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 – 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, 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….

Coq au Vin – Braised Rooster

This is one of the most iconic recipes of the French cuisine, not only because the “coq” is their national symbol, but because this recipe is really a masterpiece if properly executed. It’s an old recipe with a long history and tradition, that dates back when it was common to have roosters at home, or…

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…

Cinghiale in Dolce Forte – Tuscan Wild Boar Stew

I love game meat, in winter I use to prepare it more times, and wild boar is between my favorites. I use to prepare it stewed, with usual Italian flavors, but this recipe it’s very unique for nowadays common taste, and the first time it can be very surprising 🙂 perfect for some special occasion….

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…