Crudaiola – Pasta flag

Crudaiola is a typical summer dish of south Italy; known as Pasta Flag in the rest of Italy, the name refers to the colors of ingredients Red White and Green like the Italian flag.

Crudaiola is pasta regularly cooked and seasoned with an uncooked mix of cherry tomatoes basil and ricotta salata.


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You can make Crudaiola recipe while the pasta is cooking or a few hours before for much tasty, anyway Crudaiola is a very easy and fast recipe, light fresh with an amazing taste.

So, are you ready? let’s up your apron and let’s cook…. 😉



  • Pasta
  • Cherry tomatoes
  • Basil
  • Ricotta salata
  • Extra verging olive oil
  • Salt and pepper


For make Crudaiola start to wash and dry your cherry tomatoes, cut it in pieces not too small;

Crudaiola preparing by Francisco Calabrese

Cut the basil, previously washed and dried, put cherry tomatoes and basil in a bowl and add grated ricotta salata, extra vergine olive oil, salt and pepper;

Cook the pasta in water and salt as described in the newsletter, to make Crudaiola – Pasta Flag you can use a short pasta format of your choice, among which Fusilli, Penne or Orecchiette…

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Orecchiette Top 3 Italian Brands

Compose your Crudaiola now, add your cooked pasta in the bowl with cherry tomatoes basil and grated ricotta salata;

Mix everything well and enjoy your Crudaiola – Pasta Flag!!

Show us your Crudaiola…

Crudaiola by Francisco CalabreseTag Homemade Italy on Instagram and Facebook

Send us your suggestions or other Italian recipes 😉


Ragù Bolognese Emilia Romagna sauce

Ragù Bolognese is a famous typical Emilia Romagna sauce, made with minced meat, interpreted in different ways especially for the choice of pasta…

This is my personal battle, La Pasta is a really important choice and the perfect combination for Ragù Bolognese are Tagliatelle or Orecchiette, but not Spaghetti PLEASE.

No-one  in Italy eat spaghetti with ragù bolognese!!!


Read also our post about ORECCHIETTE

and subscribe our NEWSLETTER to get the free pdf about Pasta


Ragù Bolognese in Italy is something of a sacred dish, each family keeps in a drawer the recipe handed down from generation to generation, and each recipe responds differently to usual questions:

  • How much should cook the Ragù Bolognese?
  • What piece of meat to use?
  • Butter or oil?


There, among the many versions, an official recipe for Ragù Bolognese, filed October 17, 1982 from Bologna delegation of the Italian Kitchen at the Chamber of Commerce of this city, it is recommended to use a rather fatty cut of meat called “cartella” placed on the belly of beef.


Well, today in Homemade Italy’s kitchen we reveal our recipe for Ragù Bolognese, if are you ready, as always…

Lace up your apron and let’s go!!


  • 250 g Minced pork Tagliatelle Bolognese
  • 250 g Minced beef
  • 250 g Tomato sauce
  • 1 Glass of red wine
  • 2 Celery
  • 2 Onions
  • 2 Carrots
  • Water
  • Salt
  • Nutmeg


To prepare the Ragù Bolognese let’s start from the vegetables…

Take celery with a vegetable peeler and remove the wood strands and rinse, then divide the costs in half, cut into many strips and then cut it into small cubes;


Past the carrot: deleted ends of carrot with a little knife and with a vegetable peeler, peel the carrots and wash it, cut the carrot into very thin slices to the lengthwise further dividing in half and finally cut in transverse direction to obtain the cubes;


Finally peel the onion and divide it in half, then resting the flat part of one half on a cutting board and started to cut the first half into slices lengthwise and then widthwise, until you get the cubes;


Putt in a pan the oil and add the celery, onion and carrot, chopped previously.Now add all the meat, mix and let cook for a few minutes, pour the wine when there are no meat juices in the pan and let the alcohol evaporate; Add tomato sauce and water (if necessary) and cook over low heat, mix occasionally.


