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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":436,"variations":438,"ingredients":448,"instructions":479,"pronunciation":497,"substitutions":498,"slug":511,"title":512,"shortTitle":513,"nativeName":514,"countrySlug":515,"region":516,"baseServings":463,"prepMinutes":517,"cookMinutes":9,"restMinutes":518,"difficulty":519,"course":520,"diet":523,"mainIngredients":526,"images":527,"keywords":537,"publishedAt":543,"updatedAt":543,"authorSlug":544,"summary":545,"localeSlug":511,"alternates":546},[394,397,400,403,406],{"answer":395,"question":396},"Not if you want the Capri version. The traditional dressing is extra virgin olive oil and salt, and balsamic's sweetness and dark colour compete with the tomato rather than supporting it. That said, balsamic on caprese is now common outside Italy and in some Italian restaurants, so it is a matter of taste rather than a rule — just taste the salad without it first before deciding you need it.","Should I put balsamic vinegar on a caprese?",{"answer":398,"question":399},"Salt them and let them sit for 15–20 minutes, which draws out water and concentrates the flavour that is there, and consider a very small pinch of sugar if they are sour rather than bland. Switching to cherry or datterini tomatoes usually helps more than anything else, since small varieties tend to be sweeter out of season. If the tomatoes are genuinely tasteless, make a different dish — no technique rescues them.","What can I do if my tomatoes are not very good?",{"answer":401,"question":402},"Mozzarella di bufala is made from water buffalo milk, mainly in Campania, and is softer, wetter and noticeably tangier with a higher fat content. Fior di latte is the same process using cow's milk: milder, firmer, drier and cheaper. Both are fresh mozzarella and both belong in a caprese, but bufala is what the dish was built around and is worth seeking out when tomatoes are at their best.","What is the difference between mozzarella di bufala and fior di latte?",{"answer":404,"question":405},"Only partly. Slice the tomatoes and salt them up to twenty minutes ahead, and bring the mozzarella to room temperature an hour ahead in its liquid. Do not assemble, oil or add basil until people are ready to eat, because the salad starts leaking water immediately and basil blackens fast. Assembly takes two minutes, so it is easy to do at the last moment even with guests present.","Can I make caprese ahead for a party?",{"answer":407,"question":408},"Either it is low-moisture mozzarella intended for pizza, which is a different product entirely, or fresh mozzarella served straight from the fridge. Fresh mozzarella needs thirty to sixty minutes out of the cold, sitting in its own brine, before the fat softens and the flavour opens up. Store it in its liquid, never dry in cling film, and use it within a day or two of opening.","Why is my mozzarella rubbery instead of soft?",[410,411,412,413,414,415],"Never refrigerate the tomatoes. Below about 12 °C the compounds responsible for tomato aroma stop being produced and existing ones degrade, and the damage is not reversible.","Take the mozzarella out of the fridge 30–60 minutes ahead and let it sit in its own liquid. Cold mozzarella is squeaky and tastes of almost nothing.","Salt the tomato slices and wait ten minutes before assembling — the juice they release becomes part of the dressing.","Tear the basil with your fingers rather than chopping it. A knife bruises the leaves and turns the cut edges black within minutes.","Use your best olive oil here, poured on generously at the end. In a dish with three ingredients, the oil is a fourth ingredient, not a lubricant.","Assemble within a few minutes of serving. Left standing, the mozzarella firms up and the tomato goes limp.","🍅","Insalata caprese is tomato, mozzarella and basil on a plate, and it is genuinely difficult to make well — not because the technique is hard but because there is nowhere to hide. A ripe summer tomato at room temperature tastes sweet and faintly savoury; a refrigerated winter one tastes of cold water, and no amount of olive oil fixes that. The mozzarella should be soft enough to tear and still weeping a little milk. Assembled properly the salad tastes of three clean flavours in balance, with a pool of tomato juice, oil and mozzarella whey at the bottom of the plate that is arguably the best part.","The caprese is named for Capri, the island off the Sorrentine peninsula, and it is a twentieth-century dish rather than an ancient one — mozzarella and tomato only came together in Campanian cooking once both were everyday ingredients. The most repeated origin story has it invented as a patriotic plate in the colours of the Italian flag, and versions of that claim attach it to specific hotels and specific decades. None of it is well documented, so it is safest to say the tricolour reading is real in how Italians talk about the dish today, and unproven as history.