Frosting: a sweet recipe in 3 simple steps The Frostingin Italian called icing, is a cream used to fill or decorate sweets and cakes through the use of the sac…
Pizza al tegamino, an all-Turin specialty The first time I got to taste the pan-fried pizza was in his hometown, Turin. Immediately, when I found it in front of me,…
Fregola with vegetables, the recipe of the famous Sardinian pasta There Fregola with vegetables, also called 'fregula', is a vegetarian first course of Sardinian origin: easy and quick to prepare,…
Asparagus and taleggio baked pasta, a delicate riot of flavors If you are tired of the usual first courses, try ours vegetarian recipe of baked pasta made with asparagus and…
Apulian focaccia with olives and cherry tomatoes I decided to prepare the Apulian focaccia after having been on holiday in Puglia. Its rich flavor is typical of the land of…
Baked stuffed shells or lumaconi: ricotta and spinach A classic combination, ricotta and spinachembellished with a particular shape of pasta and here is the conchiglioni oi slugs stuffed in the…
Calzone, the recipe for making it at home The calzone is a different way to enjoy pizza, often underestimated perhaps because it has less filling and more dough than the…
Potato goodies, loved by young and old The potato goodies are the potato gnocchi most loved by young and old. They are prepared in no time and lend themselves well…
White lasagna with broccoli and walnuts
Scialatielli, an original recipe from Amalfi
Pan-fried focaccia, fast and without leavening The pan focaccia, as you can well guess from the title, is nothing more than a focaccia but cooked in a pan. It is…
Cavatelli: here's how to prepare them at home Cavatelli are a type of pasta typical of southern Italy, in particular of Puglia. They are prepared with semolina flour, just like…