Romanesco Broccoli Fried Balls
Romanesco Broccoli, Broccolo Romano in Italian language, is a typical kale from Lazio region, where Rome is located. It is called Romanesco just because it has been known throughout the…
Black Rice with Anchovy-Flavoured Savoy Cabbage Cream
Savoy cabbage and anchovies seem born to be together. Two strong flavours support each other without overwhelming, while the addition of the spreadable cheese gives them an even more intense…
Pettole – Mini Fried Dough Balls
Pettole, an Apulian speciality prepared mainly during Christmas time, are mini balls of leavened dough fried in oil and strictly eaten hot: in the savoury version they are usually stuffed…
Spaghetti with Puttanesca Sauce
This sauce is very well known in Naples and its area around, but seems to have been conceived only very recently, around 1950. To understand the exact origin of this…
Sweet Pepper Sauce for Pasta
Basically a sauce for pasta based on sweet peppers, very easy to make and a nice alternative to the classic tomato sauce. To give another twist, we have also added…