Parmigiana with Aubergine: an Italian classic

Saturday, October 10th, 2015

Photo CC-BY by Blue Lotus
Parmigiana” with Aubergine, Parmesan and Tomato Sauce is a fantastic main dish, cooked all over Italy and can be an excellent vegetarian main course. This is one of the classic preparations of southern Italy, associated with Naples’s cousine, but it is popular in Calabria and Sicily too.… Read the rest

An ancient dish: Stuffed Artichokes (Carciofi Ripieni)

Tuesday, September 24th, 2013


An ancient dish from Central Italy: Stuffed Artichokes (Carciofi Ripieni)
This typical Italian dish is really easy to make. The filling is open to different versions and innovation, but the traditional one is the following: you can stuff the artichokes with ham, salami, egg, Parmesan or Pecorino Romano, slices of bread melted in milk.
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Piattoni beans and tubettini: a delicious different kind of bean

Thursday, July 25th, 2013

pasta e piattoni

Beans and pasta
Tubettini with Piattoni beans means a particular type of green beans with a flat shape. You should prepare it with fresh tomatoes or tomatoes puree and a "soffritto" of onions (white for a sweeter flavour or red to gain more consistency).
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Sauce, eggs and Frattau Bread: a recipe from Sardinia

Sunday, May 26th, 2013


In Sardinian, Carta da Musica aka Frattau Bread is a very fine crisp kind of bread baked by each family  in a wood oven at 4 in the morning on the chosen day. Frattau Bread lasts many days.

Eggs and Frattau Bread
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Torta Pasqualina: from Liguria a piece of Easter

Wednesday, April 3rd, 2013

torta pasqualina

This traditional tart from Liguria area shows a tiny pastry stuffed with veggie, ricotta cheese, Parmesan and eggs. As the tradition wants, prepared the Easter day to start the long eating session. In the recipe you can use the artichokes or the spinach, the fresh ricotta and 6 entire eggs.… Read the rest

Pizza Chiena: an Easter pizza full of delicious stuff

Sunday, March 31st, 2013

pizza chiena

Pizza Chiena: an Easter pizza full of delicious stuff
Pizza Chiena is a southern Italian pie with a variety of cheese, cold cuts, and eggs in a bread crust. Traditionally made on Good Friday to be eaten on Easter Sunday or to be taken on the traditional Easter Monday picnic, the pizza can be made using cubes of meat and cheese instead of slices.
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Fegato alla veneziana: irresistible and traditional in Venice

Friday, March 15th, 2013

fegato alla veneziana

Are you ready to rock your world (and your kitchen) with a delicate, intense, flavoured and typical Italian dish? If the answer is YES, please have a close look to one of our favourite main courses coming from Venice: fegato alla veneziana, an ancient recipe still very spread in Veneto and in Italy.… Read the rest

Gnocchi di Zucca (Pumpkin Gnocchi) from Mantua

Friday, March 8th, 2013


Do you like pumpkins not only on the Halloween parties? We do as many Italians as well! The gnocchi of pumpkin is a speciality coming from the heart of Lombardy, especially topped with sauce of ricotta cheese and spinach. As the ravioli of pumpkin, which we will explore soon, this delightful and easy recipe comes from the magnificent town of Mantua in the north of Italy.… Read the rest

Figs Cookies (Biscotti ai fichi): ancient Sicilian dessert

Thursday, February 28th, 2013

biscotti ai fichi
This ancient biscuits’ recipe comes from Sicily countryside, when peasants are using a simple techniques to make the precious figs dried.  The sun will make them dry on wooden benches covered with white cotton to avoid the insects to bite them.… Read the rest

Ziti al forno with mozzarella (baked ziti): a recipe for feeding many

Monday, February 25th, 2013

ziti al forno

It is time to cook and it is winter season. In this cold weather we need a pasta based main dish who can sustain you after the simple “eat and rush” sandwiches you had for lunch. So for all your family a simple baked pasta recipe, very tasty and easy to prepare.… Read the rest

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