Papas Arrugadas

Ingredients

For the "Papas Arrugadas" (Wrinkled Potatoes):

• 1 kg (2.2 lbs) of small potatoes (preferably Canarian varieties like "papa bonita")

• 250 g (1 cup) coarse sea salt

• Water

For the Mojo Verde (Green Sauce):

• 1 bunch of fresh coriander

• 2 garlic cloves

• 1 teaspoon cumin seeds

• 50 ml (¼ cup) white wine vinegar

• 100 ml (½ cup) extra virgin olive oil

• Salt to taste

• A small piece of green bell pepper (optional)

For the Mojo Rojo (Red Sauce):

• 2 garlic cloves

• 1 teaspoon cumin seeds

• 1 teaspoon sweet or spicy paprika (depending on preference)

• A small piece of chili pepper or "pimienta picona" (optional)

• 50 ml (¼ cup) wine vinegar

• 100 ml (½ cup) extra virgin olive oil

• Salt to taste

Preparation

Wrinkled Potatoes:

1. Wash the potatoes thoroughly without peeling them.

2. Place them in a pot with water (just enough to cover them partially) and add the coarse salt.

3. Boil over medium-high heat until tender (about 20-25 minutes). You can check by piercing them with a fork.

4. Drain the water and return the pot to the heat for a few minutes, shaking it gently so the potatoes dry out and develop their characteristic wrinkled, salty skin.

Green Mojo:

1. In a mortar or blender, crush the garlic, cumin, and salt.

2. Add the coriander and green bell pepper (if using) and continue blending.

3. Gradually add the vinegar and olive oil until you get a smooth sauce.

Red Mojo:

1. Crush the garlic with the salt and cumin.

2. Add the paprika, chili (if using), and vinegar.

3. Slowly blend in the olive oil until the sauce reaches the desired consistency.

Serve the potatoes hot with both sauces and enjoy!

Scalded gofio is a typical Canary Islands dish, especially popular in Tenerife and Gran Canaria. It is made with gofio, a type of toasted corn or wheat flour, to which a hot broth, usually fish or meat, is added, stirring until a thick, creamy texture is achieved.

Ingredients:

250 g gofio (preferably corn or a mix)

500 ml hot broth (can be fish, meat, or vegetable)

1 garlic clove (optional)

Salt to taste

Extra virgin olive oil

Onion or fresh herbs for garnish (optional)

Preparation:

Prepare the broth: In a pot, heat the broth of your choice until it boils.

Scald the gofio: Place the gofio in a large bowl and pour in the hot broth little by little while stirring vigorously with a wooden spoon to prevent lumps.

Flavor: You can add a crushed garlic clove and a drizzle of olive oil to enhance the flavor. Adjust the salt if necessary.

Serve: Once it has a thick, even texture, serve it hot in bowls. You can garnish it with chopped onion or fresh herbs on top.

Scalded gofio is a recipe that varies slightly between the Canary Islands. Sometimes red onion is added and it can be accompanied with green or red mojo sauce.

In Gran Canaria and Tenerife both fish and meat broth are used, depending on the region. A little oil and salt can also be added.

It's served with chopped garden herbs or coriander on top.

In La Palma, scalded gofio is usually thicker than on other islands. Meat broth is mostly used. It's accompanied with grated or diced cheese.

In Lanzarote and Fuerteventura, it's made with fish broth, sea bass, or sea bream broth. It's served with chopped raw onion and, sometimes, a little paprika.

It may have a lighter texture than on other islands.

In El Hierro, it's one of the simplest, usually made with fish stock and not many additives.

It has a medium texture, neither too thick nor too runny.

In La Gomera, it's distinguished by the frequent use of ground or chopped almonds in the recipe. It's made with fish stock and served with chopped red onion.

Typical from Gran Canaria

Ingredients:

- 200 g of watercress (fresh)

- 200 g of potatoes (peeled and diced)

- 100 g of carrots (peeled and diced)

- 100 g of onion (chopped)

- 2 cloves of garlic (minced)

- 100 g of chorizo (sliced, optional)

- 1 liter of vegetable or chicken broth

- 2 tablespoons of olive oil

- Salt and pepper (to taste)

- 1 teaspoon of paprika (optional)

- 1 bay leaf (optional)

Instructions:

1. Prepare the Ingredients:

- Wash the watercress thoroughly to remove any dirt or grit. Set aside.

- Peel and dice the potatoes and carrots. Chop the onion and mince the garlic.

2. Sauté the Vegetables:

- In a large pot, heat the olive oil over medium heat.

- Add the chopped onion and minced garlic. Sauté until the onion is translucent.

3. Add the Chorizo (Optional):

- If using chorizo, add the sliced pieces to the pot and cook for a few minutes until they start to release their oils and flavor.

4. Add the Remaining Vegetables:

- Add the diced potatoes and carrots to the pot. Stir well to combine with the onion and garlic.

5. Add Broth and Seasonings:

- Pour in the vegetable or chicken broth. Add the bay leaf, paprika (if using), salt, and pepper. Bring the mixture to a boil.

