Baked stuffed tomatoes with potatoes, Roman style
byThere are many changes undergoing down here and it’s not by chance that I haven’t published a lot recently on the blog. Starting from September, the content I’m sharing on…
summer
Spaghetti aglio, olio e peperoncino for Tony
byI think everybody will remember about the 8th June of this year. At least all foodies, travelers and food travelers around the world that felt a shiver running down their…
Friggitelli stuffed with feta, taggiasca olives and mint
byI felt in love with Greece somewhen during high school. Here in Italy we hear about Greece since primary school, and it is a constant presence in literature, in art…
Cucina Conversations: Acciughe alla povera with Bolgheri Rosato
byDo you know that seafood has its own seasonality? We are so used to find any kind of fish every day at the market, that we completely forgot that ,…
Cherry Tomato Confit
byThis is the fourth year we are cultivating our garden. As soon as we moved in this new house, we had no doubt. A portion of our garden would have…
Ricotta and Blueberry Cheesecake, made in Garfagnana
byI think I was attending high school, the first time that cake mixes appeared in the Italian supermarkets. The first type of cake mix I saw was a torta alla…
Cucina Conversations: Impepata di cozze (Black pepper Mussels)
byRustic, tasty and straightforward. Mussels could be the symbol of the Italian saying “poca spesa, massima resa” (low expense, big result) and it’s demonstrated by the many traditional dishes based…
“Pappa al pomodoro” with seafood
byPappa al pomodoro is a simple and satisfying dish coming from the cost-effective philosophy of cucina toscana. Also Paolo Petroni, the writer of “Il Grande libro della vera Cucina Toscana” states that…
Tomato Tarte Tatin
byTomato. It’s the outright protagonist of the Italian summer and symbol of our ability and flexibility to take advantage of the available resources. Originally considered as an ornamental exotic fruit…