Chickpeas Salad With Almonds & Orange Juice
What’s better to use in the kitchen, dried chickpeas or tinned ones? There isn’t a precise answer: whilst dried chickpeas generally have a more intense nutty taste, they need to…
Traditional Chicken Cacciatore from Tuscany
Modern Chicken cacciatore interpretations include a variety of ingredients: fresh tomatoes, olives, peppers, rosemary… but the original recipe from Tuscany was actually prepared by farmers that didn’t have much in…
Celery Greens Pesto for Fettuccine
Celery is crunchy and delicious, both cooked and raw: we use it to add flavour to our sauces and roasts, or we just snack on it before we start preparing…
Simple Bean Stew with Bacon & Celery
Beans have been a staple in Italian cuisine for centuries: they are a cheap source of proteins, and can be dried during the harvesting season and used later on in…
Easy Vegetable Broth & Veggie Patties (from Leftover Vegetables)
Making a delicious and comforting vegetable broth from scratch is easier than one may think: it only takes a few vegetables and then your healthy and inexpensive broth will be…