Aglio Olio e Peperoncino is more than just a dish; it’s a quintessential representation of the Italian lifestyle—a lifestyle defined by its ingredients’ quality. But the point is: Is it possible to create an authentic Aglio Olio e Peperoncino without…
Experience a 3 days with us enjoying the farm, cooking, and celebrating good food together. We are Fabio e Annarella, 2 Sicilians farmers since 2007, happy to share 3 days with you for a non- conventional short food tour around…
A little history of tomatoes The tomato was introduced to Europe by the Spanish conquistadores in the early 16th century after the capture of the city of Tenochtitlan by Hernán Cortés in 1521. The tomato’s arrival in Europe led to…
The Birthplace of Pasta: Trabia’s Historical Significance The town of Trabia, nestled in the Palermo region of Sicily, holds a distinguished place in the history of pasta. Historical records confirm that pasta was being produced and exported from Trabia as…
Experience the Sicilian Culinary tradition from the fresher, the Farm to Table concept. What is Italian cuisine without its quintessential ingredients? And how can one truly savor the flavors of Sicilian cuisine if not experienced directly on a Sicilian farm? Enjoy…
The Sicilian “Sugo Finto” with potatoes is a traditional sauce that mimics the richness of a meat ragù but without the meat, using potatoes and other vegetables for substance and flavor. This dish is a testament to the ingenuity of…
From Ancient Rome to Present Day Lasagna, a beloved dish worldwide, has a rich and fascinating history that dates back to ancient times. Its evolution over the centuries has resulted in a variety of delicious variations that continue to delight…
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…