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Radicchio e bruciatini
Radicchio salad and bruciatini. A recipe from cucina povera of Romagna
Green and red radicchio, unsmoked pork belly, and vinegar are the few ingredients you'll need to make the radicchio salad and bruciatini recipe, one of the many flavor-rich dishes of Romagna's cucina povera. Radicchio salad and Bruciatini    The recipe is from Romagna, although along the Via Emilia, there is an Aemilian version from Modena made with…
3 February 2023
Potato flan with cheese and mortadella
Sformato di patate / Potato flan with cheese and mortadella
The recipe for potato flan, in this case, stuffed with cheese and mortadella, makes me think back to the months I spent in Bonn, Germany. And to how much the kitchen, understood as a physical place, is, at least for me, an important space. I have lived in different places and houses for longer and shorter…
16 January 2023
Vera Torta of Imola: a local, ancient dessert recipe
Vera Torta of Imola: a local, ancient dessert recipe
Vera Torta (True Cake) is a typical dessert of Imola, a territory of Romagna culture located in Emilia and, more precisely, in the district of Bologna. It is an old-fashioned recipe, passed orally from family to family and now registered at the Bologna Chamber of Commerce (2019). Its almond flavor is reminiscent of the Bologna Rice Cake,…
10 October 2022
Green sauce (salsa verde) of the Bolognese tradition
Green sauce (salsa verde) of the Bolognese tradition
Food is joy, it is ritual, it is convivial, it is a necessity, and it is seasonal. In Italy, it is also regional, often even local. Not forgetting to know the history of many Italian recipes, you have to look beyond the current administrative boundaries. And then, of course, you cannot ignore the family heritage. Every Italian…
25 June 2022
Garden herb frittata with Parmigiano cheese sauce
Garden herb frittata with Parmigiano cheese sauce
The garden herb frittata recipe confirms what I have been thinking for some time. The way a person cooks changes. How I have changed, even in the kitchen Over time, it is enriched as we try new recipes and undergo contamination. It suffers trends, seasons, and necessities. Today's cooking tends to be very sophisticated or, on the contrary,…
17 June 2022
Green bean and mortadella Bologna rifreddo recipe
My green beans and mortadella Bologna rifreddo recipe
Rifreddi are a great classic of Bolognese cuisine. There are many recipes, and each family has its own. But all are one of the happiest expressions of home cooking. Simple and rich, of substance without lacking a certain smug elegance. The Bolognese table is welcoming in its flavors and appealing to the eye. My countryside While I…
12 June 2022
Buckwheat crespelle with ricotta and asparagus cream
Buckwheat crespelle with ricotta and asparagus cream
What characteristics should a modern cuisine recipe have? I answer the question by pointing to one dish. Buckwheat crespelle with ricotta and asparagus filling. An indulgent but light recipe with a straightforward procedure. These are the characteristics of modern cooking that I practice. Modern cooking. Or maybe not Modern cooking is a harmonious blend of…
21 May 2022
Nougat semifreddo with chocolate drops
Nougat semifreddo with chocolate drops
With nougat semifreddo, there is an almost familial connection. Semifreddo and, in general, spoon desserts make me think of the lunches that never finished when the adults stayed at the table for hours. And if the occasion was official, even we children had to remain seated until we were expressly authorized to leave the table. Those were other…
4 April 2022
Brodo di gallina
Chicken stock recipe: hymn to home cooking
In Italy, there is this saying: old hen makes good stock. If folk wisdom is inspiring, I'm starting with this adage to introduce chicken broth. When the chicken gets old, after a life spent scratching and laying eggs, it is time for making a great pot. Chicken stock pot Buy a chubby hen if you want to make…
20 March 2022
Braised mixed mushroom stew recipe
Braised mixed mushroom stew recipe
Braised mixed mushroom stew. Can you smell it? It is a vegetarian recipe perfect to accompany a polenta or to eat as a stew. In my life, cooking is a journey where twists and turns, unexpected events, and discoveries are the order of the day. I never know where it will take me. Along the Via Emilia and beyond.…
16 February 2022

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