Taralli recipe is very popular in Italy: a perfect snack along with wine or beers! They are a healthy substitution of fries and pair perfectly with cured meats, cheese, and pickled vegetables. If you desire to organize a party Italian-style, don’t miss this recipe!
Veal scaloppini with prosciutto (Italian ham) and sage leaves, sauteed into butter are named “saltimbocca alla romana” in Rome. It’s a must to try! Thin veal steaks are flavored with sage and black pepper, then dressed up with Italian prosciutto, and finally sauteed into the butter. A thin layer of cornstarch combined with white wine creates a creamy sauce, very tasty!
The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different, using both meat and fish (which in Italy is not very common). The result was excellent: every time I prepare it, it is a success, both with Italians and friends from other countries. Crispy bacon goes well with the softness of the salmon and the sweetness of the pepper; saffron completes the whole and allows the risotto to become creamy.