Chickpea flatbread is a humble but delicious dish, with its origins dating back to ancient Greek and Roman times. On the Tuscan coasts it is called Cecina, Farinata in Liguria, and is a common dish on the coasts of the Mediterranean, where it was spread by Ligurian sailors. Porridges and legumes were commonly in use…
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…
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…
Cacciatora stew is one of those simple dishes which comfort you, above all if served with mashed potatoes on a cold winter day. It is an incredibly rich and simple dish, the result is an amazing sauce in which you can plunge bread and collect it in the famous “scarpetta”. It is a gesture not be…
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…