Zander/Walleye Cheeks – Guance di Lucioperca

I don’t know how many of you know that the cheeks of the fish are some of the best parts, but for sure who is/has been an angler like me know 🙂 I used to go fishing regularly in Italy, cleaning my fish and learning to eat every part. Now I’m no longer fishing because…

Polpo Ubriaco – Drunken Octopus

Today I made another recipe with one of my favorite ingredients, the octopus 🙂 It’s a typical recipe from Tuscany (polpo bria’o in the local dialect), but also from Sicily (purpu mpriacu in the local dialect), it’s very simple and you need very few ingredients. It is called ubriaco (drunken) simply because it is simmered…

Pasta e Cicerchie – Pasta and Grass Peas/Chickling Vetch

Today a recipe with one of the most unknown and not much used legumes: the grass pea, known also as chickling vetch and several other names (in Italian cicerchia) 🙂 It’s a good legume first of all, and as all the legumes I like it. In the past it was very common and it was an…

Risotto With Chanterelles and Asiago DOP Cheese

The chanterelles season is back, finally 🙂 I love them, and I love to cook them very simply, indeed my favorite recipe is with pasta (click HERE to say the previous recipe) and almost nothing else added. But also in the risotto they are great, and in this case I decided to add also a…

Spaghetti con le Vongole – Spaghetti with Clams

This is one of those traditional recipes that I love: so simple, few ingredients, so fast and so perfect 🙂 you cannot make it better with some modern fancy tricks, it’s already perfect as it is 🙂 Of course, there are details to take care to have the best result, as always 🙂 if you…

Polpo in Umido – Stewed Octopus

I know that for some people octopus it’s not very attractive, but it’s one of my favorite ingredients. I ate it in many ways, and I always liked them all. I could never be bored of it. I love it in salad with potatoes, grilled, in a carpaccio, the octopus “gallego”, “alla luciana”, etc. Now…

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…

Porcini Trifolati

As I already showed other times, I love this season and I love one of its main products: the porcini mushrooms 🙂 In this new post I’m going to show one of the more common ways to prepare them in Italy as a side dish…and what a side dish! 🙂 it’s so great and simple…

Vellutata di Porcini – Porcini Cream Soup

This soup will be a perfect recipe to warm your autumn evenings 🙂 its porcini mushroom’s perfume will spread all over the kitchen and it will make it even more inviting! I admit that I prefer to make a good pasta or a good risotto when I have porcini, but when it happens that I…

Pappardelle with Porcini

This is another wonderful ingredient of this season 🙂 I love porcini and I love all the wild mushrooms in general. I was lucky to grow up in a family in the Italian countryside, by the mountains, so my father and uncles always picked up wild mushrooms (and in the last 2 days my father…