LEMON Rice recipe by Angelica Di Chiara

Riso Al Limone
Riso Al Limone

My Riso al Limone (Lemon Rice)

Rating: 51

Cook Time: 16 minutes

Total Time: 30 minutes

Yield: 4


  • 6 quarts water
  • 3 tbsp salt
  • 1 cup white short grain rice
  • 3 tbsp butter
  • 2 eggs
  • 1½ cup freshly grated parmesan cheese
  • 4 tsp lemon juice
  • 1tsp lemon rind
  • Pepper to taste


  1. THIS IS AN ORIGINAL RECIPE BY Angelica Di Chiara @FinestItalian
  2. In a bowl, beat the eggs with a fork until they are well mixed and frothy. Set aside.
  3. In a large pot, bring the water to a boil over high heat. Add salt when a bubbling boil has been reached. Pour in the rice and stir.
  4. When water is back to boiling, reduce the heat to medium and boil uncovered for 12-14 minutes, or until rice is just about tender. Drain.
  5. In a pan, melt the butter over medium heat until it becomes bubbly, add the hot drained rice and stir. Lower heat, add cheese and stir well. Then, add beaten eggs and mix well. Add lemon juice and lemon rind. Continue to stir gently for 2 or 3 minutes. Rice will be very creamy.
  6. Serve immediately. Top with extra parmesan if desired, sprinkle with pepper and enjoy.


This is an easy and nutritious recipe. Much easier and lighter then Risotto, but equally good. Enjoy!!


Visit McDonald’s in Italy

Trieste McDonaldSignedCLICK Here for the Trieste ITALIAN McDonald’s


McDonald’s opened its first restaurant in Rome in the 80’s, across from the Spanish Embassy and right next to the famed designer Valentino’s Atelier headquarters. Yes, McDonald’s had lots of experience moving into new markets, but Italy was especially difficult given the quality of ingredients used within the country. A demanding clientele had to be won.
Before long the Atelier (Valentino) sued the chain, claiming that the stench deriving from fried food was ruining its clothes. After a long legal battle, resulting in McDonald’s being forced to fix venting and airflow, it appeared that McDonald’s might be doomed in Italy. For a long time only a few McDonald’s operated in Italy, which seemed strange for a fast food chain found on nearly every street corner the world over. In spite of seeming failure, and since the fast food giant had plenty of financial resources to sustain them through thick and thin, they decided to weather the storm. They patiently waited until the timing was right and then, suddenly, many franchises appeared all over the country unexpectedly. But how did they manage?

To start with McDonald’s did what made financial sense: they bought out their competitor, Burghy, a chain that belonged to Italy’s largest meat producer. The deal greatly benefited both sides: McDonald’s took over all the restaurants, while Burghy’s former owner, Cremonini, became the sole meat supplier for McDonald’s in Italy, in addition to some other parts of Europe. Now it was time for McDonald’s to appeal to new customers, ones unaccustomed to eating burgers and fries and, mind you, with very discerning taste buds. In order to win the older generations, namely the parents who would open their wallets, McDonald’s had to offer healthier food options such as fresh salad and pasta bars. And so it was that McDonald’s entered the Italian lifestyle for good.


Latina McDonalds


CLICK Here for the Latina ITALIAN McDonald’s

Next came another major American concept, the drive-thru, which was achieved though a contract with oil giant Agip, who agreed to open a number of restaurants in their gas stations. While still not as popular as in the US, the Agip drive-thrus remain.

Dulcis in fundo, the Italian McDonald’s introduced franchising, which led to private investing and eventually made out of McDonald one of the few fast food chains that have managed to be successful in Italy. Believe it or not, McDonald’s engages in careful publicity campaigns leading to an image of the chain as one which is based on good, healthy Italian products and ingredients. Far from our dear familiar American image of greasy, fast food!

Yes, McDonald’s proves that the brand is able to thrive in new countries. And yes, unbelievable but true, Italians have embraced the Golden Arches, which can now be seen gleaming next to historical landmarks all over the country.  Just for fun, I recommend visiting a Mc Donald’s in Italy. You might not like hamburgers, but you are sure to be impressed with what they have been able to do to win their now loyal Italian customers. And, don’t forget to try McDonald’s  WINE!!!   McDonald ItalySigned

ACCADEMIA DINNER in Atlanta GA- December 13, 2014

trans logo_accademia_ copy
Accademia Italiana

Pricci's Menu for the Dec 2014 Accademia Dinner

The December 2014 Accademia Italiana della Cucina Dinner took place at Pricci’s, one of Atlanta’s favorite restaurants in Buckhead. Pricci is a contemporary Italian restaurant with a creative menu, a dramatic interior and skilled service. The atmosphere is what you would expect of a Buckhead restaurant- classy and chic. The waitstaff is uniformed and the tables are covered in simple white tablecloth.  Pricci is truly stylish dining, and the beautiful crowd waiting in line to be seated testifies to such statement.

 Please click here  for more info on the restaurant

15 delightful Academicians attended and thankfully we were seated in a private banquet room, as the restaurant was absolutely filled to the brim and quite noisy.   I regret to announce that no photographs are available at this time, with the exception of the Menu, which included a tantalizing Aragosta in Carpione appetizer with the surprising taste twist addition of raisins … my mouth is still watering over that. Several wines were served, with a crisp Feudi di San Gregorio Falanghina being my favorite. The Arugula and Barbiatole salad was also very refreshing and I loved the Umbrian Blue Cheese which complemented the beets beautifully.

I must admit that, generally speaking, I am not a big fan of Storione fish and this was no exception to the rule.But the potato stew which accompanied the sturgeon was absolutely divine. I also enjoyed the tomato sauce and cheese dips they offered for the bread, as opposed to the typical olive oil. The sauce, spiced just right, was excellent, and so was the bread.

Another big surprise came with dessert. Again, Panettone is not on my favorite list as I find it dry and blah. But the Panettone bread pudding we were presented with had no resemblance to the dreaded, boring holiday sweet bread I was envisioning. I simply loved every and each bite of it and cleaned out to the last drop of the accompanying caramel chocolate mousse. A great success, paired with a sweet traditional Mostato d’Asti “Nivole”

I look forward to exploring Pricci’s Menu some more in a near future

 Pricci was named one of America’s “20 Best New Restaurants” the year it opened by Esquire and called “…a dazzlingly modern, very hip Italian restaurant.”

Please click here  for more info on the restaurant


Skip to toolbar