Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.
The origin of the name buzara or busara is unclear. For some people, the dialect Venetian word “busiaro” means “liar”, because the Venetian fishermen cooked crayfishes scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.
Keep reading and get ready for plenty of crusty bread to clean up the sauce!
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This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.
We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).
Continue reading “Cuttlefish ink black linguine with squid”
“Sautéed mussels” is a typical summer recipe in the Mediterranean Sea area. The salt water contained in the mollusc adds a taste of sea to this dish, making you dream a journey to Italy.
Enjoy it with roasted sliced bread and a glass of fresh white Italian wine!
Continue reading “Sautéed mussels – impepata di cozze”
After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect for repairing your body without giving up taste!
Continue reading “Chickpeas, anchovies and ricotta pâté”
For those of you who can read in Danish, browse the last issue of Si-Italia Magasin and find out the following recipe, among many other interesting articles about Italy. For the English speakers, keep on reading the following recipe… but take a sneak peak at the magazine, it’s worth it!
Continue reading “Zucchini cream with clams”
This is the most delicious tuna mousse we’ve ever tasted. My aunt uses to prepare it during every family reunion, welcoming her guests with a tuna mousse crostino and a glass of chilled Prosecco. If you are planning an Apéro with your friends, you can also prepare our stuffed courgette rolls, they are healthy and your guests will love it.
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Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.
Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.
If you are planning a trip to Apulia – Puglia, don’t miss out testing the most delicious Gamberi rossi al sale (red shrimps baked in salt) at the Restaurant “La Puritate“, in Gallipoli.
Gallipoli is a small fishing town located by the Ionian sea, on the west coast of the Apulia. The old part, an island connected by a bridge to the mainland, is a medieval village with narrow streets and white buildings, typical of Mediterranean style.
But, in the meantime, try our new tasteful recipe!
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Breaking news: Eataly is now open in Copenhagen!
Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.
Give it a try soon, enjoy!
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If you’re planning one of the last picnics by the sea of this amazing summer season, this is the recipe for you! Very easy, quick and tasty.
Continue reading “Rice salad with smoked salmon and lemon”
Pasta with clams (pasta con le vongole) is a very common dish in any place in Italy which is close enough to the sea. The best kind of clams are the large and juicy vongole veraci, a cornerstone of the traditional Neapolitan cousine.
Continue reading “Spaghetti with clams”