{"id":1599,"date":"2026-11-02T02:25:03","date_gmt":"2026-11-01T19:25:03","guid":{"rendered":"https:\/\/bottega26.com\/?page_id=1599"},"modified":"2026-11-02T02:25:03","modified_gmt":"2026-11-01T19:25:03","slug":"italian-home-cooking-recipes","status":"publish","type":"page","link":"https:\/\/bottega26.com\/ru\/italian-home-cooking-recipes\/","title":{"rendered":"Italian Home Cooking Recipes"},"content":{"rendered":"<style>.b26-recipes{max-width:880px;margin:auto;color:#354e3a}.b26-recipes article{display:grid;grid-template-columns:35% 1fr;background:white;margin:1.3rem 0;border:1px solid #b5c0a6;border-radius:8px;overflow:hidden}.b26-recipes .picture{position:relative;background:#f4ebdd;align-self:start}.b26-recipes img{display:block;width:100%;height:auto}.b26-recipes .number{display:inline-block;background:#982824;color:white;padding:3px 10px}.b26-recipes .copy{padding:18px}.b26-recipes h2{color:#354e3a;line-height:1.15}.b26-recipes summary{cursor:pointer;font-weight:bold;padding:12px 0}.b26-recipes .credit{font-size:13px}.b26-recipes summary:focus-visible{outline:2px solid #982824}@media(max-width:767px){.b26-recipes article{display:block}.b26-recipes .picture img{max-height:240px;object-fit:contain}.b26-recipes .copy{padding:16px}.b26-recipes .intro{display:none}}<\/style><div class=\"b26-recipes\" lang=\"en\"><p>Roll fresh fettuccine, fry a handful of pasta for Salento\u2019s ciceri e tria, or simmer a pan of meatballs in tomato sauce. These ten Italian recipes are written for four people, with quantities and step-by-step instructions.<\/p><article id=\"handmade-fettuccine-bolognese\"><div class=\"picture\"><span class=\"number\">1<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Tagliatelle_al_ragu_Bolognese.jpg?width=800\" alt=\"Handmade Fettuccine with Rag\u00f9 alla Bolognese\"><\/div><div class=\"copy\"><h2>Handmade Fettuccine with Rag\u00f9 alla Bolognese<\/h2><p class=\"intro\">Roll the pasta while the beef and pancetta simmer. The sauce is ready when it clings to a spoon.<\/p><small>Bologna \u00b7 About 3 hours \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>Pasta: 320 g Italian 00 flour, plus extra for dusting, and 160 g beaten egg (about 3 large eggs, weighed without shells).<\/li><li>Rag\u00f9: 300 g coarsely minced beef, 100 g fresh unsmoked pancetta, 40 g each of onion, carrot and celery, 150 g tomato passata, 10 g tomato paste, 100 ml dry white wine, 250 ml light stock, 20 ml olive oil, salt and pepper. Optional: 100 ml whole milk.<\/li><\/ul><h3>Method<\/h3><ol><li>Finely chop the pancetta and vegetables separately. Soften the pancetta in the oil for 5 minutes, then add the vegetables and cook for 8 minutes. Brown the beef until the moisture evaporates. Pour in the wine and let it evaporate.<\/li><li>Stir in the tomato paste, passata and a ladle of stock. Partly cover and simmer gently for about 2 hours. Add stock as needed and the milk halfway through, if using.<\/li><li>Make a well in the flour. Beat in the eggs with a fork, drawing in flour from the inside edge. Knead for 8\u201310 minutes until smooth. Cover and rest for 30 minutes.<\/li><li>Divide into four. Keep three pieces covered while you roll the first to about 1 mm thick. Let the surface dry just until it stops sticking. Dust lightly, roll up loosely and cut ribbons 6\u20137 mm wide. Unfold the ribbons and repeat.<\/li><li>Boil the fettuccine in salted water. Taste after 1 minute; fresh ribbons usually need 1\u20133 minutes. Reserve a cup of water, drain and toss with the warm rag\u00f9, adding a spoonful of water if needed.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, egg, celery; milk if used.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Tagliatelle_al_ragu_Bolognese.jpg\">Photo by Petar Milo\u0161evi\u0107 \u00b7 CC BY-SA 4.0<\/a><\/p><\/details><\/div><\/article><article id=\"rigatoni-alla-gricia\"><div class=\"picture\"><span class=\"number\">2<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Pasta_alla_Gricia.jpg?width=800\" alt=\"Rigatoni alla Gricia with Guanciale and Pecorino\"><\/div><div class=\"copy\"><h2>Rigatoni alla Gricia with Guanciale and Pecorino<\/h2><p class=\"intro\">Let the pan stop sizzling before adding the pecorino. The residual heat brings the sauce together.