Biscotti di Prato – a.k.a. Cantuccini**

I’m sure that many of you heard about these famous Tuscan biscuits 🙂 and probably most of you heard about the word “Cantuccini” more often than “biscotti di Prato”. **Actually the title it’s not completely right because they are not exactly the same, and here I would like to talk a bit about their history…

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…

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…

Risotto alla Milanese (Traditional Recipe with Beef Bone Marrow)

This recipe is one of the most famous culinary symbols of the city of Milan. It’s another old recipe with a long history: the first verified recipes date back to the beginning of the XIX century (there are legends about its history that allegedly date back even to the XVI century, but in all the…

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 was created in the XV century by some brick cookers at the kilns situated at Impruneta, a town on the hills…

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…

Ossobuco alla Milanese – Veal/Beef Shank, Milan Style

The “Ossobuco alla Milanese” is absolutely one of my favorite recipes, I simply love it, and the particular taste given by the so called “gremolada” makes it special and delicious 🙂 (The gremolada is a mixture of lemon zest, parsley and garlic added in the end, which is the special ingredient absolutely needed in this recipe). Moreover…