Here we are to talk about the Italian dessert par excellence, the recipe that cannot be missing in any grandmother’s cultural background: the tart. A base of shortcrust pastry enriched with jam, or ricotta with sugar and cinnamon or chopped chocolate, or custard cream with a lot of fresh fruits, and finished on the surfaceContinue reading “Page #14 – The taste of simplicity”
Category Archives: The Stove Diary
Page #13 – Find the (beloved) intruder!
The Zeppole di San Giuseppe are a typical Neapolitan dessert consumed mainly on March 19, a day dedicated to St. Joseph and, in Italy, Father’s Day. The origin of Zeppole Surely the zeppole recipe is also very old, it is even likely to date back to Roman times. In fact, on March 17 during theContinue reading “Page #13 – Find the (beloved) intruder!”
Page #12 – The nectar of the gods
In the last recipe I helped Violetta prepare the piadine and I must admit that it was fun because it was my first time. In fact, in Italy Violetta was used to eat piadine as street food, or to buy them ready, just to be filled, for a quick homemade snack.The act of putting ourContinue reading “Page #12 – The nectar of the gods”
Page #11 – Let me eat the potatoes
Savoury pies are meals spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven. At first the shell was therefore very hard and impossibleContinue reading “Page #11 – Let me eat the potatoes”
Page #10 – The Italian style breakfast
The best-known Italian breakfast is undoubtedly cappuccino and croissant, but if you ask Italians what they eat at home for breakfast, I’m sure most of them will answer milk and biscuits. The milk, whether from animal or vegetable sources, can be white (especially for children) or “macchiato” with more or less coffee, and sometimes thereContinue reading “Page #10 – The Italian style breakfast”
Page #9 – The color of the Roman spring
Courgettes are now cooked all year round, regardless of the season. However, I am of a certain age and I remember well when courgettes were eaten only in the hot season, from spring to late summer. Maybe it’s for this reason, or because fresh courgettes are bright green and their flowers have the colour ofContinue reading “Page #9 – The color of the Roman spring”
Page #8 – Peppers came later
Chicken cooked in pieces in a casserole, with various spices and condiments, is a dish that is widespread all over the world: Indian curry chicken, Moroccan chicken tagine, Tuscan chicken alla cacciatora. Roman style chicken in a pan is extremely simple: a chicken stew in tomato sauce, cooked with white wine and flavoured with theContinue reading “Page #8 – Peppers came later”
Page #7 – The scent of Mediterranean Sea
As soon as the sun visited London, even if the days and especially the nights are still quite cool here in London, Violetta couldn’t resist and offered you two fragrant and fast fish recipes perfect for these warmer days. Coming from a city not far from the Mediterranean sea, Violetta is feeling nostalgic thinking aboutContinue reading “Page #7 – The scent of Mediterranean Sea”
Page #6 – Once upon a time there was milk and cereals
Where does the tiramisù come from? There are many Italian desserts that are famous around the world, but I am sure that if anyone asks you to name one of them, the most of you will say tiramisù. It is no coincidence that tiramisu’ is the fifth best known Italian word in the world. ItContinue reading “Page #6 – Once upon a time there was milk and cereals”
Page #5 – The gift of fire
Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in theContinue reading “Page #5 – The gift of fire”
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