French toast ever!

Provided by KrisLady

Categories     Yeast Breads

Time 6h40m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 7

2 cups warm water (not over 110 degrees)
1 tablespoon sugar
1 tablespoon yeast
1 tablespoon salt
5 1/2-6 cups unbleached flour (plus more for kneading)
cornmeal (for sprinkling on baking pans)
boiling water (optional)

Steps:

  • Add sugar and yeast to warm water in large mixing bowl and let dissolve.
  • Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl.
  • Turn out onto floured surface to knead.
  • Knead dough for about 3 minutes.
  • Allow dough to rest about 5 minutes.
  • While dough is resting, scrape mixing bowl and grease (either spray with Pam or swirl about 1 tablespoon oil up sides of bowl).
  • After dough has rested, knead about 3 minutes more, until bouncy and smooth.
  • Place dough in bowl and turn over once to grease top.
  • Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours.
  • Punch down.
  • Let dough rise again until doubled (optional).
  • Punch down and knead briefly.
  • Cut dough in half and shape into 2 loaves.
  • To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches.
  • Roll dough tightly from short end, pinching end to seal.
  • Place pinched side on bottom and fold ends under loaf to make loaf shape.
  • Place loaves on baking sheet generously sprinkled with corn meal and slash tops. Let dough rest, covered, an additional 10 minutes.
  • For Quick Baking: Brush loaves with cold water. Place on rack in cold oven. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch.
  • For Traditional Baking: For a lighter, crustier bread, let the loaves rise another 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven. Place bread on rack above pan and bake 20 minutes. Turn off oven and allow bread to remain for 5 more minutes.

Nutrition Facts : Calories 160.3, Fat 0.4, SaturatedFat 0.1, Sodium 437.1, Carbohydrate 33.7, Fiber 1.2, Sugar 0.9, Protein 4.5

TRADITIONAL ITALIAN EASTER BREAD



Traditional Italian Easter Bread image

From Bon Appetit, April 2002. Very time intensive but worth it. Prepare over two days so that the 8-10 hour rising can be done overnight. I use two buttered and floured nine-inch-diameter springform pans instead of the three dove-shaped paper molds. I substitute freshly grated orange zest and golden raisins for the candied orange peel.

Provided by swissms

Categories     Yeast Breads

Time 18h45m

Yield 2-3 loaves, 16 serving(s)

Number Of Ingredients 32

3 tablespoons cool water
1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all-purpose flour
2/3 cup unbleached all-purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
6 tablespoons unsalted butter, room temperature (very soft)
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all-purpose flour
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all-purpose flour
1 cup unsalted butter, room temperature (very soft)
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel (about 10 ounces)
1/2 cup about all-purpose flour
1 cup sugar
1/2 cup whole unblanched almond
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
powdered sugar

Steps:

  • Day 1:.
  • Starter:.
  • Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)
  • For step 2:.
  • Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
  • For step 3:.
  • Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
  • For step 4:.
  • Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.
  • Day 2:.
  • For step 5:.
  • Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log.
  • Arrange 1 log crosswise in each dove-shaped paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.
  • Glaze and Baking:.
  • Position rack in bottom third of oven and preheat to 375°F Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.
  • Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.).

Nutrition Facts : Calories 508.6, Fat 25.4, SaturatedFat 11.7, Cholesterol 173.5, Sodium 239.2, Carbohydrate 61.1, Fiber 2.8, Sugar 23.9, Protein 10.3

More about "traditional italian bread food"

HOW TO MAKE AN AUTHENTIC ITALIAN BREAD
how-to-make-an-authentic-italian-bread image
Instructions. Dissolve sugar in the warm water using a wisk (or spoon if you don't have a wisk) In a very large bowl, add flour and the active dry yeast …
From simpleitaliancooking.com
4/5 (1)
Category Appetizer, Side Dish, Snack
Cuisine Italian
Total Time 1 hr 50 mins
  • In a very large bowl, add flour and the active dry yeast (yes to the flour), and the salt and mix well.
  • Mix all together and knead until smooth. NOTE: It will be very sticky at first. However, if it becomes way too dry after kneading for a bit, then add a little more water. But as it mixes, it will surprisingly get moist.


