A gentle, spring-inspired lasagna combining the delicate flavor of green asparagus with the subtle taste of the pasta sheets.
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Parmigiana : a classic eggplant gratin from Sicilian and Neapolitan cuisine.
Classic small pastries from Piedmontese cuisine. Brutti ma boni : Not good looking but tasty
*Riso, patate e cozze* (Rice, potatoes, and mussels)—an iconic, flavorful, and easy-to-make dish from Puglia.
In Campania—where water buffaloes reign supreme in the pastures—mozzarella is still made using traditional artisanal methods.
