Inside an Italian Kitchen: Must-haves to live and eat like an Italian

Ever wonder what makes an Italian kitchen truly Italian? It’s not just the pasta machines or bottles of wine—it's the essential ingredients and tools that turn every meal into a simple celebration. From the humble yet magical espresso-making instrument to the liquid gold that is extra virgin olive oil, the Italian kitchen is full of simple gadgets and treasures that elevate even the most basic dishes and everyday experiences. 

Embrace the Italian way of both eating and living with these kitchen must-haves. 

Moka Pot 

Coffee is a religion in Italy. From frothy cappuccinos to smooth shots of strong espresso. Of course, early mornings making conversations at your local bar is quintessentially italian. But contrary to popular belief, many locals enjoy a fresh cup of caffeine at home and to do so, it doesn’t require a fancy espresso machine or automatic gadget. Instead, the Moka Pot is a go-to method for making coffee at home which has been around since 1933. 

Most Moka Pots are small in size, sleek in design, and optimal in functionality, always read to be used. Typically used on a stovetop, heat from the stove produces steam and pressure to brew the coffee. In many Italian households, they’re more than just a coffee maker but a kitchen staple, often left on the stovetop as a subtle yet cherishable detail.

Extra Virgin Olive Oil

In an Italian household, coffee may be fuel, but extra virgin olive oil is liquid gold. Deeply woven into Italian culture, EVOO has been a culinary and cultural staple since ancient Roman times. The Romans perfected olive cultivation, and by the Middle Ages, Italians had embraced olive oil not just for cooking, but also for its medicinal properties.

Today, Italy is now one of the world’s top producers, with regions like Tuscany, Puglia, Umbria, and Sicily known for their various olive trees. More than just a cooking essential, extra virgin olive oil is a must-have condiment, drizzled generously over salads, pasta, and vegetables. When buying olive oil, always check the labels to ensure high quality. Look for terms like extra virgin, 100% cultivated in Italy, and cold-pressed—the true markers of an authentic Italian EVOO.

Pasta 

If coffee is a religion, then pasta is pure, unconditional love. A staple of Italian and cuisine, pasta earns its place at the table thanks to its versatility, affordability, and good taste. While fresh pasta gets plenty of praise, a good-quality dried pasta is an Italian kitchen essential—and a favorite among true pasta lovers. For the best flavor and texture, always reach for Italian durum wheat-dried pasta at your local market. And don’t be shy about stocking up on different shapes and sizes, from rigatoni and farfalle to pastina and linguine– most italians eat pasta multiple times a week, year round! 

Aged-cheeses 

Pecorino Romano, Parmigiano Reggiano, and Grana Padano are the ultimate Italian aged-cheese trifecta. Among the most recognizable cheeses, they are left to mature for several months to years, developing distinctive flavors and aromas. Mostly used grated over dishes, they are also enjoyed in chunks as a snack or paired with a glass of wine or a cocktail. Italians always have these cheeses on hand, as if no fridge or meal is complete without one.

Limoncello

Of course wine is a given, but have you heard of limoncello?Limoncello is an iconic Italian lemon liqueur that’s beloved both in Italy and around the world. Growing up, I remember my family making it at home—a labor of love that involved steeping lemon zest in alcohol and sweetening with sugar. Llimoncello is best to be enjoyed ice-cold in small glasses after a meal that is believed to aid in digestion. And the best part? You can easily keep a small bottle in your fridge, ready to bring out for dinner parties, special guests, or even just to elevate an ordinary evening.

If you are not a limoncello fanatic, you could try other after-meal digestives like an amaro: an Italian alcoholic sipping beverage that is typically more bitter in flavor.

Jarred tomatoes 

Did you know Italy is home to over 300 varieties of tomatoes? Juicy, delicious, acidic, and sweet, tomato season shines in the summer months. During the off-season when fresh tomatoes are not always available, jarred tomatoes and tomato sauces become kitchen staples, offering high-quality, easily accessible tomatoes perfect for pasta sauces or soups. 

