The Bensone The classic cake of Modena, simple and antique is Bensone. Its preparation has remained unchanged over the [...]
Carbonara with smoked mackerel Serves 4 persons: gr: 320 penne, gr: 130 smoked mackerel, 1 zucchini, 1 onion, leaves from 1 sprig of [...]
Squids with cream of peas with mint A fresh, summer, easy to replicate recipe. Invited people to dinner and impress them with a magnificent dish, [...]
Pizzoccheri According to the Sertoli Salis the term pizzoccheri, whose name would be the equivalent of Pinzocheri, [...]
The “Moeche” (moulting crabs) The moeche are coming! But let’s see what they are and how they are caught and cooked! Like every year, [...]
The nutritional virtues of pumpkin From Martino Ragusa For the consistency of the pulp and the high satiating power due to large fiber content, [...]
Tortellini !!! History In the past there were a lot of controversies between Bologna and Modena about the paternity of [...]
Do you know how to cook pasta? Trivial? Maybe for us Italians, and not for everyone, so we dedicate this article to the foreign friends who [...]
How to recognize the quality of olive oil Olive oil is one of the glories of Italian production, the olive, at the base of its production, it is grown [...]
Spongata Spongata is a flat round cake made with a thin, crunchy pastry dough, covered with powdered sugar. It has a [...]