BREAD BALLS RECIPE | ITALIAN RECIPES | UNCUT RECIPES
bread-balls-recipe-italian-recipes-uncut image
TRADITIONAL ITALIAN RECIPE: Most West African countries are familiar with the popular street food Puff- Puff, which is known by different …
From uncutrecipes.com
Cuisine Italian
Total Time 45 mins
Category Appetizer
Calories 260 per serving
  • - Remove the crust from the Bread, you'll only need the the inner part of the Loaf. Put it in a bowl and soak everything with Milk. Leave it for a couple of minute, then mash with a fork.
  • - Once the Bread has absorbed all the Milk, add Egg, Cheese, Parsley and Garlic. Now mix to combine.


CIABATTA BREAD RECIPE | ITALIAN RECIPES | UNCUT RECIPES
ciabatta-bread-recipe-italian-recipes-uncut image
For the Pre-Fermented Dough: 01 - In a bowl, combine the 2 Flours. 02 - In another bowl, dissolve the Yeast into the Water. 03 - Combine the two …
From uncutrecipes.com
Servings 10
Total Time 5 hrs
Price Makes
Calories 160 per serving
  • 01 - In a bowl dissolve Yeast and Malt in the Water. 02 - Now, using an electric mixer, combine the flours, the Water mixture and the pre-fermented dough until a bigger and tougher dough clumps around the paddle.03 - If you can, replace the standard paddles with the dough hook ones, add the salt and keep mixing the dough for 10 extra minutes. If you can't change the paddles, mix for 12 minutes or until the dough is smooth and elastic.04 - Cover the bowl with cling film and allow to rise at room temperature for an hour.05 - Dust the work surface with durum flour.06 - Stretch the dough open and fold it. Stretch one half and fold it over. And do the same with the opposite side, repeating this for 10 - 15 times. Make sure your countertop is well dusted with durum flour. To avoid sticking, feel free to use a dough scraper. 07 - Preheat the oven at 250C / 480F. 08 - Divide the dough into 10 pieces, or smaller pieces depending on how big you want your loaves to be. 09 - Place all the loaves o
  • and allow to rise for 1 hour and a half at room temperature. 10 - Lay a sheet of parchment paper on a thin wooden board, or a baking stone ( placed on the bottom of the oven ). 11 - Spray some water on the oven walls before closing the oven door. 12 - Place the doughs on the parchment paper and cook them for 8 minutes at 250C / 480F. 13 - Lower the temperature to 180C and bake for another 8 minutes. 4 minutes before the end let the steam escape by placing a wooden spoon in the opening of the oven. This will give the


BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
best-italian-bread-recipes-la-cucina-italiana image
Carasau bread, also called ‘carta musica’ in Italian (meaning ‘sheet of music’ in English), is the traditional bread from Sardinia. It features a very …
From lacucinaitaliana.com
Author Giorgia Di Sabatino


20 BREADS OF ITALY - ITALICIOUS
20-breads-of-italy-italicious image
You all could collect a compilation of Italian bread recipes. You could bake certain breads every day. Some of the others you could make on different days …
From italicious.blog
Estimated Reading Time 8 mins


ITALIAN BREAD RECIPES - GREAT ITALIAN CHEFS
italian-bread-recipes-great-italian-chefs image
Donzelle are light, airy bites of fried bread that are perfect for enjoying alongside cold cuts, while the Torta al testo is a flatbread stuffed with all sorts of delicious salumi. Puglia is known for its Taralli , crunchy savoury biscuits that look like …
From greatitalianchefs.com


ITALIAN BREAD RECIPES | TRADITIONAL & AUTHENTIC RECIPES
italian-bread-recipes-traditional-authentic image
Traditional recipes and authentic directly from the hands of regional Italian nonnas. Blog; Recipes. Appetizers Chicken Dessert Pasta Meat Soup Sauces Risotto Recipes Bread. Facts; Italian Cuisine. Sicilian Recipes Calabrese …
From nonnabox.com


TRADITIONAL ITALIAN RECIPES - GREAT ITALIAN CHEFS
traditional-italian-recipes-great-italian-chefs image
This collection of traditional Italian recipes is full of well-loved dishes, packed with bold and bountiful flavour. We have a plethora of classic pasta dishes here, from a traditional Bolognese ragù to Roman favourite spaghetti alla carbonara.
From greatitalianchefs.com


