an italian cook around the world
Asparagus Frittata is one of the most popular and ancient Italian Frittatas: the origin of this recipe comes from the times of the Roman Empire! This easy-to-make and delicious dish is an excellent option on several occasions: a quick family lunch, an appetizer, or a party snack! Here the recipe and the history of Asparagus Frittata!
Calamari salad is very popular in Italy and prepared all year long: a protagonist of the cooler for a lunch on the beach, but also a traditional appetizer of the Christmas eve dinner! Furthermore, this healthy recipe is ideal for a detox diet after the festivities: something close to the perfect dish! Here one of my preferred way to prepare Calamari salad, with grilled zucchini and mixed herbs Salmoriglio seasoning!
The Spritz Veneziano is the last and the most worldwide famous version of the symbol of the Venetian nightlife: the Spritz!
Spritz in Venice is more than a drink: it’s a symbol of conviviality and sharing. The best way to enjoy the Spritz is by inviting your friends and preparing the famous Cicchetti, typical Venetian small plates and appetizers!
Here the history and the recipes of Spritz Veneziano!
Eggs in Purgatory, called in Italian “Uova in Purgatorio”, is a simple and tasty recipe originally from Naples and then popular into several Italian regions. The eggs are poached into a simple tomato, garlic, and basil sauce until the whites are well done and the yolks are still creamy: delicious!
The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region. Here a typical Northern-Italian Rabbit Cacciatore, pan-roasted and braised along with red wine, mushrooms, tomato sauce, and juniper berries: delicious!
Gnocco Fritto is one of the most popular recipes of the Emilian cuisine: rich in history and taste! This delicious fried bread is frequently paired with cured meats and cheese, and served during family gatherings, pheasant festivals, and special occasions! Gnocco fritto can be an exquisite appetizer or a main dish; it is delicious even as dessert spread with Nutella! A must-to-try: easy to make and authentic Italian!
Mustard greens are one of my preferred greens, thanks to their spicy and particular taste! I love them cooked in several ways, but probably the recipe I prefer is braised with potatoes and caramelized onions! This vegan and healthy recipe can be served over toasted bread slices as an appetizer or paired with grilled sausages: delicious!
Baccalà salad is a classic appetizer into several Italian regional cuisines, particularly in the Central-Southern areas. Yesterday I made a delicious and healthy Sicilian inspired cod salad with all the traditional flavors of the famous Italian Island! The sweet and sour “Agrodolce” sauce taste pairs perfectly with the typical briny flavor of Baccalà; green olives, pistachios, raisins, and sweet peppers enriched my salad: so different flavors! Furthermore, this recipe is very easy to make and delicious all year long, especially after a day spent on the beach, or as an appetizer during the main festivities!
Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
Acqua Pazza is a classic Italian recipe, healthy and tasty! This cooking method is originating of Southern-Italy and commonly attributed to the Neapolitan cuisine. The traditional recipe wants the fish cooked whole with simple ingredients, whereas the contemporary way prefers to stew fillets of fish along with a delicious fish stock prepared with the bones and the head of the fish. Here both recipes and the origin of Acqua Pazza!
