Roman-Style Spring Side Dish
This feast of sautéed vegetables and pulses is called Vignarola and is a typical side dish from the Lazio region and precisely from the city of Rome. a rich dish…
Italian Home Cook
This feast of sautéed vegetables and pulses is called Vignarola and is a typical side dish from the Lazio region and precisely from the city of Rome. a rich dish…
This Italian chickpea soup ‘pasta e ceci‘ is a comforting classic, perfect for chilly days and cozy dinners. Inspired by traditional rustic cooking, this version adds smoked salami for a…
‘Mozzarella in Carrozza’ namely ‘Mozzarella served in a carriage’, is one of the many deep-fried preparations of Neapolitan tradition and owes its name to the fact that the bread used…
Classic Italian Bruschetta (pronounced Brus-KET-ta) comes from the Italian word abbrustolito, meaning “toasted.” This traditional Italian dish is all about toasted bread, often made with stale bread from the previous…
Cauliflower Piemontese-style, precisely called ‘Cavour style’, is a typical side dish of historical Piedmontese cuisine in which cauliflower florets are dressed with butter, boiled eggs and anchovies. This antique recipe…