Basil 

Onions and garlic are common in Italian cooking, but contrary to popular belief, they aren’t essential for every dish. Basil, however, is the holy grail of Italian herbs, bringing freshness and a signature intoxicating aroma used in classic dishes like Pesto Genovese, Margherita pizza, and Caprese salad. Italians would agree that fresh basil is superior to dried basil. In true Italian fashion, it’s as simple as keeping a small basil plant in a sunny window so you’ll always have some fresh on hand.

Written by Gabriela R. Proietti

Author Gabriela Proietti

Italy’s Magical Carnival Celebration 

You could say that the magic of Italy exists all year round – From stunning Tuscan landscapes to crystalline Ligurian coastlines to twinkling lights for the Christmas season and week-long Ferragosto summer seaside celebrations. Although there is nothing like an Italian summer or visiting the historic Christmas markets up north, travelers and curious Italy lovers often overlook a major Italian holiday called Carnevale. 

Celebrated for centuries, let’s look at one of Italy’s most lively celebrations throughout the year. 

What is Carnevale, anyway?

Elaborate, vibrate, expressive, and festive, Italy’s famous Carnevale season dates back to the Ancient Roman Times, which seems to be a common trend with many Italian foods, traditions, and holiday celebrations. The word, stemming from Latin “carne” and “vale,” literally means farewell to meat. By the Middle Ages, the week-long Carnevale celebration became an important cultural event throughout major Italian cities, most notably Venice and its masked balls, allowing citizens to indulge in gluttonous and fried food, excessive parties and parades, and non-stop costumes and entertainment before the 40 days of lent would begin. 

Festivities & events 

Today, the Carnival period occurs two weeks before Mercoledi delle Ceneri (Ash Wednesday). It ends more or less on Martedi Grasso (Fat Tuesday). Still, many cities anticipate the festivities in early February, especially places like Venice, Puglia, Ivra, and Viareggio, where some of the most elaborate parades and traditional events occur. Venice is famous for Venetians parading the streets in elaborate masks and ballroom costumes (think Marie Antoinette). Meanwhile, the citizens of Viareggio in Tuscany or Acireale in Sicily celebrate with elaborate and life-sized floats decorated with satirical figures and flowers. The strangest Carnival tradition takes place north in Ivrea, Piemonte, where civilians gather in the city’s square center to reenact the “Battle of the Oranges,” based on a medieval revolt where townspeople rebelled against an old tyrant. Today, teams gather and throw oranges at one another, honoring the once-upon-a-time battle. It sounds wild, but it is worth a visit if you can come to Italy and see it yourself. 

As for Italian children, the celebrations are some of the most exciting and magical time of the year. They celebrate the holiday much like children in North America celebrate Halloween, dressing up in costumes and masks but focusing more on mythical creatures and fairytales instead of costumes that play upon spooky, scary, or dark magic. Schools host costume parades with traditional desserts and sweet treats, and it is typical to see children and families gather in the major piazze (town squares) during the two weeks dressed in costumes to launch confetti and burst steamers with friends. 

Traditional Treats to Try

Speaking of sweet treats and traditional desserts, is it an Italian celebration without food being front and center? After all, Italians are preparing for the lenten period, which involves absence, so of course, the month leading up to the 40 days is for sugary and fried goodies. Treats vary from region to region but below are some of the most famous and notable desserts to look out for in Italy during the Carnival period or even try at home. 

Chiacchiere is the most famous Carnevale treat to date. It is essentially found throughout the entire Boot, sometimes with varying names. Chiacchiere are fried, thin, crispy strips of dough heavily dosed with powdered sugar. 

Castagnole are soft, small, bite-sized dough balls often filled with ricotta or a crema (cream) and finally tossed in powdered sugar for the finishing touches. 

Zeppole are more common for Father’s Day celebrations in Italy, aka San Giuseeppe, but they can be first seen in pastry shop windows at the start of February. Zeppole are light-ringed pastry dough filled with custard, ricotta, or jam, topped with a dark red cherry, and lightly dusted with powdered sugar. 

