Preserving the Essence of Southern Italian Rustic Recipes: be great with the simplicity
A sort of mix between Gnocchi and Sardinian Fregola, this “shape” version is indeed the quickest method for making pasta, but that’s not the only reason. Its perfect consistency lends itself well to certain types of vegetables. Simply use your…
Pici shape Pici is a thick, hand-rolled pasta shape that originates from the Tuscany region of Italy. It’s a rustic and hearty pasta that from a southern Italian point of you can be translated into Maccheroni without the hole. In…
Orange Bread, is a delicious and fragrant bread that is perfect for any occasion. With a soft and tender crumb and a burst of orange flavor in every bite, this bread is sure to become a new favorite. Known in…
Simple and Delicious, one of the most popular pasta dish came from this beautiful vegetables first and after a touch of middle east that you can taste in this classical Sicilian recipe. So many influences in Sicily but in this…
After a beautiful collaboration with Cambridge Center for Adult Education and with very talented chef Ploy we had possibility to create a vegan version of our lemon pasta, here you will find all directions to make yourself. Let’s start. Vegan…
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…
Gnocchi alla sorrentina, a traditional Italian dish that originated in the Sorrento region of Italy. It is made with potatoes, flour, and eggs, and topped with a tomato and mozzarella cheese sauce. Gnocchi: a pasta formula The origins of gnocchi…
It’s easy to find all the elements of this recipe on the island of Sicily, but what makes it unique is how it has become so significant that it is often compared to one of the most popular Italian operas.…
Sicilian Cassatelle are a beautiful, traditional Sicilian dessert. In fact, they’ve been a part of our culture for so long, the first written recipe we have of them is from the 1700s, but they were probably made even years before. Today…
Ingredients 14 oz dry spaghetti300 grams shelled fava beans1 red onion, dicedExtra virgin olive oilBlack pepperSalt1 handful of fresh mint Directions Remove the beans from the pod then, with a knife, remove the top. Blanch the beans in boiling water…