The freshness of arugula is very inviting in the heat of the Italian summer. This is, of course, a variation of the famous “pesto” par excellence”. Arugula is a great source of flavonoids that are believed to have antioxidant properties. It’s also an excellent source of vitamin K, B and a very good source of…
Potato gnocchi recipe is relatively recent in the Italian tradition, compared to the other ones. Gnocchi is spread in all regions of Italy, and with all possible ingredients, depending on where it comes from: flour, corn, semolina, bread, chestnut flour, ricotta, or vegetables – from squash to spinach to classic potato. The potato was discovered by chance…
Tuna and rabbit, together? Why this odd name? A legend says that in 19th century the rules about fasting were particularly strict, and the friars in a convent of Avigliana, near Turin, decided to circumvent them by baptising their chickens and rabbits and calling them ‘tuna’ in order to eat them without sinning. In spite…
This recipe of stuffed eggplant was generously given me by Carmela, a very sweet woman from Puglia. In Calabria they boil the eggplant whole and then scoop out the flesh. Of course there are many variations: stuffed with stockfish, with or without tomato, with meat…And of course each family claims its own version is the…
Strawberry panna cotta (bavarese) is a delicious dessert, ideal to celebrate Spring! Strawberry season reaches its peak in May, offering the sweetest and most delicious flavour. This panna cotta intensifies their freshness creating a symphony of tastes in which the light sourness of lemon balances perfectly the sweetness of whipped cream. I noticed, reading American…
Gnudi is a typical Tuscan dish, simple and tasty, where the filling is served in the form of gnocchi but without the pasta wrap. The name comes from ‘gnudo’ meaning naked one, in the Tuscan vernacular. The dish comes from the southern Tuscan region of Maremma, one of Italy’s areas for sheep. In Italy in Spring we…
These are typical fritters made for Carnevale. They are extremely simple and very popular all over Italy. Of course, each region has its own slight variations in the name and ingredients. In most recipes, there is the possible addition of liquor (grappa, Sambuca) and butter, but I prefer my grandmother’s recipe. Replacing the liquor with…