Italy, officially the Italian Republic, is located on the Italian Peninsula in Southern Europe, and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia. Italy shares its northern Alpine boundary with France, Switzerland, Austria and Slovenia. The independent states of San Marino and the Vatican City are enclaves within the Italian Peninsula, while Campione d'Italia is an Italian exclave in Switzerland...
Much of the unique quality and appeal of Italy comes from the variety and individuality of Italy's regions. There are twenty regions in Italy and before Italian Unification in 1861, many of these regions were proudly independent. In many areas that independence can still be felt today. For outsiders, the differing characteristics of certain regions can be obvious...
The most famous tourist attractions of the Lombardy region are the Italian Lakes. Although there are a large number of lakes in the northern part of Italy, the most well-known are Lake Garda, Lake Como, Lake Maggiore, Lake Lugano, Lake d'Iseo and Lake Idro...
It is generally acknowledged that Italy is one of the most beautiful and interesting countries on earth.Visiting Italy, visit italy, travelling to italy, italian travel, trips to italyVisiting Italy, from Venice in the north to Sicily in the south, you will find that the wonderful contrasts of scenery, food, lifestyle and culture are totally absorbing...
The Italian, mediterranean lifestyle is famous throughout the world. Sitting outside in beautiful weather, surrounded by friends and family, eating fabulous food, drinking delicious wine and gazing at the unsurpassable countryside, has to be everyone's idea of paradise. But this is no idle dream! It is a dream that has become reality for many people who have chosen to relocate to this wonderful country and live in Italy...
In this part of the website we feature information on Italian Cuisine in general and the varied cuisine that can be found in the twenty different regions of Italy.Italian food is known and loved all around the globe and there is hardly a city in the world that does not have an Italian restaurant or two. Supermarkets are full of italian ingredients from fresh cheeses and meats to pasta, tomato sauces, passata and pizza. Endless cookery books in many different languages are devoted solely to Italian cooking...
Over the centuries the Greeks, Etruscans and Romans all played a significant role in the development of wine production in Italy. They established the best way of growing vines. They developed techniques of wine production and of wine storage. From those early beginnings, Italy has now become one of the top two leading wine producers in the world, vying with France for the title year on year...
When looking for Italian property for sale, it is very important to give some thought to the characteristics and geography of each region, and even of each province within each region, as the types of properties, the environment, the climate and the culture can vary dramatically from one to another...
For those wishing to move to Italy, one of the most important questions is which part to move to? The whole of Italy is justifiably famous for its beauty, but if you have no job to go to, no relatives to seek out and no family history to determine location, then the choice is wide open...
Buying property in Italy is a dream for many. The warm welcome, the food and the wine, ancient cities, lush green countryside and the beautiful lakes make Italy the most desirable of locations. As with any dream, achieving it can sometimes be difficult. This guide will help you navigate the process...
30g Parmesan cheese, finely grated, plus extra to serve
Large pinch of chilli flakes
A good handful of Italian flatleaf parsley
1 medium egg, lightly beaten
To make the Tomato Sauce:
Top and tail the carrots and celery and peel the onion. Wash and then chop them into large chunks before
placing them in a food processor and chopping very finely.
Heat the oil in a saucepan and add the carrots, celery and onion. Cook over a low heat for around 15 to
20 minutes until they are softened but not browned.
Put the two tins of tomatoes into the processor and pulse until pureed and then add to the saucepan with the vegetables. Rinse both of the tomato tins out with the 200ml of water and then add that to pan, along with the tomato puree.
Stir well, bring to the boil and then reduce to a very low heat, cover with a lid and cook for 15 to 20 minutes, stirring occasionally.
Add a little salt and pepper if desired although this is not necessary.
To make the Meatballs:
Wash the spinach well and then using a pair of scissors cut off all the stalks and cut the leaves into chunks before placing in a large colander.
Pour boiling water over the spinach to make it wilt and then leave it to cool.
Meanwhile, place the bread into the food processor to make breadcrumbs.
Wash the parsley and remove the larger stalks.
Add the parsley to the breadcrumbs in the processor and pulse until the parsley is chopped and mixed in with the breadcrumbs.
Tip the breadcrumbs and parsley into a large bowl.
Wring the excess water out of the spinach and place in the food processor. Pulse until it is finely chopped and then add to the bowl with the breadcrumbs and parsley.
Add the minced beef, grated Parmesan cheese, beaten egg and the pinch of chilli flakes and mix with your hands until all is combined.
Make the mixture into walnut sized balls using your hands. You should end up with around 36 balls.
Carefully add the meatballs to the tomato sauce but do not stir. The meatballs are delicate at this stage and will fall apart if touched. Instead, 'shake them down' by gently shaking the saucepan from side to side and banging it up and down several times.
Cook on a low heat for between 40 and 50 minutes, occasionally shaking down the meatballs into the tomato sauce.
The sauce should diminish slightly and thicken but should not dry out.
Cook the spaghetti or linguine according to the instructions on the packet.
Serve the meatballs and tomato sauce on top of the pasta and sprinkle with the extra Parmesan cheese.
This dish will freeze for up to three months but only if it is complete, the meatballs will fall apart if they are frozen independently of the sauce. Thoroughly defrost and then heat up on the hob until the meatballs are piping hot right through to the middle.
If you are entertaining you can make the meatballs, cover them in clingfilm and leave them in the fridge for several hours. The tomato sauce can be made and left to cool in the saucepan. About an hour before you want to eat, boil the sauce up add the meatballs and cook as above.
Traditional Italian Meatballs in a rich Tomato Sauce Spaghetti and meatballs is now a popular dish, particularly in the United States, but in Italy, meatballs are NEVER eaten with spaghetti. The meatballs are cooked in the tomato sauce but then removed and the sauce is served first mixed with spaghetti or other pasta. The meatballs are then served, on their own, as the main course.
We have a slightly adapted recipe here for the traditional meatballs, the tomato sauce is authentic and we are including the spaghetti. Serve it as you like best.