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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":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":481,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":434,"prepMinutes":526,"cookMinutes":527,"restMinutes":528,"difficulty":529,"course":530,"diet":532,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":552,"updatedAt":552,"authorSlug":553,"summary":554,"localeSlug":521,"alternates":555},[394,397,400,403,406],{"answer":395,"question":396},"Traditional tiramisu uses raw yolks and often raw whipped whites, which carries a small salmonella risk — a real concern for pregnant women, young children, the elderly and anyone immunocompromised. The fix is simple: whisk the yolks with sugar over a gently simmering water bath until thick and warm (about 70°C), as this recipe does, or buy pasteurized eggs. The flavor is unchanged.","Is it safe to eat tiramisu with raw eggs?",{"answer":398,"question":399},"It is Italian (originally Veneto dialect, \"tiramesù\") for \"pick me up\" or \"lift me up\" — a reference to the jolt of espresso and sugar in a dessert built around coffee. The name is first documented on restaurant menus in northeastern Italy in the early 1970s.","What does \"tiramisu\" mean?",{"answer":401,"question":402},"It is genuinely contested. Treviso, in the Veneto, credits the restaurant Le Beccherie around 1970; Friuli Venezia Giulia points to earlier layered \"pick-me-up\" desserts in its own restaurants and won official recognition of tiramisu as a regional traditional product in 2017. Both cases are plausible, food historians disagree, and the two regions still argue about it.","Where was tiramisu invented?",{"answer":404,"question":405},"Almost always one of three things: the savoiardi were soaked too long instead of dipped for a second, the cream was under-whipped so it could not hold the coffee moisture, or the mascarpone was beaten so hard it broke and loosened. Quick dips, softly stiff cream, and gentle folding prevent all three.","Why did my tiramisu turn out watery?",{"answer":407,"question":408},"Yes, and many Italian households always do — marsala or rum is an optional flavoring, not a structural ingredient. Simply leave it out of the coffee. If you want some of that depth without alcohol, a few drops of vanilla or a pinch of cocoa stirred into the espresso works well.","Can I make tiramisu without alcohol?",[410,411,412,413,414,415],"Dip each savoiardo for about one second per side — in and out. The biscuit keeps drinking coffee as the tiramisu rests, and a long soak turns the base to sludge.","Use real brewed espresso or strong moka coffee, cooled completely. Hot coffee melts the biscuit surface and instant coffee tastes flat against the mascarpone.","Take the mascarpone out of the fridge 30 minutes ahead and fold it in gently. Over-beating cold mascarpone can make the cream grainy and loose.","The water bath step is done when the yolk mixture is thick, pale and leaves a ribbon — and feels distinctly warm, not hot, to a clean fingertip.","Dust the cocoa just before serving, not before chilling — cocoa applied too early absorbs moisture and turns to a damp skin.","It is better on day two. If you can make it the evening before, do.","🍰","Tiramisu is a layered, no-bake Italian dessert: crisp savoiardi biscuits dipped in strong espresso, stacked between clouds of mascarpone cream, and finished with a thick dusting of bitter cocoa. Done right it is neither soggy nor heavy — the biscuits stay just barely structured, the cream is rich but light, and the coffee and cocoa keep the sweetness in check. This version solves the raw-egg question that hangs over most recipes: the yolks are whisked with sugar over a water bath until warm and thick, then lightened with whipped cream instead of raw whites. You lose nothing in texture and gain a dessert you can serve to anyone. The only hard part is waiting the four hours it needs in the fridge.","Tiramisu is young by Italian standards — no Renaissance banquet, no medieval manuscript. Nearly every serious account places its birth in the country's northeast sometime in the 1960s or early 1970s, and there the agreement ends. The best-known claim belongs to Le Beccherie, a restaurant in Treviso in the Veneto, where the dessert is said to have been worked out around 1970 by pastry cook Roberto Linguanotto together with the owner's family, appearing on the menu as \"tiramesù.