Menu
With a little help There is little or no surprise in an eggplant. Right under the beautiful purple skin there’s …
Raw material Salsiccia is a pork product. The lean meat comes from shoulder, loin and tight. Pancetta – bacon – …
Extremely anchovy Not everybody thinks anchovy is groovy. People around Turin instead do. Their local dish, bagna cauda contains a …
Anelletti – little rings The ultimate pasta for this dish are anelletti. Probably invented during the Arab occupation, it is …
Pasta al pomodoro Two step pasta starts with pasta al pomodoro. This is by far the most common Italian pasta …
The trattoria Pasta c’anciova e muddica is a typical dish served in a trattoria. A place that serves normal food. …
The trattoria Pasta con la glassa is a typical dish served in a trattoria. A place that serves normal food. …
Food pairing Spinach and ricotta. They have a place of honor in the matching food list. Burgers and fries, strawberries …
Swordfish The expression “What’s in a name?” could not be more out of place than with describing swordfish: a fish …
Breaded cutlet, cotoletta alla Palermitana Not just ‘cotoletta’
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.
