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In the beginning… This preparation is pure and represent the basics of Sicilian cooking. Fresh, seasonable ingredients, no frills. A …
Nero Nero is the Italian word for black. And usually black is not the color you want your food to …
Better an egg today than… Better an egg today than a hen tomorrow. Specially in dire times. Eggs are probably …
Easy cheesy Cheesy as in containing loads of cheese. Though having cheese with marmalade, jam or honey as an aperitif …
Mother Minestra The mere name minestra is quite interesting. It derives from the verb ministrare. To minister, or to administer …
Let’s laud lettuce Lettuce has a long and interesting history. The Egyptian god of fertility Min indulged on its the …
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 …
Tony’s pumpkin risotto Pumpkin risotto is Tony’s piece
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.
