Vin Santo and Cantucci
byWhen visiting a Tuscan trattoria, you certainly have been offered Cantucci and Vin Santo at the end of the meal. The famous couple is indeed iconic into the Tuscan and Italian food…
Recipes
Tordelli, the typical meat raviolis made in Versilia
byVersilia is the area overlooking the last segment of Mar Ligure and it’s protected by the Apuan Alps, which divide this territory from the close Garfagnana. Here sea, hills and mountains…
Annurca Apple Crumble
byAs toddlers we used to eat its puree, and growing up we learnt how to use the knife, making practise on it. I have never met grown-ups that don’t like…
Ricotta and chestnut ravioli, beurre noisette, sage and Madagascar wild pepper
bySpaghetti, risotti, gnocchi, ravioli are the dishes I prefer, representing the stereotype that wants Italians keen on “primi piatti“. The fulfilling carbohydrate, nowadays pretty disliked by nutritionists, is able to…
Chestnut cake and a tribute to seasons
bySeasons are able to excite people who love food and eating well, since they can inspire creativity in everybody willing to cook just with seasonal ingredients. Nowadays there’s a group…
Ricotta and Basil Gnudi for a Summer Overdose
bySeptember. One of my favourite months, it’s still summer but you can feel autumn coming. It represents to many people, me included, the beginning of a new year, full of…
Tomato Tarte Tatin
byTomato. It’s the outright protagonist of the Italian summer and symbol of our ability and flexibility to take advantage of the available resources. Originally considered as an ornamental exotic fruit…
Stuffed fried olives… the recipe for the perfect aperitivo
byI prepared this recipe for the first Christmas in our new house. Until then, I’ve alway associated olive ascolane with my childhood holidays in San Benedetto, or with the rich…
Maccheroncini di Campofilone with mussels and roasted tomatoes
byMaccheroncini, mussels and tomatoes… Three simple ingredients to remember the region Marche, I recently visited during my gourmet trip. A simple dish, as we love in Italy, but special thanks…
Risotto with peas, asparagus and Balsamic Vinegar
byI’m definitely not a fussy eater. I really eat everything, if well cooked and with good ingredients. I just don’t consider the cooking mix you can buy at the supermarket….