Sulmona Red Garlic
Sulmona Red Garlic, takes its name from the city of Sulmona and precisely in the Peligna Valley, province of L’Aquila, has been cultivated for centuries in Abruzzo, a region in…
Neapolitan Zucchine a Scapece – Fried Courgettes with Mint and Vinegar
Scapece, pronounced Ska-pe-ce, it’s a famous traditional neapolitan side dish and it’s basically made with courgettes, garlic, fresh mint leaves, all soaked in vinegar. The name comes from the word…
Pancotto With Rocket Salad- Traditional Apulian Bread Salad
Between the Forties and the Fifites, a large number of families in Italy were struggling with poverty and hardships; it was not a given to have food on the table…
Mackerel Fillets With Orange Juice
Along with tuna and salmon, mackerel is perhaps one of the best known fish; it has a strong taste that pairs well with dark bread – which is the way…
Crudaiola – Raw Tomato Pasta Sauce
Crudaiola is a play on the more common term pizzaiola, which indicates the tomato sauce normally used for pizza; because crudo is the Italian word for raw, the crudaiola is…