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, Sa pani cun tamatiga (literally bread with tomato), and for sure some other names too, depending on the area/villages 🙂 It seems this recipe originated…

Appenzeller Chäshörnli

This is one of those “very winter” recipes 🙂 I managed to accidentally find here the Appenzeller cheese (a cheese with a 700 years history), which is a very good mountain cheese from Switzerland, more precisely of the Appenzell canton, so I thought that this recipe would be perfect. There are 3 types of this…

Spaghettoni al Pomodoro

Today 5th of December I prepared one of the best “spaghettoni al pomodoro” I ever did…how is this possible, almost in winter? The answer is simple: with amazing products, like these “pomodorini del piennolo del Vesuvio” (or other similar great artisanal products), simply picked up when perfectly ripe, squeezed with hands and carefully put in…

Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot

Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…

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…

Cavatelli e Cicerchie – Pasta and Grass Peas

Another very simple but tasty and healthy recipe with what is a simple and poor ingredient: the grass pea. I already wrote a couple of posts about it lately (HERE and HERE), this time is a recipe using a typical pasta type from southern Italy, more precisely from Molise region, but also Puglia and Basilicata:…

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….

Pasta e Cicerchie – Pasta and Grass Peas/Chickling Vetch

Today a recipe with one of the most unknown and not much used legumes: the grass pea, known also as chickling vetch and several other names (in Italian cicerchia) 🙂 It’s a good legume first of all, and as all the legumes I like it. In the past it was very common and it was an…

Risotto With Chanterelles and Asiago DOP Cheese

The chanterelles season is back, finally 🙂 I love them, and I love to cook them very simply, indeed my favorite recipe is with pasta (click HERE to say the previous recipe) and almost nothing else added. But also in the risotto they are great, and in this case I decided to add also a…

Lasagne with Grilled Eggplants and Ricotta

Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂 But I try to fry as less as possible, so I’m not doing it so often 🙂 This is a very good alternative, the grilled eggplants are lighter than the…