On 13 January, Parma celebrates its patron saint, Saint Ilario, and, as in all Italian cities, there is a recipe inextricably linked to the city’s patron saint: in the case of Parma, the recipe is Scarpette di Sant’Ilario biscuits, which you can also easily prepare in a gluten free version. Why a biscuit with this […]
If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe. Even if the Christmas holidays of 2020 were not […]
“Bacchus Christmas‘ is the name of the initiative organised by the Tuscan Wine Tourism Movement with the Italian Food Blogger Association to propose to all food and wine enthusiasts new pairings between recipes inspired by the Christmas festivities and the wines of one of Italy’s most vocated regions: Tuscany. With this in mind, my Pisarei […]
Do you remember my Amatriciana? It was the first stop of the trip to the province of Rieti during which I had anticipated the second stop: Pulse pasta with Rascino lentils. Pulse pasta with Rascino lentils. But what is so special about Rascino lentils and where are they from? These small lentils are only grown […]
Here in the Po Valley, the fog has been with us for a few days and do you know what dish I love on these days? Onion soup au gratin. Hot, fragrant, with melted Pecorino cheese and crispy on the surface, the whole family loves it and it is perfect as a one-course meal. For […]
Do we really know where this dish comes from and how to prepare a Perfect Amatriciana? Discovering Amatriciana Although the fame of Amatriciana sauce is linked to the city of Rome, its true cradle lies in the heart of our country. If you were to take a compass and place it in the centre of […]
Pork loin is one of the leanest and least expensive cuts of meat we find in butcher shops in our country since it is not very often used to make charcuterie and considering that traditional charcuterie production requires high quality meats, Pork loin with herb flavoured mango becomes an affordable and very quick gourmet dish. […]
Cream of escarole with Speck and croutons is a perfect idea for warm dinners in the first cold days of autumn. Being vegetable-based, the cream itself is naturally gluten free and has very low carbohydrate content, possibly offset by the addition of fragrant and tasty croutons. Escarole cream is very much appreciated by those who […]
When you don’t know what to do and are in the mood for a tasty, beautiful and complete and balanced first course or one-course meal, Venere rice turrets with almond cream and tomatoes are definitely a possible answer, even fun to prepare together with me. Discovering Venere rice Did you know that Venere rice is an […]
This Savoury biscuits with Parma Ham mousse is my second recipe dedicated to the project Parma Accoglie that I presented in the recipe dedicated to Parmigiano. Why Food Valley? Have you ever wondered why Parmigiano Reggiano and Parma Ham come from the same area? This is certainly no coincidence and the link between them should […]
