Filled pasta evokes memories of rituals and traditions that belong to my family history. Maybe it is that the Holiday season is coming, or it's the passing of time that is to blame, but I admit, for the past few years since mid-November onward, I have started to make stock pots and tons of fresh stuffed…
Soups
In Italian kitchens, the stock is a staple recipe with several uses.
All the broths share the same main ingredients and preparation method: water, vegetables (almost always the base is one stick of celery with the leaves, one skinless white onion, and one whole carrot), and salt.
Then, there is the ingredient that gives a specific taste. Again,…
Bean broth is one dish of Italian cucina povera that belongs to my family history and the area where I was born and raised. It was the broth of peasants. Today it is a forgotten recipe that deserves new attention.
The pot of bean broth is vegetarian, gluten and lactose-free, and cheap. Terroir, between poetry and pragmatism
There…
Some flavors evoke positive thoughts related to people who loved us.
Cappelletti di Magro makes me think of Adua. She and her home tailoring lab are among the fond memories of my childhood and adult life. Cappelletti of Romagna
Cappelletti is a stuffed pasta typical of Romagna. The name literally means "little-hats".
You can find cappelletti filled with meat…
In Italy, there is this saying: old hen makes good stock. If folk wisdom is inspiring, I'm starting with this adage to introduce chicken broth. When the chicken gets old, after a life spent scratching and laying eggs, it is time for making a great pot. Chicken stock pot
Buy a chubby hen if you want to make…
Winter is my season.
Solid and silent, it is the opposite of appearance. It is a season that doesn't show off. Winter calls for substance.
To stay warm, we need jumpers, scarves, and gloves. For nourishment, we need warm dishes such as soups and broths. Meat and vegetable broths. Soups with pasta, rice, or bread. Minestrone with old…
I am not a human indifferent to ethical issues, and over the past year, I have been thinking about my relationship with food and eating meat. And while it may seem funny to serve this reflection thinking up with a steaming, vegetarian carrot soup, I'm going to tell you what I think. The omnivore's dilemma
I was…
Passatelli is a traditional recipe of Romagna that, like me, has been adopted by Bologna. Although passatelli are very popular in Bologna, they originate in Romagna. Even at my home, albeit on the border between Emilia and Romagna, tortellini, not cappelletti, was the dish of Christmas lunch, and passatelli was the dish of Sundays and other…
The right recipe makes always the difference.
But how to decide if it’s the right recipe? Before to start making this cold asparagus cream, or any other recipe, it may be useful to ask ourselves a few questions to decide whether or not what we have chosen is the right recipe for us. Four issues…
For my grandmother, born in the Romagna countryside, bread was precious: not even its crumbs were wasted. Born in not prosperous economic conditions, she remembered the difficulties caused by the Second World War . Two conditions made her an exceptional woman and a great housewife.
Even when she only had leftovers or a handful of ingredients…