Roman cuisine, of heart and anarchy By Martino Ragusa Capital since the day of its foundation, Roma should have an aristocratic and refined [...]
The Ligurian Stuffed Ligurian women in the cuisine for centuries fill whatever; pasta, meat and all the vegetables except the [...]
Homemade salted anchovies A typical Ligurian recipe handed down over time. And one of the techniques of food preservation oldest and [...]
Snack? Homemade! The sfincione! Bagheria The word sfincione derives from the Latin spongia – sponge – or from the Arabic [...]
Bolognese Lasagna A bit of history: Originally, the lasagna was not as we know them today. They have their roots in ancient [...]
Frappe for carnival Chiacchiere, crostoli, bugies, frittelle, cenci: so many names for a carnival sweet combining small and big [...]
Stockfish accomodato alla Genovese INGREDIENTS FOR 3 PERSONS 500 gr. stockfish 1 onion 2 cloves garlic 1 bunch of parsley 4 tomatoes 4 potatoes [...]
Other than ‘nduja and chili: “I show you the Calabria cuisine you do not know” by Fabiola Pulieri “The tradition is successful innovation” this is the phrase that opens the [...]
Ada Boni’s Ricotta Fritters Ingredients For 12-16 fritters 250 grams ricotta, 1 egg, 50 grams of flour, 1 tablespoon of rum, oil for [...]
All the secrets of Carpino broad beans Who knows if Nicholas Ortore, 74, and Michael Cannarozzi, 41 year-old farmer, they imagined that the broad [...]