garlic

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.

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.

lazio recipes

Webmaster September 18, 2023 0 Comments flour, garlic, raw ham, sage, veal

Saltimbocca alla Romana

Saltimbocca alla Romana are a typical dish of traditional Roman cuisine. A very popular recipe throughout Italy, thanks to its simplicity and excellent flavor it has become a meat appetizer, beautiful to present at the table and also much appreciated by children. Saltimbocca are small rolls or scraps of meat, so called because of their small size and because they can be grabbed with the hands and eaten in one bite. In the ‘Roman style’ version these are small scraps of veal (no one knows why we see television programs that replace it with pork….) cut into thin slices (as is customary in Rome) and a slice of sage, and a slice of raw ham. These are the main ingredients of this simple dish, which is and must remain simple (there is no melted fontina! not to be confused with Bolognese cutlet).

lazio recipes Starters

Webmaster September 18, 2023 0 Comments basil, bread, garlic, tomatoes

Tomato Bruschetta

Tomato bruschetta is a very renowned appetizer in the Lazio tradition. Also widespread in many other regions of central and southern Italy (wherever there is fresh tomato), this simple slice of bread with chopped ripe tomato on top has won the hearts of all Italians, anticipating any meal, even a pizza . Simple, tasty, and ready in just a few minutes, it can be a perfect snack or a perfect appetizer. The name bruschetta derives from the verb bruscare which means to toast, hence bruschetta i.e. toasted. There are many versions, some with celery, others with onion, then flavored with oregano or basil. In short, there is something for all tastes

Aosta Valley pasta recipes

Webmaster August 19, 2023August 19, 2023 0 Comments butter, flour, fontina cheese, garlic, grated cheese, nutmeg, potatoes

Gnocchi alla bava

Typical dish of the Aosta Valley, gnocchi alla bava take their name from the strings of cheese that form when you take a gnocchi with a fork and bring it to your mouth. This cheese is none other than Fontina, a typical cheese from the Aosta Valley, also much loved on our tables precisely because of its particular taste and above all because it melts easily when cooked, blending perfectly with the ingredients it accompanies.

pasta recipes Umbria

Webmaster August 19, 2023August 19, 2023 0 Comments black truffle, butter, flour, garlic

Strangozzi with truffle

Strangozzi with truffles are a typical Umbrian dish born from the combination of two very popular and appreciated products in this region. The black truffle from Norcia, a prized quality appreciated for its flavour, and the strangozzi (or stringozzi), a format of long fresh pasta typical of this region, originally from the area between Spoleto and Foligno. Very similar to tagliolini, they differ in that they do not contain eggs. Widespread throughout the region, they have taken on different names, in Perugia they are called umbricelli, in Terni, ciriole.

Molise pasta recipes

Webmaster August 19, 2023August 19, 2023 0 Comments cavatelli, clams, cockels, garlic, mussels, parsley, prawns, scampi, tomatoes

Cavatelli with Seafood

Cavatelli with seafood are a typical dish of Molise, to be enjoyed along the coastal towns such as Termoli. Cavatelli are a form of fresh pasta typical of Molise, and are prepared with durum wheat semolina and water. They are seasoned with many sauces obtained with typical seasonal products such as sheep ragu, turnip tops, sausage and broccoli, mushrooms and truffles. In the coastal towns of Molise we find them accompanied by seafood.

Basilicata pasta recipes

Webmaster August 10, 2023 0 Comments chilli, cod, durum wheat flour, garlic, strascinati

Strascinati with cod and bran peppers

The strascinati with cod and bran peppers are a typical recipe from Basilicata. In traditional Lucanian gastronomy, cruschi peppers are one of the most used ingredients, we can find them both as an appetizer and as a condiment for homemade pasta or meat or fish main courses, including cod with cruschi peppers. One of the most famous and traditional recipes calls for them with strascinati, a pasta shape typical of a vast area that includes both Puglia and Basilicata, similar to capunti only that they are wider and more open. Their name derives from the way in which they are prepared: by dragging small portions of dough onto the pastry board by gripping three fingers.

pasta Puglia recipes

Webmaster August 9, 2023August 9, 2023 0 Comments anchovy fillets, chilli, garlic, orecchiette, tarallini, tomatoes, turnip tops

Orecchiette with Turnip Tops

Orecchiette with turnip tops are perhaps the most famous dish of traditional Apulian cuisine. Dish of poor origins and peasant tradition has been able to conquer all the tables over time, not only those of Puglia, but throughout Italy. There are variations, there are those who like to add crushed tarallini on top, giving a crunchy touch to the dish, and those who like to add some browned tomatoes together with the sauce.

Abruzzo recipes

Webmaster August 9, 2023August 9, 2023 0 Comments bay leaves, celery, corn flour, garlic, onions, pecorino, pork ribs, rosemary, sausages, tomatoes

Polenta with Ribs and Sausages

Polenta with ribs and sausage is a typical recipe of central-southern Italy, in particular of the mountainous areas. In these places polenta is traditionally served quite liquid (unlike in the north) and then seasoned with abundant tomato sauce in which pork ribs and sausages have been cooked for a long time. All then sprinkled with plenty of pecorino. A generally convivial dish, it is served in a single large portion and then shared at the table among everyone.