Tigelle are small rounded buns from Modena, made with a dough made with flour, lard, yeast, and water and are stuffed with salami, vegetables, or with the classic Modena pesto. I have to admit, until a few years ago I didn’t know the Tigelle. I met them for the first …
The Escarole and Anchovies Savory Pie is a typical dish of Neapolitan rustic cuisine, prepared with fresh and crispy escarole, capers, black olives and anchovies. It is also called “Pizza di Scarole” (escarole pizza), because it’s also prepared using pizza dough (here you can find our recipe). Escarole Pizza is …
Piadina Romagnola is one of the best known Italian street food, a flatbread that is used to fill with cold cuts, cheeses and vegetables. In this period in which summer is approaching … and if pandemic allows us to go out, I’m getting a craving for street food! Today I …
This crisp and thin loaf is a quick no-knead bread recipe, easy to prepare that should be worked as little as possible.This version is enriched with pumpkin and sunflower seeds that make this bread perfect to use for croutons and mini bruschetta! This is a quick and easy type of …
Casatiello a the typical Neapolitan rustic cake. It represents the Easter of which it preserves its symbols: salami, pecorino, and above all the eggs fixed with crosses of pasta. It is excellent both hot and cold. It cannot be missing on every table or picnic on Easter Monday. The process …
5 simple ingredients – Flour Water Yeast Salt and Oil – are capable to create the food that for most people is the best food in the world: Pizza! And reflecting on it, when you think about Italy, probably the first thing that pop to your mind is Pizza! On …
What can I tell you about Focaccia that you don’t already know? The word focaccia derives from the Late Latin “focus” which refers to cooking in the hearth. Focaccia in Latin was called “focacia”, feminine of “focacius”. Often the word focaccia refers to all its possible variants. Well, in Italy …