6. Simmer the Stew:

- Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender.

7. Add the Watercress:

- Stir in the fresh watercress and cook for an additional 5-10 minutes until the watercress is wilted and tender.

8. Adjust Seasoning:

- Taste the stew and adjust the seasoning with more salt and pepper if needed.

9. Serve:

- Remove the bay leaf before serving. Ladle the stew into bowls and enjoy it warm, perhaps with some crusty bread on the side.

It is perfect to eat when the weather is cold or you are sick. It is a typical food that you cannot miss if you come to the island.

Here are some examples of traditional Polish dishes:

1. Pierogi – Dumplings filled with various ingredients such as potatoes and cheese (ruskie), meat, mushrooms and cabbage, or even sweet fillings like fruit.

2. Bigos – A hearty stew made with sauerkraut, fresh cabbage, various meats, and spices. Often called "hunter's stew."

3. Żurek – A sour rye soup served with white sausage and a hard-boiled egg, often enjoyed during Easter.

4. Gołąbki – Cabbage rolls stuffed with a mixture of rice and meat, usually served with tomato sauce.

5. Kiełbasa – Traditional Polish sausage made from pork, often smoked and served with bread and mustard.

6. Placki ziemniaczane – Potato pancakes, usually served with sour cream, sugar, or goulash.

7. Barszcz czerwony – Beetroot soup, sometimes served with small dumplings called uszka.

8. Kotlet schabowy - a breaded pork cutlet, similar to a schnitzel, served with potatoes and cabbage.

9. Oscypek – A smoked cheese made from sheep’s milk, originating from the Tatra Mountains.

10. Sernik – A Polish-style cheesecake, often baked with a variety of toppings or mixed with raisins.

It is a traditional recipe from the Canarian cuisine and it is very easy to prepare.

Ingredients:

250 g raw peeled almonds

250 g white sugar

250 ml water

4 egg yolks

The zest of ½ lemon

½ teaspoon ground cinnamon

Instructions:

1. Grind the almonds in a food processor until you have a kind of coarse sand.

2. Prepare a syrup by bringing the water and sugar to the boil in a saucepan, without stirring.

3.Once all the sugar has dissolved, lower the heat and add the ground almonds, lemon zest and cinnamon. Stir constantly until thickened. Remove from the heat and leave to cool.

4. Whisk the egg yolks and add them to the almond mixture. Stir well and cook over medium heat again, stirring constantly. It is ready when it has a thick consistency. Keep in the fridge.

Bienmesabe canario is perfect with ice cream or cakes .

1) Kluski Śląskie - Silesian dumplings, a popular side dish we eat with sauces, various kinds of meat and some kind of vegetables. The main ingredients are mashed boiled potatoes. How to make them? We will provide you with my grandma's recipe!

You boil 1,5 kg of potatoes, when they're done, you must put them through a potato ricer. Now that the mashed potatoes are in a bowl, you add a tablespoon of butter. After you mix the potatoes with the butter using your hands, you must smooth out the surface. Then, you divide the dough into fourths and get 1/4 of the potatoes out of the bowl, remember to save it for later! When you're left with a hole, you must fill it with flour. After you're done with this step, you put the remaining potatoes back in the bowl, along with 3 yolks. You knead the dough, form dumplings and boil them! Voilà!

2) Rolada Śląska - another Silesian classic that goes great with the dumplings! It's a kind of a meat roulade made with beef with a filling inside. The filling may consist of bacon, pickles or onion however it varies and depends on the region where it's served.

3) Barszcz biały - white borscht, a soup you may already know, as it's quite popular in all of Eastern Europe but this is a polish twist on the traditional soup, that is not to be mistaken with Żur!

4) Pierogi - traditional polish dumplings which come with tons of fillings, like meat, quark or even blueberries.

5) Pączki - a mouthwatering polish desert, they have something in common with doughnuts, they are deep fried pieces of dough that are later topped with orange zest or icing.

6) Mazurek - an incredibly flat cake that we Poles bake and eat for Easter, it is decorated with many decorations like dried fruits, icing or nuts.

Almogrote: The Canary Islands' Cheese Spread

What is Almogrote?

Almogrote is a traditional cheese spread from La Gomera, one of Spain’s Canary Islands. This flavorful paste is made primarily from aged cheese, garlic, and paprika, resulting in a rich, slightly spicy, and intensely cheesy spread. It is often enjoyed as an appetizer or snack, spread over bread or crackers.

Ingredients:

- 200g of aged hard cheese (preferably cured goat cheese)

- 2 cloves of garlic

- 1 teaspoon of sweet paprika

- ½ teaspoon of spicy paprika (optional)

- 50ml of olive oil

- 1 small dried chili pepper (optional, for extra spice)

- 1 medium-sized tomato (optional, for a softer texture)

Preparation Instructions:

1. Grate the Cheese: Start by grating the aged cheese into fine pieces. The more aged the cheese, the stronger the flavor.

2. Blend the Ingredients: In a food processor or blender, add the grated cheese, garlic cloves, paprika (both sweet and spicy, if using), and the dried chili pepper (if desired). If using tomato, peel and chop it before adding it.

