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Breaded cutlet, cotoletta alla Palermitana Not just ‘cotoletta’ but any cut becomes ‘alla Palermitana’ with this breading. The veal-version is …
Peperonata alla siciliana Peperonata is a bell pepper (sweet pepper) stew. A popular dish all over Italy. The Sicilian version …
Caffè al cucchiaio Caffè per tutti. After watermelon, tangerine and lemon, another jelly recipe. The adding of cinnamon is fundamental. …
Voglia di Valentina Truth be told, la signora Valentina does not call these burgers. She calls them polpette di ricotta …
raw, rawer, the rawest Raw tomato pasta is a masterpiece. The simplicity in preparing contrasts with the overwhelming richness in …
Pantesca pazzesca Pantesca as in coming from Pantelleria, an island between Sicily and North Africa. Though surrounded by water – …
Black pasta Black pasta, coloured with cuttlefish ink. It is a joy to eat. Tasty and funny. Beware of the …
Carmela and her hot eggs Nobody knows where the dish really originated. Carmela claims she received the recipe in a …
Pao de queijo Pao de queijo translates as cheese bread. It is a very popular snack in South America and …
Pollo all’arancia – Orange Chicken Pollo all’arancia, chicken
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.