ITALIAN RECIPES - COOKING WITH NONNA
italian-recipes-cooking-with-nonna image
Only at Cooking with Nonna!!! Enjoy our Grandma's files for the most Original and Traditional Italian Food and Cuisine. Our collection includes: Pasta dishes, Soups, Desserts, Cookies, Fish, Meat and all the traditional Italian Holiday …
From cookingwithnonna.com


HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY
How to Store Homemade Crusty Italian Bread Double bag. Paper bag + plastic bag: to keep the bread fresh and crispy for 2-3 days, you can put it first in a paper food bag, …
From recipesfromitaly.com
5/5 (3)
Total Time 4 hrs 40 mins
Category Bread Recipes
Calories 266 per serving
  • Sprinkle a handful of flour over the dough then cover with cling film and let rise in the oven (closed and off) for about 2-3 hours.


TRADITIONAL ITALIAN EASTER BREAD RECIPE FOR EASTER 2022
This very traditional Italian Easter Bread is is sweet, soft, and extremely scented: the dough is prepared with eggs, and eggs are also used as decoration. It’s common to put the …
From thefoodellers.com
4.6/5 (150)
Total Time 4 hrs 40 mins
Category Dessert
Calories 500 per serving
  • Heat the milk and pour one part into a glass. Add the yeast and let the mixture rest for a few minutes, then mix well to dissolve the powder;
  • Once completely mixed, pour the milk and baking powder mixture into the bowl with the flour. Start mixing with a spoon to incorporate it. Add the rest of the warm milk;


21 DIFFERENT TYPES OF ITALIAN BREADS - FLAVOURS HOLIDAYS

From flavoursholidays.co.uk
Estimated Reading Time 7 mins
  • Focaccia. Focaccia is an oven-baked flatbread with a similar texture to pizza dough. It’s believed that the Romans invented this style of bread – but they cooked theirs on the hearth, which produces a far crispier version than modern-day offerings.
  • Pane Toscano. Literally translated as “Tuscan bread”, this beautiful bread is a regional specialty of Tuscany. This is a large round, springy bread that is similar to a white loaf, but much flatter.
  • Pizza Bianca. As the name suggests, this addition to our list is a cross between pizza and bread. The dough is rolled out quite thick, which is why it looks more like bread than pizza when it comes out of the oven!
  • Ciabatta. Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.
  • Coppia Ferrarese. One of the most popular styles of bread worldwide right now is sourdough! If you’re a big sourdough fan, you should definitely try the Italian version of Coppia Ferrarese.
  • Piadina Romagnola. Originally a staple for the poor peasantry of Emilia-Romagna, this flatbread has now been awarded a Protected Geographical Indication status and has a special place within this region’s cuisine.
  • Ciambella. Crusty on the outside, soft on the inside – ciambella is a great rustic style of bread found in Puglia and the Basilicata areas of Italy. The dough is rolled out into a thick sausage and joined together in a circle shape to be baked, giving it its distinctive appearance.
  • Certosino. Certosino is another popular Italian sweetbread, this time from the Bologna region. Traditionally prepared for Christmas festivities, this rich sweet bread is filled with almonds, pine nuts, cocoa powder, dark chocolate, honey, and candied fruit.
  • Pane di Segale. Pane di Segale is the Italian version of rye bread. In Italy, there are very few brown loaves available as virtually all wheat is milled to be white flour.
  • Pane Altopascio. Altopascio is a traditional saltless bread hailing from Lucchesia in Tuscany. Generally a rectangular or elongated shape, with a crunchy gold crust, this bread dates back to the middle ages.


TRADITIONAL SWEET ITALIAN EASTER BREAD - WINE A LITTLE ...
In a stand mixer with the dough hook attachment, mix together 4 cups of flour and salt. In small bowl whisk together 4 eggs, anise and lemon zest, set aside. Add the yeast/milk …
From winealittlecookalot.com
4.5/5 (41)
Servings 6
Cuisine American
Total Time 3 hrs 30 mins
  • Heat milk in small saucepan, stirring occasionally until warm. (It should warm to the touch, not hot or boiling!). If you have a thermometer it should read between 110 and 115 degrees.
  • Remove from heat and whisk in sugar until dissolved. Stir in the yeast and let rest for 10 minutes. (The yeast should be slightly foamy on top).