3. Add Olive Oil: Gradually pour in the olive oil while blending until you get a smooth and creamy paste. Adjust the consistency by adding more oil if necessary.

4. Taste and Adjust: If needed, adjust the seasoning by adding more paprika or a pinch of salt, although the aged cheese is usually salty enough.

5. Serve: Transfer the almogrote to a bowl and enjoy it spread on toasted bread, crackers, or even as a dip.

Fun Fact: How is Almogrote Usually Eaten?

Almogrote is most commonly spread on toasted bread or served with papas arrugadas (wrinkled potatoes), another iconic Canarian dish. Some locals even use it as a sauce for grilled meats or fish, giving them a unique cheesy and spicy touch!

Pizza Margherita – A symbol of Italian cuisine, with tomato, mozzarella, and basil.

Pasta alla Carbonara – A Roman classic made with eggs, guanciale, pecorino cheese, and black pepper.

Lasagna alla Bolognese – Layers of egg pasta, meat ragù, béchamel sauce, and Parmesan cheese.

Risotto alla Milanese – A creamy risotto flavored with saffron and butter.

Ossobuco alla Milanese – Braised veal shank with gremolata, often served with risotto.

Tiramisu – A dessert made with mascarpone, coffee, and ladyfingers.

Arancini Siciliani – Fried rice balls filled with various ingredients.

Parmigiana di Melanzane – Layers of eggplant, tomato sauce, mozzarella, and Parmesan cheese.

Prosciutto and Mozzarella di Bufala – A fresh appetizer typical of Southern Italy.

Focaccia Genovese – A soft flatbread topped with olive oil and coarse salt.

Italy's cuisine is famous for its regional diversity, with each area offering unique traditional dishes. Here are some iconic Italian foods from different regions:

1. Pizza Napoletana (Naples)
Originating from Naples, Pizza Napoletana features a thin, soft crust and simple toppings, typically including tomatoes, mozzarella cheese, fresh basil, olive oil, and oregano. The Margherita variant, symbolizing the Italian flag's colors, is particularly famous.

2. Risotto alla Milanese (Lombardy)
This creamy risotto from Milan is flavored with saffron, giving it a distinctive golden hue. It's often served as a side dish or paired with ossobuco, a braised veal shank.

3. Bistecca alla Fiorentina (Tuscany)
A T-bone steak sourced from the Chianina breed of cattle, Bistecca alla Fiorentina is grilled over a wood or charcoal fire and seasoned with salt, pepper, and a drizzle of olive oil. It's known for its thick cut and rare cooking style.

4. Arancini (Sicily)
These deep-fried rice balls are typically filled with ragù (meat sauce), mozzarella, and peas. Arancini are a popular street food in Sicily, with regional variations in fillings and shapes.

5. Tiramisu (Veneto)
This renowned dessert consists of layers of coffee-soaked ladyfingers, mascarpone cream, cocoa powder, and sometimes a splash of liqueur. Tiramisu has become a beloved treat worldwide.

6. Carbonara (Lazio)
Hailing from Rome, Carbonara is a pasta dish made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. It's traditionally served with spaghetti or rigatoni.

7. Pesto alla Genovese (Liguria)
A flavorful sauce originating from Genoa, Pesto alla Genovese is made by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It's commonly served with trofie or trenette pasta.

8. Canederli (Trentino-Alto Adige)
These bread dumplings are mixed with ingredients like speck (smoked ham), cheese, and herbs, then boiled and served in broth or with melted butter. Canederli reflect the region's Austro-Hungarian influences.

9. Porchetta (Umbria)
A savory, boneless pork roast seasoned with garlic, rosemary, fennel, and other herbs, porchetta is slow-cooked until the meat is tender and the skin crispy. It's often enjoyed in sandwiches or as a main course.

10. Ciriole alla Ternana (Terni, Umbria)
Ciriole alla Ternana is a traditional pasta dish from Terni, made with a simple yet flavorful tomato-based sauce. Ciriole, a type of thick, handmade pasta similar to spaghetti but without eggs, are cooked with garlic, fresh tomatoes, olive oil, and a touch of chili pepper for a slightly spicy kick. It's a humble yet delicious dish that reflects the rustic culinary traditions of the region.

These dishes showcase Italy’s rich culinary tradition, each representing the unique flavors of its region.

Ingredients:

500 g of pork meat (can be ribs or loin)

500 g of beef (can be flank or chuck)

1 whole chicken, cut into pieces (or breasts and thighs)

3-4 medium potatoes, peeled and cut into chunks

2-3 carrots, peeled and sliced

1 small pumpkin, peeled and cut into chunks

1 red bell pepper, cut into strips

1 onion, chopped

3 cloves of garlic, minced

1 sprig of parsley

1 sprig of thyme

1 bay leaf

Olive oil (to taste)

Salt and pepper to taste

Gofio (about 4-5 tablespoons, to thicken and add flavor)

Water (enough to cover the ingredients)

Preparation Steps:

1 Prepare the meats:

In a large pot, heat some olive oil and add the meats (pork, beef, and chicken) previously seasoned with salt and pepper. Sear them on all sides until golden brown. This will enhance their flavor.

