Pignolata, also known nationally and internationally as Struffoli is a very popular dessert in Southern Italy at Christmas time. It is not hard to make but time-consuming, and the best advice I can give is collecting the family around the table in order to roll them into the small marbles. The traditional dessert is arranged…
Pignolata, also known as Struffoli in Naples, is a very popular dessert in Southern Italy, an area that was dominated by Spain for centuries, and its origin is from the region of Andalusia. These Christmas marble-sized honey fritters are deep-fried and then rolled in honey before being assembled into a cone or a globular wreath….
These mini savoury panettoni are a bit time-consuming but not hard to do, you can decide whatever stuffing you love. The classic recipe included prawns with cocktail sauce, smoked salmon with cream cheese and chives and lemon zest. Or cold cuts and cheeses, or vegetarian fillings. You can choose whatever filling you love. Prep Time:…
This creamed codfish version is another example of the extreme variety and richness of Italian cuisine: stockfish and salted codfish were introduced to Southern Europe centuries ago, and they were adapted to hundreds of recipes across the Mediterranean. Creamed codfish is a delicate appetiser which exalts two typical ingredients of Northern Italy, codfish (also popular…
Maltagliati pasta is a very traditional shape in Emilia-Romagna, used for rustic soups like pasta & chickpeas or pasta & beans. Literally, its name means “badly cut”. All good Italian housewives never waste food and this pasta is made from the remnants of dough cut for other shapes. When you roll pasta dough with a…
Pasta e fagioli (pasta and beans) is a very typical Italian soup, simple, easy, yet incredibly versatile, as it is prepared many ways all across Italy. For thousands of years, beans have nourished people from every social class, but its richness in proteins allowed the survival of the most of population who could not afford…
Around the time of the grape harvest in Tuscany, in all Florentine bakeries you can find a very popular dessert, flat bread with grapes (schiacciata con l’uva). This a seasonal dessert made with bread dough, , olive oil, rosemary and grapes. Some recipes include red wine, finely chopped rosemary and anise seeds. I prefer a…
In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates from the way small…
Green beans are an excellent fresh vegetable, but there are not many variations for their preparation. They are usually boiled and eaten accompanied by simple olive oil. But Italian creativity enriched a dull preparation with a touch of herbs and the beloved tomato, inventing a unique and tasty side dish, a symbol of summer and…
The tradition of Easter eggs is a very ancient one, as it stems from the celebration of spring as a rebirth. It is the only celebration in the Christian calendar which has a variable date, falling on the Sunday after the first spring full moon. The festivity’s name itself – Easter in English and Ostern…