Pasta with Yellow Zucchini and Crunchy Cured Ham

Between the summer vegetables zucchini are for sure between the ones I used the most. This year we decide to try to grow in our garden a particular yellow type, not really a rarity but definitely it’s a type of zucchini that you don’t really see often in the shops and markets. The taste is…

Rianata Trapanese

Here it is another type of focaccia/pizza that is possible to find travelling through Italy 🙂 This is a recipe typical of the city of Trapani, in western Sicily, and its name derives from an ingredients which is used in high amount, the oregano (which in local dialect is called “riano”). And all the other…

Pasta alla Gricia

After having already wrote about Carbonara and Amatriciana, here it is another classic recipe of the Roman cuisine: the Pasta alla Gricia. This is the simplest of the 3, indeed only 4 ingredients are required: pasta, guanciale, pepper and Pecorino cheese. But if apparently it might seem an easy recipe, to obtain the best result…

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,…

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….

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 🙂…

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…

Salviata – Sage “Oven Omelette”, Ancient Tuscan Recipe

This is a very simple recipe that can be perfect for a simple dinner, but also served as an appetizer. But I also like to use it in a sandwich made with a good bread and adding also some cured ham slices for example 🙂 It’s a very old Tuscan recipe, it dates back several…

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:…

Frittata di Cipolle (Frittata with Onions)

Here it is again one of my favorite dish to prepare for a simple and fast dinner 🙂 I have already wrote a post about Frittata with Spinach, so now we will see the one made with onions 🙂 I used red onions in this case, but you can do it with the onions you…

Bucatini all’Amatriciana

Here it is one of the most famous and iconic recipes of Italy 🙂 I could eat it 1000 times, and I could never get bored of it! So simple, and so perfect, few ingredients matching perfectly to each others, et voilà: a little masterpiece 🙂 The name “Pasta all’Amatriciana” comes from the place of origin, the…