Tortelli dolci with plum jam
byEvery year we drive quite often on Cisa highway, to reach my family in Milan. Some years ago, as we were approaching Fornovo, my man remembered a treat, the “tortelli…
Italian food
Cucina Conversations: La vendemmia & La Schiacciata con l’uva
byHaving a blog brings you to “meet” a lot people, frequently other bloggers that share the same passion. And it’s thanks to some of these acquaintances, that I’m now a proud member…
Focaccia with Toma cheese from Piedmont, zucchini blossoms and pepper
byDo you remember when I prepared puntarelle? I promised I would have shared the recipe I use every week for my Sunday pizza. And now I am honouring. I am pretty…
Sweet Rice Fritters and Viareggio Carnival
by“Viareggio è il Carnevale” (“Viareggio is the Carnival”). Walking on Viareggio’s jetty you can’t help but noticing this sentence standing on the opposite wall in the middle of the sea. A…
Focaccia bread, puntarelle with anchovy sauce, stracchino cheese, olives of Gaeta
byIt’s not a secret that I am a big fan of seasonal products. As I explained in the Chestnut cake post, I’m particularly attracted by produces that can be found…
Discovering Naples
byNaples is a must-see for every gourmet or foodie. Giving birth to the most representative Italian dishes, such as pummarola (tomato sauce) and pizza, Naples is a real Mecca for every…
Tordelli, the typical meat raviolis made in Versilia
byVersilia is the area overlooking the last segment of Mar Ligure and it’s protected by the Apuan Alps, which divide this territory from the close Garfagnana. Here sea, hills and mountains…
Lazio gourmet, Street Food and straightforward “Primi piatti”
byMy first journey discovering Italian delights will end in Lazio. 3.500 km along the streets of half Italy, to get closer to the world of high-quality producers of my country….
Amalfi Coast among lemons and good food
byThe day spent on the Amalfi Coast has been intense and rich of food discoveries. After visiting the production of Colatura di Alici (The Cetara Anchovy Extract), we continue our…
Ricotta and Basil Gnudi for a Summer Overdose
bySeptember. One of my favourite months, it’s still summer but you can feel autumn coming. It represents to many people, me included, the beginning of a new year, full of…