Struffoli, also called Pignolata or Cicerchiata, are mini deep-fried balls coated with honey and colorful sprinkles or candied fruit. Popular for holidays like Christmas and Easter, they also make an appearance at Carnevale.

Traditional Fiocco used on the front doors of new parents homes to announce the new arrival.

Pic credit Baroni Firenze

Pregnancy in Italy: Traditions, superstitions, and old wives’ tales

 There is nothing more exciting than the arrival of a new baby. And if you’ve been to Italy, you know that the country’s culture welcomes children of all ages with big open arms. Although Italy’s birth rate is one of the lowest in the world (and declining), the Boot doesn’t lack customs, traditions, and superstitions when a little bundle of joy is on the way.

 Below, we talk about some of our favorite quirky traditions, along with some that may surprise you!

Baby Names

 In Italy, naming a baby is not always as simple as finding a quirky name the parents like. Often, a name is influenced by religious, cultural, and generational traditions. First, it is common for babies to be given the first name of their grandparents or even great-grandparents, creating continuity within the family. However, present-day families are pushing the boundaries of naming and going against the “norm” for a more modern approach and embracing international flair. Since Italy is a catholic country, most names are often the names of saints. For example, Francesco is connected to San Francesco (Saint Francis) and Maria to Santa Maria (Saint Mary).

In some countries, giving the new child a middle name or a second name is the norm. However, in Italy, second or middle names are not very common. Although legally, children are allowed to bear three names at birth (two names and a surname or one name and two surnames).

Baby Showers & Gifting

 Although gender reveals are catching on thanks to mainstream Western culture, baby showers are still very rare to nonexistent in Italy. Gifting is typically reserved until the mother's last month or two of pregnancy and more often until the baby is born. It’s considered bad luck to give the baby too many gifts before its birth, which ties back to the idea that too much celebration or material goods before the child’s arrival can jinx the baby’s health or safe arrival into the world.

Chiama Angeli

 Gifting to the mother-to-be on the other hand is not part of a gravidanza superstition. In fact, an expecting mother is often gifted a necklace called chiama angeli, a long pendant necklace with a small bell inside that rests on the mother’s growing belly. Traditionally, the sound produced by the pendant serves to "call" the guardian angel to protect the wearer. It is often believed that the quiet sound of the chiming bells calms the baby in the womb.

Tradition holds that the mother should wear the necklace up until the birth of the child for protection and good energy. 

Pregnancy cravings

 Pregnancy cravings are taken very seriously. Italians believe any craving a pregnant woman has should be satisfied immediately. Often, family members avoid talking about food in front of the pregnant mother to avoid unexpected cravings she might not have had before. If the soon-to-be mamma doesn’t eat everything she desires, the Italian wives' tale states that the baby will be born with a birth mark, signaling that her cravings were not met.

Caffeine, Wine, & More

Pregnant women very much still enjoy a morning cappuccino under the Tuscan sun or a bitter shot of espresso at the bar. That being said, caffeine is enjoyed in moderation. The cultural attitude in Italy towards drinking alcohol during pregnancy can be seen as more relaxed compared to other countries. Historically, many Italians (especially older generations) may have felt it was acceptable for pregnant women to consume small amounts of wine, especially table wine or lighter wines.

 ***Each pregnancy is different and by no means should these observations be taken as medical advice.***

Fiocco Nascita

 Once the bambino/a is born, a fiocco nascita is hung outside the house, over the balcony, or outside the apartment building’s main door to signal the arrival of the family’s newest member to neighbors and community members. A fiocco nascita is a birth ribbon, often embellished with the child’s name, and can include decorative embellishments like hearts, teddy bears, and shooting stars.

Bomboniere Nascita

 Once the baby is home and settling into life, gifts and visitors are welcomed into the family’s home with open arms. Traditionally, the new neomamma and neopapà prepare offerings, known as bomboniere nascita, to give to and thank their visitors for celebrating the arrival of the baby. Bomboniere nascita are essentially small gifts, usually delicately packaged sugar-coated almonds, that are a traditional gesture.

 These bomboniere are also prepared and given to guests during major milestones of an Italian family’s life, like a baptism, communion, wedding, and more.

