Coq au Vin – Braised Rooster

This is one of the most iconic recipes of the French cuisine, not only because the “coq” is their national symbol, but because this recipe is really a masterpiece if properly executed. It’s an old recipe with a long history and tradition, that dates back when it was common to have roosters at home, or…

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….

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…

Brasato di Manzo – Beef Braised in Red Wine

Here comes one of the most famous recipes in Italy 🙂 when some feasts come, this is one of those recipes people might consider. It’s a recipe where the quality of the ingredients will help a lot on the final result: the most famous version indeed is the “Brasato al Barolo”, as the name says…

Agnolotti al Brasato – Pasta Filled with Braised Beef

Christmas arrived and like every year  I love to prepare the traditional good recipes of this feast 🙂 since I’m Italian I do Italian recipes, usually the ones of my area of origin, but from north to south in Italy there are countless traditional recipes for Christmas so sometimes I like to pick also recipes…

Peposo – Traditional Tuscan Stew

This is a very tasty and juicy recipe, typical of Tuscany and more precisely of Florence area. It’s a very old recipe, and its complete name is “Peposo alla fornacina” or “Peposo dell’Impruneta“, because it seems it was created in the XV century by some brick cookers at the kilns situated at Impruneta, a town on…

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…

Zander/Walleye on Vegetables Sauce

And as April/May arrived, my friend the fisherman starts to bring us a lot of good lake fish 🙂 today we do a nice Zander fillet from Balaton lake (which is very similar to the northern american Walleye, indeed they are part of the same family, and I suppose they have a similar taste, so this recipe…