Risotto with Red Peppers, Mozzarella and Basil Leaves

Peppers are often used to prepare a good seasoning for a dish of pasta, but less often to prepare a dish of Risotto. If you wonder how you could use the red pepper that has been staying around in the fridge for days, then this recipe is for you. To make the risotto with peppers more … Continue reading Risotto with Red Peppers, Mozzarella and Basil Leaves

Scented Bergamot Risotto from Calabria

This risotto is made with two products from Calabria, a region in Southern Italy: the bergamot whose taste is less sour but more bitter than lemon, and the red onion of Tropea, of extraordinary sweetness and with a delicate scent. The Bergamot comes from a short stretch of land in the Reggio Calabria Province, along the Ionian Sea coast. The … Continue reading Scented Bergamot Risotto from Calabria

Tomato Risotto by Alessandra

This week our sweet and dear friend Alessandra, who is also an excellent and refined cooker, shows us how to prepare the Tomato risotto. Do you want to introduce yourself, telling us where you are originally from? Hi there, my name is Alessandra, I am Italian, although… my mother was half Swedish and half Hungarian … Continue reading Tomato Risotto by Alessandra

Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, Friuli–Venezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can … Continue reading Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

Crispy Pan-Cooked Apulian Traditional Pasta: Spaghetti all’Assassina – Nero di Troia Red Wine

Spaghetti all'Assassina from Puglia

Spaghetti all’assassina (killer spaghetti), is a signature dish from Bari, Puglia.
It becomes à la mode during the 70s.
This dish is so popular that in Bari even exists a “Spaghetti all’assassina Accademy”, with members that respect religiously the way this pasta is made.
The technique behind is called “risottatura”, so the pasta is not boiled but is cooked directly in the pan, like a risotto, adding the liquid (in this case the tomato sauce) little by little, until it is absorbed and the pasta is cooked.
The pasta cooks high heat, until it caramelizes and scorches: spaghetti must be crunchy but not burnt! And they are really spicy to, with a lot of peperoncino.
So try the recipe that follows here and become an honorary barese.

Guest Recipes

In this page we gather recipes collected from fellow Italian friends who live around the world. Click on the recipe’s picture and let’s start reading… and cooking May 2020 – A Tasty Traditional Roman Dish: Tonnarelli Cacio e Pepe by Russell – Carpe Diem (Roma – Italy) What’s a Cacio e Pepe? In one sentence: one … Continue reading Guest Recipes

Food and Wine Pairing

When it comes to Food and Wine Pairing, you have to know which wine enhances which flavour of the food, and vice versa. This page isn’t intended to be a guide to pairing food and wine.  It is, instead, meant to give you some advice about what food goes perfectly with the wine you are … Continue reading Food and Wine Pairing