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Veal with tuna sauce (vitello tonnato)

Veal with tuna sauce (vitello tonnato). A classic dish of Italian cuisine and my home

I just finished arranging the decorations on the veal with tuna sauce, capers, and fresh parsley leaf when I take a picture and send it to my mom. The reply is quick. She write me that I made her think of Christmas. She refers to Christmas lunch, veal with tuna sauce never missed, and many other festive moments. This…

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Homemade Parmigiano stock recipe

Homemade Parmigiano stock recipe (with rind)

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,…

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Stuffed Fennel. Ancient recipe from Bologna

Stuffed Fennel. Ancient recipe from Bologna

Stuffed fennel recipe, Bolognese style. And perhaps the statement alone represents news. In fact, people are unlikely to associate fennel, a vegetable, with the typicalities of Bologna. Bologna is the home of tortellini, lasagna, tagliatelle and cured meats, primarily mortadella. And charcuterie and fresh pasta are indeed two relevant cornerstones in its gastronomic history, but, in the…

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Fish cappelletti. Romagna stuffed pasta

Fish cappelletti of Adua. Romagna stuffed pasta

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…

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