Ragù Bolognese requires a long cooking time, so stay easy and enjoy a glass of wine,

you can use this time to get a look on our Facebook or Instagram pages, and if you like it please leave a like 😉

When Ragù Bolognese is cooked, adjust salt, pepper and nutmeg.

Enjoy your Ragù Bolognese with your favorite pasta… but NO SPAGHETTI!!


La Bruschetta Easy Italian appetizer

Hi guys!!
Today we will prepare an easy Italian appetizer
able to conquer all palates…

Italian appetizer BruschettaThis recipe is very simple, with an amazing taste.

“La bruschetta” is the queen of the

Italian appetizers

a traditional dish full of flavor that remember the freshness of the
italian countryside.

For make an original italian bruschetta
we need just few ingredients, of course

Good quality is a must!!

So, as always, lace up your apron and let’s go…



Take your washed tomatoes and cut it to little cubes, put it in a deep bowl; 

cut to slice the washed and dryad basil and add it into bowl with tomatoes, add too origan, salt, oil and mix all with a  spoon.

Have bruschette on a large plate and with a spoon sprinkle tomatoes on every one.Friselle Pugliesi pomodoro e basilico

Taste your Italian bruschetta and let us know your opinion about this recipe.

Oh, you can try an alternative base for your Italian appetizer with Frisella

so big, so crispy, so tasty 😉

Remember to get a look on our shop for this and more Italian products 


Orecchiette Top three Italian brands

Hi friends,

we talk about a typical pasta shape of our land, amazing with traditional meat sauce know as “ragù”, or also with the famous turnip greens, fantastic in any sauce…

Ladies and gentlemen:


Perhaps this presentation will seem exaggerated, but trust me when I tell you that a good dish of orecchiette deserves this and more … TRY TO BELIEVE 😉

In Puglia preparing homemade orecchiette is equivalent to almost a sacred rite to be passed down from mother to daughter, or at least was so until recently, because let’s face it, the rhythms of life are significantly changed and specialized companies in the sector offer great quality in practice packaging … anyway I received my first set for the homemade pasta when I was just 6 years old and consists of a box with a cutter butter, an apron and a small pastry…

Very very embarrassing, I know.

Past and present:

The origins of the orecchiette appear to be attributable just to the city of Bari, during the rule of the Norman-Swabian, between the twelfth and thirteenth centuries.

The concave shape with the edges more double respect to the center recalls small ears, hence the name “orecchiette”, in reality this form was not designed for the case, but with the precise objective of obtaining a quick drying even in winter months, indeed the medieval Puglia was a place mainly swampy, not exactly the ideal place for drying food, so any viable strategy was to reach the end or have availability of food during the winter.Homemade orecchiette

In the alleys of the oldest district of the city of Bari, called “Bari vecchia”, you can still meet women who produce handmade orecchiette on typical wooden pastry board on the street, with their ancient simplicity give a folklore that envelops you completely, of course all their products are for sale and visitors will not let up the chance to take home the flavors of Puglia.

Our best brands:

We sacrificed for you and we tried three different brands of Italian dry orecchiette easily available on Amazon …

Ok ok, your welcome, it was a very hard work 😛

So, this is our ORECCHIETTE ’S TOP THREE :



Perhaps the brand most commonly used in Italian kitchens and not only, but not the best in this format; does not keep very well cooked, it is best to drain two minutes earlier than the cooking time indicated on the package.

Simply, we were not impressed but if you want to try it read below.



Very good texture, just the cooking time indicated on the package until al dente; orecchiette retain their elasticity, color and taste confirm the good quality of the grain used.  To try it read below.



The best dried orecchiette in trade, in our view, the golden color, rough texture, taste and a perfect seal cooking leave no doubt on the excellent quality of the grain.

Also excellent value for money, certainly deserve the first place !! To try it read below.


Well, this post is toward the end …

What to add? but certainly our advice 😉

Yes, it is normal, you want just orecchiette now…

So, you can dream it or can buy your orecchiette.

And remember to let us know your best orecchiette brand !!Orecchiette al ragù

How to dress orecchiette?

