25+ Traditionally Tasty Italian Breakfast Recipes to Enjoy

There’s no better way to start your day than with an authentic Italian breakfast.

The Italian breakfast is often light, yet full of flavor, offering a wonderful balance of sweet and savory options.

From buttery pastries to rich ricotta-based delights, these dishes reflect Italy’s culinary tradition, showcasing fresh ingredients and simple preparation.

Whether you’re looking to indulge in a classic Italian pastry or enjoy a savory morning bite, we’ve got you covered with 25+ Italian breakfast recipes that will transport you straight to the heart of Italy.

In this blog post, you’ll find a variety of Italian breakfast dishes, from traditional pastries like cornetti to savory favorites like frittata and focaccia.

Perfect for a leisurely breakfast at home or an authentic brunch gathering, these recipes highlight Italy’s diverse breakfast offerings.

So, grab your apron, and get ready to bring the flavors of Italy into your kitchen with these delicious recipes!

25+ Traditionally Tasty Italian Breakfast Recipes to Enjoy

Exploring Italian breakfast recipes is a fantastic way to elevate your mornings with rich flavors and timeless culinary traditions. Whether you’re in the mood for something light and sweet or hearty and savory, Italy offers an abundance of choices that will excite your taste buds. These 25+ Italian breakfast recipes not only give you a taste of Italy but also offer the chance to connect with the country’s culture and heritage through food. So why not give these recipes a try and indulge in the Italian way of starting the day? Buon appetito!

Classic Italian Ricotta Pancakes

Ricotta pancakes are a classic Italian breakfast dish known for their light, fluffy texture. Made with fresh ricotta cheese, these pancakes are rich, soft, and slightly tangy, making them perfect for a sweet breakfast treat. Paired with fresh fruit or a drizzle of honey, they offer a delicious start to your day.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• Butter for cooking
• Fresh fruit or honey for topping

Instructions:

1. In a large bowl, combine ricotta cheese, eggs, milk, and vanilla extract. Whisk until smooth.
2. In a separate bowl, mix flour, sugar, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until combined. The batter should be thick but pourable.
4. Heat a non-stick pan or griddle over medium heat and melt a small amount of butter.
5. Pour spoonfuls of batter onto the pan and cook for about 2-3 minutes on each side or until golden brown.
6. Serve the pancakes with fresh fruit, a drizzle of honey, or a dusting of powdered sugar.

Classic Italian ricotta pancakes are a light and decadent breakfast choice. The ricotta adds a creamy richness, while the pancakes remain light and airy, creating a perfect balance of textures. This recipe is versatile enough to be paired with a variety of toppings, making it a wonderful dish to enjoy on weekends or special occasions.

Italian Frittata with Spinach and Ricotta

The frittata is a staple in Italian cuisine and a great way to enjoy eggs for breakfast. This particular recipe combines spinach and ricotta, creating a flavorful, hearty dish that is both filling and nutritious. Frittatas are versatile and can be enjoyed warm or at room temperature, making them an ideal make-ahead breakfast.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion until softened.
3. Add the chopped spinach to the pan and cook for 1-2 minutes, until wilted.
4. In a bowl, whisk together the eggs, ricotta cheese, Parmesan, salt, and pepper.
5. Pour the egg mixture into the pan with spinach and onion, stirring gently to combine.
6. Cook the frittata on the stove for 2-3 minutes until the edges begin to set, then transfer to the oven and bake for 10-12 minutes, or until the frittata is fully set in the center.
7. Allow the frittata to cool for a few minutes before serving. Garnish with fresh herbs if desired.

This spinach and ricotta frittata is a wonderful combination of creamy, savory, and slightly earthy flavors. The ricotta adds a luscious texture, while the spinach provides a boost of nutrients. It’s an easy-to-make, satisfying breakfast that’s perfect for any day of the week and can be served hot or at room temperature for a grab-and-go meal.

Italian Brioche with Gelato

Brioche, a rich, buttery Italian bread, is often served for breakfast in Sicily, especially paired with gelato. This indulgent breakfast combines the soft, sweet bread with the creamy, cold gelato, creating a delicious contrast of temperatures and textures. It’s a sweet treat that brings a bit of Italian tradition to your morning routine.

Ingredients:

• 1 brioche loaf (store-bought or homemade)
• 1 cup gelato (flavor of your choice, typically pistachio or chocolate)
• Powdered sugar for dusting (optional)

Instructions:

1. Slice the brioche loaf into thick, round slices.
2. Lightly toast the brioche slices in a toaster or on a griddle for a few minutes until golden.
3. Once toasted, cut the brioche into small pockets or leave it as open-faced slices.
4. Fill the brioche with a generous scoop of your favorite gelato.
5. If desired, dust with powdered sugar for extra sweetness.
6. Serve immediately while the gelato is cold and the brioche is warm.

