Lombard-style Fried Pumpkin is a delicious and easy to prepare dish. It is a starter or a side dish, typical of the Lombard culinary tradition, made by frying the slices of breaded pumpkin in a pan after a first cooking with the milk. Use quality butter paying attention to the temperature being frying and add enough
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It is between Siena and Grosseto that this rich Tuscan dish was born. A curious name that derives from the local dialect and that means naked; this is because it is essentially the filling of ravioli, deprived of the external part of the pasta. They are also called malfatti, because of their imprecise shape, both
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Plin are the typical fresh stuffed pasta of Piedmont. Particularly popular in the Langhe and Monferrato area, they are a kind of ravioli, seasoned with braised meat, such as the leftovers of Brasato al Barolo. What distinguishes them from other stuffed pastas are their small size and characteristic shape. Their name derives from this: in
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The meat broth is one of the basic preparations of Italian Cuisine, a fundamental preparation in the kitchen, essential for numerous first courses, risottos and meat dishes. Every respectable grandmother, mother or family keeps the secret for the perfect broth, always ready to use to prepare many winter dishes: Ravioli, Cappelletti, Tortellini, Passatelli or Risotto. The
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