Fettuccine Panna e Porcini

Recipe: Fettuccine with Cream and Porcini Mushrooms (Panna e Porcini)

This classic Italian dish combines the aroma of wild mushrooms with a creamy texture. It's simple to prepare, but tastes exquisite!

Ingredients (serves 4):

  • 400g Fettuccine (Italian egg pasta)

  • 500g fresh porcini mushrooms (or 50g dried, soaked beforehand)

  • 200ml heavy cream

  • 1 garlic clove

  • 30g butter

  • 2 tablespoons extra virgin olive oil

  • Half a glass of dry white wine

  • Fresh parsley leaves

  • Grated Parmigiano Reggiano cheese

  • Salt and black pepper to taste

Preparation:

  1. Prep: Clean the porcini mushrooms and slice them. Bring a pot of water to a boil for the pasta and add salt.

  2. Sauce: Heat the olive oil and butter in a pan. Fry the whole garlic clove until golden, then remove it. Add the porcini mushrooms and cook over high heat for 5–7 minutes.

  3. Deglazing: Pour in the white wine and let the alcohol evaporate. Reduce the heat and add the cream. Stir and cook for 2 minutes, until the sauce thickens. Season with salt and pepper.

  4. Pasta: Cook the fettuccine until al dente (slightly firm). Drain the pasta, reserving a little cooking water.

  5. Combining: Add the pasta to the pan with the sauce. If needed, add a little pasta water to make the sauce extra creamy.

  6. Finishing: Turn off the heat and sprinkle with grated Parmigiano Reggiano and chopped parsley. Serve immediately!

🇮🇹 You can find all these authentic ingredients—from the finest Italian pasta to select olive oil and aromatic cheese—at our store: ALBANO DELIKATESES!

📍 Address: Baznīcas iela 8, Riga. We look forward to welcoming you and helping you bring a taste of Italy to your kitchen!


Carbonara

Authentic Italian Carbonara: Your journey to Rome starts at Albano! 🇮🇹

Forget the cream! Authentic Roman Carbonara is creamy thanks solely to exceptional ingredients. The secret formula? Quality pasta, real cheese, and authentic cured pork.

You'll find all the ingredients you need at our ALBANO DELIKATESES store:

  • Spaghetti – choose the finest Italian durum wheat pasta from our shelves.

  • Guanciale – you'll find authentic cured pork cheek here, giving the dish its distinctive aroma.

  • Pecorino Romano – authentic, aged sheep's milk cheese straight from Italy.

  • Black pepper and extra virgin olive oil – to complete the flavor.

Preparation (serves 4):

  1. Pasta: Cook the spaghetti in salted water. Remember – cook it until al dente!

  2. Guanciale: While the pasta cooks, cut the Guanciale into strips. Add them to a pan and fry until crisp and the fat has rendered.

  3. Sauce: In a bowl, mix 4 egg yolks with grated Pecorino Romano and a generous amount of pepper to make a thick sauce.

  4. The secret: When the pasta is ready, drain it (reserving a little cooking water). Add the pasta to the pan with the Guanciale and toss.

  5. The finishing touch: Take the pan off the heat! This is important. Add the egg and cheese mixture, pour in a splash of pasta water, and stir quickly until a silky, glossy sauce forms.

Come visit us, and we'll give you everything you need to make your dinner taste just like it does in Rome's best restaurants!

📍 ALBANO DELIKATESES Baznīcas iela 8, Riga. The authentic taste of Italy in the heart of Riga.

Hashtags for social media:

#AlbanoDelikateses #RigaEats #PastaCarbonara #ItaluGarša #RigaFood #ItaliainLatvia #Guanciale #PecorinoRomano #GatavojamMajas

Albano Tiramisù: The Original Recipe 🇮🇹🍰

Tiramisù is the king of Italian desserts, and the secret to its success lies in exceptional ingredients. At Albano Delikateses, we believe there are no shortcuts to a perfect result – only the highest quality and a love for what we do.

🛒 Ingredients (serves 6–8)

  • 500g mascarpone cheese (authentic, creamy and fresh)

  • 5 fresh eggs

  • 5 tablespoons of sugar

  • 300g Savoiardi biscuits (ladyfingers)

  • Strong espresso coffee (brewed in a moka pot and cooled)

  • Unsweetened cocoa powder for dusting

  • Optional: a little Marsala wine or dark rum in the cream for a special aroma.

👨‍🍳 Preparation

  1. Cream: Separate the egg yolks from the whites. Beat the yolks with the sugar until pale and fluffy. Add the mascarpone and gently mix until the cream is smooth.

  2. Albano’s tip: Beat the egg whites until stiff, then gently fold them into the mascarpone mixture, working from the bottom up. This will make the cream as light as a cloud!

  3. Coffee: Pour the cooled coffee into a shallow dish. Don’t add too much sugar – the coffee’s bitterness should contrast with the sweetness of the cream.

