Roman Style Artichokes is a dish that combines tradition, flavour and simplicity. During spring – time this side-dish (we love to prepare it as a main dish as well…) is served and prepared in many restaurants and house kitchens all around Rome and Lazio region. Mammole artichoke, with a rounded shape and without thorns, is the most suitable variety to prepare this recipe.
If you are lucky enough to find this type of artichoke in your home country, don’t miss the chance to prepare it following our recipe! 🙂
🍷 Francesca & Marinella🍴Continue reading “Roman Style Mammole Artichokes Recipe: Carciofi alla Romana“
We can say more than ever that Onion Frittata is for Everyone Anywhere in the World. It is made with only 3 simple ingredients (…. by the way they can never be missing in our kitchen 🙂 ) : onions, eggs and Parmigiano Reggiano cheese (…. or grated cheese).
Onion Frittata can be served either as a finger food, or as a main course accompanied by a slice of bread.
🍷 Francesca & Marinella🍴Continue reading “Stovetop Onion Frittata“
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 be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!
🍷 Francesca & Marinella🍴Continue reading “Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella”
This savory cheesecake in a glass is a must in your next summer dinner. Served as an appetiser or as a side dish, it fits perfectly for both a steak and fish dinner. Enjoy!
🍷 Francesca & Marinella🍴Continue reading “Zucchini Cheesecake in a Glass”
Do you have some veggies in your fridge and would like to prepare a pasta dish full of flavors in only 20 minutes?
Follow the instructions below and enjoy! 😉
🍷 Francesca & Marinella🍴Continue reading “Pasta with Peppers, Zucchini, Tomatoes, Olives and Cappers: A 20 min Summery Dish”
The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.
🍷Francesca & Marinella🍴Continue reading “Tagliatelle Pasta with Stewed Artichokes and Parsley”
Flavourful, colourful and without a doubt simply Italian. This delicious recipe will brighten anyone’s mood, especially when paired with a glass of Negroamaro (read our suggestion below).
TO DRINK: Masseria Supreno – is an original bottled Negroamaro, which in this tightly built charm troupe generously offers a potpourri of dark and sweet berry fruit. This wine is sourced from the southern Italian province of Puglia, more specifically from the southern part of the Salento Peninsula (Puglia region), where winemakers and partners at Alma Wines, grow the locally-grown Negroamaro grape from more than 25 year-old vines.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France, and Spain. Drop by the new Vinimondo.dk showroom to taste or buy this Negroamaro Salento I.G.T. Masseria Supreno Red Wine.
🍷Francesca & Marinella🍴Continue reading “Evergreen Tasty Pasta with Peppers and Burrata Cheese – Negroamaro Salento I.G.T. Masseria Supreno Red Wine”