recipes

Webmaster October 31, 2023October 31, 2023 0 Comments flour, onions, pine nuts, raisins, sardines, sugar, vinegar

Sardines in Saor

Sardines in saor are a typical Venetian recipe. Saor in Venetian means “flavor” and in fact this very tasty recipe consists of whole sardines marinated in a delicious sweet and sour sauce based on onions flavored with raisins and pine nuts. An ancient traditional dish of the Serenissima, it is traditionally prepared for the Feast of the Redeemer, the third Sunday of July. The strong flavor of the sardines is mitigated and enriched by the sweet and sour effect of the onions and raisins (sweet) with the wine vinegar (sour).

recipes Starters Toscana

Webmaster October 31, 2023October 31, 2023 0 Comments anchovy fillet, bay, bread, capers, chicken livers, garlic, gherkins, onions, white wine

Tuscan Black Crostini

Tuscan black crostini are a typical recipe from Tuscany. An appetizer much loved by Tuscans and others, it is practically never missing from mixed Tuscan appetizers, it is a crouton of bread with a chicken liver sauce on top. It is often served together with other types of crostini, but sometimes also alone. In every family there is a version that uses different accompanying ingredients, thus changing the nuances of the background flavours, however the main flavor remains the same. Very tasty, and if prepared well they are also suitable for those who have never eaten liver, trust me.

Main Courses recipes Sicily

Webmaster October 29, 2023 0 Comments anchovy fillets, black olives, capers, lemon, parsley, pine nuts, raisins, sardines

Beccafico Sardines

Beccafico sardines are a typical Sicilian recipe. Their name derives precisely from the fact that their shape must resemble the beccafico, a small bird that was hunted and consumed by Sicilian nobles. These birds were cooked whole including the entrails and placed next to each other. Popular wisdom in its daily poverty has been able to imitate the shape of these birds by wrapping the sardines in a roll and opening the tail of the sardines like the tail of a bird and filling the inside with pine nuts, breadcrumbs and other things to enrich their internal consistency. Today this dish, which has remained unchanged over time, has had great success and the sardines are prepared both fried and baked.

dessert recipes Sicily

Webmaster October 29, 2023October 29, 2023 0 Comments butter, candied orange, citron peels, dark chocolate, eggs, flour, marsala, pistachios, powdered coffee, ricotta cheese, sugar

Sicilian Cannoli

Cannoli are a typical Sicilian dessert. There is no Italian who does not know this delicious crunchy cannoli filled with a mixture of ricotta, sugar and depending on the variations we can also find candied orange, sometimes chocolate, or chopped pistachio. River reeds were originally used to give shape to this sweet, from which it takes its name. Today a metal cylinder is used. Of probable Saracen origin, cannoli were prepared during the Carnival period to celebrate the richness, colors and abundance of a land rich in traditions and resources such as Sicily. Today it is now known all over the world and is also prepared outside of Sicily and the versions in which it is offered are numerous (not all of them good…. ;))

recipes Sicily Starters

Webmaster October 29, 2023October 29, 2023 0 Comments eggs, flour, minced beef, onions, peas, Pecorino cheese, provola cheese, rice, saffron, tomato concentratte, white wine

Arancini (Rice balls)

Rice arancini, or arancine are a Sicilian specialty known and appreciated throughout Italy. Small rice balls generally stuffed with peas, cheese and ragù, but there are many variations, they are then breaded and fried and eaten hot both as a single meal and as an appetizer. Real street food, they are called this because of their size similar to that of an orange.

Abruzzo Main Courses recipes

Webmaster October 21, 2023October 21, 2023 0 Comments lamb

Arrosticini

Arrosticini are perhaps the most successful Abruzzo specialty in recent times. They are basically skewers made from sheep meat. The well-cleaned and boned sheep meat is arranged in layers, alternating fatty and lean parts, forming a rectangle approximately 10 cm deep. Then it is skewered with wooden skewers arranged in a mesh pattern, with a length that varies between 25-30 cm

Abruzzo pasta recipes

Webmaster October 21, 2023 0 Comments black truffle, eggs, flour, garlic, parmigiano reggiano, parsley, porcini mushrooms, ricotta, wine

Ricotta ravioli with porcini mushrooms

Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.

dessert recipes Toscana

Webmaster October 19, 2023 0 Comments almonds, anise seeds, eggs, flour, orange zest, sugar, yeast

Cantuccini

Cantucci di Prato, also known as Cantuccini, are served in Tuscany at the end of a meal, often together with a glass of good Vin Santo in which to dip them.

Main Courses recipes Toscana

Webmaster October 19, 2023 0 Comments fiorentina steak

Fiorentina Steak

Fiorentina steak, or more simply Fiorentina, is a typical dish of Florence. Its origins date back to ancient times, already at the time of the Medici they were praised by celebrating with barbecues and banquets in which the Chianina meat was toasted on the grill. Even if the current form and definition seem to derive from the 19th century English residents in Florence. In fact, at the end of the 19th century, Artusi described the term steak as deriving from the Italianization of the English term ‘beaf steak’. The Florentine steak is a cut of beef, traditionally of the Chianina breed, it must be of high thickness, strictly cooked rare and is composed of both the loin and the sirloin and fillet.

dessert Piemonte recipes

Webmaster October 19, 2023 1 Comment cocoa powder, coffee, dark chocolate, eggs, ladyfingers, mascarpone, sugar

Tiramisu

Tiramisu is probably the most popular dessert on Italian tables today. Beloved by all, we appreciate its taste and softness on the palate. Much appreciated, but also disputed in its historical origins among various Italian regions. The one that lately seems to be more plausible (but not certain) is the Veneto, which wanted it as a dessert to strengthen itself during evenings spent in closed houses.