Try it with traditional apulian “ragù”


Stay tuned with Homemade Italy!


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“Tiella Barese” discover the origins of this Italian rice recipe

Hello dear friends! Would you like to cook an original Italian rice recipe? A typical recipe from Apulia?

Ingredients Tiella BareseToday in the Homemade Italy’s kitchen exudes scent of Puglia, we hosted an exceptional chef, a true expert in the cuisine of Puglia, the Homemade Italy’s mother, the sweet Mamma Anna, brought his knowledge from Bari to Den Haag to cook the “Tiella potatoes rice and mussels” filling the house with the fragrance of our childhood and using only the Netherlands products to Km nearly zero 😀

I swear, we captured every moment of his magic, you will find the photo book complete with recipe’s description step by step here, but before we want to tell you about this dish that binds us to our land through deep roots …

What is it this strange word?

The “Tiella” is a typical Italian rice recipe, a preparation with potatos rice and mussels.

This dish, is known by the term “Tiella” deriving from the word “Tieèd” that in the dialect of Bari, indicates the typically terracotta baking tin used for cooking the potatos rice and mussels flan;

the origin of the term is attributed to the Spanish domination took place in Italy in the second half of 1500 to the end of 1600.

During Tiella Barese


The “Tiella” born as a simple dish of peasant origin, it was prepared by the women returning from the fields in the evening with a few ingredients (usually vegetable rice and potatoes) and it had the merit of feed with just the many families of that era.

The few ingredients that were available were arranged in layers in the typical clay pans and blankets, cooking was done by immersing the pan directly into the fire burning;

the scents that developed from this cooking method had to be indescribable …

Because the mussels?

With the spread of this recipe to the coast, was the added ingredient of sea more easily available, just the black mussels, the poor and humble of fish products, but rich in terms of protein and taste, then with the great merit to flavor the dish with the taste of the sea, because salt was a very expensive food, and balance a dish rich in carbohydrates with proteins of shellfish; with this preparation the Tiella” has become in effect a single dish.

This development has inevitably marked forever the most famous Italian rice recipe from Puglia tradition that still hides a charm that inspires happiness and family warmth.

Varieties …

As mentioned, the origins of this recipe belong to the poverty of a peasant population that was fed with what they had available …

So every family prepared with vegetables from the kitchen garden depending on the season, this peculiarity has made sure that they were handed down from mother to daughter, different recipes of the same plate; even today, someone adds, the basic recipe with rice potatoes and mussels, zucchini, tomatoes, onion or carrot, the truth is that the “Tiella potatoes rice and mussels” is a family dish, you will hardly find two identical recipes, but every grandmother of Puglia will ensure that her recipe is the best in the world 🙂 so if you ever find yourself in this situation, we should try always …

Results will be one or more grandmothers happy and a culinary orgasm difficult to forget; )

Today like yesterday …

Today as yesterday, the preparation of the “Tiella” is a real magic, a kind of artistic composition to which everyone should attend at least once in your life!

Too bad I can share with you the scent that invaded the house, but all the staff at Homemade Italy has worked hard never to miss a moment of this preparation and following ourBon Appetit Tiella Barese advice we assure you to recreate at home the atmosphere of a real Trullo.

Well, for now we greet you and we are going to taste us the fruits of our work : P

What are you waiting for?

Run to prepare the “Tiella” !!!

For the recipe, photo notes stay tuned and follow Homemade Italy !

Bon appetit 😉


AH in the middle time.. If you want to organize your ingredients first of all I suggest you to buy these rice on Amazon. It’s a typical Italian rice know as “Calderoli” and is the best variety of rice for this Italian rice recipe! 🙂


Good luck by Homemade Italy and write us below if you want !

The roots of the beef broth

Hello, will be the grey sky or the sentimentality for the summer that is ending, but I think today is a good day to talk about beef broth.

