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Aubergine gnocchi with basil and tomato sauce

Looking at the aubergine gnocchi resting on the drying rack. The intense smell is an invitation to plunge them into the pot of boiling salted water. But they have to rest. A little like the dreams and thoughts I had in my head and didn't know I had. Everything takes time, the time it takes. About things I love and…

ByMonica22 July 20220Comments

Cheese COURSES Desserts INGREDIENTS RECIPES

Gelato cake (without ice cream maker)

Some dishes make you travel into the past, bringing back memories forgotten at the bottom of some memory drawer. Ice cream cake is a classic example of a nostalgic trip. If you read the post, you will understand why. When I thought of sharing the recipe for this simple homemade dessert that Grandma, especially in the…

ByMonica5 July 20220Comments

COURSES INGREDIENTS Main Course Meat OCCASIONS RECIPES Sunday Lunch

Roast guinea fowl with artichokes recipe

Roast guinea fowl stuffed with artichoke hearts is a dish where flavor and lightness go together. White meat, vegetables, and little fat (those that the guinea fowl releases as it cooks in the pan). I had forgotten the soft, juicy, and not at all stodgy guinea fowl pulp. Conscious carnivorous Since a few years, I have been eating…

ByMonica13 May 20220Comments

Bologna Food COURSES First Course OCCASIONS RECIPES Sunday Lunch

Macaroni with breadcrumbs and the story of macaroni eaters

This recipe for macaroni with breadcrumbs is for macaroni eaters. Who is the mangiamaccheroni (macaroni eater)? In 1500 were Sicilians, in 1600 were Neapolitans. Even Artusi was called mangiamaccheroni. Then, from the end of the 19th century, the term indicated Italians who had immigrated abroad. And today? Today we are all mangiamaccheroni, in Italy and abroad. In the world, pasta is…

ByMonica29 March 20220Comments

Bologna Food Cakes and Cookies Christmas COURSES OCCASIONS RECIPES

Panone recipe: the Christmas cake of Bologna

Panone and Certosino are the typically baked cakes of the Bologna Christmas tradition. Similar yet different. Both recipes belong to the typical Northern European tradition of Christmas cakes made with dried and candied fruit. Again, both have a rich and somewhat old-fashioned taste but, unlike what you might imagine, also a contemporary flavor. In these recipes, you won't find any…

ByMonica5 December 20210Comments

COURSES RECIPES Soups

Saffron carrot soup. And the omnivore’s dilemma

I am not a human indifferent to ethical issues, and over the past year, I have been thinking about my relationship with food and eating meat. And while it may seem funny to serve this reflection thinking up with a steaming, vegetarian carrot soup, I'm going to tell you what I think. The omnivore's dilemma I was…

ByMonica25 October 20210Comments

Aperitivo Bologna Food Breads and Pizza OCCASIONS RECIPES Sunday Lunch

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…

ByMonica27 August 20210Comments

Aperitivo COURSES Gluten-free INGREDIENTS Legumes OCCASIONS RECIPES Savoury Cakes

Chickpea farinata: a traditional Italian peasant recipe

Chickpea farinata is a type of thin, unleavened bread. I love everything about this vegetarian and gluten-free recipe: the simplicity of preparation, the smell, the taste. Chickpea Farinata. This is a traditional peasant recipe, based on water and flour, and typical of areas where chickpeas are grown. Chickpeas are used to make yellow flour with a…

ByMonica25 May 20210Comments

COURSES First Course INGREDIENTS RECIPES Rice and Grains

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.…

ByMonica4 February 20210Comments

COURSES Desserts Fruits INGREDIENTS OCCASIONS RECIPES Sunday Lunch

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…

ByMonica31 December 20200Comments