garlic – Polenta & Baccalá

Spaghetti with Pistachio Pesto, Sun Dried Cherry Tomatoes and Ricotta Infornata

Here it is a delicious recipe of the Sicilian cuisine, with its typical flavors. It’s a recipe whose flavors will literally explode in your mouth 🙂 The pistachio is typical of the island (famous the one from the village of Bronte), the sun dried tomatoes too, and also the “ricotta infornata“, a particular ricotta which…

Octopus “Luciana Style”, in Pressure Cooker – Polpo alla Luciana, in Pentola a Pressione

Here it is a new recipe with octopus after the previous ones I have already posted: Tiella di Gaeta, Polpo Ubriaco, Galician Style Octopus. This time is a recipe typical of the cuisine of Campania region, more precisely its name comes from the fishermen of the old Neapolitan sea hamlet called Santa Lucia (where there…

Rianata Trapanese

Here it is another type of focaccia/pizza that is possible to find travelling through Italy 🙂 This is a recipe typical of the city of Trapani, in western Sicily, and its name derives from an ingredients which is used in high amount, the oregano (which in local dialect is called “riano”). And all the other…

Linguine con Polipetti – Pasta with Small Octopus

As I already said other times, I love octopus 🙂 but also the small octopus are nice too and they can be perfect in this simple recipe with pasta, it’s really a summer recipe. The recipe can be maybe either with small octopus or with musky octopus (you can recognize them because the musky octopus…

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….

Cavatelli with Peperoni Cruschi and Pecorino

This is the kind of authentic Italian recipes I love: few good quality ingredients and simplicity 🙂 It’s a typical recipe of Lucania, an area mostly part of Basilicata region, and the fact I managed to find also the Pecorino of Moliterno made it really authentic 🙂 But the main ingredient is the peperone crusco,…

Risotto with Red Scorpionfish

Here it is another risotto, with one of the best fish available on the market in my opinion: the Red Scorpionfish. It is a fish that traditionally is used for example in fish soups, but its fillet it’s really delicious, with a nice and nervous texture, and particularly tasty, more intense than many other fish….

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,…

Pasta with Pilchards and Yellow Tomatoes – Spaghettoni con le Sarde e Pomodorini Gialli

I really love pilchards (Sarde in Italian), and every time I find them by my usual fishmonger I always buy them. Like all the fish of that kind (in Italy we call all these fish pesce azzurro), it is a very healthy fish, with high contents of Omega 3, which is good for the health…

Pasta, Black Chickpeas and Mussels

This is one of the best recipes I ever did: I love legumes, and black chickpeas are great (the taste is a bit different from the normal chickpeas), and I love also sea fruits like mussels, so to combine them together it’s really something delicious 🙂 It’s not complicated but it requires to think about…

Pasta with Puntarelle

Puntarelle are one of the interesting vegetables available in this season. Where I come from, northern Italy, they are not very common, but in central and southern Italy they are widely used, especially in Lazio region where the stems and shoots are eaten raw in a salad, simply seasoned with olive oil, anchovies and garlic….