Quiche Lorraine

Today I’m writing a post about a famous recipe of the French cuisine, which I also really like 🙂 The Quiche Lorraine is probably the most famous of this kind of French salty cakes/tarts, or at least one of the most famous. I had the chance to eat it in France and also here in…

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…

Sbrisolona Cake

The Sbrisolona is a cake typical of Mantua area, it’s hard, friable and rich (of calories 😀 ), it’s a rustic recipe with a poor origin (from the old peasant culture, as often) and with a history that dates back several centuries (it seems the first recipes are from the XVI/XVII century), and some sources…