Pastitsio is one of the most worldwide popular and controversial Greek recipes. The origin of this delicious Greek baked ziti is probably Italian, then revisited by the famous chef Nikolaos Tselementes under the influence of the French cuisine. Here the traditional recipe and the history of Pastitsio!
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!
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!
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!
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!
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!
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!
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!
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!
Arrabbiata sauce is one of the most popular Italian recipes, in Italy as well as abroad. The dish is very simple and tasty, but I can bet the Ada Boni version is little know also at the majority of Italians. As the traditional Arrabbiata pasta is vegan, this historical version of Arrabbiata is for meat lovers. Diced prosciutto and tomato sauce match tastefully with the fresh taste of raw chili peppers. Abundant Pecorino cheese complete this Arrabbiata: a must to try!