The basic ingredients of traditional meat broth are, in addition to water, chicken/ hen or beef or capon, carrot, celery (possibily with leaves), bones, coarse salt, a whole onion and…
Torta Tenerina (or Tacolenta) is a no-yeast cake made with dark chocolate and very little flour. It is typical of the city of Ferrara, just North of Bologna in Emilia…
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…
Have you ever felt a bit lost when a delicious Italian recipe calls for a ‘00’ common wheat flour? And have you ever wondered why are there different kinds of…
A ragout is called “white” when it doesn’t contain any tomato sauce; this unusual version with cinnamon is widespread in Emilia Romagna, Veneto and Piedmont. We suggest to prepare it…