You may not know, but the Italian frittata and the French omelette are two different preparations, albeit very similar. Frittata is prepared with eggs, parmesan, parsley, a little milk, salt…
This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is…
Calabrian Fileja is a kind of pasta traditionally prepared in the Tropea area and mostly enjoyed with meat ragouts; to give Calabrian Fileja its peculiar shape, each piece of pasta…
Pallotte cacio e ova, literally “cute balls made with cheese and eggs” is the dish that best represents the traditional cuisine of Abruzzo, a region of Central Italy. Midway between…
Like its name says, the tiella barese is a dish typical of Bari, a city in the Apulia region, in the extreme south of Italy. The term tiella originally indicates…