Enjoy one of the most famous Italian soups, the Tuscan Ribollita (which means “boiled twice”), made special by the black cabbage taste and so easy to prepare. More there will be cold more its leaves will be tasty. Prepare the spoons and expecially a clay pot! INGREDIENTS for 4 PEOPLE 1 black cabbage bunch (about 1 kilo) 1 greens bunch… Read More
“Sbrisolona”in northern Italy dialect means something which creates a lot of crumbles, so finally the crumbles have their dignity back! It’s a delicious, poor and so tasty cake coming from Mantova in the north of Italy, but it’s well known in other regions as well. It’s perfect for the morning breakfast, for a snack, or to end a sunday lunch… Read More
Even if it seems to be impossible, it’s so easy to prepare the “taralli pugliesi” at home! You can keep them in a jar for many weeks (if you don’t eat them before!) and they are excellent as a snack or as an appetizer with salami and cheeses or with vegetables in oil. You can flavour them however you like,… Read More
Here a new proposal from a very famous winery in Marche region. Red Babylon 2011 is an interesting meeting between Montepulciano, Lacrima del Morro d’Alba and Merlot grapes. Smooth wine, elegant tannin, lightly flowery and great taste. Try it also as an aperitif, with salmi and cheeses or with salty stuffed cakes with a strong taste. Red Babylon 2011 is… Read More
I know you were waiting for a dessert, so here you have a very simple recipe to prepare a classic one coming from Tuscany. With cantucci biscuits (and vin santo!) you can beautifully end a dinner, but you can enjoy them in the morning as well with a cup of tea or coffee. They are a nice cuddle if you… Read More
If you don’t live with the idea of impending autumn, just enjoy this recipe: it’s perfect to be combined with the last season warmth. And if you love strong flavours, expecially garlic, that’s the best for you. Preparation time: while the pasta is cooking. Isn’t is amazing? INGREDIENTS 2 cloves of garlic Abundant basil 100 g of peeled almonds 400… Read More
If you love eggplants and you want to enjoy them this winter as well, run at the market to buy the last ones of the season (before the invasion of greenhouse ones, without any flavour). As usual, grandmothers are wise putting in jars during the summer everything we cannot find in winter…could we be so wise too? This recipe is… Read More
They are famous everywhere, everybody like them. And when they open up, a long thready surprise peeps out…how is it possible to resist? Mmmmhhhhh, delicious! Let’s cook them righ now! . INGREDIENTS 250 g of arborio or carnaroli rice 50 g of butter 50 g of chopped parmesan cheese 1 mozzarella 2 eggs breadcrumbs water flour canola oil for deep… Read More
A cheap fish for a delicious dish. Sicily gives us another delicacy and who tasted sardine “beccafico” knows it pretty well! Here you have the recipe, very simple and impressive. Ginger’s guarantee! INGREDIENTS (for 6 persons) 700 gr sardine (or fresh anchovies) 150 gr breadcrumbs 50 gr pine-nuts and raisins 2 lemons (or oranges when they are in season) ½… Read More
Coffee is everywhere one of the most consumed beverage, we drink it every day and each of us has is preferences concerning roasting point, cup, temperature… Here’s a suggestion for a different way of tasting coffee, adding smell of spices. Everything is home made and totally healthy. There are many spices that go well together with coffee and you can… Read More
Less known than other italian regions, Liguria gives birth to wonderful wines, got by a broken and difficult ground which finally pay off winemakers hard work. Case in question is Costa de Sèra by Cantine Litàn, wine that I found again thanks to some friends, made by bosco, vermentino and albarola grapes. The color is a shining straw yellow, scent… Read More
It’s one of the most famous sicilian dish, with so many versions, all excellent. My recipe is coming from around Messina. Whatever is the recipe you taste, eggplants caponata’s alchemy is always a breathtaking surprise. The proof of the pudding! SICILIAN EGGPLANTS CAPONATA INGREDIENTS 5 rounded eggplants 200 gr pickled and stoned green olives 50 gr pine nuts 50/70 gr… Read More
