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…
With the Bologna Certosino (Chartreuse cake) I want to introduce you to a typical Christmas cake of Bologna cuisine, with almonds, pine nuts, unsweetened chocolate and candied fruit. It is almost unknown out of Emilia-Romagna region: sadly, the fame of many regional cakes is clouded by industrial products, which I am not a great fan…
Poached pears in red wine are a delicious dessert, which joins the pleasure to eat fruit in an unusual way and the possibility to offer a dessert lighter than usual. It is free from animal products and indulges even the pickiest palates or our guests who suffer from food intolerances. Pears, red wine, sugar and spices…
Usually “potage” and “sea” contradict each other. This recipe is connected to “land” ingredients like potatoes, leeks, and a lot of fresh cream. I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but the recipe of 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…
This is an extremely fresh way to be introduced to octopus. This salad is ideal to be served in a hot summer day, above all if you are back from the beach. Italy has an incredibly wide range of fish and seafood, and as many recipes to cook them. Throughout the country, Octopus is a favourite…
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…