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…

Focaccia Genovese

Have you ever been in Liguria region, for example in Cinque Terre, or in Genoa? And did you try that Focaccia (in the local dialect Fügassa) you can find everywhere there, that one with the holes”? 🙂 If you didn’t I’m very sorry 😀 but it’s really a great thing and you should try it….

Pissaladière

Today I’m going to write about a very good “kind of” French pizza, the Pissaladière 🙂 if you say pizza you usually don’t think to France, but they have this traditional recipe which is very interesting. More precisely is a traditional recipe of Nice area (so Southern France, bordering Italy), which indeed in the past…

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…

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:…

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:…