Zander/Walleye Cheeks – Guance di Lucioperca

I don’t know how many of you know that the cheeks of the fish are some of the best parts, but for sure who is/has been an angler like me know 🙂 I used to go fishing regularly in Italy, cleaning my fish and learning to eat every part. Now I’m no longer fishing because…

How to Make the Perfect Hot Chocolate :)

Why to make a post about hot chocolate? Yes, it’s a good question, in effect it’s supposed to be a quite easy thing, but if I look around there are really few places making a real good hot chocolate (I repeat: hot chocolate, not simply milk with cocoa), too many places are making unpleasant “hot…

Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot

Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…

Scaccia Ragusana – Ragusa-Style Stuffed Flat Bread, Traditional Recipe

When you say “focacce”, Sicily is definitely one of the first regions that jump in my mind. They have a huge tradition about focacce, all amazingly good. Two years ago we have been in Ragusa and surroundings, a wonderful place, rich of history, Baroque buildings, landscapes and a mouthwatering gastronomy. And one of the most…

Crostino Toscano – Chicken Liver Pâté, Tuscan Recipe

If you have been in Tuscany I’m sure you know this wonderful recipe. I used to go in holiday in Tuscany every summer with my parents, probably about 10 years long, and every year I used to eat this 🙂 so if I’m thinking to Tuscany, this is one of the main dishes jumping in…

Polpo Ubriaco – Drunken Octopus

Today I made another recipe with one of my favorite ingredients, the octopus 🙂 It’s a typical recipe from Tuscany (polpo bria’o in the local dialect), but also from Sicily (purpu mpriacu in the local dialect), it’s very simple and you need very few ingredients. It is called ubriaco (drunken) simply because it is simmered…

Cavatelli e Cicerchie – Pasta and Grass Peas

Another very simple but tasty and healthy recipe with what is a simple and poor ingredient: the grass pea. I already wrote a couple of posts about it lately (HERE and HERE), this time is a recipe using a typical pasta type from southern Italy, more precisely from Molise region, but also Puglia and Basilicata:…

4th Kenyérlelke Fesztival in Budapest

Today, 20th August in Hungary is a national holiday, the day of Saint Stephen and the day of the country. And, among other things, it is also the day of the “new bread” (“új kenyér ünnepe“), the “freshly baked bread”, which is solemnly sanctified for the first time. Since 3 years it is also the…