2 Make the sofrito:

In the same pot, add the onion, garlic, and red bell pepper. Cook over medium heat until golden and fragrant.

3 Initial cooking:

Pour enough water into the pot to cover the meats and vegetables. Add the aromatic herbs (parsley, thyme, and bay leaf).

Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, allowing the meats to become tender and the flavors to blend.

4 Add the vegetables:

Add the potatoes, carrots, and chopped pumpkin. Cook over medium-low heat for another 20-30 minutes, until the vegetables are tender.

5 Thicken with gofio:

While the vegetables cook, in a separate bowl, mix the gofio with some hot broth from the pot until it forms a thick paste. Then, add this mixture to the pot and stir well so it blends into the stew. The gofio will thicken the broth and give it its characteristic flavor.

Adjust seasoning and finish cooking:

Taste and adjust the salt and pepper if needed. Let it cook a few more minutes until everything is well combined and reaches the desired consistency.

6 Serve:

Serve hot in deep plates. You can top it with extra gofio or even serve it with bread.

Polvito Uruguayo de Canarias is a popular dessert in the Canary Islands, Spain. Although its name may be misleading, it's a very different recipe from the traditional "polvito uruguayo" from Uruguay. Polvito Uruguayo de Canarias is a cold dessert made with cookies, dulce de leche, cream, and suspiros de Moya (a type of sweetener with a hint of sour cream). It has a soft texture and a delicious flavor.

Ingredients:

2 packages of Maria cookies

6 Suspiros de Moya cookies

500 g Dulce de Leche

2 cans Ermol cream

1 tablespoon softened butter

Step by Step:

Grind a package of biscuits until powdered and mix it with the softened butter. Spread the resulting mixture on the bottom of each glass where you'll be making the biscuits. Meanwhile, crumble the suspiros de moya with your hand until they become a powder, and mix with the remaining ground biscuits. Whip the cream; don't add sugar, as the other ingredients are quite sweet. Now it's time to assemble the desserts. In each glass, where we already poured the dough from step 1, add a little of the mixture from step 2 (biscuit and suspiros). On top of this, add a layer of dulce de leche (preferably served easily), then add a layer of whipped cream. Now, we repeat the layers again. On top of the cream layer we previously placed, we'll add another spoonful of the cookie-sigh mixture, then the remaining dulce de leche, and then the remaining whipped cream. Finally, decorate with a little ground cookie, crushed sighs, and a little dulce de leche. Photo of step 5 of the recipe: Uruguayan Canary Island Polvito Finally, chill in the refrigerator for at least 4 hours, or better if you chill overnight.

Garnish (optional):

You can garnish the dessert with banana slices, cocoa powder, or even grated chocolate on top before serving. Serve.

There is no specific date for serving it, as it is enjoyed year-round as a dessert at lunches and dinners. However, it is very common at celebrations, family gatherings, or simply as a sweet treat

after a good meal.

• Origin: Created in Naples in 1889 to honor Queen Margherita of Savoy, with colors representing the Italian flag (tomato - red, mozzarella - white, basil - green).

• Taste: Simple yet flavorful! The crispy, slightly charred dough pairs with the tangy sweetness of tomato sauce, creamy mozzarella, and the fresh aroma of basil.

🍝 Spaghetti Carbonara (Rome, Lazio)

• Origin: A Roman classic, believed to have been popularized by coal workers ("carbonai") or influenced by American soldiers during WWII.

• Taste: Rich, creamy, and slightly smoky! The combination of egg yolk, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper creates a savory and umami-packed experience.

🥟 Ravioli (Various regions, especially Emilia-Romagna & Liguria)

• Origin: Stuffed pasta has existed since the Middle Ages, with different fillings depending on the region.

• Taste: Soft and delicate, filled with ricotta, spinach, meat, or seafood. The taste varies with sauces—served with butter and sage, tomato sauce, or even broth!

🍚 Risotto alla Milanese (Milan, Lombardy)

• Origin: Legend says it was created in the 16th century when a glassmaker's apprentice accidentally stained rice with saffron!

• Taste: Buttery, creamy, and luxurious! The slow-cooked rice absorbs saffron-infused broth, creating a rich, slightly nutty, and golden-colored dish.

🍖 Osso Buco (Milan, Lombardy)

• Origin: A traditional Milanese dish made by slow-cooking veal shanks in a flavorful broth with white wine, tomatoes, and vegetables.

• Taste: Tender, fall-off-the-bone meat with a deep, rich, and slightly tangy sauce. The highlight is the marrow in the bone—silky and full of flavor!

Canarian Ropa Vieja is one of the most traditional and representative dishes of Canary Islands cuisine. Its name refers to a stew made with shredded meat, resembling "old clothes" in appearance, as the meat is pulled apart and cooked with other ingredients. The dish has its roots in popular cooking, especially on the island of La Palma, but it has spread across all the islands.

