Homemade salted anchovies
A typical Ligurian recipe handed down over time. And one of the techniques of food preservation oldest and [...]
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Snack? Homemade! The sfincione!
Bagheria The word sfincione derives from the Latin spongia – sponge – or from the Arabic [...]
Bolognese Lasagna
A bit of history: Originally, the lasagna was not as we know them today. They have their roots in ancient [...]
Frappe for carnival
Chiacchiere, crostoli, bugies, frittelle, cenci: so many names for a carnival sweet combining small and big [...]
Stockfish accomodato alla Genovese
INGREDIENTS FOR 3 PERSONS 500 gr. stockfish 1 onion 2 cloves garlic 1 bunch of parsley 4 tomatoes 4 potatoes [...]
Other than ‘nduja and chili: “I show you the Calabria cuisine you do not know”
by Fabiola Pulieri “The tradition is successful innovation” this is the phrase that opens the [...]
Ada Boni’s Ricotta Fritters
Ingredients For 12-16 fritters 250 grams ricotta, 1 egg, 50 grams of flour, 1 tablespoon of rum, oil for [...]
All the secrets of Carpino broad beans
Who knows if Nicholas Ortore, 74, and Michael Cannarozzi, 41 year-old farmer, they imagined that the broad [...]
Neapolitans migliaccio
Neapolitan migliaccio is the sweet for winter-end holidays. A little ‘carnivalesque, a little’ [...]
Pasta with Norma
Well know Sicilian cuisine dish. If only because the name that binds to the masterpiece of Vincenzo Bellini. [...]
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