\n\nWhat is not in doubt is the ingredients' pedigree. Mozzarella di bufala campana, made from the milk of water buffalo raised in the plains around Caserta and Salerno, carries protected designation status and tastes markedly different from cow's-milk fior di latte: tangier, softer, wetter. The San Marzano and Cuore di Bue tomatoes of the same region ripen in intense summer heat with relatively little water, which concentrates their sugars. Put simply, the caprese is a dish designed to show off two protected local products, which is why it collapses so badly when made with supermarket substitutes in December.\n\nIn Campania it is eaten as an antipasto or as a light lunch with bread, almost always in summer, and almost never with the additions that have accumulated abroad. Balsamic vinegar, the most common of those additions, is from Modena, several hundred kilometres north, and its sweetness flattens the tomato's own acidity. Italians are not universally opposed — plenty of restaurants serve it — but if you want the salad as Capri makes it, the dressing is olive oil, salt and nothing else.","Caprese does not keep and should not be made in advance. Once salted and dressed, the tomatoes shed water continuously and the mozzarella tightens, so a plate left for an hour is visibly worse than one assembled to order. You can slice the tomatoes and salt them up to 20 minutes ahead and let the mozzarella come to room temperature for an hour, but oil, basil and assembly belong at the last minute. Leftovers are best repurposed: pile them onto toasted bread with the collected juices and eat them as bruschetta the same day.",[421,422,423,424],"Tomatoes are salted first and left to sit, which draws out juice and seasons them through rather than only on the surface.","Everything is brought to room temperature before assembly — the difference between a flat plate and a fragrant one.","Mozzarella is torn, not sliced, so the ragged surfaces hold oil and tomato juice instead of shedding them.","Explains what to do when good tomatoes are simply not available, instead of pretending the salad works year-round.",[426,427],"Sharp serrated knife for the tomatoes","Wide flat serving plate",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},27,7,2,5,520,18,340,[437],"Bread with a firm crust to wipe up the tomato-and-oil pool left on the plate, and a cold glass of Falanghina or another dry Campanian white.",[439,442,445],{"name":440,"description":441},"Caprese with oregano","Common along the Amalfi coast: a pinch of dried Sicilian oregano over the tomatoes alongside the basil, which adds a dry, resinous note that suits very sweet tomatoes.",{"name":443,"description":444},"Insalata tricolore","The same three colours with avocado standing in for part of the tomato — a later, non-Italian variation that has become a restaurant standard in its own right.",{"name":446,"description":447},"Caprese skewers","Cherry tomato, small mozzarella ball and a basil leaf on a stick, for standing-up eating. Salt the tomatoes before threading or the seasoning never reaches them.",[449,454,458,462,467,471,474],{"qty":450,"ref":451,"name":452,"unit":453},600,"tomato","ripe large tomatoes, at room temperature, in 1 cm slices","g",{"qty":455,"ref":456,"name":457,"unit":453},400,"mozzarella","mozzarella di bufala, at room temperature in its liquid",{"qty":459,"ref":460,"name":461,"unit":453},20,"basil","fresh basil, largest leaves picked",{"qty":463,"ref":464,"name":465,"unit":466},4,"olive-oil","best extra virgin olive oil","tbsp",{"qty":468,"name":469,"unit":470},null,"flaky sea salt","to taste",{"qty":468,"ref":472,"name":473,"unit":470,"optional":8},"black-pepper","coarsely ground black pepper",{"qty":475,"ref":476,"name":477,"unit":478,"optional":8},1,"oregano","dried oregano","pinch",[480,484,488,491,494],{"text":481,"title":482,"timerSeconds":483},"Take the mozzarella out of the fridge at least 30 minutes ahead and leave it sitting in its own liquid. Keep the tomatoes on the counter, never in the fridge, so their aroma is fully developed by the time you cut