1. Have you ever tried to cook Italian dishes? Did you succeed? Do you want to know how to make lasagna ? Do you want to know why macaroni is called this way? Do you really want to know where the invention of the pizza came from? THEN… ALL YOU HAVE TO DO IS TO READ THIS SIMPLE GUIDE THAT WILL TELL YOU EVERYTHING ABOUT OUR SPECIAL DISHES! 1 Italian Cooking

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6. The first part of our recipes that I want to show you is the part when we will talk about the pasta! We dont know where it was born but someone say that it was born in Sicily(Italy),the homeland of the fantastic Italian dishes: macaroni! In fact the name macaroni cames from the 6 6Italian Cooking Sicilian verb maccari that inEnglish means to knead. Its not the true,the pasta wont make you fat! Many people say that if they eat pasta,they will get fat,but its not the truth because pasta contains amid (75%),protein (b series compared to those of meat) that can became protein of series A if the pasta is accompanied with vegetables !.

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10. 10 Saffron Risotto

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12. 12 BUCATINI ALLA AMATRICIANA Ingredients: 3 ounces "guanciale", cubed 1 tablespoon extra virgin olive oil 1/3 cup finely chopped onion 1/4 teaspoon red hot chili pepper (or to taste - mine was very fresh and hot) 1/4 cup of dry white wine 1 cup canned whole tomatoes and juice, crushed 8 ounces Bucatini pasta (or spaghetti) 1/2 cup freshly grated Pecorino cheese salt to taste

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14. Italian Cooking14 Bolognese Ingredients: Beefs Meat Tomato Sauce Oil Onion Salt Pepper Spices

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17. Italian Cooking17 Abbacchio Ingredients: 1 kg lamb shanks cut into chunks the size of a small apple 50ml olive oil Knob of butter 1 lambs kidney, cubed About 250ml dry white or red wine 2 x 5cm sprigs fresh rosemary 4 cloves garlic, peeled 5 small anchovies in oil, well drained 4-5 tbsp red wine vinegar

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19. Italian Cooking19 marinated anchovies Ingredients: Anchovies 500 gr Pepper Half-glass of oil white wine vinegar 2 tablespoons Garlic Parsley limon

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21. Italian Cooking21 Ossobuco (marrowbone) Ingredients: 4 slices of veal(300 gr ea.) White flour 50 gr of butter ¼ of onion chopped A ladle of broth A small fresh tomatoes peeled and chopped Salt To make the gremolade Grated peel of a lemon A handful of parsley leaves, chopped Anchovy boned

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23. Italian Cooking23 braciole Ingredients: Pork Meat Parsley Garlic Cheese Pine Nuts

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25. Italian Cooking25 SWEET CAKE ! Everyone loves sweets and cakes! In this third part of our recipe book,we want to talk about the traditionale cake Of our country. Even if theyre not so healthy,no-one can refuse a cake…but but how can you balance this high caloric intake? …You have just to run! We would do anything for a sweet!

26. Italian Cooking26 maritozzo Ingredients: 2 1/2 teaspoons yeast 3/4 cup (180 ml) milk 6 Tablespoons light brown sugar 1 teaspoon salt 2 eggs plus 1 yolk 8 Tablespoons (4 ounces) unsalted butter at room temperature 1/3 cup chopped candied orange peel 1/3 cup currents sprinkled with 1 tsp almond extract 1/3 cup pignoli nuts 3 1/2 cups (420 g) unbleached flour

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28. Italian Cooking28 panetto ne Ingredients: First kneading 450 gr sugar 400 gr water 600 gr egg yolks 400 gr natural yeast 1000 gr flour(500 manitoba 500 flour 00) 650 gr butter Ingredients, second kneading 250 gr flour 100 gr sugar 150 gr egg yolks 150 gr butter 30 gr salt 6 gr vanilla pods 600 gr sultanas pre-soaked and dried 600 gr candied fruit (300 gr orange peel,300 gr citron peel)

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30. Italian Cooking30 Babà Ingredients: Eggs Rum Sugar Yeast Margarine Flour

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32. Italian Cooking32 sanguinaccio Ingredients: cocoa:100gr Sugar 450 gr 2 tablespoons of flour starch Milk 250 ml 2 sachets of vanilla extract Cinnamon Butter 50gr. cedar

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34. Italian Cooking34 Thanks you all for Watching our recipe book! We hope you like it ! BYEEE ! A work written by Di Martino Roraria Rita,Lastra Rita Chiara, Granata Emanuela. P.S Im hungry now,and you?

35. Italian Cooking35 LasagnePag.8-9 Soffron risotto pag. 10-11 Bucatini allamatriciana pag. 12-13 Bolognese pag. 14-15 abbacchio pag. 17-18 Marinated anchovies pag. 19-20 Ossobuco pag. 21-22 Braciole pag. 23-24 Maritozzi pag. 26-27 Panettone 28-29 Babbà 30-32 Sanguinaccio 32-33