Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be…
The most devoted to traditions will not fail to bring to the Easter table a typical dish based on lamb. The…
The history of Pizza is long, complex and uncertain. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates…
The Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin…
The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…
The original name for Canederli is Knödel. It comes from the German language because the original recipe comes almost certainly from…