Oven-cooked Pulled Pork
byPulled Pork originates from North Carolina, a state of the US East Coast famous for its pork barbecue. It needs to be cooked slowly over low heat for many hours,…
Autumn
Pasta e fagioli – Italian Borlotti Beans and Pasta Soup
byI don’t remember the first time I ate pasta e fagioli, but for sure I was already attending high school. Even though this dish appears in regional cookbooks of Lombardy, this…
Kabocha soup with smoked paprika chickpeas
byEvery year during winter the space in the garden dedicated to our orto (vegetable garden) remains uncultivated and we frequently throw there vegetables and fruits skins and seeds. This is the…
Uova con il pomodoro – Eggs with tomato sauce
byThe origin of a dish is something always fascinates me a lot, especially when the dish belongs the tradition. Every town, region and sometimes even country is ready to claim…
Quinoa crackers with seeds, and spicy kabocha dip
byIf you like Christmas or not, it’s likely you will be involved in many pre-Christmas dinners in the next two weeks. “I don’t eat meat, but no problem with anything…
Cucina Conversations: Necci, the Tuscan Chestnut Pancakes with Ricotta
byI was born in mid 80s, and when I was young, Halloween was not popular in Italy, and I only heard about it thanks to the movies and tv series…
Kabocha squash agrodolce, the Sicilian way
byI was born and raised in Italy, and despite my love for traveling abroad, I made several vacations in my country, both as a child with my parents and in the…
Fennel Tarte Tatin with Blue Cheese
byI grew up just a few kilometers far from a little village near Milan, called Gorgonzola, which actually gave the name to one of the world’s most famous Italian cheeses….
Annurca Apple Crumble
byAs toddlers we used to eat its puree, and growing up we learnt how to use the knife, making practise on it. I have never met grown-ups that don’t like…
Ricotta and chestnut ravioli, beurre noisette, sage and Madagascar wild pepper
bySpaghetti, risotti, gnocchi, ravioli are the dishes I prefer, representing the stereotype that wants Italians keen on “primi piatti“. The fulfilling carbohydrate, nowadays pretty disliked by nutritionists, is able to…