them.","Bring everything to room temperature",1800,{"tip":485,"text":486,"title":487,"timerSeconds":450},"That released juice is half the dressing, so do not drain it off.","Cut the tomatoes into 1 cm slices with a serrated knife, discarding the tough stem end. Lay them on the serving plate, season with flaky salt, and leave for 10 minutes until beads of juice have gathered on the surface and pooled slightly on the plate.","Slice and salt the tomatoes",{"text":489,"title":490},"Lift the mozzarella from its liquid, shake off the excess, and tear it into rough pieces roughly the size of the tomato slices. The torn surfaces should look ragged and slightly stringy, with a little milk still running from the centre.","Tear the mozzarella",{"text":492,"title":493},"Tuck the mozzarella between and over the tomato slices so both are visible, then tear the basil leaves in half by hand and scatter them across the top. Work quickly and do not press anything down.","Assemble the plate",{"text":495,"title":496},"Pour the olive oil generously over the whole plate in a slow thread, add a final pinch of salt, and grind over pepper or crumble the oregano if using. Bring it to the table immediately, with bread for the juices at the bottom.","Dress and serve straight away","in-sah-LAH-tah kah-PREH-zeh",[499,503,507],{"note":500,"swap":501,"original":502},"Fior di latte is milder and firmer and works perfectly well. Burrata makes a richer, creamier plate that is delicious but no longer really a caprese.","Fior di latte (cow's milk mozzarella), or burrata","Mozzarella di bufala",{"note":504,"swap":505,"original":506},"Small tomatoes are usually the better bet outside peak season because they concentrate sugar more reliably. Halve them, salt them and treat them exactly the same way.","Ripe cherry or datterini tomatoes, halved","Large ripe tomatoes",{"note":508,"swap":509,"original":510},"Both are eaten with tomato and mozzarella in southern Italy. Dried basil is not a substitute here and will taste of dust against fresh ingredients.","Fresh mint, or rocket","Fresh basil","insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata Caprese","Insalata caprese","italy","Campania",15,10,"easy",[521,522],"appetizer","side",[524,525],"vegetarian","gluten-free",[451,456,460,464],[528,531,533,535],{"alt":529,"src":530},"Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil","\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg",{"alt":529,"src":532},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-16x9.jpg",{"alt":529,"src":534},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-4x3.jpg",{"alt":529,"src":536},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-1x1.jpg",[538,539,540,541,460,542],"caprese","tomato mozzarella salad","capri","buffalo mozzarella","summer salad","2026-08-19","dishroute-kitchen","Capri's three-ingredient plate: thick slices of ripe tomato, torn buffalo mozzarella and basil, dressed with nothing but good olive oil and salt applied at exactly the right moment.",{"en":547},"\u002Frecipe\u002Finsalata-caprese",{"items":549,"total":518,"page":475,"limit":827,"hasMore":828},[550,586,617,650,660,690,716,746,776,801],{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":515,"region":555,"baseServings":556,"prepMinutes":557,"cookMinutes":558,"restMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":565,"images":569,"keywords":579,"publishedAt":543,"updatedAt":543,"authorSlug":544},"arancini","Arancini (Sicilian Fried Stuffed Rice Balls)","Arancini","Arancini di riso","Sicily",6,60,70,240,"medium",[562,563,521],"street-food","snack",[],[566,567,456,568,451],"rice","ground-beef","parmesan",[570,573,575,577],{"alt":571,"src":572},"Golden fried Sicilian arancini, one broken open to show saffron rice, meat ragù, peas and melted mozzarella","\u002Fimages\u002Frecipes\u002Farancini\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-1x1.jpg",[551,580,581,582,583,584,585],"arancine","sicilian street food","fried rice balls","saffron rice","ragu","sicily",{"slug":587,"title":588,"shortTitle":588,"nativeName":589,"countrySlug":515,"region":590,"baseServings":591,"prepMinutes":592,"cookMinutes":518,"restMinutes":559,"difficulty":560,"course":593,"diet":595,"mainIngredients":596,"images":599,"keywords":609,"publishedAt":616,"updatedAt":616,"authorSlug":544},"tiramisu","Classic Tiramisu","Tiramisù","Veneto \u002F Friuli Venezia Giulia",8,40,[594],"dessert",[524],[597,598],"eggs","heavy-cream",[600,603,605,607],{"alt":601,"src":602},"A slice of layered tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa dusting","\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-1x1.jpg",[587,610,611,612,613,614,615],"italian dessert","mascarpone","espresso","no-bake","savoiardi","veneto","2026-08-18",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":515,"region":622,"baseServings":591,"prepMinutes":623,"cookMinutes":459,"restMinutes":624,"difficulty":519,"course":625,"diet":627,"mainIngredients":630,"images":633,"keywords":643,"publishedAt":543,"updatedAt":543,"authorSlug":544},"focaccia","Focaccia Genovese (Dimpled Olive Oil Flatbread)","Focaccia Genovese","Fugassa","Liguria",25,180,[626],"bread",[524,628,629],"vegan","dairy-free",[631,464,632],"flour","yeast",[634,637,639,641],{"alt":635,"src":636},"Golden Genoese focaccia in a tray, its deep fingertip dimples glossy with olive oil and coarse salt","\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-1x1.jpg",[618,644,645,646,647,648,649],"focaccia genovese","italian bread","olive oil","liguria","flatbread","no knead",{"slug":511,"title":512,"shortTitle":513,"nativeName":514,"countrySlug":515,"region":516,"baseServings":463,"prepMinutes":517,"cookMinutes":9,"restMinutes":518,"difficulty":519,"course":651,"diet":652,"mainIngredients":653,"images":654,"keywords":659,"publishedAt":543,"updatedAt":543,"authorSlug":544},[521,522],[524,525],[451,456,460,464],[655,656,657,658],{"alt":529,"src":530},{"alt":529,"src":532},{"alt":529,"src":534},{"alt":529,"src":536},[538,539,540,541,460,542],{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":515,"region":665,"baseServings":666,"prepMinutes":592,"cookMinutes":517,"restMinutes":667,"difficulty":560,"course":668,"diet":670,"mainIngredients":672,"images":673,"keywords":683,"publishedAt":616,"updatedAt":616,"authorSlug":544},"margherita-pizza","Margherita Pizza (Neapolitan Style in a Home Oven)","Margherita Pizza","Pizza margherita","Naples, Campania",3,480,[669,562],"main",[524,671],"nut-free",[631,451,460],[674,677,679,681],{"alt":675,"src":676},"Margherita pizza with blistered crust, melted mozzarella, tomato sauce and fresh basil leaves","\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-1x1.jpg",[684,685,686,687,688,456,689],"pizza","margherita","naples","neapolitan","pizza dough","home oven",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":515,"region":516,"baseServings":556,"prepMinutes":592,"cookMinutes":557,"restMinutes":459,"difficulty":560,"course":695,"diet":696,"mainIngredients":697,"images":699,"keywords":709,"publishedAt":543,"updatedAt":543,"authorSlug":544},"melanzane-alla-parmigiana","Melanzane alla Parmigiana (Baked Aubergine with Tomato and Mozzarella)","Melanzane alla Parmigiana","Melanzane alla parmigiana",[669],[524,525],[698,451,456,568,460],"eggplant",[700,703,705,707],{"alt":701,"src":702},"Baked aubergine parmigiana in a dish, browned cheese on top and visible layers of aubergine and tomato in a cut portion","\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-1x1.jpg",[710,711,712,713,714,715],"parmigiana","melanzane","aubergine bake","eggplant parmesan","campania","vegetarian italian",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":515,"region":720,"baseServings":556,"prepMinutes":623,"cookMinutes":557,"difficulty":519,"course":721,"diet":723,"mainIngredients":724,"images":730,"keywords":740,"publishedAt":543,"updatedAt":543,"authorSlug":544},"minestrone","Minestrone (Italian Thick Vegetable and Bean Soup)","Minestrone","Northern and central Italy",[722,669],"soup",[524],[725,726,727,728,451,729],"carrot","onion","potato","zucchini","pasta",[731,734,736,738],{"alt":732,"src":733},"Bowl of thick minestrone packed with diced vegetables, beans and small pasta, drizzled with olive oil","\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-1x1.jpg",[717,741,742,743,744,745],"italian vegetable soup","bean soup","soffritto","ribollita","seasonal vegetables",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":515,"region":751,"baseServings":463,"prepMinutes":623,"cookMinutes":752,"restMinutes":518,"difficulty":560,"course":753,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":543,"updatedAt":543,"authorSlug":544},"ossobuco-alla-milanese","Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)","Ossobuco alla Milanese","Ossobuco alla milanese","Lombardy",135,[669],[],[756,725,726,451,757],"veal","lemon",[759,762,764,766],{"alt":760,"src":761},"Braised veal shank with soft marrow in the bone, coated in dark sauce and topped with green 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