Garlic

Did you know that… Garlic, like its relative onion, is a very ancient spontaneous plant, originally from Central Asia where its cultivation began and then spread in the rest of the world. It has always been used both as a food plant and for its extraordinary therapeutic properties that Pasteur scientifically defined in 1858: garlicContinue reading “Garlic”

Pollo con i peperoni || Chicken with bell peppers

Chicken with bell peppers is an easy and tasty recipe, very popular in Rome. I will use chicken thighs and drumsticks, but you can also use a whole chicken in pieces, or if you prefer just chicken breast fillets (and in this case the cooking time will be shorter). I prefer to use these cutsContinue reading “Pollo con i peperoni || Chicken with bell peppers”

Spigola all’acqua pazza || Seabass in crazy water

Ingredients: 2 sea-bass fillets 3 spoons of extra virgin olive oil 1 small garlic clove, chopped a small bunch of chopped parsley 4/5 cherry or datterini tomato, well washed and cut in half 2 fingers of dry white wine salt ground black pepper chilli flakes or a few slices of fresh chilli pepper Method: PutContinue reading “Spigola all’acqua pazza || Seabass in crazy water”

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”

Tiramisù alla cannella || Cinnamon Tiramisù

Ingredients: 8 eggs yolks 240 gr. of sugar (120+120) 500 gr. of Lotus cookies (2 packs) a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.) 750 gr. of mascarpone cheese 250 gr. of philadelphia 100 gr. dark chocolate chips 5 gr. of cinnamon powder For decoration: ground cinnamon, cinnamon sticks, darkContinue reading “Tiramisù alla cannella || Cinnamon Tiramisù”

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”

Homemade Focaccia Bread

During the lockdown we all had a lot of time on our hands. Most of us took the opportunity to bake; I personally tried a lot of different kinds of pizza and focaccia dough, with different levels of difficulty and rising times, that can vary from two hours to three days. Today I’ll show youContinue reading “Homemade Focaccia Bread”

Dry pasta

It doesn’t matter that the origin of pasta is to be found in ancient Rome with the “lagane” (the current lasagna), or in Arab Sicily with the “triyah” that were exported to many places even by ships and that the Arab geographer Edrisi in 1154 described it as “a meal of flour in the formContinue reading “Dry pasta”

Italian sausages with polenta and tenderstem broccoli

Ingredients: 12 mini italian sausages 1 glass of red wine 500 gr. Instant polenta 800 gr. Tenderstem broccoli 1 garlic clove Extra virgin olive oil Chilli flakes Salt METHOD: Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the waterContinue reading “Italian sausages with polenta and tenderstem broccoli”

Page #1 – Pasta and tomato, the perfect marriage

The first recipe that Violetta showed you was spaghetti with tomato sauce and I personally think it was a good choice because it’s probably the most iconic dish of the Italian cuisine, more than pizza or meatballs. Look at the picture and you can actually see the colors of the Italian flag: the white ofContinue reading “Page #1 – Pasta and tomato, the perfect marriage”