\" The neighboring region of Friuli Venezia Giulia disagrees, pointing to earlier \"tirime su\" desserts served in its own restaurants around Pieris and Tolmezzo — and in 2017 Friuli even had tiramisu added to its official register of traditional regional products, which went over in Veneto about as well as you would expect. The honest summary is that the origin is contested, the contest is still running, and both regions have plausible cases.\n\nWhat nobody disputes is why it spread so fast. The name means \"pick me up,\" a nod to the espresso and sugar, and the dessert asks for no oven, no pastry skill, and no ingredient a northern Italian pantry didn't already hold: mascarpone from Lombardy's dairy tradition, savoiardi biscuits that had been around for centuries, coffee, eggs, cocoa. Restaurants across Italy adopted it through the 1980s, emigrant restaurateurs carried it abroad, and by the 1990s it was probably the most recognized Italian dessert in the world.\n\nAt home in Italy it remains a family argument in dessert form: marsala or no alcohol, whipped cream or beaten whites, how long to dip the biscuit. Everyone's mother does it correctly and everyone else's does not. This recipe takes a defensible middle path and, on the raw-egg question, the cautious one.","Covered in the fridge, tiramisu keeps 3 days and genuinely improves through day two. Do not leave it at room temperature for more than an hour. It also freezes surprisingly well for up to a month — freeze before the cocoa dusting, thaw overnight in the fridge, and dust just before serving.",[421,422,423,424],"Yolks are cooked to safety over a water bath — no raw eggs, no compromise on the custard flavor.","Whipped cream instead of raw whites gives a stable cream that slices cleanly the next day.","A one-second dip rule keeps the savoiardi tender but intact, never waterlogged.","No oven, no special equipment — the fridge does the finishing work overnight.",[426,427,428,429],"Large bowl set over a saucepan (water bath)","Electric whisk or stand mixer","20 x 30 cm dish","Fine sieve for the cocoa",{"fat":431,"carbs":432,"sugar":433,"protein":434,"calories":435,"estimated":8},33,38,24,8,480,[437],"A small espresso or a glass of dessert wine — nothing else, it is complete on its own.",[439,442,445],{"name":440,"description":441},"Tiramisu with beaten whites","The older style: pasteurized egg whites whipped and folded in instead of cream. Airier, slightly less stable, and closer to what Treviso restaurants served.",{"name":443,"description":444},"Single-serve glasses","Layer the same components in tumblers or jars — faster to set, easy to transport, and every portion gets perfect edges.",{"name":446,"description":447},"Limoncello tiramisu","A southern-Italian riff: lemon syrup instead of espresso, lemon curd rippled through the cream, no cocoa. A different dessert wearing the same clothes.",[449,455,459,462,467,471,475,479],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},4,"eggs","egg yolks","piece","For the cream",{"qty":456,"name":457,"unit":458,"group":454},100,"caster sugar","g",{"qty":460,"name":461,"unit":458,"group":454},500,"mascarpone, at room temperature",{"qty":463,"ref":464,"name":465,"unit":466,"group":454},250,"heavy-cream","heavy cream, cold","ml",{"qty":468,"name":469,"unit":453,"group":470},30,"savoiardi (ladyfingers), about 300 g","For the layers",{"qty":472,"name":473,"unit":466,"group":470,"noScale":474},300,"espresso or strong moka coffee, cooled",false,{"qty":476,"name":477,"unit":478,"group":470,"optional":8},2,"marsala or dark rum","tbsp",{"qty":476,"name":480,"unit":478,"group":470},"unsweetened cocoa powder, for dusting",[482,485,490,493,496,500,504],{"text":483,"title":484},"Brew the espresso, stir in the marsala if using, and pour it into a shallow dish to cool completely. It must be fully cold before any biscuit touches it — warm coffee dissolves the savoiardi surface.","Brew and cool the coffee",{"tip":486,"text":487,"title":488,"timerSeconds":489},"The bowl must not touch the water below — gentle steam heat, or you will scramble the yolks.","Whisk the {qty:eggs} egg yolks with the sugar in a heatproof bowl set over barely simmering water, whisking constantly for 5–8 minutes until the mixture is pale, thick and leaves a slowly dissolving ribbon, and feels clearly warm to the touch. Take it off the heat and whisk another minute to cool slightly.","Cook the yolk base",420,{"text":491,"title":492},"Add the mascarpone to the warm yolk base in three additions, folding with a spatula just until smooth and no streaks remain. Stop as soon as it is uniform — overworking makes it grainy.","Fold in the mascarpone",{"text":494,"title":495},"Whip the cold cream to soft-stiff