Skirt Steak Roll, with Ragusano Cheese and Bell Peppers

I think I already wrote in other posts how much I love the skirt steak, with its very beefy flavor and also good prices 🙂 Normally I prefer to keep my steaks simple, but this time I decided to make a roll with it, since its shape helps for this kind of preparation, and I…

Lagane e Ceci – Fresh Pasta and Chickpeas

Here it is one of those warming recipes that are simply perfect to prepare during those cold evenings 🙂 It’s very simple and it was a recipe of the rural society, through all southern Italy there are several variants, especially in Calabria, in Cilento and in Lucania, but fundamentally they are all very similar. The…

Rianata Trapanese

Here it is another type of focaccia/pizza that is possible to find travelling through Italy 🙂 This is a recipe typical of the city of Trapani, in western Sicily, and its name derives from an ingredients which is used in high amount, the oregano (which in local dialect is called “riano”). And all the other…

Focaccia Barese

New blog post about another of the countless traditional focaccia made in Italy 🙂 This time we are in Puglia, a beautiful southern Italian region. And focaccia barese it’s so good that it’s famous almost through the whole country. As the name say, it is typical of Bari, which is the capital city of the…

Beef Ribs in the Oven

This a great recipe for two reasons: it’s delicious, and the ribs are quite a cheap cut 🙂 To cook well the ribs, having them soft and still juicy, it’s not always easy. First of all you need a good quality beef, so ribs coming from an animal that has a good level of marbling….

Lamb Chops “a Scottadito”, with Tzatziki and Mint Sauce

I know that nowadays many people, meat eaters I mean, don’t like the idea to eat lamb, but even if I eat much less meat than the average, I’m not vegetarian/vegan so in Easter traditionally I also eat lamb. Actually in my family we use to eat the kid goat (always bought from a farmer,…

Tiella di Gaeta

As I wrote in other previous posts, I really love octopus, I can eat it in all the ways 🙂 but to put it inside a focaccia it’s not really common, and this is basically what this recipe is about. It’s an old traditional recipe from Gaeta, a village in Lazio region, bordering Campania region….

Sole à la Meunière – Sogliola alla Mugnaia

This is a classic and simple recipe of the French cuisine, but it is very popular also in Italy, and it’s really a good recipe. The butter fits very well with the sole (which is definitely a delicious fish, with a nice compact and firm flesh), and the lemon adds a perfect touch of freshness,…

Pasta with Potatoes, Provola Cheese and ‘Nduja

After the previous recipe “Pasta with ‘Nduja“, here it is another recipe with this unique ingredient typical of Calabria region. And this is really a scrumptious recipe, with some stingy cheese too 🙂 The basic recipe is about the same of the famous Neapolitan “Pasta e patate“, and I simply added the nduja, that of…