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RECIPES

Sweet Tagliatelle, Typical Carnival Fried Treat
Sweet Tagliatelle Recipe, Typical Carnival Fried Treat
  Sweet tagliatelle is a typical recipe of the Carnival season. The origins of sweet tagliatelle Although tagliatelle makes us think of  Bologna , I believe that the origin of this recipe may be more Romagnola than Bolognese. Sweet tagliatelle adorns the windows of the city's best bakeries throughout the Carnival period. But in the…
13 February 2021
Artichoke Stew With Potatoes
Artichoke Stew With Potatoes And February Cuisine
In February, the light starts to change. The days are getting longer, but it is better not to be hasty in expectations. The soul of February is wintry and and can reserve surprises. This month's cooking is still typical of the season: long cooking, satisfying baked pasta, stews and roasts, perhaps an artichoke stew like this one. And…
8 February 2021
Risotto al rosmarino e limone
Lemon And Rosemary Risotto. And That Need To Re-Define
Rice, rosemary, lemon. During cooking, the rice absorbs the citrus notes of the lemon and the herbaceous ones of the rosemary, creating a dish that reveals an incredible flavor from the first taste. My first taste of rosemary risotto. I was at Podere Ciona, in Chianti, when I first tasted this risotto prepared by my friend's mother.…
4 February 2021
Zuccherini cookies
Zuccherini cookies: a recipe of the Aemilian Apennines
When you are used to a certain kind of cookie since you are a child, you don't think about their origin. You only eat it. But that is what happened with  zuccherini montanari , sugary dry cookies, old-fashioned scented with aniseeds. A recipe from the Tuscan-Aemilian Apennines. The zuccherini cookies tell the story of an…
29 January 2021
Drunken Pork Chops And Beetroot Marinated In Olive Oil
Drunken Pork Chops And Beetroot Marinated In Olive Oil
When I was a child, I remember nonna often saying: 'eat if you want to grow'. But I ate very little. And I didn't grow very tall. As I have written in other posts, I did not realize how fortunate I was to be nourished with love and knowledge and refused foods that I have now rediscovered…
21 January 2021
Gramigna with Bolognese sausage ragù
Sausage ragù of Bologna. A traditional recipe
Sausage ragù is a traditional recipe of Bologna. Preparation begins with the soffritto, which in this recipe involves only onion, is slightly red even if there is no tomato passata, and has a relatively long cooking time. It is a rustic ragù but not as flavorful as we might expect. During cooking, the milk sweetens the flavor…
16 January 2021
No-Bake Pear And Chocolate Cake With Pear Gelée
No-Bake Pear And Chocolate Cake With Pear Gelée
How do you develop an original recipe? This is the question I often hear. And I would like to answer it today telling you how the pear cake was created. The creative process never follows a single direction. Sometimes inspiration comes from an ingredient, sometimes from a flavour. It happens that I visualize the project of a new…
31 December 2020
Lasagne di carasau con zucca e scamorza
Pumpkin and smoked cheese carasau lasagna recipe
When I turn off the last Christmas lights, it's finally time to embrace the winter in the wardrobe and on the table where I welcome warm, nourishing dishes typical of this time of year, like a steaming tray of lasagna. I made that with carasau bread, which I used instead of a traditional pasta sheet, baked…
29 December 2020
Apple bread cake recipe
Apple bread cake recipe and two years of blog
Christmas is just a few days away, and I am at my desk with a cup of coffee about to write a recipe for one of my childhood apple bread cakes. This bread cake is rich in taste and ingredients like apples, walnuts, almonds, and spices. It will be the last post of the year, after two…
22 December 2020
Grape kale bacon walnut pasta
Grape kale bacon walnut pasta
I cooked an autumn-flavored pasta sauce. And I found it so good that I thought of sharing the recipe. While grapes and bacon are sautéing in the pan, I quickly blanch the kale in the same water where I will cook the pasta. I chop it up and then add it to the other ingredients. Finally, I toast…
5 December 2020

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