Customs and Traditions: Celebrating the Holidays like an Italian 

If you are spending time in Italy for the holidays, consider yourself fortunato/a! And if you’re dreaming of the magical Boot from afar, you’re not the only one. In honor of the most merry time of year, learn about some of Italy’s most historical and quirky customs and traditions for the holiday season!

Rocking Around the Christmas Tree 

Although city squares and mom-and-pop shops may hang their twinkly lights earlier than the beginning of December, most Italian families wait until the 8th for tree cutting, ornament hanging, and festival music playing. The 8th of December in Italy is the Feast of the Immaculate Conception. It is commonly reserved for a day when Italians decorate the tree as it is a national public holiday. Many families have the day off. This day also “kick-starts” the month-long festivities and holiday cheer! 

Presepi 

Throughout the month, from small hillside towns to big chaotic cities paint the town in spirit, setting up artisanal markets, baking seasonal goods, and presepi AKA nativity scenes. These presepi have deep roots in Italy, a tradition dating back to St. Francis of Assisi in 1223. However, aside from St. Francis, the annual tradition of creating a presepi has a deep history in southern cities like Naples, where presepi are taken as an art form, often highly detailed, and elaborate, including hundreds of figures from bakers and shepherds to villagers and animals. Often hand-carved and designed by artisans themselves, many cities host exhibits, display shows, and even live nativity scenes to enjoy these works of art in person. 

La Vigilia di Natale 

The eve of Christmas, December 24th, is known in Italy as La Vigilia di Natale and is the opener for food feasts for the next three days. Most Italian families reserve a multi-course dinner for seafood. A biblical tradition or not, courses include plates like baccalà, seafood salad, pasta and clams, smoked salmon or muscles, and much more. Each region has its seafood specialty on the table, and the southern-coastal towns tend to have the largest seafood spread, going as far as lining up in the early hours of the morning (I am talking 2 or 3 am) to have a first-hand at their fish selection at the local outdoor markets. 

Don’t expect la Vigilia to be over after an hour or two. Most households are up celebrating until midnight and beyond.With full bellies and even fuller hearts, some traditional Catholic families (again, many stemming from the Southern tip of the peninsula) even venture out to attend midnight mass. Others enjoy dessert (and yes, panettone and pandoro are included!), espresso, and present opening. However, in the spirit of Babbo Natale (Santa Clause), younger children wait until Christmas morning to open presents. 

Buona Fortuna & Buon Anno 

Along with wives' tales, folklore, and superstitions, Italians are always looking for ways to get extra lucky. New Year's Eve and New Year’s is the perfect time to practice some of these good-luck tales and traditions. New Year’s Eve’s dinner is just as important as staying up to watch the ball drop at midnight. The typical meal includes Cotechino, a type of fatty pork sausage, and lentils, both believed to bring good fortune, wealth, and prosperity for the coming year. Another equally as important and popular tradition is to wear red underwear on New Year’s Eve. The color red is believed to bring good luck and drive away evil spirits in the coming year, and a week or two leading up to the big night, many shops and street vendors sell red-colored underwear for everyone in the family. 

La Befana

Gift-giving and surprise treats don’t stop when Babbo Natale comes to town. Legend has it says there is also a little old witch who rides on a broom, known as La Befana, who, according to legend, delivers gifts and sweets to good children on the night of January 5th and coal (or dark candy) to those who have misbehaved. Children hang stockings for the Befana and wake up to find what she left. The 6th also coincides with the Epiphany, the arrival of the Three Wise Men. 

Do you have any other Italian traditions you celebrate? Let us know in the comments below! 

Panettone vs. Pandoro: Italy’s Greatest Christmas Debate 

As the changing leaves of October and the rainy season of November leave us behind, there is something increasingly magical about the cool and mystical month of December in Italy. Twinkly lights illuminate city squares and old-school palazzos, shop windows are packed with delicious delicacies and delights, and holiday spirit fills the air. Christmas in Italy is no short of tradition and long, cozy days spent with family and friends. Would it be Italian if food wasn’t the center of the day and conversation? 

