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RECIPES

Marsala and semolina tart with pine nuts recipe
Marsala and semolina tart with pine nuts recipe
Semolina and Marsala tart is a recipe that tastes of family, memories, and pine forest. As a child, I spent all my summers at the seaside. The destination was always the Riviera Romagnola. What changed over the years were the villages where we rented a house for the season. And although I am fond of all the…
22 September 2023
Stuffed lettuce rolls
Stuffed lettuce rolls, Romagna peasant recipe
I am in Puster Valley, where, even in the middle of August, the mountains provide sun-kissed summer days and more than acceptable temperatures. As I am every Friday, I am at the farmers' market in Bruneck (in that Instagram post, I talked about my protracted stay in a village in the Italian Alps).   At the farmer's market…
5 September 2023
Tortelli di tonno
Tuna tortelli with tasty olives sauce
I kept a memory related to food for almost every vacation I did. In some cases, it is connected to the purchase, in others to the preparation, or, finally, to the tasting. Recently, I asked my husband to share three-holiday food memories, excluding Sunday and Christmas lunches. Then I, too, answered the same question. We found…
3 August 2023
Peach leaf liqueur
Peach leaf liqueur recipe. An old fashioned aromatic wine
Over the centuries, men and women who have chosen to live in monasteries have created a cuisine that reflects the simplicity and composure of their lives. The recipes from the monastic tradition celebrate much of what we have lost these days as the seasonality of produce and natural processes. The cuisine of the convents Monks and nuns…
4 July 2023
Green lasagna with pesto and zucchini recipe
Green lasagna with pesto and zucchini recipe
I remember the taste of that green lasagna from when I was a child, and Grandma created this dish from just a few eggs of pasta dough and zucchini from the garden that she cooked slowly with lots of basil until they were almost mushy. It was a summer, vegetarian version of baked lasagna that we…
28 June 2023
Tortelli di erbetta
Tortelli di erbetta recipe from Parma to celebrate St. John
This is a traditional recipe from the city of Parma and the small towns that surround it. Tortelli d’erbetta features delicate rectangles of fresh pasta, filled with ricotta and sweet chard. On the evening of June 23, the eve of the feast of St. John the Baptist in Italy, people in and around Parma celebrate by…
23 June 2023
Fricandò recipe, a fresh vegetables stew
From Romagna. Fricandò recipe, a fresh vegetables stew
Vegetable fricandò recipe is a kind of rustic ratatouille and a typical recipe from the peasant tradition of Romagna. The Italian dictionary reports that the term is an Italian graphic and phonetic adaptation of the French fricandeau: a dish where many ingredients cook in the same pan as a stew. The name, however, also has a Latin…
17 June 2023
Duchess stracchino chilled dessert
Duchess stracchino: a chilled dessert from Emilia
Duchess stracchino is a chilled dessert from Emilia. It has a simple preparation, ingredients that, usually, everyone likes, and a frozen dessert texture. And although the name evokes stracchino, a soft cheese typical of northern Italy, this ingredient is not there. The origin and name of the dessert are uncertain. The origin of the dessert Folklore tells a…
30 May 2023
Chicken cacciatora: recipe from Romagna
Chicken cacciatore: recipe from Romagna
The recipe for chicken cacciatore is part of the Italian peasant tradition, and you should know the dish knows many variations. In addition to regional differences, almost every family guards its own version. Its preparation ignites debate. For example, there is debate about the base (oil or lard? Sautéed or garlic?), whether there should be tomato, flavorings…
20 May 2023
Stuffed tortelli with salame rosa, cheese, and sage pears
Stuffed cappelletti with salame rosa, cheese and sage pears
About stuffed cappelletti and failures in the kitchen. I am a home cook, and my teachers have been the grandmothers, aunts and azdore who frequented my home kitchen. Often the teaching was unintentional. In most cases, I learned through what I saw and the molecules of scented particles I breathed in. The kitchen and I I cooked, for…
10 May 2023

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