Main Ingredients:

• Beef or chicken (depending on the variation).

• Chickpeas or beans (other types can be used, but chickpeas are the most common).

• Onion.

• Pepper.

• Tomato.

• Garlic.

• Cumin.

• Paprika.

• Olive oil.

• Salt and pepper to taste.

• Bay leaf.

• White wine (optional, in some recipes).

• Broth (can be beef or vegetable broth).

In some versions, potatoes may also be added, and occasionally chorizo or blood sausage.

Preparation:

1. Cook the meat: Boil the meat (either beef or chicken) with water, bay leaf, salt, and a bit of cumin. Once it’s cooked, remove it, shred it, and set it aside.

2. Sauté the vegetables: In a large pan, sauté the onion, pepper, tomato, and garlic in olive oil until they are well softened. Add cumin, paprika, salt, and pepper to taste.

3. Add the chickpeas and broth: Add the chickpeas (either from a can or pre-cooked) and some broth. Let it simmer on low heat to allow the flavors to meld.

4. Mix in the shredded meat: Add the shredded meat to the vegetable and chickpea mixture. Let it cook together for about 10-15 minutes to combine the flavors. In some recipes, a bit of white wine may be added for extra flavor.

5. Serve: It can be served with rice or fried potatoes, and sometimes with a little red or green mojo sauce for extra flavor.

   
   

When and where is it eaten?

Canarian ropa vieja is a very versatile dish that is eaten both on regular days and during celebrations and holidays. It is common to eat it in winter. In some islands, especially La Palma, ropa vieja is served during local festivals, though it doesn't have a specific time of year for consumption.

It is commonly found in bars and restaurants in the Canary Islands, both as a main dish on daily menus and during celebrations. At popular festivals or gatherings, it can be a great dish to share.

In summary, Canarian ropa vieja is a tasty, nutritious dish with a lot of history, reflecting the indigenous cuisine of the Canary Islands, using simple ingredients but full of flavor.

First courses

• Pasta Carbonara is a typical Roman dish and is simple to prepare, you just have to add eggs, pecorino, guanciale sauce, pepper and the dish is ready.

• Lasagna alla Bolognese (Emilia-Romagna) It is one of the most famous dishes of Emilia-Romagna and a symbol of Italian cuisine. Layers of fresh egg pasta alternate with ragù alla bolognese and béchamel, creating a rich and irresistible dish.

Second courses

• Bistecca alla Fiorentina is one of the most iconic dishes of Tuscany, famous for its thickness, the quality of the meat and the rare cooking. It is a premium cut of veal or Chianina (a typical cattle breed of the region), grilled and served without condiments, except for a drizzle of extra virgin olive oil and a pinch of salt.

• Parmigiana di Melanzane is an iconic dish of Italian cuisine, especially from Campania and Sicily. It is a rich and tasty dish made with fried eggplants, tomato sauce, mozzarella and parmesan, baked until it gets a golden and irresistible crust.

Pizzas

• Pizza Margherita is the symbol of Neapolitan and Italian cuisine in the world. Born in Naples in 1889 in honor of Queen Margherita of Savoy, its colors (red tomato, white mozzarella and green basil) recall the Italian flag.

• Neapolitan Pizza is one of the most famous dishes in the world, born in Naples and recognized as an Intangible Heritage of Humanity by UNESCO. Characterized by a soft and elastic dough, a high and honeycomb crust, and simple but quality ingredients, it is cooked in a wood oven at very high temperatures.

Dessert

• Tiramisu is one of the most famous Italian desserts in the world, born in Veneto, probably in Treviso. This creamy and irresistible dessert is made of ladyfingers soaked in coffee, alternating with a soft mascarpone cream and dusted with bitter cocoa.

• Sicilian Cannoli are one of the most iconic desserts of Italian pastry, born in Sicily and famous for their crunchy shell and creamy filling of sweetened ricotta. Originally prepared during Carnival, today they are enjoyed all year round.

1. Pizza Margherita – Originally from Naples, this thin-crust pizza is topped with tomato sauce, buffalo mozzarella, fresh basil, and extra virgin olive oil. It is a symbol of Italian cuisine worldwide.

2. Lasagna – A layered dish made with sheets of egg pasta, alternating with meat ragù, béchamel sauce, and Parmigiano Reggiano, baked until golden and crispy on top.

3. Risotto alla Milanese – A creamy risotto from Lombardy, made with Carnaroli or Arborio rice, saffron, butter, meat broth, and Parmigiano Reggiano, giving it a rich golden color and delicate flavor.

4. Spaghetti alla Carbonara – A classic Roman pasta dish prepared with a creamy sauce made of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper, traditionally without cream.

5. Ossobuco alla Milanese – A traditional Lombard dish consisting of veal shank braised slowly with white wine, broth, and vegetables, served with gremolata (a mix of parsley, garlic, and lemon zest).

6. Arancini – A Sicilian specialty, these are large saffron-infused rice balls filled with meat ragù, peas, and mozzarella, then breaded and deep-fried until crispy and golden. Variations include ham and cheese or butter.

