Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pastais one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
We have to admit that we’ve never heard about the tradition to prepare the Cassatelle(Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!
When it comes to a succulent and rich dish of classic Italian cuisine, the Brasatoal Barolo is a prime example. This meat-based dish from Piemonte region is prepared with the cooking technique of brasatura: a whole piece of beef is slow cooked in a little liquid, like red wine, along with spices and vegetables.
Barolo Bussia – Enzo Bartoli is a wine made from 100% Nebbiolo grapes from Bussia CruBarolo’s production area. Located in Monforte d’Alba – Piemonte, this area is renowned for producing some of the world’s most coveted Barolo wines. This Barolo is a full-bodied, complex and elegant red wine with an exquisite perfume and robust body. Let us say that this wine made our Brasato al Barolo recipe perfect. 🙂
The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.
If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.
A few days ago, when I was checking my fridge to decide what to prepare for dinner, I realised I still had a full pack of 6 eggs that were about to expire. So I took the chance to prepare the Ovis Mollis(a latin name that means soft egg), as it had been a long time since I wanted to try a recipe that Michele, an Italian friend living in Norway, made me taste. These biscuits are different from others as they are prepared with hard egg yolks… yes, you read correctly! The hard yolk makes them so heavenly, crumbly, and soft that you don’t want to stop eating them.
A few months ago we had the privilege of meeting Valeria, one of the two Foodie Sisters from Local Aromas, a family business run by her and her sister Benedetta.
Their life story is fascinating, being grown in many different countries from Thailand to Belgium, spending a few years in Venezuela and Chile as well, thanks to their Papa’ Riccardo‘s job. What we fell in love for, listening to their story, is that their love and passion for Italy has always been strong, despite their years spent so far from Italy. This fact relieved us, being ourself expat raising children outside of Italy, and always guessing if our children would in the future feel proudly Italian.
Benedetta and Valeria at a certain point decided that it was time to put down roots, and Italy was definitely the right place. We don’t want to reveal more about the Foodie Sisters, just keep on reading the interview with them and give the recipe they shared with us (Saltimbocca alla Romana – one of the best known Italian recipe from Rome) a try.
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! 🙂
Scialatielli is a typical fresh Pasta from the Italian Costiera Amalfitana (Campania region). It may resemble the tagliatellepasta, even if it is shorter and easier to make. The tradition wants them to be prepared by hand, ensuring their characteristics of roughness and porousness, necessary to amalgamate perfectly with any sauce.
Making Tortellini from scratch is more than just preparing a filled pasta to be eaten right away. It’s a way to get closer to your friends or loved ones if you decide to spend a few days together preparing hundred of Tortellini, getting prepared for the Christmas dinner. This is what I did with my expat Italian friends in Copenhagen. Thanks to my nice friend Licia, I got to know the secret recipe of her grandma from Bologna… imagine what that means to me, coming from Puglia! As soon as we found the ingredients in a danish well-assorted grocery store (make sure the ingredients are of good quality: this makes a huge difference at the end), we cleared our diary for two days during which we rolled our sleeves up and prepared tons of Tortellini. Two carefree days filled with lots of laughs and lots of little chats, observing the Covid rules though.
Many stories exist about this Italian culinary traditional recipe, called Pasta alla Puttanesca. The most accredited says that the first bite of spaghetti alla puttanesca dates back to the 50s in Ischia (one of the most picturesque islands in the Bay of Naples) by Sandro Petti, owner of the famous Rangio Fellone restaurant. One evening he was about to close the restaurant, and he was asked by a group of customers to prepare them a meal. He was low on ingredients and told them he did not have enough to make them a meal. They complained that it was late and they were hungry, saying “Facci una puttanata qualsiasi,” meaning “throw together whatever.” Petti had only a few tomatoes, olives, and some capers, common ingredients in an Italian pantry. So he used them to prepare the sauce for a dish of Spaghetti. Lately, he included this dish on her restaurant’s menu naming it Spaghetti alla Puttanesca.