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!
Ciabatta is one of the most typical Italian bread, easy to make, and the protagonist of several delicious recipes. Despite its relatively recent creation, Ciabatta is probably the most popular European bread, along with French Baguette. Here the history and the recipe of Ciabatta!
Tigelle is a recipe that I particularly love: practically, I grew up eating these little flatbreads, typical of my homebirth region! Tigelle are traditionally filled with cheese, cured meats, and even sweet spread, a feast for the senses, and a must of the Emilian street food!
Santorini Fava, also called Greek Fava, is a simple, healthy, and delicious Greek appetizer. This dish is not famous outside Greece, but it is incredibly popular in Greece, and an essential part of Meze: the famous selection of small plates shared during the traditional Greek meal. The yellow peas are cooked along with onions, garlic, and fresh herbs, then mashed until smooth and silky: so tasty!
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!
Greek Fasolakia is a typical peasant dish rich in vegetables, and traditionally vegan! These stir-fried vegetables are part of the ancient tradition of Greek braised vegetables called Lathera, and served as the main dish of a light lunch, or among other small plates during the Greek Mezes. Here the recipe of Fasolakia!
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!
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!
Ajvar is a traditional relish, originating of the Balkans, created to preserve the peppers. The sweet and sour taste of Ajvar pairs perfectly with grilled meats and bread slices. The peppers and eggplants are roasted, then minced and cooked slowly: delicious!
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!