Cake with Ricotta and Lemon

This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…

Mustazzeddu – Focaccia from Sardinia

Here it is another of the many types of Italian focaccia. This time I prepared a typical recipe of Sardinia region, the Mustazzeddu. But it is known also as Pratzida, Sa pani cun tamatiga (literally bread with tomato), and for sure some other names too, depending on the area/villages 🙂 It seems this recipe originated…

Cinghiale in Dolce Forte – Tuscan Wild Boar Stew

I love game meat, in winter I use to prepare it more times, and wild boar is between my favorites. I use to prepare it stewed, with usual Italian flavors, but this recipe it’s very unique for nowadays common taste, and the first time it can be very surprising 🙂 perfect for some special occasion….

Appenzeller Chäshörnli

This is one of those “very winter” recipes 🙂 I managed to accidentally find here the Appenzeller cheese (a cheese with a 700 years history), which is a very good mountain cheese from Switzerland, more precisely of the Appenzell canton, so I thought that this recipe would be perfect. There are 3 types of this…

Spaghettoni al Pomodoro

Today 5th of December I prepared one of the best “spaghettoni al pomodoro” I ever did…how is this possible, almost in winter? The answer is simple: with amazing products, like these “pomodorini del piennolo del Vesuvio” (or other similar great artisanal products), simply picked up when perfectly ripe, squeezed with hands and carefully put in…

Kakaòs Csiga – Hungarian Rolled Pastry, with Cocoa

If you have been in Hungary for sure you have seen this very good sweet 🙂 It’s everywhere, it’s definitely one of the most common pastries here, and if it’s well done it’s really good, and it has nothing to envy to a croissant 🙂 Unfortunately to find really good Csiga which are made with…

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…