Traditional Bolognese Recipe: Tortellini Fritti (Fried Tortellini)

Who's ever heard of fried tortellini? Tortellini fritti (fried) are one of my fav "ricetta della tradizione" and it's also a super traditional Bolognese recipe, sometimes forgotten from Bolognese people too. Yes because you can eat tortellini not only in broth or with a delicious cream of parmigiano reggiano, but also fried. Easy to make and really…

ByMonica26 September 20190Comments

Travel

Cortina d’Ampezzo, the pearl of the Dolomites

Cortina deserves the appellation Queen of the Dolomites. Since 2009, its mountains have been recognized as UNESCO World Natural Heritage Sites: Tofane, Lagazuoi, 5 Torri, Averau, Sorapis, and Antelao. For me, it was love at first sight. I was won over by the grandeur of its mountains, the Habsburg atmosphere, and the elegance with an antique flavor. A…

ByMonica4 July 20190Comments

COURSES Fruits INGREDIENTS OCCASIONS RECIPES Rice and Grains Salads and Sides

Spelt Salad with Figs and Grapes from my Summer Repertoire

This spelt salad is one classic from my summer cooking repertoire. People who love summer salads, please, take note of this recipe. It will be one of your next favorite. Maybe. I hope. The reasons why I love this dish are many and varied. It is one of that dish I cook for all the Summer…

ByMonica3 July 20190Comments

Emilia-Romagna

Trendy Bologna – From Breakfast to Dinner at the City’s Greenhouse

Do you know what happens when aperitivo bumps into a vegetable garden? It's just born a new cool place! And doesn't matter if find the vegetable garden into an old renovate urban greenhouse or on a rooftop. What really has worth, is to find the right address where to drink overlooking "herbs & friends (that is tomato…

ByMonica26 June 20190Comments

COURSES Fruits Gluten-free INGREDIENTS RECIPES Salads and Sides

Fresh spinach and cherry salad. Memories from the garden

I clean spinach and lettuce. I am in the kitchen, it is early morning. The sky, already slightly cloudy, promises a hot day. One of those humid and hot days typical of the Po Valley where Emilia becomes Romagna. And in the meantime, I hum an old Italian song. "Maramao because you are dead, bread and wine you…

ByMonica19 June 20190Comments

Breakfast and Merenda COURSES Drinks Fruits Gluten-free INGREDIENTS OCCASIONS RECIPES

Old Cellars And “Succhini”. Homemade Apricot Juice Recipe

When I had to go to the cellar to get a bottle of apricot juice, I flew! Four cellars for four stories. The home cellar. The most beloved was the one in the house where we moved in in the mid-seventies, before my sister was born. From the city center, where I was born, my family moved…

ByMonica11 June 20190Comments

Aperitivo COURSES Drinks Gluten-free INGREDIENTS OCCASIONS RECIPES

Homemade elderflower syrup recipe

I walked under those fragrant flowers for years before discovering they were elderflowers and that I could use them in cooking. Every year since then, I have used the flowers to make a few bottles of elderberry syrup, which I then use as a base to create simple thirst-quenching drinks or the famous Hugo cocktail. But the…

ByMonica28 May 20190Comments

Aperitivo Appetizers Cheese COURSES INGREDIENTS OCCASIONS RECIPES Savoury Cakes

Artichokes and mascarpone savory tart

Do you have a favorite season of the year? I don't know about you, but I'm pretty excited that artichokes are back in season. In late February, I'm so happy when I start to find the carciofo romanesco into the farmer's markets. The typical Roman artichoke called mammola or mamma (mama) also, enters right now its pick season. You…

ByMonica8 May 20190Comments

COURSES INGREDIENTS Legumes RECIPES Soups

Fresh Fava Beans and Semolina Minestra

It's Spring when air and light are vivid, days are longer, trees wear gems and buds, flowers start to chit-chat form flowerbeds and balconies. To me is spring when I start to shell fresh fava beans and peas watching Tv. It's a habit I have since I was a child when I helped my grandma while we…

ByMonica24 April 20190Comments

Aperitivo Appetizers Bologna Food COURSES Gluten-free INGREDIENTS OCCASIONS RECIPES Sauces and Pâté

Via Emilia: a Sugo Recipe for Pasta and Crostini

Ragu, salsa and sugo. Three different words that in Italy sometimes are used interchangeably among them. The most of them go with pasta but they are made with different ingredients and they have different texture and cooking. RAGÙ The Italian expression ragù is derived from the French ragout. Italian ragù is a thick stew of meat, poultry,…

ByMonica5 April 20190Comments