<\/p><small>Lazio \u00b7 25 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>360 g rigatoni<\/li><li>160 g guanciale, rind removed<\/li><li>90 g finely grated Pecorino Romano<\/li><li>\u00bd tsp freshly ground black pepper; salt for the pasta water<\/li><\/ul><h3>Method<\/h3><ol><li>Cut the guanciale into strips about 5 mm thick. Start in a cold frying pan and cook over medium-low heat for 8\u201310 minutes. Set half aside once the edges are golden.<\/li><li>Boil the rigatoni in lightly salted water. Reserve a cup of cooking water. Let a few spoonfuls cool to lukewarm before mixing them into the grated pecorino to make a thick paste.<\/li><li>Drain the pasta a minute early. Finish in the pan with the guanciale, pepper and a splash of cooking water.<\/li><li>Turn off the heat. Once the sizzling stops, fold in the pecorino paste. Loosen with a spoonful of warm water if needed and serve with the reserved guanciale.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, milk.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Pasta_alla_Gricia.jpg\">Photo by Luca Nebuloni \u00b7 CC BY 2.0. Photograph shows the long-pasta variation.<\/a><\/p><\/details><\/div><\/article><article id=\"ciceri-e-tria\"><div class=\"picture\"><span class=\"number\">3<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Ciceri_e_Tria_.jpg?width=800\" alt=\"Ciceri e Tria \u2013 Chickpeas with Fresh and Fried Pasta\"><\/div><div class=\"copy\"><h2>Ciceri e Tria \u2013 Chickpeas with Fresh and Fried Pasta<\/h2><p class=\"intro\">A handful of the handmade ribbons goes into hot oil. Scatter them over the bowls just before serving.<\/p><small>Salento \u00b7 2\u20133 hours, plus overnight soaking \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>250 g dried chickpeas<\/li><li>300 g finely milled durum wheat semolina, plus extra for dusting; about 150 ml lukewarm water<\/li><li>1 small onion, 1 bay leaf, 1 garlic clove<\/li><li>30 ml olive oil for seasoning and about 150 ml oil for frying; salt and pepper<\/li><\/ul><h3>Method<\/h3><ol><li>Soak the chickpeas for 12 hours. Drain and simmer in fresh water with the halved onion and bay leaf for 1\u00bd\u20132 hours, until tender. Salt near the end and keep the cooking water.<\/li><li>Knead the semolina and water for 8\u201310 minutes. Cover for 30 minutes, roll to 2 mm thick and cut into strips about 1 cm wide and 6\u20138 cm long. Set one quarter aside for frying.<\/li><li>Fry the reserved strips in small batches until golden; drain. Warm the olive oil with the garlic, remove the garlic, then add the chickpeas and enough cooking liquid to barely cover. Mash two spoonfuls of chickpeas against the pan.<\/li><li>Boil the remaining ribbons in salted water for 2\u20134 minutes. Finish in the chickpeas for a minute. Add pepper and the fried ribbons at the table.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Ciceri_e_Tria_.jpg\">Photo by Valerialucatello \u00b7 CC BY-SA 4.0<\/a><\/p><\/details><\/div><\/article><article id=\"salento-potato-pitta\"><div class=\"picture\"><span class=\"number\">4<\/span><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/bottega26.com\/wp-content\/uploads\/2026\/11\/pitta-di-patate.jpg?w=800&#038;ssl=1\" alt=\"A slice of Salento potato pie lifted from its baking dish\"><\/div><div class=\"copy\"><h2>Pitta di Patate \u2013 Salento Potato Pie with Onions and Olives<\/h2><p class=\"intro\">Slice the potato pie after it has rested so the tomato and onion filling stays between the layers.<\/p><small>Salento \u00b7 About 1 hour 40 minutes, plus resting \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>1 kg potatoes, 350 g onions, 250 g tomato passata<\/li><li>70 g pitted black olives, 20 g salt-packed capers, rinsed<\/li><li>1 egg, 60 g grated pecorino, 30 g breadcrumbs<\/li><li>45 ml olive oil, salt and pepper<\/li><\/ul><h3>Method<\/h3><ol><li>Boil the whole unpeeled potatoes for 30\u201340 minutes. Meanwhile, thinly slice the onions and cook gently in 25 ml oil for 15 minutes.<\/li><li>Add passata, olives and rinsed capers to the onions. Cook uncovered for about 15 minutes, until a spoon drawn across the bottom leaves a trail.<\/li><li>Peel and mash the warm potatoes. Once lukewarm, mix with the egg, pecorino and pepper. Oil a 24 cm tin and dust with half the breadcrumbs.