Brassica fruticulosa, also known as Mediterranean cabbage or tree cabbage, is a fascinating and versatile plant that has been gaining attention for its unique characteristics and various uses. This article will explore the features, cultivation, and potential benefits of Brassica…
If you want to know more about history of this dish, here the link of the Lasagna History, When basil is involved, Liguria Region came in mind, as usual for the Italian Regional kitchen culture, every region found in the…
Calgionetti di Ceci Abruzzesi, also known as Caggionetti, Caggntt’, Caciunitt, or Cavcinitt, are traditional Christmas treats from the Abruzzo region of Italy. These small, deep-fried pastries, shaped like ravioli, have a filling that varies across different areas of Abruzzo. The…
A little history of this iconic Italian cake The Caprese cake, a beloved dessert hailing from Italy, carries a fascinating history that is as rich and layered as the cake itself. The story of the Caprese cake dates back to…
As the festive season approaches, the kitchens of Sicily begin to buzz with the preparation of traditional sweets, and among them stands the Cubbaita, a confection that is as much a treat for the palate as it is a subject…
There are online different way to do it. Mostly add sugar and lemon juice. Here we propose the basic and maybe oldest version, with just one ingredient 🙂 History The history of pomegranate molasses dates back to ancient times and…
Immerse yourself in the rich culinary traditions of Sicily in this case Eloro District with this authentic recipe for Salt cod and leeks (Baccalà con Porri), a classic dish from the south of Italy that perfectly embodies the essence of…
We like to keep traditions alive, and the first way to make this possible is to compare them with new trends and understand the differences. This is a recipe we made using quines from our Farms. In a departure from…
Quince Cheese or Paste Sicilian Version Cotognata” is a traditional Sicilian sweet jelly made from quince, a fruit native to Iran, Turkey, possibly Greece, and the Crimean peninsula. The recipe for cotognata was influenced by Spain and is also popular in…