Brioche with gelato is an iconic Italian breakfast, especially popular in Sicily. The warm, pillowy brioche contrasts beautifully with the cold, creamy gelato, creating a mouthwatering experience. This dish is perfect for those who enjoy a sweet, indulgent breakfast that brings a taste of Italy to their morning. Whether it’s a special weekend treat or a fun twist on your regular breakfast routine, it’s sure to be a crowd-pleaser.

Italian Cornetto (Italian Croissant)

The Cornetto is Italy’s answer to the French croissant, but with a sweeter, softer texture. These flaky, buttery pastries are typically filled with either jam, custard, or chocolate and are a beloved breakfast item across Italy. Whether enjoyed on the go with a cup of espresso or as a relaxed morning treat, the Cornetto is a simple but delightful indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp active dry yeast
• 1/4 cup warm milk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup fruit jam or chocolate spread
• Egg wash (1 egg, beaten)

Instructions:

1. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
2. Dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy.
3. Add the yeast mixture, egg, and vanilla extract to the flour mixture and knead until a smooth dough forms.
4. Cover the dough with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Roll the dough out on a floured surface into a rectangle. Cut the dough into triangles, then place a spoonful of jam or chocolate spread at the wide end. Roll up the dough into a croissant shape.
7. Place the croissants on a baking sheet lined with parchment paper. Brush them with egg wash and bake for 15-18 minutes until golden brown.
8. Let them cool slightly before serving.

Cornetti are a delicious, buttery breakfast treat that’s perfect with a strong cup of Italian coffee. The soft, slightly sweet dough, paired with a rich jam or chocolate filling, makes for an unforgettable breakfast. These pastries are a fantastic way to bring a bit of Italian flair to your morning routine and can be customized with a variety of fillings.

Italian Caffè Latte and Biscotti

A traditional Italian breakfast often pairs a strong, rich espresso or caffè latte with a few simple biscuits or biscotti. This combo is both satisfying and quick, providing the perfect balance of caffeine and sweetness to start the day. Biscotti, which are twice-baked cookies, are crunchy and ideal for dipping into a hot beverage, making them a timeless part of Italian mornings.

Ingredients for the Caffè Latte:

• 1 shot of espresso (or strong coffee)
• 1/2 cup milk
• Sugar to taste (optional)

Ingredients for the Biscotti:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almonds (optional)

Instructions for the Biscotti:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs and vanilla extract, then combine with the dry ingredients to form a dough. Add in the almonds if desired.
4. Shape the dough into a log and place it on the prepared baking sheet. Bake for 25-30 minutes, until golden brown.
5. Let the log cool for 10 minutes, then slice it into 1/2-inch pieces.
6. Return the slices to the baking sheet and bake for an additional 10 minutes to make them crisp.

Instructions for the Caffè Latte:

1. Brew a strong shot of espresso.
2. Steam the milk until it’s frothy (use a milk frother or heat in a saucepan and whisk).
3. Pour the espresso into a cup and top with steamed milk.
4. Sweeten with sugar if desired.

The pairing of caffè latte and biscotti is a staple of Italian breakfast culture. The rich, frothy milk combined with a robust espresso is comforting and invigorating. Biscotti, with their satisfying crunch and subtle sweetness, are the perfect companion for dipping. This breakfast is a lovely, indulgent way to embrace Italian traditions and start the day with warmth and energy.

Italian Torta della Nonna (Grandmother’s Cake)

Torta della Nonna, or “Grandmother’s Cake,” is a beloved Italian dessert often enjoyed for breakfast. Made with a creamy custard filling and a buttery pastry crust, this cake is rich, comforting, and perfect with a morning coffee or tea. The simplicity of the ingredients, combined with the delicious flavors, makes it a favorite across generations.

Ingredients for the Pastry:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup sugar
• 1 large egg
• Pinch of salt

Ingredients for the Custard Filling:

• 2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions for the Pastry:

1. In a bowl, mix the flour, sugar, and salt. Add the cubed butter and cut it into the flour until the mixture resembles breadcrumbs.
2. Add the egg and mix until a dough forms. Wrap in plastic wrap and chill for 30 minutes.
3. Preheat your oven to 350°F (175°C). Roll out the dough and line a 9-inch tart pan.
4. Blind-bake the crust for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.

