Chocolate Budino is one of the simplest and tastiest traditional Italian desserts, quick and easy to prepare! Often, besides the cocoa, this dessert is enriched with spices, fruit, and whipped cream, so good!
PANZANELLA SALAD RECIPE AND HISTORY – Traditional bread salad
Panzanella is a delicious salad typical in the regions of Central Italy, and particularly in Tuscany. The recipe has been created to use the bread leftovers and common veggies like cucumbers, tomatoes, and onions. Here the history and recipe of Panzanella!
SPRITZ VENEZIANO RECIPES & HISTORY – the ritual of Aperitivo in Venice
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!
BAKED TURBOT with lemon mustard sauce and potatoes
Oven baked Turbot is a very popular recipe into European cuisines, particularly in France, Spain, and Italy. Today I propose you a French variation, seasoned with a delicious Lemon-mustard sauce: healthy and tasty!
PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)
Piedmontese beef steak tartare is the most classic Italian tartare, originally from Piedmont. As opposed to the delicious French tartare, the Italian tradition wants the meat seasoned just with olive oil, lemon, salt, and pepper: this is to taste the original flavor of the beef. Piedmontese beef steak is a perfect appetizer for a holiday dinner, but also a light lunch. The very important thing is to choose a prime quality cut of meat!
