#italiandelights

Italian stromboli is a tasty rolled sandwich with a golden crust that is filled with meats, cheeses, and vegetables.

Ingredients: 1 lb pizza dough. 8 oz sliced pepperoni. 8 oz sliced ham. 8 oz sliced salami. 8 oz sliced provolone cheese. 1 cup sliced bell peppers. 1 cup sliced onions. 1 cup sliced mushrooms. 1/4 cup olive oil. 1 tsp Italian seasoning. 1/2 cup marinara sauce.

Instructions: Preheat oven to 375F 190C. Roll out pizza dough on a floured surface into a rectangle. Layer pepperoni, ham, salami, provolone cheese, bell peppers, onions, and mushrooms over the dough. Sprinkle with Italian seasoning and drizzle with olive oil. Starting from one long side, roll up the dough tightly, pinching the seams to seal. Place the stromboli seam side down on a baking sheet lined with parchment paper. Cut several slits in the top of the stromboli to vent. Bake for 25-30 minutes or until golden brown and crispy. Serve hot with marinara sauce for dipping.

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy the flavors of a traditional Italian cannoli by indulging in these delicious Cannoli Pancakes. A delicious and filling breakfast treat is made with ricotta cheese, chocolate chips, and pistachios.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup ricotta cheese. 2/3 cup milk. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup mini chocolate chips. 1/4 cup chopped pistachios. 1/4 cup powdered sugar for dusting. Whipped cream optional. Cannoli filling optional.

Instructions: Mix together the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Beat the ricotta cheese, milk, eggs, and vanilla extract together thoroughly in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. It's okay to have some lumps; don't overmix. Stir in chopped pistachios and mini chocolate chips. Grease a non-stick skillet or griddle with cooking spray or butter and heat it over medium-high heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Proceed with the remaining batter in the same manner. When serving, dust the cannoli pancakes with powdered sugar and, if preferred, top them with whipped cream and cannoli filling. Savor the delectable Cannoli Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Nashik isn't just about temples and vineyards; it's also a haven for food enthusiasts. Whether you're craving traditional Maharashtrian thalis or international cuisines, the city offers a diverse culinary landscape. Here are some must-visit restaurants to satisfy your taste buds:

1. Sula Vineyards – Little Italy Nestled within the scenic Sula Vineyards, this Italian restaurant offers a delightful dining experience with pizzas, pastas, and Sula wines.

2. The Gateway Hotel – The Square Known for its luxurious ambiance, The Square serves a mix of Maharashtrian, North Indian, and Continental dishes, perfect for a relaxed meal.

3. Shree Rajbhog Thali A vegetarian's paradise, this place offers an authentic Maharashtrian thali with a variety of dishes, including the famous Misal Pav.

4. The Cellar Door Located in Sula Vineyards, this restaurant provides a cozy setting with European and Continental cuisines, complemented by Sula wines.

5. Hotel Panchavati Gaurav Renowned for its traditional Maharashtrian thali, this restaurant offers a hearty meal with a variety of dishes.

For more details, visit: Top Restaurants Must-Visit in Nashik

A traditional Italian dish with creamy cannellini beans and tender escarole in a fragrant broth flavored with Parmesan and garlic.

Ingredients: 1 head escarole, chopped. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup chicken or vegetable broth. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional. Grated Parmesan cheese for serving.

Instructions: In a big skillet over medium heat, warm up the olive oil. Garlic powder should be added and sauted until aromatic. Cook the chopped escarole in the skillet until it wilts. Add the broth and cannellini beans, then simmer for ten to fifteen minutes. If preferred, add red pepper flakes, salt, and pepper for seasoning. Garnish with grated Parmesan cheese and serve hot.