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!”
Tag Archives: The Stove Diary
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spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven.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 #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 #4 – The unbearable lightness of risotto
The history of Rice From the Yang Tze Valley to the homes of Italians Rice was born in the Far East where traces and finds attest to its presence in the Yang Tze valley even ten thousand years ago, it was then widely cultivated in Mesopotamia in the fourth century. BC, and from there itContinue reading “Page #4 – The unbearable lightness of risotto”
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