EASY ITALIAN WHITE BREAD RECIPE - CREATIONS BY KARA
In a large bowl, whisk together the warm water, yeast, sugar, oil, and about 2 cups of the flour till smooth. Let the mixture sit at room temperature till nice and bubbly, about 30 …
From creationsbykara.com
5/5 (2)
Total Time 2 hrs 15 mins
Category Bread
Calories 219 per serving
  • Whisk together water, yeast, sugar, oil, and 2 cups of the flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes. Add the salt and stir in enough flour to make a soft dough. (I like to use a bamboo spatula to stir all my dough.)
  • Knead a few times on a floured counter till smooth. Return to bowl. Cover and let rise till doubled, about an hour.
  • Divide dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.


EASY ITALIAN BREAD - LET'S DISH RECIPES
Using a sharp knife, make four shallow slashes across the top of each loaf. Preheat the oven to 400 degrees. In a small bowl, whisk together eggs and water. Brush egg mixture …
From letsdishrecipes.com
4.5/5 (52)
Category Breads
Cuisine Italian
Calories 170 per serving
  • In the bowl of a stand mixer fitted with the dough hook attachment, dissolve yeast in warm water. Stir in the sugar and salt. Add the bread flour and mix well for 2-3 minutes on medium speed.
  • Gradually blend in the all-purpose flour, about 1 cup at a time, until a soft dough forms–you may not use all of the flour.
  • Turn onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl and let rise until doubled in size, about 1 hour. Punch the dough down and turn onto a floured surface.
  • Divide the dough in half and shape each portion into a loaf, approximately 12 inches long. Place each loaf, seam side down, onto a lightly greased baking sheet.


CLASSIC ITALIAN BREAD RECIPE - GIRL VERSUS DOUGH
Cover bowl with plastic wrap and let dough rise 1 hour until doubled. Heat oven to 400 ° F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface …
From girlversusdough.com
4.7/5 (67)
Total Time 1 hr 35 mins
Category Bread
Calories 89 per serving
  • In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 to 10 minutes or until yeast is foamy.
  • Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
  • Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
  • Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.


HOW TO MAKE ITALIAN BREAD | BBC GOOD FOOD

From bbcgoodfood.com
Estimated Reading Time 2 mins
  • Good scales. Accurate digital scales are tremendously important for home baking. You have to look at it as a scientific experiment: the basic recipe must be right and the ratios must be correct – you can’t leave anything to the imagination.
  • Yeast. Dried yeast does the trick, but fresh is more reactive, so try to track it down if you can. The bakery counter in your supermarket might be able to help.
  • Extra virgin olive oil. Italian flavours are all about simple, delicious ingredients. It’s worth spending a little more on a decent extra virgin olive oil, especially if you’re using it as a dip for cooked bread or for focaccia, which is topped with olive oil.
  • Dough scraper. Italian bread doughs can be wet and sticky to work with, so a cheap plastic dough scraper is invaluable. I like the bendable ones with curved edges, as they work into the rounded sides of a bowl.


TRADITIONAL ITALIAN DOVE BREAD FOR EASTER (COLOMBA DI ...
This traditional Italian dove bread for Easter is made in many homes and sold before Easter in Italy and around the world. In Italy, Colomba di Pasqua literally translates to …
From christinascucina.com
4.9/5 (21)
Total Time 2 hrs
Category Bread, Cookies & Pastries
Calories 187 per serving
  • Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on “dough” setting.
  • When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it’s finished and allow to rise until doubled in size.
  • To make the mold. Cut pieces of aluminum foil and fold them over and over to make a long strip (see photo in post). Join them together with metal paper clips and shape into a "dove" shape. I didn't have heavy duty aluminum foil, but this type would be best as it holds it's shape better.
  • Once the dough has doubled in size, punch it down and knead into a ball then cut 1/3 of the dough off and shape into a log. Shape the larger piece into a larger log.


ITALIAN HANDS MAKE FRITTELLE: TRADITIONAL FRY-BREAD ...
First, prepare the 1 and 3/4 cup of water by heating it in the microwave for 2 minutes. Set aside. Next, prepare the yeast. How to prepare yeast for making bread-recipes: …
From glorifiedhobby.com
  • In a glass container, measure one cup of water. Heat in the microwave for 40 seconds. Stir in the dry active yeast and the 1 tablespoon of sugar. Cover for 10 minutes. The yeast will have activated and will be ready to use.
  • In a large bowl, place the 4 cups of flour and create a well in the center. Pour in the activated yeast-water mixture and pour on the salt.


