Risotto with Tub Gurnard – Risotto alla Gallinella

Do you know the tub gurnard? In Italian we call it gallinella, and traditionally it’s one of those fish used to make many delicious fish soups, but its fillet it’s also very good and it can be used in many ways. In the past, like all the fish “for soups”, it was quite a poor…

Spaghetti with Fresh Mackerel

This time I’m going to show a very easy recipe that can be made at any day of the week 🙂 it’s very easy, and it’s very healthy because the mackerel is one of those oily fish which are rich in Omega 3 (and not only). Moreover it’s also not expensive at all. I have…

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….

Risotto with Bergamot and Perch

I’m sure many of you have already drunk the Earl Grey tea with bergamot flavor, and if you like that then probably you will love also this recipe 🙂 Bergamot is a very unique and very fragrant fruit of the citrus family, it is mostly used for its essential oil for flavoring, but also for…

Beetroot Risotto – Risotto alla Barbabietola

This is not only a good recipe, but also beautiful 🙂 let’s tell the truth, its color is amazing and it can always surprise positively your guests 🙂 It’s a simple recipe (if you are already used to make risotto), with simple ingredients, and if you like this particular winter vegetable for sure you are…

Sfincione Palermitano

This is one the most famous street foods of the city of Palermo, Sicily. At a first sight it might look like a pizza, but it’s more like a focaccia. It has a very soft dough, thanks also to the little fat used, it’s spongy, it’s usually thick, and it’s topping it’s very tasty 🙂…

Cake with Ricotta and Lemon

This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…

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….