Piatto Recipes
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PIATTO™ - Pasta recipes and more from Italy and beyond. Traditional Italian Cooking and Mediterranean Diet recipes! PIATTO™ brings traditional Italian food recipes to your table with our easy, step-by-step video recipes. You'll find the best Italian recipes for breakfast, lunch, dinner and dessert. Always tested, always delicious. Plus, no channel has better homemade Italian Grandma cooking! In our Italian Cooking channel, you’ll find the best Italian food recipes on YouTube! Re-discover the most famous Italian food, from classic staples like homemade pizza and pasta recipes like Pasta C…
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Piatto RecipesTiramisu — Easy Authentic Italian Recipe
Authentic Italian tiramisu made with espresso-soaked savoiardi (ladyfingers) and a mascarpone cream using pasteurized yolks and whites, finished with cocoa powder and chilled before serving.
Piatto RecipesArtisan Italian Limoncello
Homemade Italian lemon liqueur made by macerating organic lemon peel in high-proof alcohol, then blending with a cooled sugar syrup and aging before serving frozen.
Piatto RecipesLimoncello (Italian Masterclass)
Homemade Italian limoncello made by macerating lemon zest in high-proof alcohol, then blending with a cooled sugar syrup to reach about 32% ABV and a bright, naturally turbid finish.
Piatto RecipesCaffè Shakerato (Italian Shaken Iced Coffee)
A double espresso shaken with ice (and optional sugar) to create a chilled, lightly diluted coffee topped with stable foam; optionally made "corretto" with a shot of Baileys.
Piatto RecipesPasta al Limone (Creamy Lemon Pasta)
Creamy Italian lemon pasta cooked risotto-style in a pan with lemon zest compound butter, herbs, and melted cheese for an emulsified sauce.
Piatto RecipesPizza Parigina (Neapolitan Parigina)
Neapolitan layered pizza with a soft pizza dough base, tomato sauce, cooked ham, melted cheese (caciocavallo or provolone), and a golden puff pastry top brushed with egg yolk and milk.
Piatto RecipesCreamy Artichoke & Asparagus Egg-Yolk Pasta (Carbonara-Style, No Guanciale)
Handmade angel hair pasta tossed with sautéed fresh artichokes and asparagus, then finished off-heat with a carbonara-style egg yolk custard enriched with goat cheese and Parmigiano, plus pasta water.
Piatto RecipesPeposo (Tuscan Peppery Beef Stew)
A 600-year-old Tuscan beef stew made with tough cuts of beef, lots of black pepper, and Chianti red wine, slow-cooked until spoon-tender.
Piatto RecipesReal Italian Fried Calzones
Fried calzones made with a simple dough and filled with truffle sauce, mortadella, mozzarella, and finished with pecorino.
Piatto RecipesLard Pasta
A classic Neapolitan pasta dish made with lard and garlic.
Piatto RecipesRustic Italian Pork and Beans
A traditional Italian dish known as 'padellaccia', featuring pork and beans cooked over an open fire.
Piatto RecipesRagù alla Bolognese
Traditional Italian Bolognese sauce.
Techniques from Piatto Recipes
All techniquesRefresh cocoa topping by dusting again right before serving
If the cocoa powder looks absorbed after chilling, dust a little more just before serving to revive the surface.
Chill tiramisu to firm it up (at least 4 hours, ideally overnight)
Refrigerate tiramisu for several hours so the mascarpone cream firms and the dessert sets before serving.
Dip ladyfingers in coffee for 1–2 seconds max to prevent soggy tiramisu
Quick-dip savoiardi in coffee for only 1 second (2 at most) so they keep structure and the tiramisu doesn’t collapse.
Fold whipped egg whites gently to avoid deflating them
Incorporate whipped whites carefully so you keep their air and the cream stays light.
Prevent mascarpone clumps by loosening it with some yolk mixture first
Mix a first portion of whipped yolks into mascarpone to loosen it, then combine the rest for a smooth base.
Use a spoon test to judge whipped whites: soft but holding shape
Stop whipping whites when they’re not very firm but sit nicely on a spoon without collapsing immediately.
Add sugar to egg whites at the beginning (all at once) and whip
You can add the sugar to the whites right away and whip together; they will still whip well.
Whip yolks with sugar until they reach the ribbon stage
Whip yolks and sugar until pale and thick enough to form ribbons that sit on the surface for about 5 seconds.
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