Focaccia with Durum Wheat Flour
A very soft focaccia made with semolina flour, it is great on its own or filled with cheese or cold cuts such as salami or ham or even lard, ideal…
Italian Home Cook
A very soft focaccia made with semolina flour, it is great on its own or filled with cheese or cold cuts such as salami or ham or even lard, ideal…
Funghi ripieni di Crescenza e Prosciutto Crudo, an easy and tasty second course. Crescenza, aka Stracchino, is a a very soft, moist, rindless and spreadable cheese from Lombardy, Northern Italy.Crescenza…
Spezzatino di Manzo con Piselli, is a classic Italian Secondo Piatto, typical of wintertime, where beef chunks are slowly cooked in the broth becoming very tender. However, we have moved…
Uova alla Monachina in Italian language, namely hard-boiled eggs stuffed with a sauce made from hard-boiled egg yolks mixed with béchamel, then breaded and pan-fried, served as a starter however…
Fiori di Zucca Fritti in Pastella di Birra alla Romana. Different preparations with courgette flowers are common throughout Italy as a starter dish from Liguria till the deep South –…
