an italian cook around the world
Muhammara is a classic Levantine dip, made with walnuts, bell peppers, and spices. This recipe originating of the Syrian city of Aleppo, is incredibly popular in the Middle East, healthy and traditionally vegan. I love it paired with grilled meats, or just spread on toasted bread slices!
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!
Zeppole are one of the most popular Italian sweet snacks: a delicious bite to taste walking around the downtown of Naples! This recipe is incredibly ancient and comes directly from the Roman Empire cuisine. Here the recipe and the history of these Italian doughnuts!
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!
Pasta Fazool (called in Naples Pasta e Fasul) is a pillar of the Neapolitan cuisine. This recipe, created to feed the poorest part of the population, is incredibly rich in flavors and history: Its origin is ancient and comes from the Roman Empire, then modified during the centuries with new ingredients imported from Asia and Americas . In Naples, every family has its own recipe, with some changes, and the differences can cause some disputes.! Here the history of Neapolitan Pasta e Fasul, and two different versions: one with Cannellini Beans and fresh tomatoes, another one with brown beans and tomato puree.
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!
Zabaglione is a classic Italian custard served either as a dessert or as a garnish of several sweets and cakes. This egg and sweet wine cream is particularly popular during Christmas and Easter time and paired with traditional cookies like Savoiardi and Amaretti, and also with berries and chocolate. Beyond its deliciousness, Zabaione is also the protagonist of an exciting history: here the traditional recipe and the history!
The Dauphinoise potatoes is a traditional French recipe typical of the Dauphiné region. This dish is real comfort food: the potatoes are slow-cooked into a herb-flavored cream and milk mixture, until brown and crispy with a soft and delicious heart! Here the recipe and history of Gratin Dauphinoise!
The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!
