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
In a traditional Italian meal the “Contorni” are usually served as a side dish for the second course, just after the “Primi Piatti” but before the Desserts. In this recipe you will find recipes to cook almost any vegetables, ideas for salads, traditional preparations with potatoes and the likes.
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…
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…
Italian-style ingredients for these crispy and fluffy jacket potatoes filled with mozzarella, fresh cherry tomatoes and oregano. We did not use any butter, only Extra Virgin Olive Oil. Serves 2,…
Cavolo Nero, aka Tuscan Kale or Curly Kale has a bitterish taste and retains a meaty texture even after being blanched in boiling water or steamed. The ingredients used here…
Purple cauliflower is typical of Southern Italy and Sicily in particular. It’s a rare variant of the common cauliflower obtained by crossing cabbage, cauliflower and broccoli. Because of its purple…
