Recipes - LA BELLA VITA

Skip to main content
Skip to primary sidebar
Skip to footer

The Art of Italian Living

Home
About Me
Recipes
Culinary Tours

Recipes

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

Lagostina Martellata Hammered Copper Pastaiola

Lagostina Giveaway:
Martellata Hammered Copper Pastaiola

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.

email address

Footer

Menu:

Home
About Me
Recipes
Culinary Tours

Most recent Instagrams:

My Flour + Water Handmade Pasta Workshop is this S

My Flour + Water Handmade Pasta Workshop is this Saturday, September 26! Join me if you want to learn to make all these pasta shapes using only flour, water, your hands 🖐, and a few cooking tools you already have in your kitchen drawer (no rolling machine!). It’s a fun and delicious class that will add a new skill to your cooking abilities. Click on link in bio to register https://www.eventbrite.com/e/120591637835
.
.
.
.
#italianchef#italiancooking#cookingclass#onlineclasses#cookitalian#cookingworkshop#italiancookingclass#italianfood#food#foodandwine#food52#eater#feedfeed#lacucinaitaliana#marthastewart#bonappetit#nytimescooking#lacucinaitaliana#homecooking#cookingwithdeborah#pasta#handmadepasta#flourandwater#pastamaking#pastamakingclass#homemadepasta#pasta

The leftover ricotta + spinach ravioli filling fro

The leftover ricotta + spinach ravioli filling from my weekend Ravioli & Filled Pasta Workshop went to good use yesterday when I transformed it into “Gnudi” (nudies) ~ delicious little spinach ricotta gnocchi from Tuscany. It was an unorthodox way of making them, since I usually make them from scratch, but true to the name that means naked because it is basically just the inside of the ravioli with no pasta covering (so...naked ravioli ; )💚. You can see how I did it in my Stories and Highlights...enjoy!

Join me for my Handmade Flour + Water Pasta Worksh

Join me for my Handmade Flour + Water Pasta Workshop on Saturday, September 26!
💚
This is probably my most deliciously fun pasta workshop because it's like child's play to make a myriad of beautiful pasta shapes using only your hands - no rolling machine needed! This flour and water pasta (no eggs) from Southern Italy & Sardinia is delightfully chewy and pairs well with flavorful sauces.
❤️
During this 2-hour live-streaming interactive workshop, I will teach you how to measure, mix, and knead flour + water pasta dough then create a myriad of classic shapes using your hands and random tools you already have in your kitchen (fork, cheese grater, strainer, skewers etc). Some of the shapes we’ll be making are cavatelli, busiate/fusilli al ferro, orecchiette, trofie, capunti. We'll also make a quick sauce to dress your finished pasta so, once class has ended, lunch/dinner is served!
💚
Food is love and there is nothing like handmade pasta! Cook along in the comfort of your own kitchen and start your flour + water pasta adventure with me. Spots are limited so click on link in bio to reserve your spot: https://www.eventbrite.com/e/120591637835
❤️
Let’s Cook Italian together!
💚
I am supporting Dine for Democracy, a project to protect voting rights for all. Read more about what they do at @dinefordemocracy and donate to their efforts when you register for my cooking classes. Every donation counts, no matter how small. Thank you 🙏 and make sure to vote!

My ravioli & filled pasta class today was lots of

My ravioli & filled pasta class today was lots of delicious fun and, as always, left us with the reward of an exquisite lunch. We made many wonderful shapes and got to taste them all. Can’t say enough how much I love my job!!

Rest in eternal peace RBG. We owe you so much and

Rest in eternal peace RBG. We owe you so much and are eternally grateful. May your legacy live on and the women (and men) you inspired carry on your mission. And, most importantly, continue to protect us from your higher place. 🙌 🙌
#rbg #notoriousrbg

Ravioli, tortelloni, agnolotti, mezzelune, cappell

Ravioli, tortelloni, agnolotti, mezzelune, cappellacci...I’ll be teaching these and many more filled pasta shapes at my ravioli workshop tomorrow. And, just in time for you to learn for your holiday table (fyi: stuffed pasta freezes well 😉). Link in bio to register.
https://www.eventbrite.com/e/120323231023

Follow on Instagram

Stay Connected:

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