<\/li><li>Press half the potatoes into the tin, add the filling, leaving a 1 cm border, and cover with flattened pieces of the remaining potato. Seal the edges. Finish with crumbs and oil. Bake at 190\u00b0C for 35\u201340 minutes. Rest for 20 minutes before cutting.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, egg, milk.<\/p><\/details><\/div><\/article><article id=\"italian-fish-soup\"><div class=\"picture\"><span class=\"number\">5<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Brodetto_alla_vastese.jpg?width=800\" alt=\"Italian Fish Soup with Tomato and Red Pepper\"><\/div><div class=\"copy\"><h2>Italian Fish Soup with Tomato and Red Pepper<\/h2><p class=\"intro\">Soften the pepper before the fish goes in. The fish needs only a few minutes in the tomato broth.<\/p><small>Italian coastal cooking \u00b7 50 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>800 g boneless firm white fish, such as monkfish or grouper<\/li><li>1 red pepper (about 220 g), 400 g peeled tomatoes, 1 small onion, 2 garlic cloves<\/li><li>80 ml dry white wine, 400\u2013500 ml light fish stock or hot water<\/li><li>40 ml olive oil, 10 g parsley, salt and pepper; 4 slices of country bread<\/li><\/ul><h3>Method<\/h3><ol><li>Check the fish for bones, cut into 4 cm pieces and refrigerate while preparing the base. Soften the sliced onion and garlic in the oil for 5 minutes. Add thin strips of pepper and cook for 8\u201310 minutes.<\/li><li>Add the wine and let it evaporate. Break up the tomatoes, add them with 400 ml stock and simmer for 15 minutes. Taste a strip of pepper to check it is tender.<\/li><li>Arrange the fish in one layer. Add a little stock if needed, cover and simmer gently for 6\u201310 minutes, until the thickest piece reaches 63\u00b0C. Shake the pan gently rather than stirring.<\/li><li>Season, scatter the chopped parsley over the soup and serve with toasted bread for dipping.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Fish, wheat in the bread; check the stock for celery.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Brodetto_alla_vastese.jpg\">Photo by Jtorquy \u00b7 CC BY-SA 4.0. Photograph shows brodetto alla vastese.<\/a><\/p><\/details><\/div><\/article><article id=\"tiella-di-gaeta\"><div class=\"picture\"><span class=\"number\">6<\/span><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/bottega26.com\/wp-content\/uploads\/2026\/11\/tiella-b26.jpg?w=800&#038;ssl=1\" alt=\"Tiella di Gaeta \u2013 Spinach and Ricotta Pie\"><\/div><div class=\"copy\"><h2>Tiella di Gaeta \u2013 Spinach and Ricotta Pie<\/h2><p class=\"intro\">Two thin rounds of olive oil dough enclose a shallow filling. These home-kitchen quantities are still being tested.<\/p><small>Gaeta, Lazio \u00b7 Test version \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>Crust: 250 g Italian type 0 flour, 135 ml water, 4 g fresh yeast, 5 g salt and 15 ml olive oil, plus oil for the tin.<\/li><li>Filling: 250 g drained ricotta, 350 g trimmed fresh spinach, 30 g grated Parmesan, salt and pepper.<\/li><\/ul><h3>Method<\/h3><ol><li>Dissolve the yeast in the water. Add flour, salt and oil; knead for 8\u201310 minutes. Cover and leave until nearly doubled.<\/li><li>Wilt the spinach, cool it, squeeze it thoroughly and chop. Mix with the drained ricotta, Parmesan, salt and pepper.<\/li><li>Roll the dough into two rounds about 2\u20133 mm thick. Use the larger one to line an oiled 24 cm tin. Spread the filling evenly, leaving 1 cm clear at the edge.<\/li><li>Cover with the second round, gently press out the air, pinch the edges and fold the rim over once. Prick the top and brush with oil. Bake at 200\u00b0C for 25\u201335 minutes, checking that the base is golden. Rest for 15 minutes before cutting.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, milk.<\/p><p class=\"credit\">Bottega 26 photograph with digitally edited linen.<\/p><\/details><\/div><\/article><article id=\"broccolini-anchovy-orecchiette\"><div class=\"picture\"><span class=\"number\">7<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Orecchiette_con_cima_di_rapa.jpg?width=800\" alt=\"Orecchiette with Broccolini, Anchovies and Parsley Breadcrumbs\"><\/div><div class=\"copy\"><h2>Orecchiette with Broccolini, Anchovies and Parsley Breadcrumbs<\/h2><p class=\"intro\">Toast the breadcrumbs first and keep them away from the steam. Add them after the pasta is on the plates.