be great with the simplicity
How to make Tagliolini fresh pasta and a lemon pesto 2 organic lemons 150ml of water 2 Cups of flour (Durum Wheat Semolina or similar) 330gr 40gr Butter (about 3 tablespoons) 120gr grated Parmigiano Some parsley for garnish Salt and…
“Vota Vota” the meaning in the action Maybe the expression Calzone is not correct for this kind of pizza, my Neapolitan friends will forgive me for this. Calzone is the famous Neapolitan pizza style where you turn a regular flat pizza,…
Ingredients 1 small pumpkin (about 1 kg with the peel) 3 cloves of garlic 3 Tbsp Extra Virgin Olive Oil 1 handful of fennel seeds (about 2-1/2 Tbsp) Salt to taste Hot red pepper flakes, optional Directions Clean the pumpkin…
Ingredients 4 eggs 2 cloves of garlic 1 Tbsp tomato paste 1 bundle of asparagus 2Tbsp Extra Virgin Olive Oil Salt to taste Directions Clean the asparagus, then remove the rough ends—keeping the tender part of the asparagus; and slice…
Limoncello is one of the most iconic digestives of Italy. This sweet, lemony liquor has been a crowd-pleaser for hundreds of years, so much so, that you can find it all around the world now. Here we teach you how to make…
Before dairy-alternatives became the buzzword of the global food industry, we were making latte di mandorla (almond milk) by hand in Sicily. And with arguably the best quality almonds in the world originating from Avola (in the Eloro district), almond products are a particularly…