Sponsored by Tuscanini

How many of you love Italian food? (Everyone raises hand.) Now raise your hand if you’ve ever been to Italy.

If you have, you know the difference between authentic Italian cuisine, and the Americanized versions. Both delicious in their own way, but very different. 

Since Shavuot is right around the corner, we thought it’d be fun to bring you Italian recipes with both authentic and American twists. 

Not only can you SEE the difference between the two versions of each recipe, but you can truly taste the difference too! 

The taste comes down to the ingredients used. In order to get a truly authentic Italian flavor in these recipes, we’ve partnered with our favorite Italian food brand, Tuscanini! Tuscanini’s products are superior and of the highest quality, which makes all the difference. 

“You know you’re off to a great start when you’re using high-end products that were made in Italy.” 

So which version is for you?

Go Authentic:

Whether you’ve been to Italy and have been longing for those incomparable flavors, or if you’ve never been and decide that now’s the time to experience the magic.

Go American:

If you love Italian food but you want the simpler, tried-and-true, family favorites.

Or maybe you’re like us and want to try both versions so you can host an Italian tasting game. (What a fun way to enjoy dairy on Shavuot!)

Whichever recipes you decide to try, we genuinely hope you and your familia enjoy!

Pesto Calabrese by Emily Paster

Pesto Calabrese is a piquant sauce made from tomatoes, red bell peppers, Calabrian chili peppers and creamy ricotta. Unlike other types of pesto, pesto Calabrese contains cooked ingredients, but it is typically served cold. The Calabria region of Italy, where this sauce hails from, has the perfect sunny climate for growing sweet and hot peppers and the region is known for its cheeses including ricotta and pecorino, both of which appear in this dish.  

Spicy Penne a la Vodka by Emily Paster

Pasta with vodka sauce became a popular Italian-American restaurant dish in the late ’70s and early ‘80s. Happily, it is easy to recreate this restaurant favorite at home. The secret to a deep, richly flavored sauce is using a generous amount of tomato paste. Red pepper flakes add a hint of heat. Shallots are preferable to onions here because of the way they disappear into the smooth sauce.            

Italian-Style Berry Ripple Cheesecake by Rachel Berger

This is an Italian-style cheesecake, as it is made with ricotta cheese and cream. It has a nice, light texture, and I took the liberty of running a ripple of fruit spread throughout for a nice flavor surprise and I placed it atop a cake-like crust for a nice rustic feel. The cake needs to come to room temperature slowly, and then must be refrigerated overnight for best texture. Don’t panic when it comes out of the oven a bit jiggly. Everything will solidify overnight.

Berry Swirl Cheesecake by Rachel Berger

This is a delicious, rich, New York-style cheesecake, with a bit of ricotta cheese to lighten it up. Some of the batter is mixed with fruit spread and is then swirled back into the lemony cheesecake batter, for a beautiful appearance, and surprise pop of berry flavor. Although the prep for this cake is not long, it does require resting time in the oven, and then overnight, for best texture, so be sure to plan this one in advance! For best results, read through the entire recipe before starting, so that you have all elements prepared and ready to go. Although for best texture and no cracks it is best to bake in a water bath, I opted to forgo the bath in exchange for a lower baking temp and more rest. Since the cake is being covered, I thought it was worth the risk.          

Spicy Eggplant Caponata Crostini by Erin Grunstein

Eggplant Tomato Fettuccine by Erin Grunstein

This eggplant tomato fettuccine combines tender sautéed eggplant with a rich, vibrant tomato sauce, all tossed with al dente fettuccine for a satisfying, comforting pasta dish that’s full of flavor and simple to love.         

Fettuccine e Salsa Di Noci by Charnie Kohn

Classic Fettuccine Alfredo by Charnie Kohn

To cook mouthwatering pasta, you don’t need much more than a few basic ingredients, so long as they are top notch in quality. Start with authentic Italian Tuscanini pasta and your job is halfway done.

Farinata with Labneh and Za’atar by Ruth Fox and Vicky Cohen

Olive Ricotta Pancakes with Balsamic Glaze by Roth Fox and Vicky Cohen

            

 

                        

 

           

            

                           

 

                                   Farinatta                                                               Savory Pancake

      

                                by Vicky Cohen                                                         by Vicky Cohen