Durum wheat semolina’s flour is widely used in Southern Italy to make pasta, pizza, focaccia, biscuits, sweets and of course, bread. Puglia in particular has the reputation of being the…
Pasta all’ Amatriciana or simply Amatriciana, is one of the most famous and loved pasta sauces in Italy. It takes its name from the town of Amatrice, Lazio region where…
Strudel di Mele del Sud-Tirolo is a pastry made of rolled out pastry, the inside of which is filled with slightly acidulous rennet apples cut into slices or cubes, to…
Red Wine Rustic Biscuit, also commonly called Ciambelline (from the Italian word Ciambella which means Doughnut) because of their doughnut shape. Super for breakfast or even as an end to…
Friggione, salsa tradizionale di pomodoro e cipolle marinate, originated as a peasant dish, part of cucina povera of Bologna, today considered one of the excellences of the traditional Bolognese cuisine.…
