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Aperitivo

Crescente con i ciccioli
Stories of focaccia with lardo and a yellow school bus
Focaccia with lardo is a masterpiece among Bologna's recipes. Even if, in Bologna, the typical focaccia is called  crescente. There are two different kinds of focaccia. Exists a kind of short crescente ("e" ending, don't miss) made with finely minced prosciutto mixed into the dough. It is simply delicious. And then there is a more leavened…
14 March 2023
Fried polenta recipe
Tricks and home recipe for fried polenta
Polenta warmed so many winter evenings of my childhood. Warm and soft or firm and sliced and topped with melted cheese. And, of course, fried polenta was always welcomed with joy. The polenta Grandma Sara often cooked polenta. In addition to the best-known one made with cornmeal, yellow or white, she also made it using chickpea or semolina…
21 January 2023
Tomato cake recipe
A savory tomato cake recipe to greet the summer
I stir the cream of tomato cake while humming summer is ending, an old Italian song from the 1980s. I'm in my kitchen overlooking the red rooftops of Bologna, the windows wide open, while I'm preparing a tasty and easy-to-make pie. The redskin tomatoes I'm using will give it a fullness of flavor that I already…
9 September 2022
Grandma's white fish balls recipe
Grandma’s white fish balls and seafood a la Romagnola
I have a distinct memory of my first experience with a seafood dish. And it was not white fish balls, but rather a brodetto. Or fish soup, as grandma often called it. The restorative meatballs came later. But let's go in order. With the arrival of the dish, I smelled a pleasant fragrance. Then I saw pieces of different fishes…
12 July 2022
Streghe di Bologna ricetta
Streghe OF bologna: typical savory crackers
Streghe of Bologna (strega means witch) are flaky, savory, and fragrant bread sheets that bake in the oven. If home baking is for you, try this recipe, it's affordable for everyone. Streghe of Bologna: the origin They originated as a baked product that you could buy, at weight, from bakers throughout the city. Streia (its name in the…
25 May 2022
Terrina di fagioli borlotti e saba di Romagna
Borlotti terrine flavored with Saba of Romagna
Say terrine, and you think of a rustic but elegant table, a timeless country house, and a crackling fireplace.   What is a terrine? To enjoy a terrine, you don't necessarily need to live in the countryside. If you love good food, you will find new inspiration in this preparation. There was a time, I often made terrines. Appreciated at…
22 November 2021
Fried bread of Bologna: crescentina fritta
Traditional fried bread of Bologna: crescentina fritta
Do you know the recipe for crescentina fritta? It is a traditional fried bread of Bologna that, with different names, you can find all over the Via Emilia. Crescentina fritta of Bologna is a typical fried bread In Modena and Reggio Emilia it is called gnocco fritto. When in Parma calls for torta fritta. In Romagna piadina fritta,…
27 August 2021
Piadina romagnola recipe (Italian flatbread)
Piadina romagnola (leavened type). Original recipe and history
When talking about piadina romagnola, we should use the plural. Exist the high and raised one, the large and thin (unleavened), and the sfogliata (puffed). Three different types belong to as many areas of Romagna. Piadina Romagnola: the varieties. Among  piadine , there is leavened piadina. And this kind of piadina is typical of the area between Ravenna…
1 July 2021
Chickpea farinata: a traditional Italian peasant recipe
Chickpea farinata: a traditional Italian peasant recipe
Chickpea farinata is a type of thin, unleavened bread. I love everything about this vegetarian and gluten-free recipe: the simplicity of preparation, the smell, the taste. Chickpea Farinata. This is a traditional peasant recipe, based on water and flour, and typical of areas where chickpeas are grown. Chickpeas are used to make yellow flour with a…
25 May 2021
Crescente, The Typical Focaccia Of Bologna
The focaccia crescente, a typical flatbread of Bologna
Have you ever tasted a focaccia called the  crescente ? From Pellegrino Artusi, the most famous Italian gastronome, to the sisters Simili (they were Bolognese cooking teachers), no cookbook does not mention this focaccia. But I leave it to the famous Italian gastronome to introduce the recipe. "What a strange language is spoken in the…
4 March 2021

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