From freshly fried fish and stacked layers of lasagna to perfectly crafted tortellini in steamy hot brodo, the savory part of the day is not a miss. But what about the sweet? Sure, there are ricotta-filled cakes that hail from Sicily or lightly fried dough Zeppole from Naples. Still, there is a staple (or two), that all Italians would remiss if they didn’t include at least one on the after-dinner table, and if just so happens to be one of Italy’s biggest culinary debates.

Panettone vs. Pandoro

You may have heard of Panettone or Pandoro before, two Italian Christmas cake-like staples that at first glance seem nearly identical, but are worlds apart. Still, nonetheless, both have become widespread traditions across the Boot and globe. Let’s take a look at the two. 

Panettone, the oldest and maybe the most recognizable thanks to its tall, cupola shape and citrusy aroma, this sweet bread dates back to ancient Roman times (although the “official” recipe was born during the Middle Ages). The name"panettone" derives from the Italian word "panetto," meaning a small loaf of bread, combined with “-one," meaning something large. Therefore "panettone" translates to "big bread." An old wives tale credits the creation of panettone to a young man who was the baker to the Duke of Milan in the 15th century and was forced to use leftover ingredients, including floud, butter, and candied fruits. Although panettone comes in decadent variations and flavors like pistachio cream filled or chocolate coated, thanks to commercialization, the tried and true version is flakey and lightly sweet, containing candied orange, lemon zest, and raisins, giving it a distinct fruity flavor.

Panettone’s rival, Pandoro, has a much more clear storyline. Hailing from Verona, the recipe we see used in bakery shops is nearly always credited to a Veronese pastry chef who created the first commercial version in 1894.  The name"pandoro" comes from the Italian words "pan" (bread) and "d’oro" (of gold), attributed to its rich, golden color and decadent ingredients. Made with simple ingredients like flour, sugar, eggs, and butter, unlike panettone, Pandoro does not include candied fruits or nuts, offering a more simple, buttery flavor and it is baked in a star-shaped mold, reflecting the magical spirit of the winter holidays. 

So the million dollar question is this: are you team Panettone or team Pandoro? While both breads are cherished during the holiday season, their distinct historical, geographical, cultural, and culinary factors influence preference (not to mention, Italians are always up for a bit of cheery debate!). 

Enjoying at Home

Making pandoro and panettone, well, is not for the faint of heart. It is one of the most difficult Italian recipes to master, so leave it to the masters. If you want to incorporate some Italian magic into your dessert table, local artisanal Italian shops in person or online are sure to make your Christmas panettone and pandoro wish come true. 

Regardless if you’re team panettone or team pandoro, enjoy each the Italian way, after festive meals accompanied with sweet wine or a freshly brewed shot of espresso. 

Author Gabriela R. Proietti

Written by Gabriela Prioetti

A journey to and from Italy: Then and Now

Italy: the land of delectable food, pristine coastlines, snowy mountain caps, romantic language, and mesmerizing dialects—one may say this country seems to offer it all. But what about 100 years ago?

A short history lesson

It wasn’t until 1861 that most of the Italian peninsula was united. It became the Kingdom of Italy ruled by Victor Emmanuel II hailing from Sardinia and was named the King of Italy. Before that, Italy was divided into smaller states, far from being anything close to united. But a more important date to pay close attention to is June 10, 1946, when the short-lived Italian Monarchy was overthrown and the Repubblica Italiana (italian Republic) was born. But this was not an easy feat. Between World War I and World War II, Fascist ruling, a dictatorship, country, language confusion, heritage division, and territory destruction, those years between the monarchy and liberation were far from what us Italy lovers experience now, AKA la dolce vita.

Then

So, what were these Italian people forced to do? Find life elsewhere. There were two waves of one of the largest voluntarily emigrations ever recorded in world history, commonly known as the Italian diaspora. The first wave began in the late 1800s continuing into the first four centuries of the 1900s, estimating that more than 13 million Italians voluntarily left Italy, escaping extreme poverty and fascism, especially those hailing from the south (think Sardinia, Sicily, Calabria, and Campania). These populations were mostly peasant farmers or poor city-goers who didn’t see much light at the end of the tunnel. The second wave began shortly after the war, continuing until the early 1970s. It is estimated that over the century, more than 25 million were living outside the country. But, where did they all go?