  4. Layering: Quickly dip the Savoiardi biscuits in the coffee (don’t let them get too soggy!) and arrange the first layer in a dish. Cover with a generous layer of cream.

  5. Second layer: Repeat with another layer of biscuits, then finish with the remaining cream, smoothing the top.

  6. Chilling: Refrigerate the Tiramisù for at least 4–6 hours (or, even better, overnight). The flavors need time to meld and set.

  7. Finishing touch: Dust generously with unsweetened cocoa powder just before serving.

💡 Albano’s advice

"Don’t rush! Tiramisù needs time to become perfect. And remember: the quality of the coffee and mascarpone accounts for 90% of the result. If you want authentic ingredients, come visit my shop!"

Would you like to try our homemade Tiramisù?

If you don’t have time to make it yourself, come to Albano Delikateses today or tomorrow – our freshly made Tiramisù is waiting for you!

Italian Recipe Gallery

Recipe gallery

Fettuccine Panna E Porcini
Fettuccine Panna E Porcini
Carbonara
Carbonara
Tiramisu
Tiramisu
Gatto di Patate
Gatto di Patate

Gatto di Patate

Italian potato casserole "Gattò di patate"
This is a classic Neapolitan dish—a hearty, creamy and flavorful potato casserole that tastes great both warm and cold.

Ingredients
1 kg potatoes (floury potatoes work best)

100 g butter (butter)

2 eggs (eggs)

100 ml milk (milk)

100 g grated Parmesan or Grana Padano (grated cheese)

150 g smoked ham or salami, diced (smoked meat or salami)

200 g Mozzarella or Provola cheese (mozzarella)

Salt, pepper and grated nutmeg (salt, pepper, nutmeg)

Breadcrumbs for coating the baking dish (breadcrumbs)

Preparation
Boil the potatoes: Boil the potatoes in their skins in salted water until tender. Peel them and mash them while still hot until smooth.

Prepare the mixture: Add the butter, grated cheese, eggs and milk to the mashed potatoes. Mix thoroughly until creamy. Add salt, pepper and a pinch of nutmeg.

Add the "flavor": Stir the diced ham and half the mozzarella (diced) into the mixture.

Prepare the baking dish: Grease a baking dish with butter and sprinkle it with breadcrumbs. Add half the potato mixture, arrange the remaining mozzarella in the middle and cover with the rest of the mixture.

Baking: Smooth the surface, sprinkle with breadcrumbs and dot with a few small pieces of butter. Bake in the oven at 180°C for about 30-40 minutes, until the top is golden brown.

Serving: Let the casserole "rest" for 10-15 minutes before slicing so it holds together better.

Enjoy your meal! (Buon appetito!)

🎄 Sicilian panettone – a special Christmas treat

Sicilian flavors for your Christmas 🇮🇹

Christmas is approaching, and this year we’re bringing a special selection of Sicilian panettone to Riga.

They’ll be available in our store from the end of October, but you can reserve your favorite flavor in advance.

We’ve chosen a variety of flavors so everyone can find a favorite – from classic panettone to special Sicilian recipes.

🎁 A wonderful Christmas gift
🇮🇹 Made in Sicily
✨ Artisanal quality
📦 Limited quantities

👉 Explore the available flavors and reserve your panettone now.


PREORDER PANETTONE

🇮🇹 Why is Gragnano pasta so special?

If you love authentic Italian pasta, you’ve probably heard of Gragnano – a town near Naples that has been famous for its pasta-making tradition for centuries.

Gragnano is often considered one of Italy’s most important pasta-making centers. Here, pasta is made according to age-old traditions, using high-quality durum wheat and traditional production methods.

🍝 What makes Gragnano pasta special?

One of its most important features is the use of bronze dies. This gives the pasta a rougher, more porous surface, helping sauce cling to it better.

The drying process is also very important. Traditionally, slower drying at lower temperatures helps preserve the pasta’s qualities and distinctive texture.

That’s why good Gragnano pasta isn’t just a vehicle for sauce – it’s an essential part of the dish.

🇮🇹 Gragnano pasta coming soon to Riga

At Albano Delikateses, we seek out Italian products with their own history, tradition, and character.

You can already find more than 35 different types of pasta from Italian producers in our store.

And very soon, our selection will include Gerardo di Gragnano – a historic Italian pasta brand rooted in Gragnano’s traditions.

🇮🇹 Gerardo di Gragnano – coming soon to Albano Delikateses in Riga.

Follow our updates to find out when the new pasta will be available.

🍝 A little tip

Gragnano pasta is best enjoyed with a simple, high-quality sauce that lets the pasta’s own flavor and texture shine.

Sometimes authentic Italian cooking is wonderfully simple – good pasta, good sauce, and quality ingredients. 🇮🇹

Polpettone 

clear out your fridge, make a meatloaf