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RECIPES

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
Meat and potato puree pie recipe
Meat and potato pie. A recipe from European cuisine
Meat and potato puree pie has British origins and is the right recipe to talk about European cuisine.   European cuisine Italians and French have created the basis of modern and contemporary cuisine in Europe and Western society. Perhaps this is the reason we sometimes forget that Italian cuisine is also contaminated. Here I would like to reflect…
12 October 2021
Lemon biscuits recipe
Lemon biscuits. A home cook and food writer
I am a home cook who writes about food. And as with this lemon cookies recipe, I share flavors that have the simplicity and richness of the best food I have ever tasted. The home food. Writing about food. What food? I have tasted the deliciously perfect food of some starred chefs and the satisfyingly ready-made food…
6 October 2021
Homemade quick tomato sauce
Artusi’s salsa di pomodoro (tomato sauce)
I tried Pellegrino Artusi's tomato sauce and found it to be such a concentration of flavors that it looked like a bottle of passata from the previous year.   Books to read, recipes to try I have an incredible backlog of recipes to try, some for the first time. And the same goes for the books I buy…
28 September 2021
Isabella grape jam recipe
Red Isabella grape jam recipe
Have you ever tasted Isabella grape?   Isabella grape: the origin It is a cross between two grape varieties and was imported from the United States in the first half of the 19th century when the phylloxera epidemic, a disease that attacks vines, hit European vines hard. The Isabella grape, both for table and wine, is either red…
22 September 2021
Fried bread of Bologna: crescentina fritta
Crescentina fritta: the typical fried bread of Bologna
Crescentina fritta is a traditional fried bread of Bologna that, with different names, you can find all over the Via Emilia. Crescentina fritta of Bologna is a typical fried bread In Modena and Reggio Emilia it is called gnocco fritto. When in Parma calls for torta fritta. In Romagna piadina fritta, in dialect piê fritta. Sometimes it…
27 August 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
flowery iced tea
A glass of flowery iced tea on a summer afternoon
While scribbling notes that will become to-do lists, drafts of recipes, or thoughts that I "park" on paper ready for take-off like in a hangar, I reach out a distracted hand towards the glass of iced tea. The cool liquid trickles down my throat, generating a flood of memories. So pleasant that I put my pen…
20 July 2021
Tuna meatloaf recipe
Tuna meatloaf of Bologna: a typical home recipe
The recipe for tuna meatloaf Bolognese may seem strange. After all, Bologna is not a seaside city. To understand the origin of this recipe, we have to go back to when Bologna had canals and a port (where the Porto district is today) that was navigable and accessible from the sea. By ship from Bologna, one could…
15 July 2021

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