TRADITIONAL ITALIAN FOOD: 25+ MUST-TRY REGIONAL FOODS OF ...

From travlinmad.com
  • Pizza! Where to Eat Pizza in Italy? Naples or Sorrento, Campania. Can we just start with what many of us consider to be the best food to eat in Italy? Like any good food tour of Italy, it's only right!
  • Lasagne al Forno. Where to Eat it? Bologna, Emilia Romagna. A most famous Italian dish, the word Lasagna is singular (Lasagne is plural), and al forno just means oven baked.
  • Polenta. Where to Eat Polenta in Italy? Trentino. A cornmeal porridge that originated in northern Italy but can now be found throughout the different regions.
  • Tortellini. Where to Eat it? Emilia Romagna. A small ring-shaped pasta from Bologna and the Emilia Romagna region stuffed with either cheese or a meat mixture.
  • Ribolitta. Where to Eat it? Tuscany. The Tuscans know how to keep warm — they're famous for their rustic, peasant soups. Ribolitta is Tuscany’s version of a traditional “scraps” soup, and every culture has these dishes, made from scraps or leftovers you wanted to use up.
  • Osso Buco. Where to Eat it? Milan, Lombardy. A specialty of the Lombardy region, the “bone with a hole” dish is traditionally made alla Milanese with cross-cut veal shanks, gremolata (a chopped herb mixture), vegetables, white wine and broth.
  • Bottarga. Where to Eat it? Sicily. This salted and cured fish roe is not for the faint of heart. Commonly made from the roe of tuna, grey mullet and sometimes swordfish, it is thinly sliced over a dish much the same as truffles are grated as a condiment.
  • Squash Blossoms. Where to Eat it? Campania. We've enjoyed squash blossoms throughout Italy. The bright orange flowers are dipped in a light batter and gently fried.
  • Risotto. Where to Eat it? Risotto al Frutti di Mare (with Seafood) — Basilicata and Calabria. Risi e Bisi (Risotto with Peas) — Venice and the Veneto. Risotto alla Milanese (with saffron) — Milan.
  • Balsamic di Modena. Where to Eat it? Modena, Emilia Romagna. We could write a book on balsamic, we love it that much. True balsamic is produced in Emilia Romagna by long-established local families and its production and final product is heavily governed by a strict set of regulations known as DOP (“Protected Designation of Origin”).


35 TRADITIONAL ITALIAN DESSERTS AND PASTRIES | 2FOODTRIPPERS

From 2foodtrippers.com
  • Tiramisu. You’ll likely want to start your Italy dessert exploration with Tiramisu – arguably the country’s most famous dessert. We’ve enjoyed so many versions of Italy’s layered, creamy, coffee-soaked and powdered Italian classic made with ladyfingers and mascarpone cream.
  • Cannoli. To make Cannoli, Sicilian bakers stuff cylinder shaped fried dough with ricotta cream and occasionally sprinkle chocolate, nuts and candied fruit on the edges.
  • Sfogliatella. The Sfogligatella has been a popular Neapolitan dessert since the 17th century. But what is a Sfogliatella? For the uninitiated, the Sfogliatella is an addictively tasty pastry that comes in two main styles – Riccia and Frolla.
  • Fiocco di Neve. Naples is world-famous for its pizza and other savory foods, but it’s a little known fact among food travelers that France’s influence over the Kingdom of Naples has made the region’s desserts equally auspicious.
  • Gelato. Not only is Gelato one of the most popular Italian desserts, but it’s also proof that desserts don’t need flour or eggs to taste divine. Italy’s version of ice cream accomplishes this feat with milk, cream, sugar and a range of fresh fruits and nuts.
  • Bomboloni. Bomboloni are Italy’s version of the Berliner which is Germany’s version of the filled doughnut which is Austria’s version of… you get the point.
  • Cassata. The Cassata hasn’t lasted for a thousand years, give or take, by accident. Similar to Sicily’s Cannoli, Cassata ingredients include ricotta cheese and candied fruit.
  • Zuppa Inglese. Zuppa Inglese proves the old adage of not judging a book by its cover. Or, in this case, by the dessert’s name. Although Zuppa Inglese literally translates to English Soup and may have been inspired by England’s Trifle, this dish is a delightful multilayered Italian dessert that involves dipping sponge cake layers into Alchermes liqueur and layering them with cream.
  • Panna Cotta. Though its history isn’t certain, Panna Cotta was most likely created in Italy’s Piedmont region as recently as the 1960s but it may have appeared as far back as the 19th century.
  • Cannoncino. It would be easy to confuse a Cannoncino with a Cannoli (see above). After all, the two cream-filled Italian pastries have similar names and consist of stuffed pastry cylinders.


