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!
Calamarata is one of the most loved Neapolitan shapes of pasta. These big Maccheroni are often paired with fish and seafood, and particularly with squids and tomatoes sauce that take its name from the pasta. Here the classic recipe of Neapolitan Calamarata!
Frollini is a classic of the Italian breakfast. These pastry dough cookies are very simple to prepare and absolutely delicious! Today I make chocolate Italian Frollini enriched with white chocolate chips: they will be our breakfast the next weekend!
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!
Penne alla Vodka is one of the most iconic recipes of the 80s. The origin of this popular dish is uncertain and controversial: Italy and the United States claim both its creation. Besides the origin of Penne alla Vodka, if you never tasted this recipe, it’s time to give it a try. The pasta is tossed into a creamy Vodka sauce composed by pancetta, tomato puree, and heavy cream. Parmigiano Reggiano, black pepper and fresh parsley complete this delicious dish. 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.
The Cotoletta alla Milanese is probably the most popular dish of the Lombard cuisine. A tasty, thick veal chop bone-in breaded and pan-fried! Unfortunately, the popularity of this has been pushed several cheap variations, very far from the original delicious Milanese cutlet. Here the authentic recipe and the history of Cotoletta alla Milanese!
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!