Savoury Mini-Cheesecakes with Olives

These mini-cheesecakes are savoury, easy to make and can be served for brunch, as an appetizer or as a side to a salad or a vegetable soup. Try it!

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The Pasta Teller: Chapter 8 – Fettuccine

Fettuccine, also known as Tagliatelle, is the pasta shape that best represents Bologna City.

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The Pasta Teller: Chapter 7 – Bucatini

“Bucatini” is a pasta shape characterized by a central hole that crosses the whole length of this particular big spaghetto.

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Sicilian Oven-Baked White Fish on My Way

Sicilian Oven-Baked White Fish is a very delicious and aromatic fish dish that’s also easy to prepare.

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The Pasta Teller: Chapter 6 – Strozzapreti

In the beginning, as all the other pasta shapes, the Strozzapreti represented a typical meal only on holidays and in the wealthiest families.

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Saucy Spicy Meatballs with Vegetables Couscous

I really love spicy food… and I really love meatballs as well! Yesterday I tried to combine Italian and Indian traditions and achieved a very tasty result!

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The Pasta Teller: Chapter 5 – Fusilli

The Fusilli is a particular shape of pasta, typical in Campania and Molise, two southern regions of Italy. It is distinguished by its characteristic spiral shape.

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Courgette Pancakes with Garlic Yoghurt Sauce

Courgette pancakes can be served as appetizer, for brunch, lunch or dinner. Try it! The Garlic Yoghurt Sauce is very light too!

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The Pasta Teller: Chapter 4 – Paccheri

The Paccheri is a traditional kind of pasta from Naples, shaped as giant maccheroni, usually made with durum wheat and water. Origins Once upon a time, it was known as the “pasta of the poor” because they are so big that just a few paccheri were enough to fill your tummy. The origin of the name…

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Vegan Friselle with White Beans Purée, Basil, Peach and Balsamic Vinegar

Vegan Friselle with White Beans Purée, Basil, Peach and Balsamic Vinegar tastes surprisingly gorgeous and fresh despite its bizarre match of ingredients!

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