Brussels Sprouts with Pecorino cheese
We know, Brussels sprouts are often subject of a debate, they are loved or hated because of their somewhat strong smell and taste. However, in our kitchen instead they are…
Frittata with Peas, Turmeric and Thyme
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…
Braised Beef Rolls in Tomato Sauce
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…
Ricotta & ‘Nduja Pasta Sauce for Calabrian Fileja
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 – Traditional Cheeseballs Baked in Tomato Sauce
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…