Neapolitan Ragout
The Neapolitan ragout is characterized by the fact that the meat used in the recipe is roughly chopped in fairly big pieces instead of being minced; this is due to…
Ragout: That Very Italian Braised Meat Sauce with a French Name
The Italian term ‘ragù’ comes from the French word ‘ragoût’; whilst the original French name was however used to indicate any braised meat dish served with abundant gravy, the Italian…
Pizzelle Fritte – Fried Mini-Pizzas from Naples
The ‘pizzelle fritte’, also known as ‘pizza fritta’, are small fritters made of pizza dough and topped with fresh tomato sauce. They’re a delicacy from Campania, in Southern Italy, and…
Aubergine Chocolate Cake
Most people have never had aubergines in a sweet dish, and we have to admit that before preparing this cake we were a bit skeptical. Aubergines are extremely versatile, though,…
Italian Marinara Sauce for Spaghetti
The Italian marinara sauce is one of the simplest pasta sauce there could be: it’s just garlic, ripe San Marzano tomatoes (or tomato sauce) and oregano. Be wary of those…