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A small village perched between the Strait of Messina and Mount Etna, a balcony with a breathtaking view, the...
A simple and quick recipe from the Puglia tradition that will surprise you with its tasty and creamy side.
Latest posts
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SICILE : Etna - Forza d'Agro - Trattoria Anni 60Read more -
Aperitivo Time: How to make an authentic Italian aperitif at home?Read moreClose your eyes. Imagine the sun setting over the Grand Canal, the gentle lapping of the water, and the lively buzz...
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PIEMONT : Lake Maggiore - Verbania - La LatteriaRead moreMy favorite stop on the way to Italy, located in Verbania on the shores of Lake Maggiore, La Latteria is a trattoria...
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A little history of pastaRead moreIn the common sense, pasta was introduced to Europe during Marco Polo's return from China. The reality is quite...
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Rigatoni, sausage, mushrooms and tomato recipe with wild fennelRead moreA gratin of great finesse and delicate flavors. For a dinner with friends.
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Recipe Minestra with Vegetables and RisiniRead moreA great classic of Italian winter cuisine, an authentic taste with simple ingredients.
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Linguine recipe with mint, lemon and toasted breadcrumbsRead moreA quick and simple recipe with fresh flavors of mint and lemon enhanced by a veil of toasted breadcrumbs: for a...
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Recipe Meatballs with capers and tomatoRead moreA sunny dish with flavors of Sicilian tomato and capers, which alone or accompanied will satisfy young and old. As an...
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Strawberry-RisottoRead moreThe perfect seasonal risotto with the first strawberries, with a fresh and delicate flavor, ideal to accompany red...
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Latest posts
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Recipe Orecchiette Cime di Rapa and sausagesRead more -
Recipe Mezze Penne with zucchini and mintRead moreA creamy zucchini recipe with a fresh hint of mint: a simple recipe for a hearty lunch or dinner. Which can also be served cold for a summer meal or a tasty picnic.
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The real CarbonaraRead moreA great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan and of course without crème fraiche. And for the record there are two schools in Italy: Guanciale/Parmesan and Pancetta/Pecorino. Both versions are very good, personally I prefer the Guanciale version which is much tastier.
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Recipe Sedani salad with cherry tomatoes and basil pestoRead moreA refreshing and easy-to-make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.A refreshing and easy to make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.
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Green asparagus risottoRead moreApril to June is high season for green asparagus and nothing like a risotto to highlight the flavors of this delicious vegetable. An easy and quick recipe, which sings well of spring
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White asparagus pestoRead moreA seasonal recipe with this delicious easy-to-make white asparagus pesto, tip of asparagus and the excellent tagliatelle rigate al dente
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You will know everything about Bolognese SauceRead moreThe small and big history of bolognese sauce It is most certainly one of the most famous sauces in the world, Bolognese sauce, from the eponymous city of Bologna in Emilia-Romagna, but in reality this sauce is not one originally and it has origins that are not Italian... not more than the famous Spaghetti Bolognese... Around the world guaranteed.
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Neapolitan style tubetti and peas recipeRead moreA recipe that heralds spring: Neapolitan pea tubetti. A recipe born in Naples in the middle of the 19th century, where the Tubetti format is strictly used or Spaghetti broken by hand before cooking.
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Recipe Risotto alla milaneseRead moreIt is certainly the most famous risotto, the Milanese one, or in its original version: il risotto alla milanese. It highlights Carnaroli rice, king of Italian rices, preferably PDO Baraggia Biellese e Vercellese, and the king of spices, Saffron. Originally it was also called saffron risotto.
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