Pasta with Guanciale,Black Garlic and Tomatoes
All strong and intense flavours for this pasta dish with guanciale, black garlic and tomatoes. Black garlic is nothing else than a basic white garlic fermented two to three months…
Rustic Doughnut-Shaped Red Wine Biscuits from Lazio
Ciambelline al Vino Rosso o Biscotti Rustici al Vino Rosso, although they are called doughnuts, these are real biscuits. The name doughnuts refers only to their doughnut shape. These biscuits…
Savoury Pumpkin Loaf Cake with Amaretti Biscuits and Pancetta
We liked the idea to combine the typical ingredients of pumpkin tortelli filling in this savoury loaf cake: pumpkin (needless to say) , Amaretti biscuits, Parmigiano cheese and a pinch…
Friggione, Traditional Marinated Onion with Tomato Sauce from Bologna
Friggione, tradizionale salsa di cipolle marinate con pomodoro Bolognese, originated as a peasant dish, part of cucina povera of Bologna, today considered one of the excellences of the traditional Bolognese…
Saffron Pasta with Tuna, Crescenza Cheese and Oregano
Pasta allo Zafferano con Tonno, Crescenza e Origano, a simple pasta dish that can be prepared in a moment. We have used tuna fillets in oil, a pinch of saffron…