7. Tiramisù – One of the most famous Italian desserts, made with coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa powder. Its balanced sweet and bitter flavors make it irresistible.

8. Pesto alla Genovese – A vibrant green sauce from Liguria, made with fresh basil, garlic, pine nuts, Parmigiano Reggiano, pecorino cheese, extra virgin olive oil, and salt, traditionally served with trofie or trenette pasta.

9. Saltimbocca alla Romana – Thin slices of veal topped with prosciutto and sage, then cooked in a pan with white wine and butter. The name “saltimbocca” means “jumps in the mouth” because of its delicious taste.

10. Bistecca alla Fiorentina – A thick-cut T-bone steak from the Chianina cattle breed, grilled over an open flame or on a grill, always served rare, and seasoned only with coarse salt and a drizzle of extra virgin olive oil.

• Origin: originating in Naples in the late 19th century, Pizza Margherita was created to honor Queen Margherita of Savoy.

• Description: tomatoes, mozzarella, and basil (are said to represent the colors of the Italian flag). A classic pizza topped with fresh tomatoes, mozzarella cheese, basil, and a drizzle of olive oil. It’s known for its simplicity and vibrant colors representing the Italian flag.

2. Lasagna

• Origin: lasagna has ancient roots, tracing back to the Roman Empire, but the modern version, with layers of pasta and rich fillings, is credited to the Emilia-Romagna region.

• Description: layered pasta sheets with a rich meat sauce (ragù), béchamel, and cheese, baked to perfection. It’s a hearty, comforting dish.

3. Ribollita

• Origin: ribollita, meaning “reboiled,” originated as a peasant dish in Tuscany. It was traditionally made using leftover vegetables and bread, reflecting the region’s history of using simple, inexpensive ingredients.

• Description: a thick, hearty soup made from leftover bread, kale, beans, and vegetables, traditionally enjoyed in the winter months.

4. Gnocchi di Patate

   • Origin: potato gnocchi have been part of Italian cuisine for centuries, but the version made with potatoes became popular in the late 18th century in the Campania region.

   • Description: soft potato dumplings, usually served with a rich tomato sauce or a creamy butter and sage sauce.

5. Cacio e Pepe

   • Origin: a simple dish with origins in ancient Rome, Cacio e Pepe was traditionally eaten by shepherds who used easy-to-carry

   • Description: with pecorino cheese and black pepper. A simple yet flavorful pasta dish made with Pecorino Romano cheese and black pepper, creating a creamy sauce with just two ingredients.

6. Panzanella

   • Origin: panzanella is believed to have been created by Tuscan peasants as a way to use up stale bread. The dish has been part of Tuscan cuisine for centuries, especially in the summer.

   • Description: a refreshing bread salad made with soaked stale bread, tomatoes, cucumbers, onions, and basil, drizzled with olive oil and vinegar.

Pizza, a staple in Italian cuisine, is a popular fast food with a variety of ingredients. The Margarita pizza is the most popular, renowned for its light structure and flavor. Made with flour, olive oil, water, yeast, salt, and cheese, it's also suitable for vegetarians and serves as a satisfying filling option.

2. Lasagna

Lasagna, originating in Bologna, Italy, is a local pasta dish made with meat, onions, tomatoes, tomato paste, olive oil, garlic, salt, butter, milk, flour, black pepper, and Parmesan cheese, baked in the oven.

3. Bruschetta

Bruschetta, a 15th-century Italian dish with a unique Mediterranean flavor, is a popular starter or snack. Made with olive oil, cheese, garlic, vegetables, and tomatoes on thin bread, it's a favorite in summer and can be served as a starter or snack.

4. Tortellini

Tortellini, a famous Italian egg pasta, dates back to the 17th century and is made with ingredients like Parmesan cheese, pancetta, beef, veal, pork, prosciutto, and mortadella. It has a rich filling and is popular with mild flavors. With its easy preparation and colorful recipe, Tortellini appeals to all tastes.

5. Ravioli

Ravioli, an Italian pasta dish, is a popular choice with a structure similar to Turkish ravioli. It consists of triangular dough filled with vegetables, cheese, meat, or fish, often served with tomato or cream sauces. Cheese Ravioli can be made with different vegetables for unique flavors.

• Pizza Napoletana – A traditional Neapolitan pizza with a soft, thin crust, topped with fresh tomato sauce, mozzarella, basil, and extra virgin olive oil, cooked in a wood-fired oven.

• Pasta Carbonara – A Roman classic made with spaghetti, eggs, pecorino cheese, crispy guanciale (cured pork cheek), and black pepper, creating a creamy and flavorful dish.

• Risotto alla Milanese – A luxurious rice dish from Milan, cooked slowly with saffron, butter, and Parmesan, giving it a rich golden color and creamy texture.

• Lasagna al Forno – Layers of fresh pasta, slow-cooked ragù (meat sauce), béchamel, and cheese, baked until golden and bubbling—one of the most comforting Italian dishes.

