Recipes - LA BELLA VITA

Skip to main content
Skip to primary sidebar
Skip to footer

The Art of Italian Living

Home
About Me
Recipes
Cooking Classes
Culinary Tours

Recipes

apricot almond cake with crown of slivered almonds

Apricot Almond Cake
Torta di Mandorle e Albicocche

Apricots in Vanilla Syrup

Apricots in Vanilla Syrup
Albicocche Sciroppate

magic lemon pudding on blue plate

PROOF IN THE PUDDING
MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

savory-easter-tart

SAVORY EASTER TART
TORTA SALATA PASQUALE

bittersweet love salad

BITTERSWEET LOVE {SALAD}
Blood Orange, Arugula & Red Onion Salad

ribollita with spoon

Ribollita
Tuscan Bread & Vegetable Soup

Beet Pasta Ravioli with Ricotta and Radicchio Filling

Valentine’s Day Dinner:
Beet Pasta Ravioli with Ricotta and Radicchio Filling

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

Patience and persimmons
Persimmon and Pecan Bread

Sweet Italian Christmas:
Panettone Filled with Whipped Cream, Chocolate and Hazelnuts

Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center with crunchy seeds. Simply deliziosa!

Tuscany in California: Schiacciata con l’uva
Tuscan Grape Focaccia

An Ode to Pasta - Handmade egg and spinach pasta ribbons simply dressed with butter sauce and adorned with fragrant truffle shavings is the ultimate delicacy and ode to pasta.

An Ode to Pasta:
Straw and Hay Pasta with Truffles

Sweet September:
Pork Tenderloin with Figs and Balsamic Sauce

Baked Sunset Peaches with Amaretti Filling - Yellow peach halves are filled with fragrant ground almonds, sugar and fruit pulp then baked until luscious and gloriously golden with ruby red rims.

Savoring Summer
Baked Sunset Peaches with Amaretti Filling

Spaghetti all'Amatriciana - This world reknowned dish hails from the town of Amatrice and was adopted by Rome as one of its signature dishes. It's made with cured pork jowl bacon, tomatoes, garlic and - of course - spaghetti or bucatini. Simply deliziosa!

Love & Pasta
Spaghetti all’Amatriciana

Peperonata Crostini – Colorful, sweet and tangy Peperonata makes a vibrant and tasty topping for toasted bread as an irresistible appetizer.

The Sweet Taste of Summer
Peperonata Crostini

Baked Rice Stuffed Tomatoes - Pomodori al Riso is a beloved Roman summer dish featuring intensely flavored tomatoes filled with garlic and herb scented rice then baked until wrinkly on a sea of golden potatoes. Simply deliziosi!

You say tomato, I say “Pomodori al Riso”
Baked Rice Stuffed Tomatoes

Chef Deborah Dal Fovo at her kitchen door in Tuscany

A Warm Welcome Home – My Return to Tuscany
Tuscan Farro and Bean Soup

DON’T MISS A RECIPE!

Get new posts by email.

Footer

Menu:

Home
About Me
Recipes
Cooking Classes
Culinary Tours

Most recent Instagrams:

On our visit to the neighborhood community garden

On our visit to the neighborhood community garden in Pasadena, my son and I were graced with some lovely zucchini blossoms to take home. But since they were picked at noon, most had closed up, making it harder to remove stamens (and ants : ) without tearing (best to pick in morning when flowers are open). That didn’t stop us from using some in a delicious frittata for lunch and saving the best ones to batter fry for a special dinner appetizer. Zucchini blossoms are precious gifts of nature however you cook them ☀️!

#italianchef #italiancooking #italianfood #cookitalian #cookingclass #italyincalifornia #deborahcooks #deborahsitaliankitchen #italiancuisine #food #frittata #zucchiniblossoms #fioridizucca #summer #recipe #summerdishes #foodandwine #food52 #nytimescooking #bonappetit #marthastewart #lacucinaitalianausa

If you saw my reel yesterday, you know I just post

If you saw my reel yesterday, you know I just posted a new recipe on my blog for the revival of my Apricot Almond Cake from those Tuscany years. Because recipes are always evolving in my kitchen and nostalgia is a good thing. Also because you can never have too much cake! This one features a surprise inside of luscious apricots, but feel free to use any lovely summer fruit (or winter fruit for those down under). I’d love to see your cakes, so please share photos and mention/tag me in your posts and stories. Let’s get this cake traveling around the world. It’s worth it 😋. Get my recipe by tapping on the link in my bio or visiting: http://www.theartofitalianliving.com/apricot-almond-cake-torta-di-mandorle-e-albicocche/

