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…
Lasagna in the oven, the Sunday dish
Potato dumplings with the simple recipe Gnocchi are, in my opinion, one of the most insidious dishes in Italian cuisine. Contrary to what one might think, in fact, preparing them…
Rustic, delicious and fragrant pizza To prepare this rustic pizza I was inspired by the Neapolitan tradition. There, by rustic is meant a quiche with shortcrust pastry base filled with…
Orecchiette: here's how to prepare them at home with turnip greens I still remember the first time in Puglia, while on a pleasure trip, I had the opportunity to taste…
Baked pasta, the ideal dish for the holidays There baked pasta is the first dish of the party. In particular in my house, since I am from Puglia, the baked…
Spaetzle, recipe of the typical Tyrolean dumplings Especially in South Tyrol, the Spaetzle they are eaten as a first course as they are small dumplings made from soft wheat flour,…
Naan bread, from India to Italy Naan bread is a very particular type of bread widespread in India, but of Pakistani origin. It has a very particular flavor, it resembles…
Testaroli, a typical Lunigiana first course Testaroli are considered by some to be the ancestors of pasta. Composed solely of flour (originally spelled), water and salt, they are usually served…
Canederli, the recipe of a tradition that does not lose energy THE dumplings with speck are one of the most typical recipes of Trentino Alto Adige: it is a dish…
Vegetarian lasagna, tasty recipe for skeptics We are used to thinking of lasagna in their traditional guise, that is to say that with meat sauce, snubbing any other variant. The…