Instructions for the Custard Filling:

1. In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.
2. Gradually pour the hot milk into the egg mixture, whisking continuously, then return the mixture to the saucepan.
3. Cook over low heat, stirring constantly, until the custard thickens. Stir in the vanilla extract and lemon zest.
4. Pour the custard into the baked crust and smooth the top. Chill for at least 2 hours before serving.

Torta della Nonna is a comforting and decadent breakfast cake that blends creamy custard with a crisp, buttery crust. It’s a perfect way to indulge in a traditional Italian treat, and its subtle sweetness makes it ideal for pairing with a morning coffee. This cake embodies the warmth and simplicity of Italian home baking, making it a delightful addition to any breakfast table.

Italian Porridge (Pappa al Pomodoro)

Pappa al Pomodoro is a hearty, comforting dish made with tomatoes, garlic, and bread, often served as a warm Italian breakfast or light meal. This simple, rustic dish hails from Tuscany and makes use of leftover bread, transforming it into a flavorful porridge-like consistency. It’s savory, satisfying, and packed with the flavors of ripe tomatoes and fresh basil.

Ingredients:

• 4 large ripe tomatoes, chopped
• 2 cups day-old bread, cubed
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 cup vegetable or chicken broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, cooking until softened.
2. Add the chopped tomatoes to the pan and cook for 10 minutes, stirring occasionally, until the tomatoes break down and become saucy.
3. Add the bread cubes to the pan and stir to coat them with the tomato mixture.
4. Pour in the broth and season with salt and pepper. Stir everything together and let it simmer for about 15-20 minutes, stirring occasionally, until the bread softens and the mixture thickens.
5. Once the porridge reaches a creamy consistency, remove from heat.
6. Garnish with fresh basil leaves before serving.

Pappa al Pomodoro is a wonderfully rustic and satisfying dish, perfect for a simple Italian breakfast. The combination of ripe tomatoes, garlic, and the richness of olive oil makes this dish incredibly flavorful, while the bread absorbs the flavors and creates a thick, porridge-like texture. This is an ideal way to start the day with comfort and warmth, especially during colder months.

Italian Stuffed Brioche (Sicilian Brioche con Gelato)

A Sicilian breakfast treat, Brioche con Gelato, features a fluffy, sweet brioche bun stuffed with rich, creamy gelato. Often enjoyed during the summer months, it’s a perfect sweet indulgence, offering a combination of textures with the soft, buttery brioche and the smooth, cool gelato. It’s a fun and delicious way to enjoy breakfast, offering a bit of Italy’s sweet indulgence right at the start of your day.

Ingredients for the Brioche:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp yeast
• 1/4 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Ingredients for the Gelato Filling:

• 1 cup pistachio gelato (or any flavor of your choice)
• Optional: chocolate syrup or fruit preserves for drizzling

Instructions for the Brioche:

1. In a bowl, mix the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add flour, eggs, butter, vanilla extract, and salt to the yeast mixture and knead until smooth. Let the dough rise in a warm place for about 1 hour or until doubled in size.
3. Preheat your oven to 375°F (190°C).
4. Shape the dough into small, round buns and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes until golden.
5. Let the brioche buns cool before slicing the tops off to create a pocket for the gelato.

Instructions for Assembling the Brioche con Gelato:

1. Once the brioche has cooled, scoop a generous amount of pistachio gelato (or your chosen flavor) into the center of each bun.
2. Drizzle with chocolate syrup or fruit preserves if desired.
3. Serve immediately while the gelato is cold and the brioche is soft and warm.

Sicilian Brioche con Gelato is an iconic breakfast treat that’s both indulgent and fun. The fluffy, slightly sweet brioche bun complements the cold, creamy gelato beautifully, creating a decadent combination of textures. This breakfast brings the sunny Italian beaches to your morning routine, making it a special treat for those craving a sweet, indulgent start to their day.

Italian Creamy Ricotta Toast (Bruschetta alla Ricotta)

Bruschetta alla Ricotta is a simple yet luxurious Italian breakfast. This dish features toasted bread topped with fresh ricotta cheese, a drizzle of honey, and a sprinkle of pistachios or almonds for texture. It’s a perfect balance of savory and sweet, providing a satisfying and nutritious breakfast that’s quick to prepare yet full of flavor.

Ingredients:

• 4 slices of rustic Italian bread
• 1 cup ricotta cheese (preferably fresh)
• 2 tbsp honey
• 1 tbsp pistachios or almonds, chopped
• Fresh mint or basil for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Toast the slices of bread in a toaster or on a griddle until golden brown and crisp.
2. Spread a generous layer of ricotta cheese on each slice of toasted bread.
3. Drizzle with honey and sprinkle with chopped pistachios or almonds for a crunchy contrast.
4. Season with a small pinch of salt and pepper to balance the sweetness.
5. Garnish with fresh mint or basil leaves if desired.
6. Serve immediately for a warm, creamy, and delicious breakfast.