peaks — it should hold its shape but the tip should still bend over. Fold it into the mascarpone mixture in two additions until the cream is light, glossy and holds a soft mound on the spatula.","Whip and fold the cream",{"tip":497,"text":498,"title":499},"Count \"one\" out loud per side. If a biscuit bends when you lift it, it has soaked too long.","Dip each savoiardo in the cold coffee for about one second per side — it should be coated but still firm in the middle — and lay it in the dish. Cover the first biscuit layer with half the cream, repeat with the remaining biscuits, and finish with the rest of the cream smoothed flat.","Dip and layer",{"text":501,"title":502,"timerSeconds":503},"Cover the dish and refrigerate for at least 4 hours, ideally overnight, until the cream is set and a spoon leaves a clean-edged cut and the biscuits have softened to a tender, cake-like layer.","Chill until set",14400,{"text":505,"title":506},"Just before serving, dust the whole surface generously with cocoa through a fine sieve until no white shows. Cut with a knife wiped clean between slices and serve cold.","Dust and serve","tee-rah-mee-SOO",[509,513,517],{"note":510,"swap":511,"original":512},"Works structurally but tastes tangier and less delicate. Mascarpone is worth the extra cost here — it is the dessert.","Full-fat cream cheese beaten with 2 tbsp cream","Mascarpone",{"note":514,"swap":515,"original":516},"Anything soft and cake-like will collapse. The biscuit must start crisp and dry.","Pavesini or dry sponge biscuits","Savoiardi (ladyfingers)",{"note":518,"swap":519,"original":520},"Alcohol-free tiramisu is completely traditional in many Italian homes — just add it to the coffee if using.","Dark rum, amaretto, or simply nothing","Marsala","tiramisu","Classic Tiramisu","Tiramisù","italy","Veneto \u002F Friuli Venezia Giulia",40,10,240,"medium",[531],"dessert",[533],"vegetarian",[451,464],[536,539,541,543],{"alt":537,"src":538},"A slice of layered tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa dusting","\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-1x1.jpg",[521,546,547,548,549,550,551],"italian dessert","mascarpone","espresso","no-bake","savoiardi","veneto","2026-08-18","dishroute-kitchen","Italy's most famous no-bake dessert: espresso-dipped savoiardi layered with airy mascarpone cream under a bitter cocoa dusting — this version cooks the yolks gently, so there are no raw eggs.",{"en":556},"\u002Frecipe\u002Ftiramisu",{"items":558,"total":527,"page":837,"limit":433,"hasMore":474},[559,597,607,643,672,701,727,757,787,811],{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":524,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"restMinutes":528,"difficulty":529,"course":568,"diet":572,"mainIngredients":573,"images":579,"keywords":589,"publishedAt":596,"updatedAt":596,"authorSlug":553},"arancini","Arancini (Sicilian Fried Stuffed Rice Balls)","Arancini","Arancini di riso","Sicily",6,60,70,[569,570,571],"street-food","snack","appetizer",[],[574,575,576,577,578],"rice","ground-beef","mozzarella","parmesan","tomato",[580,583,585,587],{"alt":581,"src":582},"Golden fried Sicilian arancini, one broken open to show saffron rice, meat ragù, peas and melted mozzarella","\u002Fimages\u002Frecipes\u002Farancini\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-1x1.jpg",[560,590,591,592,593,594,595],"arancine","sicilian street food","fried rice balls","saffron rice","ragu","sicily","2026-08-19",{"slug":521,"title":522,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":434,"prepMinutes":526,"cookMinutes":527,"restMinutes":528,"difficulty":529,"course":598,"diet":599,"mainIngredients":600,"images":601,"keywords":606,"publishedAt":552,"updatedAt":552,"authorSlug":553},[531],[533],[451,464],[602,603,604,605],{"alt":537,"src":538},{"alt":537,"src":540},{"alt":537,"src":542},{"alt":537,"src":544},[521,546,547,548,549,550,551],{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":524,"region":612,"baseServings":434,"prepMinutes":613,"cookMinutes":614,"restMinutes":615,"difficulty":616,"course":617,"diet":619,"mainIngredients":622,"images":626,"keywords":636,"publishedAt":596,"updatedAt":596,"authorSlug":553},"focaccia","Focaccia Genovese (Dimpled Olive Oil Flatbread)","Focaccia Genovese","Fugassa","Liguria",25,20,180,"easy",[618],"bread",[533,620,621],"vegan","dairy-free",[623,624,625],"flour","olive-oil","yeast",[627,630,632,634],{"alt":628,"src":629},"Golden Genoese focaccia in a tray, its deep fingertip dimples glossy with olive oil and coarse salt","\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-1x1.jpg",[608,637,638,639,640,641,642],"focaccia