This is a slow preparation dish, but very simply, used as a basis in the preparation of many other recipes, such as saffron risotto, as well as being an excellent tonic on cold winter days or when we are a bit debilitated virus season . The meat broth, in fact, contains the amino acids necessary to block the inflammatory cells of the immune system throughout the body and accumulate in the trachea wreaking sore throat and flu symptoms. Salt broth helps to thin the mucus membranes that accumulate during the season. And besides, the heat causes vasodilation and a fluidizing effect of mucus and phlegm.


The roots of the beef broth sink in Piemonte, in northwestern Italy.

This dish can be made with pieces of veal or beef from the rib thin, but the Piemontese prefer a cut called “cappello del prete” or “priest’s hat”, so named because butchers traditionally reserve this delicious cut for the clergy.

The “priest’s hat”, anatomically corresponds to the neck of the calf.

So, are you ready? Have you washed your hands? Fasten your apron !!! We are going to prepare a perfect italian homemade beef broth …


  • (X2 people)
  • 500g neck of cattle
  • 2 pieces marrowbone
  • 1 celery
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 3 cherry tomatoes
  • Salt
  • pepper (ground or berries to your liking)
  • 1.5L water



Clean and wash all the vegetables and place them whole in a large pot with cold water;

add the meat and the marrowbone, salt and pepper do not overdo it and cover the pot until boiling.

At this point let the stock continues to simmer on a low heat for 2 to 3 hours; taste it when it is almost ready to make sure that it is salted to perfection.

As mentioned, it isn’t a complex procedure and is cooked just choose how to enjoy it …

You can bake the traditional italians “tortellini” in the broth and add the Parmesan cheese only;

You eat the meat with vegetables or set it aside to prepare a salad or veal with tuna sauce; do not forget that the strained broth is the base for risottos and roasts, you can cook more and keep it in the freezer ready for any occasion.

So now you know all the secrets of homemade beef stock and you can choose to serve it on the table as you like, so as always let your imagination and share your results in the comments, it will be a pleasure to read them all, see you soon !! 😉

Saffron risotto or Risotto alla Milanese


Today we’ll prepare a traditional Italian dish, known worldwide as “saffron risotto”. Best known in Italy as “risotto alla Milanese” to its roots that sink right in the city of Milan.

This recipe is very special to me, because her scent takes me back to childhood, when so carefully watched my mom in her kitchen preparing this delight …

Are you ready?

Wash hands and fastened her apron because today teach you to prepare the “risotto alla Milanese” as did my mom !!

Attention doses that pointing you to refer to the preparation for 2 people  😉


  • 60g butter
  • 1 onion
  • 2 fresh pork sausage
  • ½ cup white wine
  • 100g arborio rice
  • 300ml beef broth (read here the recipe)
  • 0.5g saffron powder
  • A tablespoon of grated Parmesan cheese



Melt in a pan with high sides, the butter over medium heat, add the chopped onion and let liqueurs;

Free sausage from casing and with the help of a wooden spoon in the pan crumble and mix with the onion, fry everything, and already the smell stimulates the taste buds, pour the rice, stirring quickly to do not stick to the bottom of the pan and fades with wine, in a manner that increases the flame to evaporate all the alcohol;

Now that the sausage and onion are golden lower the heat and add one or two ladles of broth and continue to turn slowly adding broth while it absorbs;

keep aside half a cup of broth in which loose saffron, when all the broth is absorbed pour this mixture of broth and saffron in the rice and mix well for four or five minutes, you’ll see all the rice tinged with yellow;

At this point your risotto is almost ready, now you can whisk with a tablespoon of grated Parmesan cheese and serve hot.

I know this dish is not easy, but with a little ‘patience you’ll get an amazing result, impress your guests with this original recipe of the italian culinary tradition and good appetite 😉

Origin of Saffron Risotto

Legend has it that the invention of the saffron risotto goes back to the late 1400s, the work of Valerio di Fiandra, which he worked with colors of the stained glass windows of the Cathedral of Milan decided to make more cheerful his meal, pouring a little saffron in it. Was born the risotto alla Milanese 🙂