Broccoli au Gratin with Taleggio Cheese
Easy to prepare, just blanch broccoli for a few minutes in salted water and then bake sprinkled with the seasoning. A light side dish that can also be a main…
Raw Artichoke and Rocket Salad
Raw artichoke salad is a light contorno – side dish usually served with Grana Padano cheese flakes. The tender artichoke hearts are used, and we have also added some rocket…
Oven-Baked Asparagus Frittata
Soft asparagus frittata to enjoy either hot or cold, instead of making it in the classic frying-pan, we baked it in the oven, less messy and fluffy all the same.…
Durum Wheat Flour Bread Rolls
Durum Wheat Semolina flour is widely used in Italy and, besides pasta, it is a staple of bread-focaccia-pizza making in Southern Italy. Durum Wheat Semolina Flour is slightly more yellow…
Pastiera, the Neapolitan Easter Cake
Neapolitan Pastiera, Pastiera Napoletana in Italian, is a typical soft and fragrant Easter cake made in several familiar versions although the main ingredients are always the same: boiled wheat, ricotta…