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1. Cazzilli: name a bodypart The name cazzilli is very straightforward. Little pricks, because that is what they look like. …
1. Garlic and oil: under rated Well under ten minutes to prepare one of Italy’s most iconic dishes. Prepared by …
1. What’s in a name Happy San Giuseppe. Giuseppe is a common name. In Sicily -and beyond- first born male …
1.Antipasti – starters Some consider the eighties as the years of culinary confusion. Years of decadence, years of opulence. Our …
1.How to peel the nuts A happy way to peel hazelnuts? There are two methods. Immerse the nuts in boiling …
1. Scacciata Catanesi A winter dish with humble origins. Left over vegetables, enriched with cheese, covered with dough and baked. …
1. What’s in a name? Everything! In Italy all restaurants are ristorante. They serve, guess what, Italian food. Some better …
1. Cozze Siciliane Italian and Sicilian mussels are Mediterranean creatures. A bit smaller than their Spanish Atlantic cousins. And midgets …
1. Overkill Is there any fun in mutilating vegetables? Fennel is often the victim of such unrestrained violence. Boiled, covered …
This blog is by no means a journalistic product. Rather than periodic we issue our articles on a sporadic basis, depending on the availability and readiness of new articles. We can therefore not be considered an editorial product as defined in law n. 62 of 2001.