• Ossobuco alla Milanese – A braised veal shank slow-cooked with white wine, broth, and vegetables, often served with gremolata (a mix of lemon zest, garlic, and parsley) and risotto.

• Prosciutto di Parma – A delicate, dry-cured ham from Parma, aged for months to develop its sweet and savory taste, perfect with melon or fresh bread.

• Tiramisu – One of Italy’s most famous desserts, made with layers of coffee-soaked ladyfingers, creamy mascarpone, cocoa powder, and a hint of liqueur.

• Gelato – Italian-style ice cream, denser and creamier than regular ice cream, available in countless flavors, from classic chocolate and pistachio to unique regional varieties.

• Bruschetta – Toasted bread with garlic, tomatoes, olive oil, and basil

• Caprese Salad – Mozzarella, tomatoes, basil, and olive oil

• Arancini – Fried rice balls stuffed with ragù, cheese, or other fillings

• Prosciutto e Melone – Cured ham with cantaloupe

Primi Piatti (First Courses - Pasta, Risotto, Soups)

• Pasta Carbonara – Pasta with eggs, pancetta, pecorino, and black pepper

• Pasta alla Bolognese – Pasta with a slow-cooked meat sauce

• Lasagna – Layered pasta with ragù, béchamel, and cheese

• Risotto alla Milanese – Creamy saffron-flavored risotto

• Minestrone – Thick vegetable soup with beans and pasta

Secondi Piatti (Main Courses - Meat & Fish)

• Osso Buco – Braised veal shank with gremolata

• Saltimbocca alla Romana – Veal with prosciutto and sage

• Bistecca alla Fiorentina – Thick-cut grilled T-bone steak

• Pollo alla Cacciatora – Chicken stewed with tomatoes, garlic, and herbs

Contorni (Side Dishes)

• Caponata – Sicilian sweet and sour eggplant dish

• Cicoria Ripassata – Sautéed chicory with garlic and chili

• Patate al Forno – Roasted potatoes with rosemary

Dolci (Desserts)

• Tiramisù – Layers of coffee-soaked biscuits, mascarpone, and cocoa

• Cannoli Siciliani – Crispy pastry tubes filled with sweet ricotta

• Panna Cotta – Creamy pudding topped with caramel or fruit sauce

• Sfogliatella – Flaky pastry filled with ricotta and candied fruit

• Sękacz – a layered cake baked over an open fire, with a characteristic shape resembling tree rings

• Mrowisko – a pyramid of thin pancakes, drizzled with honey and sprinkled with poppy seeds and nuts

• Marcinek – a multi-layered cake with a cream filling, delicate and fluffy

• Miodny kuch – a yeast cake with honey, often enriched with dried fruits and nuts

• Ferkase – a dessert made from boiled milk, thickened with flour and served sweet

• Szneka z glancem – a yeast bun shaped like a snail, glazed with icing

• Plyndze – potato pancakes, often served sweet with sugar or cream

• Poznańskie rogale świętomarcińskie – semi-puff pastry croissants filled with white poppy seeds, dried fruits, and cream

• Placek po zbójnicku – although often associated with a savory dish, it also comes in a sweet version with fruit

• Proziaki – soda bread rolls that can be eaten sweet with honey or jam

• Ciasteczka andrutowe – wafers layered with chocolate or nut cream

• Kołocz śląski – a yeast cake with a crumb topping and a filling of cheese, poppy seeds, or apples

• Makówki – a dessert made from poppy seeds, milk, honey, and dried fruits, layered with bread or challah

• Wodzionka na słodko – a sweet version of the traditional Silesian stale bread soup, made with milk and sugar

• Ciastka fafernuchy – small, hard cookies made with honey and spiced with aromatic seasonings

• Sekacze kurpiowskie – similar to sękacz but denser and often decorated with icing

• Pączki kurpiowskie – larger, yeast-based doughnuts with an irregular shape

Ingredients :

1 kilo of salted pork ribs

2 ears of corn or pineapple

500 g of potatoes or white potatoes

10 cloves of garlic

2 sprigs of coriander

50 ccs of olive oil

100 tbsp vinegar

1 tablespoon of salt

1/2 teaspoon ground cumin.

Preparation Instructions :

Step 1: To begin with, we let the ribs desalinate in water, the day before.

Step 2: Pour the water back into the ribs (the amount of water should cover the ribs plus double the amount of water), and place over a medium heat. It is recommended to leave them for at least 30 minutes or at least until the meat begins to turn a little redder, then add the corn cobs cut in half.

Step 3: After about 15 more minutes, add the halved white potatoes. Cover the pot and leave until the potatoes are cooked, then turn off the heat and drain the water and sprinkle with a little chopped coriander (just for garnish).

Finishing the dish : While the ribs are cooking, you can prepare the Canarian mojo. Put the garlic, cumin, salt to taste and the rest of the coriander in a mortar and pestle. Crush everything together, then add the oil and vinegar; mix everything together and taste for salt, if it is too strong you can add a little more water. Always to taste and enjoy the ribs with potatoes from the Canary Islands.

