Zuppa Gallurese – The Sardinian Lasagna with Carasau Bread
This preparation takes its name from the Gallura area in Northwest Sardinia, although it is also widespread in other parts of the Island. The Italian word ‘Zuppa’ stands for ‘Soup’,…
Spelt Pasta Frittata with Mushroom, Guanciale and Pecorino Romano
Pasta Frittata, Frittata di Pasta in Italian is a nice way to reuse leftover pasta or even to prepare a lunch from scratch. In Italy, it is very popular and…
Vignarola – Vegetable Side Dish from Lazio
This recipe comes from Lazio, the region where Rome is located; in the local dialect, the word ‘vignaroli’ come from the Italian word vigna – vineyard, and they are the…
Romanesco Broccoli Fried Balls
Romanesco Broccoli, Broccolo Romano in Italian language, is a typical kale from Lazio region, where Rome is located. It is called Romanesco just because it has been known throughout the…
Pallotte Cacio e Ova – Cheese and Egg Balls in Tomato Sauce
Pallotte Cacio e Ova, literally means “small balls with cheese and eggs”, are balls made of cheese and eggs and stale bread, then fried and tossed in a tomato sauce.…