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…
Category: Main Courses / Secondi piatti
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…
Spaghetti with Fresh Mackerel
This time I’m going to show a very easy recipe that can be made at any day of the week 🙂 it’s very easy, and it’s very healthy because the mackerel is one of those oily fish which are rich in Omega 3 (and not only). Moreover it’s also not expensive at all. I have…
Piscialandrea/Sardenaira – Traditional Ligurian Focaccia
Here it is a new post with a recipe from the endless world of the Italian focaccia/pizza 🙂 This time we are in Liguria region, more precisely in the western part bordering with France. The Piscialandrea it’s just one of the many names that this recipe has between the villages and towns of that area,…
Sfincione Palermitano
This is one the most famous street foods of the city of Palermo, Sicily. At a first sight it might look like a pizza, but it’s more like a focaccia. It has a very soft dough, thanks also to the little fat used, it’s spongy, it’s usually thick, and it’s topping it’s very tasty 🙂…
Coq au Vin – Braised Rooster
This is one of the most iconic recipes of the French cuisine, not only because the “coq” is their national symbol, but because this recipe is really a masterpiece if properly executed. It’s an old recipe with a long history and tradition, that dates back when it was common to have roosters at home, or…
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, Prazzira, Sa pani cun tamatiga (literally bread with tomato), and for sure some other names too, depending on the area/villages 🙂 It seems this recipe…
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….
Polenta & Baccalá 