Cheese and egg meatballs
Cheese and egg meatballs (pallotte cacio e uova) are the emblem of the typical cuisine of Abruzzo. A [...]
Recipes
The Tortionata of Lodi
Alessandro Tacchinardi, descended from generations of confectioners and pastry himself, in 1885 went to [...]
Torta Pasqualina, curiosity and traditions of this historic Ligurian dish
Ingredients, history and traditions of this typical Ligurian dish of vegetables that they used to eat at [...]
Bunet (Piedmontese chocolate terrine)
The bunet, is the most typical and traditional Piedmontese sweet and more precisely of the Langhe and has [...]
LadyFingers biscuits from royal origins
The Ladyfingers are very light and crumbly biscuits, oblong, prepared with a dough in which the egg whites, [...]
Cassoeula, the traditional dish among legends and saints
Prepared with savoy cabbage and pork refuse, the Cassoeula is one of the most famous dishes from the Lombardy [...]
The Michetta
The Michetta is the typical sweet of Dolceacqua and it can be found every day in almost all grocery stores in [...]
Spaghetti and clams (in red)
By Martino Ragusa Ingredients for 4 people 240 g of vermicelli 1 kg of clams 2 sprigs of parsley 2 cloves of [...]
Zuppa pavese
Battles change history, even the culinary. Are well aware the Pavesi that on February 24 recall the epic [...]
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