Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!
Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!
French fries are the most famous side in the world, but not easy to replicate homemade. Actually, make perfect Fries at home requires just a couple of tips! Someone describes French fries unhealthy. That’s partially true, but they are a little sin that may be outweighed with a healthy diet. Here the history and the recipe for a dish that we all know and appreciate!
Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
Fried sage is an appetizer I particularly love: easy, quick, and tasty! The batter I use is a classic Italian plus a few spices to improve flavor and color. I listed below my favorite spices, but feel free to experiment your favorite seasoning. The only rule is: once ready serve as soon as possible!
Lemon Granita is the traditional answer against the hot Sicilian summer. Sicily is famous for several amazing things: long history, turquoise sea, cosmopolitan culture, and amazing food! I love Sicily and last June I came back there to spend my vacation days. Trust me, drinking a lemon Granita seating comfortably around a table, and watching the Sicilian life passing in front of me: this is a piece of my personal heaven!
Beer batter is a simple mix to fry vegetables and seafood. It does not require any eggs or dairy products: vegan and tasty! This mixture will make your deep-fried recipes light and crispy. The beer batter basic recipe needs just flour, beer, olive oil, and salt; but, depending on the recipe, I love adding some spices like turmeric, cumin, or paprika.
We all love Sangria! But, the problem comes when we organize a party with our kids. Drinking a good Sangria with our friends can make the youngster guests a bit lonely. So that’s the idea: prepare an incredible, delicious non alcoholic Sangria! I love using the Concord grape juice instead of the wine and the Ginger beer to replace the spices. Apples, peaches, and strawberries enhance the flavor of this flavorful drink: healthy and tasty!
Pasta salad is a must for whom, despite these heated summer days, desire to enjoy a tasty plate of pasta! It is possible to toss the pasta with various ingredients, but today I opted for delicious grilled zucchini combined with chickpeas. The flavor of lemon zests and fresh parsley complete the recipe: ready for a picnic on the beach or a dinner with friends on a hot summer night!
The Italian Giardiniera is an ancient recipe for pickled vegetables. It is also called Giardiniera Campagnola (Rural Giardiniera), because it was one of the most traditional ways to save the overabundance of the production by the farmers, and store a spare of fresh vegetables before the winter. Giardiniera recipe is a “must-to-try” of the classic Italian “aperitivo” (aperitif), and delicious paired with meats and cheeses for a fantastic Italian BBQ. The vegetables may vary depending on the availability of the garden, but commonly the ingredients I choose, compose the classic Giardiniera mix!