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 fig cookie recipe brings out the magic flavour of an incredible, sugary fruit. Figs are at their best at the second part of August and the beginning of September, and if you have the possibility to buy them or better yet get them ripened on the tree, you are a very lucky person. The…
This chicken with bell pepper recipe is truly a typical summer one. The lively colours of the peppers and tomato create a unique blend that you can really appreciate only if you can find fresh sun ripened vegetables. It is a typical Roman dish, and there is a whole generation of Roman’s who are in…
Traditionally, this walnut sauce was meant to be served with pansoti, typical Ligurian stuffed pasta, yet it is excellent with fusilli, potato gnocchi and other specialties. In these super-hot summers 🔥 , we all need something fresh, a fast yet nice sauce that does not need cooking. This walnut sauce, a delicious vegetarian dish, cannot…
The sauce of this unusual linguini with fresh anchovies combines ingredients that are characteristic of Mediterranean cuisine: olive oil, fish, and the introduction of raisins and dried fruit in savoury dishes. This Middle Eastern touch is typical in the cuisine of Italian cities that were in contact with the Arab world for centuries such as…
This stuffed calamari recipe is simple and incredibly good. Quite unusually, compared to traditional fish recipes, we add cheese which confers creaminess. I added the technique for cleaning calamari, but you can usually find them already cleaned at the fish vendor’s, so you just need to separate the tentacles from the mantle. Calamari are very…
This Imperial Milk is a family recipe and originates from what Italians traditionally call “Portuguese Milk” or what is more internationally known as “crème caramel”. It goes by different names and is very common in all Western cuisines. The ingredients are simple: eggs, sugar, milk, vanilla combined in a pleasant dessert, which is given a…
Paccheri is a new pasta shape particularly well suited for being stuffed. With truffle sauce, sausage, and porcini mushrooms, it is ideal for festive occasions. In winter, I always look for occasions to turn on the oven, and this recipe is perfect for holidays and meals with friends and family around a festive table. It…
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…