Argentina and Brazil quickly became two of the most popular destinations for migrants to settle (still to this day, Brazil and Argentina have the largest Italian populations outside of Italy in the world!). Other countries included America, specifically cities close to Ellis Island, including New York, Boston, Philadelphia, and New Jersey, and Canada. After the war, migration was seen heavily in northern European countries like Belgium, Switzerland, Germany, and France.  Despite where these immigrants ended up, building a new life was far from easy. Most faced harsh working environments, cramped, unkept living conditions, and prejudices. But as we say in Italian piano piano (slowly slowly), those Italian immigrants created life in big cities and began to integrate themselves into their new home and society thanks to a lot of determination and patience (patience).

Now

Today, over 80 million people around the world claim to have some type of Italian ancestry, i.e. full Italian heritage or partial Italian Heritage, and over 5 million Italian citizens live outside of the country. So we could say that history seems to repeat itself, but these 5 million citizens didn’t choose to leave due to war-stricken lands. But, there is still a fine line between job opportunities and sustainable living wages here in The Boot. As of 2023, the average yearly salary in Italy is just over 30,000 euros (around 2,500 euros a month) and this is some of the highest it has been in the 21st century. Although you may be thinking after a recent trip to Italy that the cost of living is more reasonable compared to big cities like New York and Sydney (sure, you may be on to something), the cost of rent and food prices are rising, the job market is slow, and pay is steadily staying the same. So it is no wonder that more and more giovani (youth) are deciding to pack up and say goodbye when an industrial, economic city like Milan isn’t cutting it anymore. Let’s not forget that nearly 25% of Italy’s population is made up of people over the age of 65, one may say anziani (elderly).

That being said, there’s no denying how much population change our beloved Italy has faced over the decades and in recent years. What do you think the faces of Italy will be like in the next ten years? Are we in the midst of the country’s third wave of Italian diaspora? Let us know in the comments below!

Picture & Article by Gabriela R. Proietti

L’estate Italiana (Italian summer) is over *sadly.* As millions of Italians return to their home base, day-to-day life begins to come to fruition once more. Sunset spritzes are traded in for pre-work mornings at the neighborhood coffee bar, promenade strolls for days at the office, and sunny beaches for even longer days preparing for the new year ahead. 

You may be experts in all things Italian culture, from dining etiquette to embracing everything there is to living la dolce vita. Still, some things may surprise you like the educational system in Italy (hint: it is very different from what you may be expecting). Traveling to Italy, thinking of moving, or generally curious? In honor of the back-to-school season, let’s take a look at what it’s like for children going to school in Bella Italia. 

Grade Levels & School Attendance 

Compulsory schooling begins at six years old across the Italian Boot and is mandatory until the age of 16. However, earlier options are available for families that want to jump-start their child’s education. These are known as asilo nido (baby daycare that typically begins being offered around 6 months) and scuola dell’infanzia (preschool from ages 3 to 5-6 years old). Note, kindergarten, also known as prep, does not exist in Italy!  

Primary school, referred to as scuola elementare, begins from age 6 to 11 years, depending on when the child was born. Days are long (think 8-4:30) and there are 5 years total. After primary school comes scuola media aka middle school, lasting another 3 years, and finally liceo, from 14 to 19 years of age (5 years total, and yes, teens technically have an extra year of high school…yikes!). 

School Selection 

In Italy, families can choose where they want to go to school! What?! That’s right, it doesn't stop at which school institution is closest to your place of residency. Although it is not guaranteed the school selected will automatically be appointed to the child, it is highly likely. Turning to high school, the material taught is not the same across the board. Students are obliged to choose a high school specializing in specific subject matters (which usually occurs for most come university and college level…can you feel the pressure?). Options include school of arts, classical studies, sciences, languages, human sciences, and music and dance. 

