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,…
Category: Main Courses / Secondi piatti
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…
Baked Gilt-Head Sea Bream, Very Easy
This is a recipe I like to do when I don’t want to think too much about how to cook a whole gilt-head sea bream (or a sea bass, a dentex or other similar fish) 🙂 The recipe is really easy and simple, so it’s perfect to cook a delicate fish: I don’t usually like too…
Pork Tenderloin with Cider Sauce
This is a very good recipe that I decided to make today when I realized that I still had a bottle of Sidra Asturiana (cider of Asturias) at home, the last of the ones I bought when we went to Oviedo 🙂 so this recipe reminded me also of that good time 🙂 Moreover apple and…
Peposo – Traditional Tuscan Stew
This is a very tasty and juicy recipe, typical of Tuscany and more precisely of Florence area. It’s a very old recipe, and its complete name is “Peposo alla fornacina” or “Peposo dell’Impruneta“, because it seems it was created in the XV century by some brick cookers at the kilns situated at Impruneta, a town on…
Polenta
Following a post about Baccalà, here it comes the post about the other traditional dish that composes part of my blog’s name 🙂 Polenta, just the name reminds me automatically rich stews or roasted meat recipes, especially those which are usually prepared in the winter season (but not only)! Those kind of intense flavors, juicy meats, tasty…
“Bertagnì” – Dried and Salted Cod, Fried
This is a typical street food that you can still find mostly at the weekly markets in the villages/towns between the provinces of Bergamo and Brescia. Basically it’s not much different than the fish in many others “fish & chips” but since it’s typical of my area of origin I would like to show it, and…
Frico Friulano
The Frico is a typical dish from Friuli Venezia Giulia region, and probably its more representative recipe (more precisely the area called Carnia). The dish is quite well known, especially if you are a food passionate living in Italy for sure you have heard of it, but I had the chance to eat it for…
Casatiello / Tortano – Traditional Easter Bread
Easter has gone also this year, and as always I spent a lot of time in the kitchen 🙂 A tasty lamb for Sunday (as usual), and for the Easter Monday this year I decided to make for the first time this very famous recipe of the Neapolitan tradition. Casatiello and Tortano are very similar:…
Birkapörkölt – Hungarian Sheep Stew
The Birkapörkölt is one of those recipes which fits perfectly on a Sunday lunch in a cold day or in those grey days. Pörkölt in Hungarian means stew, and this recipe can be used also for other kind of pörkölt (beef, veal, venison), with little variations. Personally I really like the particular taste of sheep…
Polenta & Baccalá 