A sour rye soup made with a fermented rye starter, often served with sausage, hard-boiled eggs, and potatoes. It is known for its distinctive, tangy flavor.

Rosół

A clear broth soup, typically made from poultry or beef, served with noodles—a traditional Sunday meal in many Polish households.

Gołąbki

Minced meat (usually pork or a mix) combined with rice or groats, wrapped in cabbage leaves, and simmered in a flavorful tomato sauce.

Schabowy

A traditional pork cutlet, breaded and fried until golden, usually served with potatoes and a side salad. This dish is a staple on Polish family dining tables.

Cream Cake -Kremówka-

A delicate layered cake with a rich cream filling, famously appreciated by Pope John Paul II.

Poppy Seed Roll -Makowiec-

A yeast dough roll filled with a sweet poppy seed mixture, especially popular during the holiday season

Ingredients

Meat

500g beef (rib or skirt)

300g chicken (thigh or drumstick)

200g chorizo (optional)

Vegetables and tubers:

200g yuca

200g potato

150g green plantain

150g corn on the cob (1 cob cut into pieces)

100g carrot

100g squash

100g white onion

2 garlic cloves (10g)

1 red bell pepper (80g)

1 tomato (100g)

3 sprigs of fresh cilantro

2 bay leaves

Liquids and seasonings:

2 liters of water or chicken broth

2 tablespoons vegetable oil

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper to taste

Preparation

1. Prepare the ingredients:

Peel and cut the yuca, potato, plantain, and carrot into medium pieces.

Chop the onion, garlic, bell pepper, and tomato into small cubes.

Cut the beef into medium pieces.

2. Cook the meat:

In a large pot, heat the oil and sauté the onion, garlic, and bell pepper until golden brown.

Add the tomato and cook until a sofrito forms.

Add the beef, brown it lightly, and then pour in the hot water or broth.

Add the bay leaf, cumin, oregano, salt, and pepper.

Cook over medium heat for 40 minutes or until the meat is tender.

3. Add the chicken and vegetables:

Add the chicken, corn on the cob, and green plantain. Cook for 15 minutes.

Add the potato, yuca, carrot, and squash. Cook for 20 more minutes, until everything is cooked through.

4. Finish the sancocho:

If using chorizo, add it sliced in the last 10 minutes of cooking.

Adjust the salt and pepper.

Add the chopped cilantro and let it rest for 5 minutes before serving.

2. Kopytka – Polish potato dumplings, often served with butter and breadcrumbs or sauce.

3. Fasolka po bretońsku – White beans in a tomato sauce with bacon and sausage, a hearty and warming dish.

4. Sałatka jarzynowa – Traditional vegetable salad with boiled vegetables, eggs, and mayonnaise, a must-have for holidays and family gatherings.

5. Kapusta z grochem – A dish made of stewed sauerkraut with peas and spices, commonly eaten during Christmas.

6. Pyzy z mięsem – Large potato dumplings stuffed with minced meat, usually served with bacon bits or onion topping.

7. Zupa pomidorowa – One of the most popular Polish soups, made from broth with tomatoes, often served with rice or pasta.

8. Karpatka – A popular Polish dessert made of layers of choux pastry filled with custard cream, resembling a mountain landscape.

Here are some of my personal favourites!

Racuchy: Fluffy apple pancakes made from yeasted or baking powder dough, lightly sweet and pan-fried until golden—often served with powdered sugar or jam.

Oscypki: Traditional smoked cheese from the Tatra Mountains, made from salted sheep’s milk. It's firm, salty, and often grilled and served with cranberry sauce.

Gołąbki: Cabbage rolls filled with a mix of ground meat and rice, baked in a savory tomato sauce—classic Polish comfort food.

Sernik: Cheesecake made with twaróg cheese. Dense, creamy, and less sweet than its American counterpart—often topped with chocolate glaze or fruit.

Krokiety: Breaded and fried crepes stuffed with mushrooms, cabbage, or meat. Commonly served with a bowl of beet soup (barszcz) for dipping.

1. Pierogi

Pierogi are perhaps the most iconic Polish dish. These dumplings are usually filled with:

• Savory options: Potato and cheese (pierogi ruskie), meat, mushrooms and cabbage.

• Sweet versions: Fruit fillings like blueberries or strawberries.
  They are boiled and often pan-fried, served with sour cream and sometimes crispy onions or bacon.

2. Bigos (Hunter’s Stew)

A slow-cooked dish made with sauerkraut, fresh cabbage, various meats (pork, sausage, beef), mushrooms, and spices. Bigos is deeply flavorful and often tastes better the day after it’s made.

3. Żurek

A sour rye soup with a unique tangy flavor, often served with boiled eggs and kielbasa (Polish sausage). It’s a traditional Easter soup but is enjoyed year-round.

4. Barszcz (Borscht)

This beetroot soup can be served hot or cold, clear or with vegetables and dumplings called uszka (similar to mini pierogi). It's often part of the traditional Christmas Eve meal.

5. Gołąbki

Cabbage rolls stuffed with minced meat and rice or barley, then baked in a tomato-based sauce.