Wiener Schnitzel

Here it is the most famous dish of Austria 🙂 It’s a simple and comfortable recipe, but always successful 🙂 Let’s say immediately that the Original Wiener Schnitzel is only the one made with veal and fried in butter (or butterschmalz, the clarified butter, and actually also lard is a traditional option). This is what…

Pizza al Taglio – Home Pizza (Light and Easy to Digest!)

I’ve been always fascinated by leavened products, I mean the good ones where it’s used just the enough amount of yeast/sourdough and then you have to take care of the dough for long hours, waiting/hoping that it will develop well 🙂 it’s always a magic moment to see it growing with so little yeast. Pizza…

Piadina Romagnola – Italian Flatbread

In Italy, especially some areas of northern Italy, summer means also Piadina Romagnola 🙂 It’s probably the most famous Italian flatbread (after pizza, but that’s a category itself), and a very good and comfortable street food. It’s typical of Emilia-Romagna region (but only the Romagna part), and through all its territory its style gradually changes:…

Salmorejo Cordobés

The tomatoes in our garden keep growing, so I need to find recipes to use all these tomatoes 🙂 not a problem, let’s be clear 😀 usually I’m doing a good sauce for the pasta, or for example the Gazpacho. But I wanted something else and I remembered of another Spanish recipe that I saw…

Lasagne alla Bolognese

Wonderful, juicy, perfumed, fulfilling, eye-catching, opulent…there are so many adjectives to describe this worldwide famous recipe 🙂 For me it’s simply a masterpiece of the Italian tradition, definitely one of its milestones, and if we consider that at its base there is the likewise great Ragù alla Bolognese, then it couldn’t be otherwise 🙂 Already…

Linguine with Tuna, Colatura and Lemon Zest

I don’t know in other countries, but in Italy when you say “pasta with canned tuna” many people think immediately to one of the typical and easiest recipes that students living away from home often do, or single men living alone, or people with few cooking skills, it’s kind of a stereotype 🙂 But in…

Salvia Fritta – Fried Sage Leaves

This is one of the most lovely snacks you can make to have something to munch on a good beer 🙂 moreover sage is probably my favorite herb, I really use it a lot during the whole year, either with meat or with fish, and almost always with potatoes too. It’s a very simple recipe,…

Spaghetti alla Nerano – Spaghetti with Zucchini in the Style of Nerano

What I’m going to show today is one of the most iconic recipes of Sorrento Coast/Capri island. If I say “pasta with zucchini” it might sound easy and simple (and for sure there are older “recipes” than this one, considering the simplicity of the ingredients), but in this case it’s not really like that 🙂…

Insalata di Baccalà – Dried and Salted Cod Salad

I already talked about the Baccalà in THIS post, and I also wrote something about the history of this great product and how it became so popular in Italy, so if you are interested about that background you can have a look there 🙂 This is one of the many ways you can use it,…

Capù – Cabbage Rolls, Brescia Style

Hi, today I’m showing one traditional recipe typical of my area of origin (Brescia province, but Bergamo too): the “Capù” 🙂 It’s a word in the local dialect (which literally means “capon”, no idea why, I suppose that maybe originally it was a dish reminding a meat dish that people couldn’t afford), I don’t think…