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 […]
When something good happens you cannot keep it to yourself, you have to share it and rejoice in it all together. And the project ‘Parma Accoglie‘ is really something beautiful. It is a simple, yet extraordinary way to say thank you to the people who made themselves available to the community during the Covid emergency. […]
Peach pudding with coconut and mint is a fruit salad disguised as a dessert and is the answer to two needs: the first is to find an alternative to ice cream for Gaia and Nicolò on long, sultry summer days, the second is to use the very sweet peaches my greengrocer friend gave me before […]
This is my second (and last… at the moment) recipe from the Umbria stop of the ‘20 di cambiamento project”. Roveja polenta with anchovies (polenta that here takes the name Farecchiata or Pesata) tells of a pulse, much less known than the Castelluccio Lentils, indeed I would say almost unknown outside the area where it […]
The Ricotta and Lentil Tart is the start of a wonderful journey in the company of a blogger friend, Aura from the blog www.aurasenzaelle.comduring which we will accompany you to discover the regions of our enchanting Italy with an itinerary of trekking and typical dishes. The ’20 di cambiamento’ project My friend Aura’s project is […]
Tuna loaf with green sauce is the dish that answers my question ‘what to cook for dinner in the summer‘. If there are many cold dishes that can bring us pleasant relief when the heat is almost unbearable, tuna loaf does it very well (here is how to prepare it). To prepare it, you need six […]