Italian Creamy Ricotta Toast (Bruschetta alla Ricotta) is a delightful breakfast that balances the richness of fresh ricotta with the sweetness of honey and the crunch of nuts. It’s quick to prepare but offers a decadent, satisfying start to your day. The dish can be enjoyed as a light breakfast, or served alongside fruit and coffee for a more complete morning meal. It’s perfect for a taste of Italy at your breakfast table.

Italian Savory Frittata (Frittata al Forno)

A classic Italian breakfast dish, Frittata al Forno is a versatile, savory baked omelette, often filled with seasonal vegetables, cheese, and herbs. It’s baked in the oven to create a light, fluffy texture and can be served hot or at room temperature. This dish is great for meal prep, as it can be enjoyed for breakfast, lunch, or dinner, and is a perfect way to incorporate a variety of ingredients into a single meal.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1 cup spinach, chopped
• 1 small onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onions and bell pepper, cooking until softened (about 5-7 minutes).
3. Add the spinach and cook for an additional 2 minutes until wilted.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the crumbled feta cheese and grated Parmesan.
5. Pour the egg mixture over the vegetables in the skillet, making sure it’s evenly distributed.
6. Transfer the skillet to the oven and bake for 20-25 minutes or until the frittata is set and lightly golden on top.
7. Remove from the oven, let it cool for a few minutes, then slice and serve. Garnish with fresh herbs.

Frittata al Forno is a satisfying and nutritious Italian breakfast that offers flexibility and flavor. With its blend of eggs, vegetables, and cheese, it’s a wholesome way to start the day. Whether enjoyed warm out of the oven or at room temperature for a portable meal, this frittata is a delightful addition to any breakfast spread. Perfect for families or for a meal prep-friendly breakfast.

Italian Ricotta Pancakes (Frittelle di Ricotta)

Frittelle di Ricotta are Italian ricotta pancakes that are soft, fluffy, and mildly sweet. The ricotta cheese adds a creamy texture to the batter, making these pancakes lighter and more indulgent than traditional ones. These pancakes are perfect for a weekend brunch or a special occasion breakfast, and they pair wonderfully with fresh berries or a drizzle of maple syrup.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• Butter for frying
• Fresh berries and syrup for serving

Instructions:

1. In a large bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract.
2. In another bowl, combine the flour, sugar, baking powder, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick and slightly lumpy.
4. Heat a skillet or griddle over medium heat and melt a small amount of butter.
5. Pour spoonfuls of the batter onto the skillet, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm with fresh berries and a drizzle of syrup.

Frittelle di Ricotta are a deliciously unique twist on traditional pancakes, offering a soft, fluffy texture and a slightly creamy flavor from the ricotta cheese. The balance of sweetness and richness makes these pancakes a perfect indulgence for a leisurely Italian breakfast. Serve them with your favorite toppings, such as berries or syrup, to add an extra layer of flavor.

Italian Breakfast Pastry (Cornetto alla Crema)

Cornetto alla Crema is a traditional Italian breakfast pastry, similar to a croissant, but with a twist: it is filled with a creamy, custard-like filling. The cornetto is buttery, flaky, and lightly sweet, making it a perfect companion to a cup of Italian coffee, like an espresso or cappuccino. This pastry is popular throughout Italy and is a classic choice for a morning treat.

Ingredients for the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp instant yeast
• 1/4 cup warm water
• 1/4 cup milk
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp salt

Ingredients for the Filling:

• 1/2 cup pastry cream (or custard)
• 1 tbsp powdered sugar for dusting

Instructions:

1. In a large bowl, combine flour, sugar, and yeast. Gradually add the warm water and milk, then knead until a smooth dough forms.
2. Add the softened butter, egg, and salt, and continue to knead for 5-7 minutes until the dough is elastic and smooth.
3. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat your oven to 375°F (190°C).
5. Roll out the dough into a large rectangle and cut it into triangles. Place a spoonful of pastry cream at the wide end of each triangle.
6. Roll each triangle into a crescent shape, pinching the edges to seal the filling inside.
7. Place the filled croissants on a baking sheet and let them rise for another 30 minutes.
8. Bake for 15-20 minutes, or until golden brown and puffed.
9. Dust the warm cornetti with powdered sugar and serve.

Cornetto alla Crema is an irresistible pastry that’s rich, flaky, and filled with a sweet, creamy custard. It’s an indulgent breakfast treat that pairs beautifully with an espresso or cappuccino for a true Italian start to your day. This pastry offers a perfect balance of textures and flavors, making it an ideal choice for those looking to enjoy a luxurious breakfast or brunch.

