Skip to content Skip to footer

19K
2K
319
3K
754

Follow me on

519

Menu
Menu

Salads and Sides

Fricandò recipe, a fresh vegetables stew
Fricandò: the vegetable stew recipe from Romagna
The Fricandò recipe is a kind of rustic ratatouille and a typical recipe from the peasant tradition of Romagna. The Italian dictionary reports that the term is an Italian graphic and phonetic adaptation of the French fricandeau. This dish's ingredients are cooked in the same pan as a stew. The name, however, also has a…
17 June 2023
Cotolette di mortadella e coleslaw
Mortadella cutlets and coleslaw. Bologna meets New York
Mortadella cutlets make me think of last summer when I cooked them after a long time. After a ten-day holiday in the Tuscan Romagna, where I hadn't been since I was a child, we moved to Bologna. We have had a good time on holiday. August had just started, and we preferred Casa Nora to our flat in…
11 February 2022
Homemade pickled vegetables
A family recipe. Homemade pickled vegetables (Giardiniera)
Pickled vegetables, in this case, sweet and sour, are called Giardiniera in Italian. A very poetic name since it evokes the word garden. Giardiniera brings to mind the colors of the dish and the vegetables from the garden. It is an ancient method of preserving vegetables in season and eating them the next. I still remember when, at…
9 November 2021
Radicchio salad with plum, Roquefort and prosciutto crudo cubes
Radicchio salad with plums, Roquefort and prosciutto cubes
In Italy, the season of red and field mixed radicchio, with its glowing colors, begins with the arrival of autumn. I am just buying some ruby red radicchio when I see crimson plums. Thinking about the sweetness of the fruit and the bitterness of the radicchio, I buy both. Salad, always in season Depending on the time of…
18 October 2021
A wander at the August market and a blackberries salad
A stroll at the august market and a blackberries salad
The blackberries, with their unmistakable honeycomb shape, are dark and promise to be sweet and juicy. As I ask for a basket, I am already thinking about the blackberry salad I will prepare for dinner. A wander among the august market stalls August is one of my favorite months to shop for fruit and vegetables at the…
1 August 2021
Pomodori gratinati
Tomato gratin: recipe of Romagna
Tomato gratin. The taste of my summers and a typical side dish of Romagna cuisine. Summer colors Summer is made up of many colors but, perhaps, among many, and although tempted by the golden color of wheat fields and the crystal blue of some summer skies, I choose red. Poppy red. Cherry red. Watermelon red. Sunset red. And then there are them.…
21 June 2021
Cipolline in agrodolce con aceto balsamico
Sweet And Sour Onions And The New Leading Role Of Sides
While cooking sweet and sour cipolline, I reflected on sides, dishes that traditionally accompany other courses. But what if the side was not just a splash of color to complement the main course? The sides and the table. And whether that plate of vegetables is instead the indicator for measuring the importance of a meal? Take cipolline in…
7 April 2021
Basil Pea Purée
Basil Pea Purée. Super quick-to-make side recipe
At home the sides are very much appreciated. We like to eat vegetables and, often, our meal, especially in the evening, consists of a couple of side dishes or a salad with a slice of good bread. Some side dishes take time, others are prepared in a short time. This one is ready in 15 minutes and besides…
12 October 2020
Raw zucchini salad with aragula and lentils
What's your favorite salad? The zucchini salad combines summer flavors with lentils which, in Italy, are usually associated with winter and, for this reason, remain forgotten in the pantry for months (what a shame!). I hope you will try it, I enjoyed developing this recipe and even more eating it. Salad is a recipe. The Italian food…
25 August 2020
Friggione of Bologna Recipe
Friggione of Bologna Recipe (Onion and Tomato Pot)
Time and again, I want recipes that require few ingredients and just a spoonful of love to add the right flavor to each dish. Like the friggione, it is not just an onion sauce, even if it is that but rather one dish with identity and history. In 1886, Mrs. Maria Manfredi Baschieri writes the friggione…
21 July 2020

© 2025 Tortellini&Co. All Rights Reserved.