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….

Focaccia Genovese

Have you ever been in Liguria region, for example in Cinque Terre, or in Genoa? And did you try that Focaccia (in the local dialect Fügassa) you can find everywhere there, that one with the holes”? 🙂 If you didn’t I’m very sorry 😀 but it’s really a great thing and you should try it….

Branzino al Sale – Sea Bass in Salt Crust

This recipe is one of the simplest recipes existing I think, but often the simple recipes are the ones that respect better the ingredients 🙂 There are many recipes to cook fish, but few can enhance the original fish taste like this ancient and easy technique. Indeed you need just few flavors, and the salt…

Oxtail with Dark Beer Sauce

Here I am with a new recipe of a cut I really like: the beef tail 🙂 Yes, I use to like what maybe most of people don’t buy 😀 but this cut is really great, and it has such a great and intense flavor that few other cuts of the animal can match with…

Grilled Mackerel Fillet – Sgombro Grigliato

Here I am with another simple but very good recipe 🙂 Moreover the mackerel it’s also a fish with a good price, usually, and like all the oily fish of this kind it’s very rich of Omega-3, so it’s definitely a healthy ingredient. All we have to do is to let it marinate for a…

Turbot in the Oven – Rombo al Forno

Turbot: delicious 🙂 It’s a wonderful fish, beautiful and interesting in my opinion, but especially good to eat 😀 As for all the good quality fish, my philosophy is always the same: keep it simple, less is better than more. The main ingredient is the fish and all I want to taste is that, so…

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…

Arrotolato di Coniglio – Stuffed Rabbit

I know that in some countries eating rabbit is not well seen, but in some other countries like mine it is a traditional food, so it’s normal. And I think it’s very good 🙂 In my family, in Italy, we always had rabbits, so I grew up eating it quite often. And I’m happy that…

Roasted Lamb, with Mustard and Herbs

Sunday was Easter, and as always I cooked lamb 🙂 (actually at my home in Italy in Easter I use to eat kid goat meat bought from some neighbors, usually, and I even prefer that but here in Hungary is hard to find). I had to understand also which are the local cuts, because they…