Salviata – Sage “Oven Omelette”, Ancient Tuscan Recipe

This is a very simple recipe that can be perfect for a simple dinner, but also served as an appetizer. But I also like to use it in a sandwich made with a good bread and adding also some cured ham slices for example 🙂 It’s a very old Tuscan recipe, it dates back several…

Grilled Pike with Beurre Blanc Sauce

The summer seems already going away, but since it was still sunny we decided to have another grill in the garden, and since the fisherman brought us a 4,5 kg pike we also knew what to grill 😀 You can eat it next to whatever you prefer, but for me grilled vegetables are perfect, and…

Crescia, or Piadina Sfogliata Marchigiana – Italian Flatbread

In Italy we have several traditional flatbreads, they are really perfect for those summer days where you want something good but simple, and not too complicated to prepare. I already showed the most famous of them, the Piadina Romagnola. This is instead typical of Marche region, neighboring Emilia-Romagna. And like for the piadina romagnola also…

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:…

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…

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…

Quiche Lorraine

Today I’m writing a post about a famous recipe of the French cuisine, which I also really like 🙂 The Quiche Lorraine is probably the most famous of this kind of French salty cakes/tarts, or at least one of the most famous. I had the chance to eat it in France and also here in…

Parmigiana di Melanzane (Eggplant Parmigiana)

Here it is another wonderful summer recipe from southern Italy, especially from Campania and Sicily regions (they both claim the authenticity of the recipe, of course 😀 and also the city of Parma has some claims, but it’s not 100% clear the exact origin). Definitely one of the best recipes representing the summer and the good…