#italianchef #italiancooking #italianfood #cookitalian #cookingclass #italyincalifornia #deborahcooks #deborahsitaliankitchen #italiancuisine #baking #contentcreator #dessert #cake #almondcake #apricots #summer #recipe #dolcevita #sweetlife #foodandwine #food52 #nytimescooking #bonappetit #marthastewart #lacucinaitalianausa

Love from Puglia!. I’m very excited to share a g

Love from Puglia!. I’m very excited to share a gift of love I received from @especiallypuglia ! When I opened this box of amazing specialty food products from the Puglia region of Italy, I nearly fainted. Organic extra virgin olive oil, taralli, frise, fave secche…plus rare specialty flours for my pasta making that are so hard to find elsewhere. I’m in seventh heaven and will do more videos and posts showing how I use them ~ but for now, enjoy the little show snd tell of my box then visit Especially Puglia’s shop to get some Pugliese goodness for yourself. Even if we can’t easily travel to Puglia, we can still enjoy their excellent products. Thank you for watching and grazie @especiallypuglia 💚

#puglia #specialtyfoods #italianfood #oliveoil #tastepuglia #italy #italianexcellence #puglialovers #pugliafood #puglialove #oliveoils #artisanalfood #italiantradition #italianfoodlover #italianfoodshop #pasta #southernitalianpasta #cucinapugliese #handmadepasta #flour #bread #taralli #frise #fava

With some of the fava beans I had leftover from my

With some of the fava beans I had leftover from my crostini (see previous post), I whipped up this salmon and fava pasta using @pastificio_felicetti Monograno Fusilloni and leftover pan seared salmon from another meal. Simple yet simply delicious, it’s a good example of what you can create with quality ingredients, a little creativity, and no fuss. That’s my idea of summer pasta 💚

#italianchef #italiancooking #italianfood #cookitalian #cookingclass #italyincalifornia #deborahcooks #deborahsitaliankitchen #italiancuisine #creativecooking #contentcreator #food #favabeans #salmon #pasta #pastalover #summer #recipe #summerpasta #foodandwine #food52 #nytimescooking #bonappetit #marthastewart #lacucinaitalianausa

Making fava bean crostini is a true gesture of lov

Making fava bean crostini is a true gesture of love 💚. Shelling the beans, blanching, then skinning is a multi-step process (scroll to view) that requires not only time but patience and dedication…the same qualities needed for a good relationship. After that, the work is minimal and the reward priceless. These crostini are so deliriously good that biting into the intense green, earthy, garlicky, lemony flavors should be illegal ~ but then that would be forbidden love 😆. I prefer to shell the beans and spread the amore 💚💚. Enjoy!
P.S.: don’t forget the pecorino

#italianchef #italiancooking #italianfood #cookitalian #cookingclass #italyincalifornia #deborahcooks #deborahsitaliankitchen #italiancuisine #contentcreator #food #favabeans #fava #italianstyle #crostini #appetizer #summer #recipe #foodandwine #food52 #nytimescooking #bonappetit #marthastewart #lacucinaitalianausa

Piadina caprese stack for the weekend! This quick

Piadina caprese stack for the weekend! This quick griddle flatbread from the Emilia-Romagna region is perfect for busy weekends when you don’t have time to bake bread. The dough, made of flour and olive oil or lard, comes together easily and rests for less than half an hour before rolling and cooking on a griddle or in a frying pan. The compact crumb is tender yet sturdy enough cut in half for a mozzarella, tomato, + basil stack panini or any other cured meat, cheese, vegetables. Summertime and the living is not only easy but delicious 😋🍅🌱. I’ll be doing a tutorial soon on how to make these. Stay tuned!!

#italianchef #italiancooking #italianfood #cookitalian #cookingclass #italyincalifornia #deborahcooks #deborahsitaliankitchen #italiancuisine #bread #flatbread #food #piadina #caprese #panino #romagnola #summertime #recipe #summer #summervibes foodandwine #food52 #nytimescooking #bonappetit #marthastewart #lacucinaitalianausa

Follow on Instagram

Stay Connected:

© 2016-2020 Deborah Dal Fovo, La Bella Vita - The Art of Italian Living. All rights reserved.