Panelle is one of the most Iconic Sicilian street food recipes! These chickpeas flour fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll, a typical scene in the Markets of the city of Palermo! Born as a food for poor people, Pannelle have been conquered the palate of all the social classes: from the poorest to the noblest! Here the traditional recipe and the origin of Panelle!
Zucchine alla Scapece derives from one of the most ancient food preservation techniques: the Escabeche. This delicious side dish is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint. Here the recipe and the history!
Pomarola is the recipe of my childhood. An everyday sauce tossed with pasta that had been waiting for me back from school. Simple and delicious, with Tuscany roots like my mom’s family. Sauteed vegetables, blended with fresh tomatoes and basil leaves: easy, quick, and tasty!
Aloo Matar (also called Aloo Mutter) is a tasty Punjabi curry made with peas, potatoes, tomato sauce and plenty of spices! I love particularly this healthy and traditionally vegan dish, and usually, I like to serve it as an appetizer paired with boiled rice and naan bread, or as a side dish along with spicy meats: delicious!
Carciofi alla Romana is a classic of the Roman cuisine. This recipe, traditionally served as an appetizer or a side dish, is extremely tasty, healthy, and simple at the same time. The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious!
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!
Bagna Cauda is a delicious Italian appetizer originally from of Piedmont, so rich in history and flavor! This dip is made with excellent olive oil and anchovies mashed along with plenty of garlic. The Bagna Cauda is commonly paired with raw and cooked vegetables: tasty and healthy!
Pico de Gallo is one of the most simple and popular Mexican sauces. This “salsa” is a must-to-serve dish over the tables of the Mexican restaurants, along with Nachos, Salsa Picante, and Salsa Tomatillo. Called also Salsa Bandera (flag sauce) because of the same colors of the Mexican Flag, Pico de Gallo is made with simple and healthy ingredients, without any fat adding: it’s vegan, and it’s delicious! Here the whole history and the traditional recipe!
The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
Chicken Provencal is a French recipe perfect for the summer thanks to the fresh notes given from the herbs and fresh tomatoes. The chicken is reduced into pieces, then pan-fried and slow cooked along with shallots, black olives, bell peppers, and tomato pulp. Served just cooked is delicious, but reheated the day after it is even better!