Sous vide pork ribs is more than an alternative to the traditional stews. Thanks to this fantastic technique, the meat will be incredibly tender and juicy! The ribs are enriched with a tasty red wine sauce, and spices: delicious!
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!
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!
Eggs in Purgatory, called in Italian “Uova in Purgatorio”, is a simple and tasty recipe originally from Naples and then popular into several Italian regions. The eggs are poached into a simple tomato, garlic, and basil sauce until the whites are well done and the yolks are still creamy: delicious!
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!
Mustard greens are one of my preferred greens, thanks to their spicy and particular taste! I love them cooked in several ways, but probably the recipe I prefer is braised with potatoes and caramelized onions! This vegan and healthy recipe can be served over toasted bread slices as an appetizer or paired with grilled sausages: delicious!
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!
Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
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!