This is a Hungarian recipe typical of the Jewish tradition which is typically made with goose meat, but in this case I used a wild goose that a hunter gave me. It is a very rich dish, that requires some time to prepare it, but it’s really good and it’s perfect on a Sunday for…
Pan Brioche alle Castagne – Chestnut Brioche
Autumn, between the other things, is definitely the season of the chestnuts, and here it is a recipe of Fulvio Marino which is absolutely giving the right value to this fruit that has been very important in the past for many peasant communities. Indeed I am going to use chestnut flour, boiled chestnuts and chestnut…
Risotto con Pere e Fatulì – Risotto with Pear and Smoked Goat Cheese
This a perfect recipe for the autumn season, when there are the pears. I chose the Fatulì, because I was recently at home in Italy and we went up to Valle Adamé for a nice walk between the mountains, and as always I love to pick the local artisanal products 🙂 It’s a traditional smoked…
Fregula con Gallinella – Fregula Pasta with Tub Gurnard
This is a recipe can be made successfully also as a risotto, but this time I wanted to try it with fregula, a typical type of pasta from Sardina island, made with durum semolina and water. Traditionally it is a homemade pasta, but you can find also very good artisanal products like what I found….
Amalfi Lemon Cake – Torta di Limoni Amalfitana
I ordered several kg of wonderful lemons from Amalfi coast, so I had to find out what to do (I’m joking, it’s not a problem 😀 ), and between the many good things to do there was this simple but amazing cake, so perfumed, perfectly moist and it will keep its characteristics for days, almost…
Crostata/Tart with Frangipane and Bitter Orange Marmalade
Crostata is definitely the type of cake I do the most, and my favorite for breakfast usually, and what I show you now it’s really an amazing version of it 🙂 I wanted to do a recipe that could fit with the bitter orange marmalade we prepared this winter, and I think this cake is…
Macco di Fave – Fava Bean “Purée”
This is a recipe typical of Sicily, but similar recipes can be found also in other southern Italian regions. It’s a very simple recipe of the peasant tradition, so with ingredients that traditionally were considered poor, in particular the fava/broad beans. It’s a recipe that can be made either with fresh or dried fava beans,…
Kouign Amann
If you love butter, this is THE recipe for you 😀 This amazing recipe is typical of Brittany, and more precisely from the town of Douarnenez but it’s famous through all the country. Its name is in Breton language, and it simply means “cake of butter”, simple and clear 🙂 I have been reading and…
Cacciucco alla Livornese – Livorno-Style Fish Stew
What I am going to show now it’s one of my favorite fish recipes, and it’s really a dish which is perfect for the feasts: the Cacciucco alla Livornese, the most typical dish of the Tuscan city of Livorno. It’s not properly a soup, because it is thicker and the liquids are being absorbed by…
Ricciarelli di Siena – Tuscan Almond Cookies
I am not sure, but probably in Italy the Sicilian “pasta di mandorle” are the most famous biscuits of this kind, but the Ricciarelli of Siena have nothing to envy to them 🙂 they are some of the most flavorful and perfumed biscuits I ever tried, and I really love them (the Sicilian too obviously!)….
Sarde a Beccafico – Palermitan Stuffed Sardines
First of all I want to specify that this is the recipe of Palermo, it’s important because the recipe of Catania is completely different. Very good too, but I will show it another time 🙂 This is a very simple recipe, but it requires some manual skills, and it’s absolutely important to have very fresh…
Venison Neck
I love game meat, especially in winter time I like to eat it, and I am really happy to find different ways to prepare it and to use all the cuts. This is not a difficult recipe at all, it just requires some time, but the result is really nice. Moreover, if you don’t hunt…
Polenta & Baccalá 