Here it is a new recipe with octopus after the previous ones I have already posted: Tiella di Gaeta, Polpo Ubriaco, Galician Style Octopus. This time is a recipe typical of the cuisine of Campania region, more precisely its name comes from the fishermen of the old Neapolitan sea hamlet called Santa Lucia (where there…
Tag: wine
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….
Anguilla Laccata – Grilled Eel, Lacquered with Balsamic Vinegar and Port Wine
I heard many people saying they don’t like eel because of its snake-like shape, but what can I say? If properly cooked it’s simply delicious 🙂 By us, in Italy, it’s a very valuable product, famous are the ones from the Valli di Comacchio, and famous is the so called capitone (the big females), mostly…
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…
Stroscia of Pietrabruna
This is one of the best cakes I ever did 🙂 I really love it and it’s so simple, but the flavor explodes in your mouth and stays for so long! It is also one of the countless old traditional regional recipes of Italy which are “traditionally vegan” 🙂 It was, at the time, a…
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…
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…
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…
Pasta con Sugo di Peposo – Pasta with “Peposo” sauce (made with “leftovers”)
Rather than a recipe this is again another very good and easy re-use of the “leftovers“, while the main recipe for the “Peposo” you can find it in the previous post 🙂 (and sincerely these are not leftovers, when I prepare this kind of recipes I often cook something more to be able to prepare also…
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…
Polenta & Baccalá 