Cheese and egg meatballs
Cheese and egg meatballs (pallotte cacio e uova) are the emblem of the typical cuisine of Abruzzo. A [...]
main course
Bolognese Lasagna
A bit of history: Originally, the lasagna was not as we know them today. They have their roots in ancient [...]
Stockfish accomodato alla Genovese
INGREDIENTS FOR 3 PERSONS 500 gr. stockfish 1 onion 2 cloves garlic 1 bunch of parsley 4 tomatoes 4 potatoes [...]
Sarde a Beccafico
(Italiano) Un tipico piatto della cucina povera siciliana, in particolare palermitana, ufficialmente riconosciuto e inserito nella lista dei prodotti agroalimentari tradizionali italiani (P.A.T) del Ministero delle Politiche Agricole, Alimentari e Forestali [...]
Tail Stew Beef
Persons: 4 Region of origin: South Tyrol Recipe Category: Main meat Ingredients: an oxtail, three-quarters of [...]
Stockfish a la’ Vicentina
The classic recipe of the bacalà Vicentina, which was found and validated in many studies meetings of the [...]
Beef tenderloin with Balsamic Vinegar. In its simplicity, perfect!
Servings: 4 Ingredients: 400 grams of beef tenderloin, 40 grams of flour, four tablespoons of traditional [...]
Spaghetti with tuna
servings: 4 Ingredients: 400 g spaghetti, suggested those of the Pastificio PMC 200 g of preserved tuna and [...]
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