<\/p><small>Inspired by Puglia \u00b7 35 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>360 g dried orecchiette, 500 g broccolini<\/li><li>6 anchovy fillets in oil (about 30 g drained), 2 garlic cloves<\/li><li>60 g coarse breadcrumbs, 12 g fresh parsley, 50 ml olive oil, salt<\/li><\/ul><h3>Method<\/h3><ol><li>Toast the crumbs in 15 ml oil for 3\u20134 minutes. Tip into a bowl and stir in the finely chopped parsley.<\/li><li>Trim the tough stem ends from the broccolini. Cut the remaining stems into short pieces and halve any large florets.<\/li><li>Boil the orecchiette in lightly salted water. Add the stems with 5 minutes left and the florets and tender leaves with 3 minutes left. Check that a fork slips into a stem. Save a cup of water before draining.<\/li><li>Warm the remaining oil and crushed garlic in a wide pan. Gently dissolve the anchovies in the oil and remove the garlic. Toss in the pasta, greens and a splash of cooking water for a minute. Serve with the parsley crumbs.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, fish.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Orecchiette_con_cima_di_rapa.jpg\">Photo by Bonniebartilomo \u00b7 CC BY-SA 4.0. Photograph shows the turnip-green variation.<\/a><\/p><\/details><\/div><\/article><article id=\"neapolitan-pasta-potatoes-provola\"><div class=\"picture\"><span class=\"number\">8<\/span><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/commons.wikimedia.org\/wiki\/Special:FilePath\/Pasta_Patate_e_Provola.jpg?width=800\" alt=\"Neapolitan Pasta with Potatoes and Smoked Provola\"><\/div><div class=\"copy\"><h2>Neapolitan Pasta with Potatoes and Smoked Provola<\/h2><p class=\"intro\">Cook the pasta in the same pot as the potatoes. Crush a few cubes against the side to thicken the sauce.<\/p><small>Naples \u00b7 55 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>320 g short mixed pasta, 550 g potatoes, 180 g smoked provola, 60 g pancetta<\/li><li>1 small onion, 1 small carrot, 1 celery stick, 80 g tomato passata<\/li><li>25 ml olive oil, about 1 litre hot water, salt and pepper<\/li><\/ul><h3>Method<\/h3><ol><li>Cut potatoes into 1\u00bd cm cubes. Finely chop the vegetables and dice the pancetta and provola.<\/li><li>Warm the pancetta in the oil for 2\u20133 minutes. Add the chopped vegetables and soften for 6\u20138 minutes. Add potatoes, passata and just enough water to cover. Simmer for 15\u201320 minutes.<\/li><li>Mash a few potato cubes against the pan. Add pasta directly to the pot, adding just enough hot water to cover. Stir often, adding water by the ladle until the pasta is cooked.<\/li><li>Turn off the heat while the sauce is still loose. Stir in the provola, cover and rest for 2 minutes. Season with pepper and serve.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, milk, celery.<\/p><p class=\"credit\"><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Pasta_Patate_e_Provola.jpg\">Photo by Mojmir Churavy \u00b7 CC0. Photograph shows a variation without pancetta.<\/a><\/p><\/details><\/div><\/article><article id=\"neapolitan-escarole\"><div class=\"picture\"><span class=\"number\">9<\/span><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/bottega26.com\/wp-content\/uploads\/2026\/11\/scarola.jpg?w=800&#038;ssl=1\" alt=\"Neapolitan Escarole with Olives and Capers\"><\/div><div class=\"copy\"><h2>Neapolitan Escarole with Olives and Capers<\/h2><p class=\"intro\">A full pan of leaves cooks down to a tender side dish. Taste a forkful with an olive before adding salt.<\/p><small>Campania \u00b7 35 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>2 heads of escarole (about 1 kg before trimming)<\/li><li>80 g pitted black olives, preferably Gaeta; 15 g salt-packed capers<\/li><li>2 garlic cloves, 40 ml olive oil, salt if needed<\/li><\/ul><h3>Method<\/h3><ol><li>Separate and thoroughly wash the leaves. Tear large leaves into two or three pieces. Rinse the capers; if very salty, soak them for 5 minutes, then drain. Halve the olives.<\/li><li>Warm the crushed garlic in the oil for 2 minutes. Add olives and capers for another minute.