10 TRADITIONAL AND AUTHENTIC ITALIAN RECIPES - PASSED DOWN ...

From christinascucina.com


TRADITIONAL ITALY FOODS: TOP 10 FAMOUS ITALIAN DISHES ...

From bonappetour.com
  • The Mothers of All: Pasta & Pizza – but what and where to eat? One should not miss out on feasting on pasta and pizza, the two iconic traditional Italian dishes during their vacation.
  • Arancini. Crisp and golden brown, arancini refers to a dish of stuffed rice balls. The rice balls are fried after being coated in a dusting of crunchy breadcrumbs.
  • Lasagne. Believed to have originated from the city of Naples, this well-loved and yet another classic Italian dish is made by baking sheets of lasagne pasta layered with cheese, ground meat, vegetables and different varieties of sauces, such as the ragù, bechamel or tomato sauce.
  • Osso buco alla Milanese. Meat lovers will rejoice at the thought of tucking into the osso buco alla Milanese! Tender veal shanks, braised slowly in white wine, is served with an array of vegetables.
  • Prosciutto. An Italian favourite, prosciutto refers to dry-cured ham, served uncooked and cut in thin slices. The finest and priciest prosciutto originates from the central and northern regions of Italy.
  • Ribollita. Traditionally considered as cucina povera, or poor man’s food, the ribollita was created by servants who collected unfinished food, such as bread and vegetables, from their masters before boiling these items in water to make a meal.
  • Saltimbocca. The dish contains thin slices of veal, topped with salty prosciutto and herb leaves. These ingredients, joined together with a toothpick, are sautéed in a pan until the meat is done.
  • Gelato. A visit to Italy is not complete without having at least a serving of smooth, creamy gelato. Travelers who are on the hunt for the best versions of this delightful treat should check this article out for insights on where to find the best gelato in Italy.
  • Torrone. Creamy and sticky, the Torrone is made with ingredients such as honey, egg whites, toasted nuts and citrus zest. Thick slabs of this candy are commonly found in cafes and candy stores throughout Italy.
  • Tiramisu. Light and creamy, the tiramisu is a well-known dessert sought-after by locals and travellers alike. Ingredients such as ladyfingers, coffee, eggs, sugar, cocoa and mascarpone cheese required in the preparation of this sweet treat.


AUTHENTIC ITALIAN FOCACCIA BREAD RECIPE
Directions. In the bowl of a stand mixer fitted with the hook attachment, whisk together the bread flour, 1 tablespoon of sea salt, and the instant yeast to combine. Pour in the water and 2 tablespoons of olive oil, and knead on medium speed for 5 minutes, or until the dough is smooth and elastic.
From mashed.com
5/5 (26)
Calories 324 per serving
Category Side Dish


TRADITIONAL ITALIAN BREAD RECIPE - THE SPRUCE EATS
Italian Food; Traditional Italian Bread. By. Elizabeth Yetter. Elizabeth Yetter. LinkedIn; Twitter; Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes. Learn about The Spruce Eats' Editorial Process. Updated on 10/12/21. The Spruce Prep: 60 mins. Cook: 25 …
From thespruceeats.com
4.3/5 (99)
Total Time 2 hrs 15 mins
Category Side Dish, Bread
Calories 124 per serving


HOMEMADE ITALIAN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
Place on a parchment paper lined cookie sheet. Cover again and let rise for two hours. Pre-heat oven to 425F (220C). Place a pan of water on the bottom of the oven. Make a score in the bread and bake for about 20-25 minutes. Remove from the oven and immediately place on a wire rack to cool.
From anitalianinmykitchen.com
4.9/5 (9)
Total Time 24 hrs 30 mins
Category Bread
Calories 1869 per serving


