Gnocchi alla Romana, Semolina Gnocchi Roman-Style
Gnocchi alla Romana is one of the dishes that belong to the city of Rome, hence the name. Made with very fine semolina, butter, milk, Pecorino cheese. Very soft and…
Gnocchi alla Romana is one of the dishes that belong to the city of Rome, hence the name. Made with very fine semolina, butter, milk, Pecorino cheese. Very soft and…
These Neapolitan beef rolls, also generally called ‘braciole’ – ‘chops’ not only in Naples but throughout Southern Italy, are stuffed with raisins, pine nuts, garlic, parsley and Pecorino cheese, then…
Spezzatino di Manzo con Piselli, is a classic Italian Secondo Piatto, typical of wintertime, where beef chunks are slowly cooked in the broth becoming very tender. However, we have moved…
Wedding Soup, Minestra Maritata in Italian, is a typical dish that belongs to Neapolitan cuisine, traditionally prepared during Christmas or even Easter, althought nowadays it is made on many other…
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…