Have you already thought about what to prepare for Easter lunch? Do you have any family recipes that you prepare on this occasion? For Easter lunch at our house, the first course is the ever-present Anolini in meat stock, but we are always on the lookout for a new meat main course that everyone will […]
Rolls are a bit like meatballs: one leads to another! Here is an idea for preparing delicious Romaine lettuce rolls with a tasty and colourful filling that you can also prepare with me by by watching the video recipe. I wanted to propose a vegetarian filling because we know that healthy eating guidelines recommend consuming […]
Are you in the mood for something tasty, fragrant and irresistible? Try this bread loaf with sausage and asparagus, perfect for a snack or to bring cheers to a meal. You can also replace the asparagus with another seasonal vegetable, making sure to cook it lightly before inserting it into the bread, as baking it […]
While still loving the ‘old’ way of travelling, I decided to embark on a journey of discovery of the Provolone Valpadana PDO through the project “Choose your taste, sweet or spicy, only from Europe”in collaboration with the European Commission and theItalian Food Bloggers Association. The project aims to improve the manner in which European quality […]
It is my friend Anna Gallo who takes me on a journey to her native land, Calabria, giving me a beautiful bread bag from the art textile workshop Mario Celestino of Cosenza. And that is how I came up with the idea of preparing a dish that combines land and sea, a dish where squid […]
What could we do if we are given a whole box of beautiful Genovese Basil PDO directly from Celle Ligure? Pesto alla Genovese can be used in so many dishes, including this irresistible Lasagna with pesto and green beans. You can also use pesto in theLegumotti salad with caramelised Tropea onion instead of creamed spinach! […]
If there is one recipe that is the symbol of our Christmas, it most certainly is the recipe for Cappelletti in meat stock because it accompanies not only Christmas Day, but also the preceding period of busy preparation and anticipation. And the recipe for Cappelletti is part of the advent calendar of the Italian Food […]
In Roman dialect, the term Fregnaccia means nonsense, lie, and nuisance, but in the tradition of Central Italy it also indicates a type of pasta, similar to a large, thick Maltagliato, so called to indicate the simplicity of a dish that wins you over with the flavour of its few, delicious ingredients. Here is the […]
Preparing the Stracotto stew for Christmas Cappelletti is a big responsibility because expectations for the most anticipated meal of the year are always very high. This is how I prepared it to bring my whole family to the table… definitely feeling everyone’s eyes on me! First of all, the stew should be prepared with three […]
A year later, I virtually set off again towards Rieti to meet with bloggers, journalists and cooking enthusiasts to discover other products of the Alta Valle del Velino area through the first recipe: Chestnut and grass pea soup. This soup is naturally gluten-free and the presence of pulses helps to better control the carbohydrates provided […]
