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:…
Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. Legend has it that in the Rome of WWII, occupied by allied troops, a local innkeeper was asked to make…
Zabaione is a fluffy mixture of egg yolks, sugar and a sweet wine, usually a Moscato d’Asti or Marsala wine. As a mousse, the addition of fresh whipping cream lends a more sophisticated touch to a very traditionale dessert. Cooked in a bain-marie, zabaione is usually served, still lukewarm with crunchy biscuits called lingue di…
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it was quoted in Boccaccio’s Decameron. Certaldo (link…
This way of roasting lamb is incredibly simple but involves some degree of organisation, since you need to calculate the time needed for marinating and cooking. This a very traditional Tuscan recipe, celebrated in Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. In those days, preparation snd cooking times, and ingredient…
This side dish was created in Emilia, and it is the perfect complement to a vast variety of roasted meats, such as beef braised in Barolo wine. It is a unique side dish, rich in fibre without the boring stigma associated with “healthy” foods. In order to peel the onions, I found an American recipe…
This pasta recipe is quite rustic. Savoy cabbage and Italian sausage give a robust quality to this dish, and you can play with different flours. In this case I prefer blending durum wheat and pastry flour, in Italian a “00”, but also using whole wheat or buckwheat is an excellent choice. I do not love…
A luxurious braised beef in a precious wine like Barolo, again a recipe from Piedmont.A real comfort food,above all if served with polenta and its sauce or with borretane onions. Beef braised in Barolo is typical of festivities and holidays. This special dish contemplates the cost of the ingredients and the time – both the…
This simple dish demonstrates the deep interconnection of Italy with the Middle East and the Arab world. In all Italy, mainly along the coasts, we have the introduction of pine nuts and raisins in many dishes; see for example the Liguria cuisine, or Venice one, as a demonstration that along the century the contacts have…