TRADITIONAL TUSCAN BREAD: ANCIENT HISTORY AND …
Tuscan Bread is the star of numerous regional recipes, like pappa al pomodoro, a traditional Tuscan dish prepared with the remains of stale salt-free bread. For the summer, the panzanella is a delicacy, a fresh and tasty summer salad with ingredients including tomatoes, onions, crunchy bread and basil – excellent in many appetizing variations ...
From lacucinaitaliana.com
Author Manuela Cervetti
Estimated Reading Time 3 mins


11 TRADITIONAL ITALIAN BREAKFAST FOODS TO ... - FOOD FOR NET

From foodfornet.com
Reviews 3
Published 2020-12-01
Estimated Reading Time 7 mins


ITALIAN BREAD TYPES - DELICIOUS ITALY
Italian Bread Types. There are over 350 bread types in Italy, of which 250 are readily available. We have listed around 100 below from Lombardia to Sicily. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Some may actually seem to be the real thing ...
From deliciousitaly.com
Estimated Reading Time 1 min


ITALIAN EASTER RECIPES | 20 BEST ITALIAN EASTER FOODS ...
While most traditional Italian Easter foods are heavy on the meat, featuring such rich fare as braised lamb, this menu features recipes designed for grazing with simple recipes that are more make-ahead friendly. What is Italian Easter? Easter (called “Pasqua” in Italian) marks the end of a long period of fasting during Lent. During this time, Italians avoided foods …
From thisitaliankitchen.com
5/5 (8)
Total Time 40 mins
Category Breakfast, Dessert
Calories 265 per serving


TRADITIONAL ITALIAN RECIPES - RECIPES FROM ITALY
Traditional Italian recipes, regional dishes, simple or elaborate, famous courses and others less known: here you will find really everything, a journey from North to South of Italy to discover the Italian culinary tradition, told by tasty and delicious Italian dishes. Chocolate Shortcrust Pastry | Pasta Frolla al Cacao. February 12, 2022 February 12, 2022. Chocolate …
From recipesfromitaly.com


TRADITIONAL ITALIAN EASTER RECIPES - PINCH ME, I'M EATING
Colomba Pasquale is a traditional Easter Dove Bread that is native to Lombardy in Northern Italy, but is available throughout the country (and in Italian bakeries throughout the U.S.) around Easter. It’s covered with pearl sugar and filled with citrus. Once I was diagnosed with Celiac Disease and began to live gluten-free, Colomba Pasquale ...
From pinchmeimeating.com


TRADITIONAL ITALIAN BREAD BEST RECIPES
Steps: In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
From findrecipes.info


LIST OF ITALIAN DISHES - WIKIPEDIA
This is a list of Italian dishes and foods.Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and …
From en.wikipedia.org


TRADITIONAL ITALIAN FOOD: HOW TO MAKE ITALIAN BREAD
Enjoy this traditional Italian bread with other recipes by the Simili sisters, such as homemade gnocchi, tagliatelle, and basic egg pasta dough. Latest Article. Gourmet Tips. 10 Sweet and Savoury Bites Recipes for Your Afternoon Tea. Discover Fine Dining Lovers' best recipes for your afternoon tea pastry. Delicious and easy, sweet and savoury recipes to try …
From finedininglovers.com


ITALIAN BREAD - FLY-LOCAL
Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Lightly dust loaves with additional flour, if desired for a more artisan look. With sharp knife, make 3 or 4 diagonal slashes (1/4 inch deep) across top of each loaf. Bake at 400 ° F for 24 to 26 minutes or until done. Remove from sheet; let cool on wire rack.
From fleischmannsyeast.com


WALMART MARKETSIDE - TRADITIONAL ITALIAN BREAD CALORIES ...
Find calories, carbs, and nutritional contents for Walmart Marketside - Traditional Italian Bread and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Walmart Marketside Walmart Marketside - Traditional Italian Bread. Serving Size : 53 gram. 140 Cal. 79% 27g Carbs. 7% 1g Fat. 15% 5g Protein. Track macros, …
From frontend.myfitnesspal.com


AUTHENTIC ITALIAN RECIPES | ALLRECIPES
Mid-Summer Italian Bread Salad. Rating: 4.56 stars. 210. Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about …
From allrecipes.com


ITALIAN BREAD RECIPES | ALLRECIPES
Piadina Romagnola (Italian Flat Bread) Rating: 4.65 stars. 39. A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.
From allrecipes.com


Related Search