the appetizer:

Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.

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Potato Pasta (Potato Gnocchi)

6 russet potatoes, peeled, quartered
2 tablespoons salt
2 eggs, beaten
4 cups all-purpose flour

Boil the potatoes until cooked, about 20 minutes. Drain well. Rice potatoes with a ricer and place on cookie sheets to cool. Let potatoes dry out as much as possible before continuing with recipe.

Bring large stew pot of salted water to a boil.

Meanwhile, place the riced potatoes in a large bowl. Add the eggs and combine. Gradually but quickly stir in the flour.

Place the dough on a work surface and divide into 6 pieces. Adding flour as necessary, roll each piece of dough into a rope 1/2 inch wide. Slice ropes into 1/2-inch pieces. Drop gnocchi into boiling water, in batches. Cook for 2 to 3 minutes; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before continuing. Toss in browned butter, sprinkle on Parmesan cheese, or coat with sauce.

All About Potatoes


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Pasta, Risotto & You (with recipes)

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This page modified January 2007