Italia Squisita
12 recipes converted from their YouTube cooking videos.
Classic English Apple Pie with Shortcrust Pastry
A luxurious English apple pie made in Harrods' Georgian Tea Room, featuring a buttery shortcrust pastry, a silky apple cream, and a cooked‑apple filling that stays perfectly moist without becoming soggy. Serves 8‑10 people.
Zuppa Etrusca
A hearty, plant‑based Italian soup inspired by the historic ribollita, featuring three types of beans, farro, and a bounty of seasonal vegetables. The broth is enriched with a garlic‑herb infused olive oil and finished with a silky cannellini bean cream, delivering deep, rustic flavors reminiscent of ancient Etruscan pots.
Millefoglie: la ricetta definitiva del maestro pasticcere Luigi Biasetto
Traditional Italian mille-feuille made with hand‑laminated puff pastry, a rich vanilla pastry cream, mascarpone‑whipped chantilly, and a buttery fleur‑de‑sel caramel. Inspired by the award‑winning pastry shop of Italia Squisita in Padova.
Classic Short Traditional Panettone
A step‑by‑step guide to making a classic short panettone in the traditional Bolognese style. The recipe follows Gino Fabbri’s method, from refreshing the starter to the final glaze, proofing, baking, and storage. Perfect for holiday celebrations or any time you crave authentic Italian sweet bread.
Cassata Siciliana: la ricetta originale della Pasticceria Cappello di Palermo
Traditional Sicilian cassata made with a light sponge cake, creamy ricotta filling, pistachio marzipan and colorful candied fruit. This recipe follows the method of Salvatore and Giovanni Cappello from Italia Squisita, using natural pistachio marzipan and fresh sheep's milk ricotta for an authentic taste.
Pizzoccheri: originali valtellinesi vs. bianchi vs. gourmet
A classic Valtellina dish of buckwheat pasta tossed with potatoes, Swiss chard, and a blend of Casera, Magnocca, and Parmigiano cheeses, finished with sage‑infused butter. Made entirely by hand following the methods of Osteria Vegia in Madesimo, this hearty, rustic plate showcases the authentic flavors of the Alpine region.
Bocadillo de Calamares: Originale vs. Gourmet nel Ristorante 3 Stelle Michelin Spagnolo ABaC
A contemporary take on the classic Spanish bocadillo de calamares, featuring hand‑made Catalan aioli, tempura‑fried squid rings, thin squid carpaccio tartare, smoked eel‑infused brioche, and a bright lemongrass foam. Inspired by the 3‑star ABaC kitchen, this dish blends Spanish tradition with Italian sandwich culture and Asian techniques.
Il Gazpacho del ristorante 3 stelle Michelin spagnolo Cocina Hermanos Torres
A refreshing, traditional cold soup from Catalonia, made with ripe hanging tomatoes, cucumber, green pepper, garlic, sourdough breadcrumbs, extra virgin olive oil and aged sherry vinegar. Perfect for hot summer days and easy to prepare at home.
I ravioli in un due stelle Michelin toscano con Gaetano Trovato - Arnolfo**
A collection of handcrafted fresh pasta shapes—filled pappardelle, agnolotti, and tortello—using a silky semolina‑soft wheat dough and seasonal fillings of chanterelle mushrooms with wild mint and slow‑food Certaldo onions in a saffron‑infused sauce, finished with chestnut cream and crisp wafers.
Il gelato più prezioso di Spagna con Albert Adrià e Alfredo Machado
A bright, natural fig sorbet inspired by the Gelato Collection laboratory in Barcelona. Fresh early figs are blended with a light lemon‑sugar syrup, churned in a gelato maker and blast‑chilled to keep crystals ultra‑fine. The result is a silky, fruit‑forward dessert that tastes like the fig itself, with just a hint of citrus and optional honey drizzle.
Colomba di Pasqua: la ricetta della pasticceria Fabrizio Galla con Federica Russo
Traditional Italian Easter bread (colomba) enriched with candied pears and 55% dark chocolate, finished with an almond‑cocoa glaze and crunchy nib sugar. This elaborate recipe follows the artisanal method of Fabrizio Galla’s pastry shop, including a refreshed starter, long fermentations, and precise shaping for a light, airy crumb and beautiful aroma.
Sfogliatella: la ricetta originale di uno dei più difficili dolci italiani con Sabatino Sirica
Learn how to make authentic sfogliatella, the iconic layered pastry from Naples. This step‑by‑step guide follows Sabatino Sirica’s method, including dough lamination, a ricotta‑semolina filling, and a high‑heat bake that creates the signature crisp, buttery layers.