Always present on our table on Easter day, the Pasqualina cake is soft with a delicious filling of spinach, herbs and ricotta enclosed in a fragrant pastry: it […]
Pasta, Rice and Grains
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Pasta with octopus sauce
An intense, dark red sauce with a sea flavor that will make your pasta unforgettable. Ingredients Portions 4 320 gr pasta 1 Kg fresh or frozen octopus: […]
Starters
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Eggplant and zucchini flan
The aubergine and courgette flan, is a light and tasty vegetarian second course to be served with cherry tomato sauce and shallot. Also perfect as an appetizer, this […]
Desserts
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Pastiera napoletana
The Neapolitan pastiera is a sweet of Neapolitan pastry typical of the Easter period. A very dear friend of mine and an excellent nutritionist, Beatrice (To find out […]
Jams, Marmelades, Preserves and Spreads
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Cranberry jam
I love jam that is not too sweet, with lot of fruit, with a pleasant velvety texture.. Demanding? On some things I am :)! So I started making […]
Meat
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Venison stew with polenta
Venison is a typical dish of mountain areas where deer live in the wild and where hunting is regulated by strict regulations. Today, with breeding that has largely […]
Pasta, Rice and Grains
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Bucatini all’amatriciana
Bucatini all’amatriciana are a fantastic first course of the Italian tradition. As a child, my grandmother Mariella, who grew up in Rome and was an excellent cook, prepared […]
Pizza
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Escarole pie
I have a Neapolitan friend who praised me so much about the escarole pizza that today, seeing a spectacular escarole, I wanted to try to make. An all-Mediterranean […]
Pizza
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Artichoke strudel with sourdough discard
Last night I prepared the Roman-style artichokes (to see the recipe tap here) and cleaning them I found myself with many external leaves that would have been too […]
