Torta Paesana, Bread and Cocoa Cake from Lombardy
Torta Paesana, Village Cake, is a cake quite dense and moist in texture yet very soft, whose principle was and still is to use leftovers. It is a cake from…
Beefsteak Tomato Salad Marinara-Style
Beefsteak tomato, Pomodori Cuore di Bue in Italian, is a delicious and versatile big tomato perfect for eating simply dressed with oil and salt or marinara style as we did,…
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.…
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…
Arraganate Potato from Basilicata
This is a traditional Italian potato side-dish originating from Basilicata region, in the South of Italy. It’s basically made with layers of potatoes, onions and tomatoes seasoned with breadcrumbs, dried…