Authentic Italian Cuisine | Traditional Recipes, Secrets Flavors – Mystery Flavours

The roots of Italian cuisine trace back to ancient Rome, where food was a fundamental part of daily life. Staples like bread, olive oil, and wine formed the core of the Roman diet and remain iconic even today. The wealthy indulged in lavish feasts featuring delicacies like roasted peacock and honey-spiced cakes, while the average citizen relied on hearty, simple meals of beans, grains, and vegetables. This balance between rustic simplicity and refined indulgence continues to define Italian cuisine in the modern era.

RECIPE: Classic Italian Recipe with Embracing Modern touch Spaghetti Pomodoro

Ingredients

• 400g spaghetti

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, minced

• 400g cherry tomatoes

• Fresh basil leaves, torn (about 10–15 leaves)

• Freshly grated Parmesan cheese

• Freshly ground black pepper, to taste

• 2 ladles of reserved pasta cooking water

Directions

• Cook the Pasta: Use a pot of salted water to boil. Add the spaghetti and cook for about 2 minutes. Reserve approximately 2 ladles of pasta water, then drain the pasta.

• Prepare the Sauce: Heat the olive oil in a large pot over a medium flame. Add the chopped garlic and sauté gently until fragrant, allowing it to infuse the oil for about 1–2 minutes, don't burn it.

• Add Tomatoes and Pepper: Pour freshly ground black pepper, then add the canned tomatoes in full. Use a wooden spoon to smash them down, tomatoes will release their juices.

• Add Pasta Water: Pour in 2 ladles of the reserved pasta water and stir to combine. Let the sauce simmer gently for 5–10 minutes, allowing the flavors to blend.

• Combine Pasta, Cheese, and Sauce: Add the initially cooked spaghetti to the pan, along with the grated Parmesan. Mix everything, letting the pasta finish cooking in the sauce, and absorb the flavors for about 1–2 minutes.

• Finish with Basil: Once the pasta is perfectly cooked, remove the pan from the flame. Add the fresh basil leaves and gently fold them into the pasta.

• Serve: Plate the pasta, topping it with extra Parmesan if desired. Enjoy your classic Italian Spaghetti Pomodoro!

RECIPE: Sugo is the heart and soul of italian cuisine

Ingredients

• 2 tbsp olive oil

• 1 medium onion, elegently chopped

• 2 cloves garlic, minced

• 2 cans (28 oz each) entire peeled tomatoes

• 1 Grated Carrot

• 1 Chopped Celery Twig

• Salt and Pepper according to your taste

• 1 tsb Sugar to balance acidity

• A Handful chopped of fresh Basil Leavs

• Dried Oregano (little)

• Freshly grated Parmesan cheese (for serving)

Directions

• Heat the Olive Oil: Warm the olive oil over medium flame in a large saucepan.

• Sauté the Vegetables: Add the chopped onion, minced garlic, grated carrot, and chopped celery to the heated oil. Sauté until the vegetables are soft and the onion becomes translucent for 5 to 7 minutes.

• Add the Tomatoes: Pour in the tomatoes along with their juice. Use a wooden spoon to smash the tomatoes into pieces as they cook.

• Simmer: If you like, add the red wine to the pan and blend it. Bring the sauce to a simmer, on the low flame. Let it boil gently, uncovered, for about 30 to 45 minutes, stirring periodically.

• Season: Season the sauce with salt, pepper, and a pinch of sugar if you like. Add the ripped basil leaves and dried oregano for flavor.

• Blend: For a more satiny sauce, you can use a slow blender to blend the sauce to your desired consistency.

• Serve: First topped with freshly grated Parmesan cheese, then serve the sugo hot over your favorite pasta.

RECIPE: A taste of Italian tradition known as Aperol Spritz

Directions

• Use ice cubes to fill a wine glass with.

• Pour in Prosecco.

• Add Aperol.

• Top off with a splash of soda water.

• Stir gently to combine.

• Garnish with a slice of orange.

Ingredients

• 3 oz (90 ml) Prosecco

• 3 oz (90 ml) PROSECCO

• 1 oz (30 ml) Soda water

• Ice cubes

• Orange slice for garnish

RECIPE: The authentic taste of Neapolitan Pizza

Directions

• Mix the flour and salt until the ingredients are combined and a dough forms.

• In a mixing bowl, dissolve the yeast in heated water. Let it sit for a few minutes until the yeast is activated in bubble form.

Activate the Yeast:

• In a bowl, crush the canned tomatoes (hand + spoon). Add the salt to taste. Slice the mozzarella cheese into small pieces.

• Divide the material into four parts. Shape each part into a ball and place them on a floured surface. Wrap them with a wet cloth and let them rise at room temperature for about 8 hours.

• Transfer the dough to a lightly floured surface and blend it for 10-15 minutes until fluffy and stretchy.

• Place the dough on a floured pizza peel or baking sheet.

Prepare the Topping:

• Place a pizza stone into the oven and set it to the highest temperature (typically 250-300°C or 482-572°F).

• On a floured surface, squeeze a dough ball into a disc, then stretch and spin it until you construct a delicate, round base with a little thicker edge.

Shape the Dough:

Activate the Yeast:

• Spread crushed tomatoes over the base, leaving the edges clear.

• Smoothly spread the mozzarella pieces over the tomato sauce.

• Add fresh basil leaves on top and pour olive oil over the pizza.

Ingredients

• ¼ tsp (1g) of fresh yeast or ⅛ tsp (0.5g) of dry yeast

• 10g of salt (2 tsp)

Topping

• 1⅔ cups of canned San Marzano tomatoes, crushed (400g)

• 7 oz of fresh mozzarella cheese, sliced (200g)

• Fresh basil leaves

• Extra virgin olive oil

• Salt to taste

• Slide the pizza onto the hot stone or baking sheet.

• Bake for 7-10 min until the layer is golden and the cheese is bubbly.

Bake the Pizza:

• Take the pizza out and top it with fresh basil

• Slice and serve hot.

Serve:

• 3 oz (90 ml) Prosecco

• Optionally you can add any toppings, like mushrooms, chicken, or corn.

Remember:

RECIPE: Authentic Bolognese Sauce

Directions

• Cut the carrot, celery, and onion very fine but not too much.

• Chopped vegetables into olive oil in the large pot and keep the heat low, until the onion is transparent.

• Turn the heat to medium and add both pork and ground beef. Once the meat has browned turn the flame up to high and add the wine.

• Cook until the alcohol has vaporized (20-30 seconds) and the liquid has evaporated. Add the tomato paste, puree, salt, pepper, and bay leaf, and lower the heat to medium/low. Gradually decrease the heat to the lowest set cap and let steam for three hours. Stir occasionally to avoid boiling.

• After 3 hours remove the bay leaf and add the milk, heat simply for a couple of minutes. Serve over cooked pasta. Enjoy!

• Olive oil 2 tablespoons

Ingredients

• Carrot 1 small/medium

• Celery stalk 1 small

• Onion 1 small

• Beef 10½ ounces ground (70-80%)

• Ground pork 10½ ounces

• Dry red wine ½ cup

• Tomato paste 2 tablespoons

• Tomato puree (passata) 2¼ cups

• Salt 2-3 pinches

• Pepper 2 dashes

• Whole bay leaves 1-2

• Milk ⅓ cup