<\/li><li>Add the escarole in handfuls. Cover briefly after each addition to make room for the next. Once all the leaves are in, cover and cook gently for 8\u201310 minutes, turning occasionally.<\/li><li>Uncover and cook for 5\u20138 minutes until the ribs are tender and most of the water has evaporated. Taste and serve warm, with bread if you like.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 If serving with bread, it may contain wheat.<\/p><p class=\"credit\">AI-generated food illustration.<\/p><\/details><\/div><\/article><article id=\"italian-meatballs-tomato-sauce\"><div class=\"picture\"><span class=\"number\">10<\/span><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/bottega26.com\/wp-content\/uploads\/2026\/11\/polpette-al-sugo.jpg?w=800&#038;ssl=1\" alt=\"Italian meatballs in tomato sauce on a white plate\"><\/div><div class=\"copy\"><h2>Polpette al Sugo \u2013 Italian Meatballs in Tomato Sauce<\/h2><p class=\"intro\">Briefly fry the meatballs so they hold their shape, then finish cooking them in a wide pan of tomato sauce.<\/p><small>Italian home cooking \u00b7 About 55 minutes \u00b7 Serves 4<\/small><details><summary>Read the recipe<\/summary><h3>Ingredients for 4<\/h3><ul><li>Meatballs: 500 g minced beef, 70 g day-old bread crumb, 100 ml milk, 1 egg, 40 g grated Parmesan, 10 g chopped parsley, 4 g salt, black pepper and oil for frying.<\/li><li>Sauce: 700 g tomato passata, 1 small onion (60 g), 25 ml olive oil, 4 basil leaves and salt to taste.<\/li><\/ul><h3>Method<\/h3><ol><li>Soak the bread in the milk for 10 minutes. Soften the chopped onion in the olive oil for 5 minutes in a wide pan. Add passata and a little salt, and bring to a gentle simmer.<\/li><li>Squeeze and crumble the bread. Combine with beef, egg, Parmesan, parsley, salt and pepper. Mix just until evenly distributed. Divide into 16 equal portions and roll gently between damp palms.<\/li><li>Heat frying oil in a separate pan. Fry a few meatballs at a time for about 2 minutes in total, turning gently. Lift out with a slotted spoon once a light crust has formed.<\/li><li>Arrange in the tomato sauce in one layer and partially cover. Simmer gently for about 25\u201330 minutes, turning carefully, until the largest meatball reaches 71\u00b0C at the centre. Add a splash of hot water if the sauce gets too thick. Finish with torn basil and serve four per person.<\/li><\/ol><p><strong>Allergens<\/strong> \u00b7 Wheat, milk, egg.<\/p><\/details><\/div><\/article><\/div>","protected":false},"excerpt":{"rendered":"<p>Roll fresh fettuccine, fry a handful of pasta for Salento\u2019s ciceri e tria, or simmer a pan of meatballs in tomato sauce. These ten Italian recipes are written for four people, with quantities and step-by-step instructions. 1 Handmade Fettuccine with Rag\u00f9 alla Bolognese Roll the pasta while the beef and pancetta simmer. The sauce is [&hellip;]<\/p>\n","protected":false},"author":266012196,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"advanced_seo_description":"Cook 10 Italian recipes for four, from handmade fettuccine Bolognese and Salento chickpea pasta to meatballs in tomato sauce, with step-by-step instructions.","jetpack_seo_html_title":"Italian Home Cooking Recipes for Four | Bottega 26","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_wpcom_ai_launchpad_about_page":false,"_wpcom_ai_launchpad_gallery_page":false,"_wpcom_ai_launchpad_contact_page":false,"_wpcom_ai_launchpad_events_page":false,"_wpcom_ai_launchpad_video_page":false,"_wpcom_ai_launchpad_portfolio_piece":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"footnotes":"","big_sky_generated":false},"class_list":["post-1599","page","type-page","status-publish","hentry"],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pgxsdt-pN","jetpack-related-posts":[{"id":1485,"url":"https:\/\/bottega26.com\/ru\/blog\/","url_meta":{"origin":1599,"position":0},"title":"Italian Home Cooking Recipe &#038; Stories","author":"Bottega26","date":"1 \u043d\u043e\u044f\u0431\u0440\u044f, 2026","format":false,"excerpt":"Read stories from our Italian deli and bakery in Nha Trang, from the bread we bake to the cheeses we slice. For ingredients and step-by-step cooking instructions, visit our recipe collection. 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