January 2016

By Martino Ragusa Capital since the day of its foundation, Roma should have an aristocratic and refined [...]

Ligurian women in the cuisine for centuries fill whatever; pasta, meat and all the vegetables except the [...]

A typical Ligurian recipe handed down over time. And one of the techniques of food preservation oldest and [...]

Bagheria The word sfincione derives from the Latin spongia – sponge – or from the Arabic [...]

A bit of history: Originally, the lasagna was not as we know them today. They have their roots in ancient [...]

Chiacchiere, crostoli, bugies, frittelle, cenci: so many names for a carnival sweet combining small and big [...]

INGREDIENTS FOR 3 PERSONS 500 gr. stockfish 1 onion 2 cloves garlic 1 bunch of parsley 4 tomatoes 4 potatoes [...]

by Fabiola Pulieri “The tradition is successful innovation” this is the phrase that opens the [...]

Ingredients For 12-16 fritters 250 grams ricotta, 1 egg, 50 grams of flour, 1 tablespoon of rum, oil for [...]

Who knows if Nicholas Ortore, 74, and Michael Cannarozzi, 41 year-old farmer, they imagined that the broad [...]