Friselle (or Freselle), original recipe and useful tips In the regions of Southern Italy, and especially in Puglia, they are a must. But also in the rest of the boot…
Pilau rice: here's how to prepare it Pilau rice is a dish of Persian origin widespread throughout the Middle East. It literally means boiled rice and refers to the particular…
Purea di fave (or Purè di fave), recipe of the Apulian peasant tradition To be consumed as a single dish, accompanied by traditional chicory or spread on crumbly croutons. Broad…
Salmon pasta, creamy first course Salmon pasta has been one of my favorite dishes for as long as I can remember. Coming back from school as soon as I heard…
Spaghetti with garlic, oil and chilli: an infallible first course Poor dish, simple and quick, but very tasty: the spaghetti with garlic, oil and hot peppers they are the perfect…
Macaroni al forno, the innovation of baked pasta There dough cake is a delicious variant of the classic baked pasta, cooked in a large pan or small pans, but with…
Risotto with zucchini and shrimps, a classic
Lentil cream There Lentil cream it is a peasant recipe of our tradition, with the arrival of winter you even feel the need to eat it. It is a healthy…
Handmade fish ravioli: the recipe as in the restaurant May they be for New Year's or for a special evening, i homemade fish ravioli they represent a sophisticated first course…
Cacio e pepe, goodness and simplicity The pasta Cheese and pepper is a typical recipe of Lazio cuisine. Already from the name it can be understood that the ingredients of…
Homemade bread, original recipe and leavening tips Crumbly, crunchy on the outside and extremely soft on the inside, the Homemade bread it is a must in the culinary tradition. Eaten…
Risotto with mushrooms, a first course that everyone likes In my house, the queen of mushroom risotto is my grandmother. Only she was able with a few simple gestures to…