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.
Spaghetti al Pomodoro
Featured in Italian Cuisine
Spaghetti al Pomodoro — sounds fancy, but it's just pleasing old spaghetti with tomato sauce. It's one of my go-to Italian solace dishes, significantly when I'm short on time but still desiring something cushy and delicious — like something explicit out of Mysteryflavour's kitchen. This recipe takes just 15 minutes, but don't let that mislead you — the flavour is next level. The secret? Fresh, juicy tomatoes and a handful of fragrant basil. Simple ingredients, big flavour!Fun fact: Italians didn't add tomatoes to pasta until the 1800s! Before that, pasta was usually served plain or with cheese. Wild, right?I enjoy both versions, but this quick Pomodoro has become a favourite. If you've got a favourite 15-minute pasta recipe, drop it below — I'm always up for trying something new!
Nutrition Info: Calories 538 - Fat 18g - Carbs 83g - Fiber 5g - Sugar 5g -Protein 18g
Total Time
1 hr 15 min
Prep Time
15 minutes
Cook Time
60 minutes
Mystery Flavour Team
Updated On June 2, 2025
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)
Ingredients
4 Serving
Instructions
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 favourite pasta.
Aperol Spritz Popsicles
MysteryFlavours is bringing the Aperol spritz to the next level by producing it as a popsicle! The popsicle makes the drink keen, cold, invigorating, and scrumptious!
Nutrition Info: Calories 307 - Fat 0g - Carbs 42g - Fiber 5g - Sugar 34g -Protein 2g
Prep Time 8 Minutes
Ingredients
Instructions
Use ice cubes to fill a wine glass with it.
Pour in Prosecco.
Add Aperol.
Top off with a splash of soda water.
Stir gently to combine.
Garnish with a slice of orange.
4 Serving
3 oz (90 ml) Prosecco
3 oz (90 ml) PROSECCO
1 oz (30 ml) Soda water
Ice cubes
Orange slice for garnish
Sugo Italian Tomato Sauce
Sugo is an authentic Italian tomato sauce that benefits from slow-simmering on the stove. This recipe uses only a few ingredients to create a rich, flavorful sauce.
Nutrition Info: Calories 152 - Fat 7g - Carbs 21g - Fiber 5g - Sugar 5g -Protein 4g
Total Time
30 minutes
Prep Time
05 minutes
Cook Time
25 minutes
Ingredients
Instructions
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)
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.
The Neapolitan Pizza
Neapolitan Pizza is the best food creation ever! I am the biggest pizza fan, but I am also the biggest pizza SNOB. My favorite type of pizza is a Neapolitan pizza or Naples-style pizza. This style of pizza is all about that thin crust!
Nutrition Info: Calories 311 - Fat 4.4g - Carbs 60g - Fiber 5g - Sugar 5g -Protein 10g
Total Time
05 hours
Prep Time
15 minutes
Cook Time
7-10 minutes
Note: A slice (120g) of homemade Neapolitan pizza
Ingredients
Instructions
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.
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.
Authentic Bolognese Sauce
One of the most widespread Italian flavorings, this sauce explodes with authentic tomato flavor thanks to the slow cooking process and minimal herbs required. Create the most delicate mince using this classic recipe from MysteryFlavours, who takes no shortcuts and admits patience is essential!
Nutrition Info: Calories 156 - Fat 11g - Carbs 16g - Fiber 5g - Sugar 5g -Protein 19g
Total Time
5 hrs 10 min
Prep Time
10 minutes
Cook Time
05 minutes
Ingredients
Instructions
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
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!
For 1 servings of authentic pasta bolognese sauce (453g)