genovese","italian bread","olive oil","liguria","flatbread","no knead",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":524,"region":648,"baseServings":450,"prepMinutes":649,"cookMinutes":9,"restMinutes":527,"difficulty":616,"course":650,"diet":652,"mainIngredients":654,"images":656,"keywords":666,"publishedAt":596,"updatedAt":596,"authorSlug":553},"insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata Caprese","Insalata caprese","Campania",15,[571,651],"side",[533,653],"gluten-free",[578,576,655,624],"basil",[657,660,662,664],{"alt":658,"src":659},"Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil","\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-1x1.jpg",[667,668,669,670,655,671],"caprese","tomato mozzarella salad","capri","buffalo mozzarella","summer salad",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":524,"region":677,"baseServings":678,"prepMinutes":526,"cookMinutes":649,"restMinutes":435,"difficulty":529,"course":679,"diet":681,"mainIngredients":683,"images":684,"keywords":694,"publishedAt":552,"updatedAt":552,"authorSlug":553},"margherita-pizza","Margherita Pizza (Neapolitan Style in a Home Oven)","Margherita Pizza","Pizza margherita","Naples, Campania",3,[680,569],"main",[533,682],"nut-free",[623,578,655],[685,688,690,692],{"alt":686,"src":687},"Margherita pizza with blistered crust, melted mozzarella, tomato sauce and fresh basil leaves","\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-1x1.jpg",[695,696,697,698,699,576,700],"pizza","margherita","naples","neapolitan","pizza dough","home oven",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":524,"region":648,"baseServings":565,"prepMinutes":526,"cookMinutes":566,"restMinutes":614,"difficulty":529,"course":706,"diet":707,"mainIngredients":708,"images":710,"keywords":720,"publishedAt":596,"updatedAt":596,"authorSlug":553},"melanzane-alla-parmigiana","Melanzane alla Parmigiana (Baked Aubergine with Tomato and Mozzarella)","Melanzane alla Parmigiana","Melanzane alla parmigiana",[680],[533,653],[709,578,576,577,655],"eggplant",[711,714,716,718],{"alt":712,"src":713},"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":712,"src":715},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-1x1.jpg",[721,722,723,724,725,726],"parmigiana","melanzane","aubergine bake","eggplant parmesan","campania","vegetarian italian",{"slug":728,"title":729,"shortTitle":730,"nativeName":730,"countrySlug":524,"region":731,"baseServings":565,"prepMinutes":613,"cookMinutes":566,"difficulty":616,"course":732,"diet":734,"mainIngredients":735,"images":741,"keywords":751,"publishedAt":596,"updatedAt":596,"authorSlug":553},"minestrone","Minestrone (Italian Thick Vegetable and Bean Soup)","Minestrone","Northern and central Italy",[733,680],"soup",[533],[736,737,738,739,578,740],"carrot","onion","potato","zucchini","pasta",[742,745,747,749],{"alt":743,"src":744},"Bowl of thick minestrone packed with diced vegetables, beans and small pasta, drizzled with olive oil","\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-1x1.jpg",[728,752,753,754,755,756],"italian vegetable soup","bean soup","soffritto","ribollita","seasonal vegetables",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":524,"region":762,"baseServings":450,"prepMinutes":613,"cookMinutes":763,"restMinutes":527,"difficulty":529,"course":764,"diet":765,"mainIngredients":766,"images":769,"keywords":779,"publishedAt":596,"updatedAt":596,"authorSlug":553},"ossobuco-alla-milanese","Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)","Ossobuco alla Milanese","Ossobuco alla milanese","Lombardy",135,[680],[],[767,736,737,578,768],"veal","lemon",[770,773,775,777],{"alt":771,"src":772},"Braised veal shank with soft marrow in the bone, coated in dark sauce and topped with green 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saffron risotto spread in a wave across a shallow white plate with grated Parmigiano on top","\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-1x1.jpg",[807,808,783,809,785,810],"risotto alla milanese","saffron risotto","carnaroli","italian rice",{"slug":812,"title":813,"shortTitle":814,"nativeName":815,"countrySlug":524,"region":816,"baseServings":450,"prepMinutes":527,"cookMinutes":649,"difficulty":529,"course":817,"diet":818,"mainIngredients":819,"images":820,"keywords":830,"publishedAt":552,"updatedAt":552,"authorSlug":553},"spaghetti-carbonara","Spaghetti Carbonara (Roman Guanciale and Egg Pasta)","Spaghetti Carbonara","Spaghetti alla carbonara","Rome, 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