Study, study, study

Studying for exams and completing assigned homework is a HUGE part of Italian schooling. Afterschool activities are rarely offered by the school (especially in the public system), and elementary school kids to high schoolers spend most afternoons at their home desks preparing for upcoming assignments or exams. Young pupils can expect 3 hours of homework per night and middle to high school 5-6 hours per night. Even after all the planning and preparation, receiving good grades (on a scale of 1-10) in Italy is nearly impossible (if you are rewarded an 8, that is considered excelling and a 6 is usually the average). Many exams are given orally and rarely are given tests that are multiple choice (sorry!). 

Other Quirky Elements 

Are you thinking to yourself how quirky the Italian schooling system is? It doesn’t stop there! Here are a few other interesting elements. Cursive is still taught and is mandatory, and students rarely write with a pencil rather a pen. Italian summers are one of the longest offered in the world (from early June to the middle of September) and summer day camps are not the norm. Some high schools have 6-day school weeks (Monday to Saturday), religion class is part of the curriculum, and lunch is never brought from home but kids eat what is offered by the school.

Ingredients for the cake-

4 eggs

1 bustina vanilla - or a pod

1 rind from a lemon

300gr sugar

100ml sunflower oil

150ml milk

100ml vermouth white

100gr cornflour

400gr 00 flour

16gr raising agent for sweets

Ingredients for the icing -

250gr icing sugar

1 egg white

(add droplets very slowly of water to thin out if its too thick)

WATCH INSTAGRAM REEL FOR METHOD

FILLING

750gr Ricotta

500gr Cream Cheese

4 eggs

1 1/2 cups sugar

Rind of 1 lemon and it’s juice

Vanilla

1 1/2 tablespoons cornflour

1/4 cup cream (or milk)

Cook on 170c for 50 -60 minutes. Suits a large cheesecake tin

BASE

250 gr of any biscuit you have

125gr melted butter

CARAMALISED PEAR TOPPING

4 pears peeled and diced

Half cup sugar - cooked until water evaporate and pears brown

Head to instagram to watch method here

Read below to get updated on the most popular Italian baby names of 2023.

It looks like the classic boys names are still trending…

1. Leonardo

2. Francesco

3. Tommaso

4. Edoardo

5. Alessandro

6. Lorenzo

7. Mattia

8. Gabriele

9. Riccardo

10. Andrea

11. Diego

12. Nicolò

13. Matteo

14. Giuseppe

15. Federico

16. Antonio

17. Enea

18. Samuele

19. Giovanni

20. Pietro

21. Filippo

22. Davide

23. Giulio

24. Gioele

25. Christian

26. Michele

27. Gabriel

28. Luca

29. Marco

30. Elia

31. Salvatore

32. Vincenzo

33. Liam

34. Thomas

35. Emanuele

36. Noah

37. Alessio

38. Samuel

39. Nathan

40. Giacomo

41. Jacopo

42. Giorgio

43. Simone

44. Ettore

45. Luigi

46. Manuel

47. Damiano

48. Daniele

49. Domenico

50. Daniel

Girls names are sometimes classic and other times not. Sofia, Aurora and Giulia are still in the top 3 and have been for some time.

1. Sofia

2. Aurora

3. Giulia

4. Ginevra

5. Vittoria

6. Beatrice

7. Alice

8. Ludovica

9. Emma

10. Matilde

11. Anna

12. Camilla

13. Chiara

14. Giorgia

15. Bianca

16. Nicole

17. Greta

18. Gaia

19. Martina

20. Azzurra

21. Arianna

22. Sara

23. Noemi

24. Isabel

25. Rebecca

26. Chloe

27. Adele

28. Mia

29. Elena

30. Diana

31. Francesca

32. Ambra

33. Gioia

34. Cecilia

35. Viola

36. Elisa

37. Marta

38. Emily

39. Carlotta

40. Margherita

41. Sole

42. Anita

43. Maria

44. Eleonora

45. Amelia

46. Alessia

47. Nina

48. Luna

49. Giada

50. Sophie