Ribollita Toscana*

As I probably already said, I love to eat soups for dinner, and this is definitely great 🙂 it’s thicker than a normal minestrone (someone say that you should be able to eat it even in a flat dish), because of the bread and because of the beans purée, but it’s very tasty especially one…

Pissaladière

Today I’m going to write about a very good “kind of” French pizza, the Pissaladière 🙂 if you say pizza you usually don’t think to France, but they have this traditional recipe which is very interesting. More precisely is a traditional recipe of Nice area (so Southern France, bordering Italy), which indeed in the past…

Risotto alla Zucca – Pumpkin Risotto

The autumn has arrived, and with it also a lot of great recipes typical of that season 🙂 It’s already possible to find pumpkins, so why not to start with a wonderful and colorful risotto? In Italy it’s a recipe typical of Mantova area and also Veneto region, so there the selected pumpkin is usually…

Risotto with Dried Porcini Mushrooms

I love porcini mushrooms, just the smell it’s so inviting and the taste is simply amazing, it’s like having the forest in your dish 🙂 Obviously the best is when you can have fresh porcini, but dried porcini are a very good way to preserve them and to have them all year long. And if…

Lasagne alla Bolognese

Wonderful, juicy, perfumed, fulfilling, eye-catching, opulent…there are so many adjectives to describe this worldwide famous recipe 🙂 For me it’s simply a masterpiece of the Italian tradition, definitely one of its milestones, and if we consider that at its base there is the likewise great Ragù alla Bolognese, then it couldn’t be otherwise 🙂 Already…

Pork Tenderloin with Cider Sauce

This is a very good recipe that I decided to make today when I realized that I still had a bottle of Sidra Asturiana (cider of Asturias) at home, the last of the ones I bought when we went to Oviedo 🙂 so this recipe reminded me also of that good time 🙂 Moreover apple and…

Risotto alla Milanese (Traditional Recipe with Beef Bone Marrow)

This recipe is one of the most famous culinary symbols of the city of Milan. It’s another old recipe with a long history: the first verified recipes date back to the beginning of the XIX century (there are legends about its history that allegedly date back even to the XVI century, but in all the…

Frico Friulano

The Frico is a typical dish from Friuli Venezia Giulia region, and probably its more representative recipe (more precisely the area called Carnia). The dish is quite well known, especially if you are a food passionate living in Italy for sure you have heard of it, but I had the chance to eat it for…

Pasta e Patate – Pasta and Potatoes, Neapolitan Style

“Past’ e patane” they say in Naples 🙂 Many times people tell me “you eat pasta so often? it’s not good”, so probably some of them could be shocked to the idea of pairing pasta and potatoes in the same recipe (“carbs with carbs, oh my God!“), especially according to some modern and trendy diets spreading…

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…

Ossobuco alla Milanese – Veal/Beef Shank, Milan Style

The “Ossobuco alla Milanese” is absolutely one of my favorite recipes, I simply love it, and the particular taste given by the so called “gremolada” makes it special and delicious 🙂 (The gremolada is a mixture of lemon zest, parsley and garlic added in the end, which is the special ingredient absolutely needed in this recipe). Moreover…