Italian Sweet Croissant (Cornetto Dolce)

The Cornetto Dolce is a sweet, buttery pastry that is a staple of Italian breakfasts. Similar to a croissant, it is soft and flaky, with a light sweetness that makes it perfect for pairing with coffee. Typically filled with jam, cream, or chocolate, this pastry is often enjoyed in cafes across Italy. It’s a delightful, indulgent treat that provides the perfect start to your day.

Ingredients for the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp instant yeast
• 1/4 cup warm water
• 1/2 cup milk
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp salt

Ingredients for the Filling:

• 1/2 cup fruit jam (apricot or raspberry) or pastry cream
• 1 egg wash (1 egg beaten with 1 tbsp water)

Instructions:

1. In a large bowl, combine the flour, sugar, and yeast. Gradually add warm water and milk and knead to form a smooth dough.
2. Add the softened butter, egg, and salt to the dough, and knead for an additional 5 minutes.
3. Let the dough rise in a warm place for 1-2 hours, until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Roll the dough out into a large rectangle and cut it into triangles. Add a spoonful of jam or pastry cream at the wide end of each triangle.
6. Roll the dough tightly, starting from the wide end, and shape the croissant into a crescent.
7. Place the shaped cornetti on a lined baking sheet, brush with the egg wash, and let rise for another 30 minutes.
8. Bake for 15-20 minutes until golden and flaky.
9. Let cool slightly and enjoy!

Cornetto Dolce is a quintessential Italian breakfast pastry—sweet, buttery, and satisfying. The soft, flaky dough filled with jam or pastry cream makes it a wonderful treat alongside a cup of Italian coffee. This pastry captures the essence of an Italian breakfast: simple, comforting, and full of flavor. Whether enjoyed as an indulgent breakfast or an afternoon snack, it’s sure to brighten your day.

Italian Ricotta and Spinach Pastry (Fagottini di Ricotta e Spinaci)

Fagottini di Ricotta e Spinaci are Italian puff pastry pockets filled with a creamy ricotta and spinach mixture. These savory pastries make for a satisfying and delicious breakfast, often paired with a hot coffee. The ricotta’s richness and the earthiness of spinach are perfectly balanced inside the flaky, golden pastry. It’s a great dish to make ahead for a quick and tasty morning meal.

Ingredients:

• 1 package puff pastry (store-bought or homemade)
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat a pan over medium heat and sauté the spinach until wilted. Let it cool.
3. In a bowl, combine the ricotta, Parmesan, and the cooked spinach. Season with salt and pepper to taste.
4. Roll out the puff pastry on a floured surface and cut it into squares or rectangles.
5. Spoon a small amount of the ricotta-spinach mixture into the center of each pastry square.
6. Fold the pastry over to form a pocket or triangle and seal the edges by pressing with a fork.
7. Brush the top of each pastry with the beaten egg.
8. Place the pastries on a lined baking sheet and bake for 15-20 minutes, or until golden brown.
9. Serve warm, and enjoy!

Fagottini di Ricotta e Spinaci are a perfect combination of rich ricotta and tender spinach wrapped in buttery, flaky pastry. They offer a savory, comforting breakfast option that’s ideal for a quick meal or as part of a larger breakfast spread. These pastries are a great make-ahead dish and can be enjoyed warm or at room temperature, making them a versatile and satisfying start to your day.

Italian Lemon Ricotta Cake (Torta Ricotta e Limone)

Torta Ricotta e Limone is a light and refreshing Italian cake made with ricotta cheese and lemon, offering a sweet yet tangy flavor. This cake has a delicate crumb, and the ricotta gives it a moist, creamy texture. The bright lemon flavor adds a refreshing twist, making it perfect for breakfast or as an afternoon treat with tea or coffee.

Ingredients:

• 1 1/2 cups ricotta cheese
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1/2 tsp vanilla extract
• 1 lemon, zested and juiced
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the ricotta, vanilla, lemon zest, and lemon juice.
5. In a separate bowl, combine the flour, baking powder, and salt, then fold the dry ingredients into the wet mixture until smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
8. Let the cake cool completely, then dust with powdered sugar before serving.

Torta Ricotta e Limone is a delightful Italian cake that’s perfect for breakfast or as a light dessert. The creaminess of the ricotta balances beautifully with the refreshing tang of lemon, creating a cake that’s light yet full of flavor. It pairs wonderfully with a cup of espresso or tea, making it a lovely addition to any Italian-inspired breakfast or brunch.

Note: More recipes are coming soon!