Lentils are a symbol to the Italians. Legend has it that if you eat lentils on New Year's Eve, at midnight, the next year will be happier, you will be lucky and you will get more money than the previous year.
One of the best memories I have of me, cooking with my grandmother, is making "polpette al sugo". It's a very simple and quick recipe, perfect for any occasion for a family meal.
For many, Italy is the best place in the world for food . Despite I am Italian, I won’t say it’s “the” best, but definitely in good companyfood, together with the French and the Spanish one.
Amaretto is simply "Amaretto". It's an almond based preparation, which also includes some egg whites and grinded apricot bone that gives a light bitter taste to the biscuit (amaro in Italian mean "bitter"). Amaretto is probably the most beloved italian biscuit. I know nobody who didn't like it, either italian of foreigner.
Within the context of the Mediterranean sea the cooking techniques and traditions are somehow similar, thus making it difficult sometimes to allocate a recipe to a specific Country rather than to another.
Minestrone is mostly a “concept” rather than a recipe as ingredients vary a lot based on seasonality and geographical area. The final result changes quite a lot every time you make it as vegetable do not have standard sizes and your personal taste may like it with more of this and less of that, or you may include even legumes to make it more consistent and to increase its nutritional value.
Bicerin is an official non alcoholic drink of Torino made of 3 ingredients only: dark chocolate, espresso coffee and whipped cream. Being such a huge success among the visitors I thought I could make a cake with the same ingredients and it turned out to be a very good idea: it’s as delicious as can be.