During the holiday season we get caught up in the excitement and cook quantities of food that are almost always leftover. Food should never be wasted and for this reason there are recipes that can reinvent dishes with leftover Christmas food. In a perspective of conscious consumption every product every ingredient should not be thrown
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The Italian Wedding Soup or Italian Married Soup (Minestra Maritata – ‘A Menesta’ Mmaretata in Neapolitan) is one of the oldest recipes of Naples imported by the Spanish around 1300, in fact in Spain there is a traditional recipe, the “Olla Potrida”, which has all the ingredients of the Neapolitan soup. It is eaten especially
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Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is a side dish that combines simplicity and tradition. The recipe is very easy: the artichokes should be cleaned, removing the harder outer leaves, seasoned with minced garlic, parsley and mint and then placed in
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Spaghetti with garlic, oil and chilli (Spaghetti aglio, olio e peperoncino) is a very simple, exquisite and traditional Italian dish. In fact, with “garlic and olive oil” is indicated an extremely simple seasoning to flavor pasta, generally long, in particular vermicelli, spaghetti or linguine. The recipe basically sees a poor interpretation of spaghetti with clams, because the
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Spaghetti allo Scarpariello is a very simple first course, typical of the gastronomic tradition of Campania region. A dish of simple pasta with fresh tomatoes enriched with cheeses that, forming a creamy sauce, bind lovingly with the tomato sauce and embrace the pasta. Spaghetti allo Scarpariello owes its name probably to the fact that the sauce
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This is the recipe for Sicilian Cannoli (Cannoli Siciliani), an irresistible dessert whose history comes from afar. The Sicilian Cannoli are a traditional dessert dating back to the Arab domination, but already known in Roman times. Once it was typical of the Carnival period but now is used all year long and for any special occasion.
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Pappardelle with mushrooms were born in Tuscany. To witness this who is the citation of the Decameron of Boccaccio that cites just the version with mushrooms. Pappardelle are a format of egg pasta similar to tagliatelle, but differ from them for the width that reaches 30 mm. This pasta dates back to the 13th century
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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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The Caponata (Capunata in Sicilian) is a typical dish of Sicilian Cuisine. It is a set of fried vegetables (mostly eggplants), seasoned with tomato sauce, celery, onion, olives and capers, in sweet and sour sauce. There are many variations, depending on the ingredients. The Caponata, widespread throughout the Mediterranean Sea, is generally used today as
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Strudel, one of the best Italian desserts, is the delicious dessert stuffed with apples and raisins that is associated with Trentino Alto Adige. Its history, however, is long and peculiar and has a very distant origin, bringing us back to Mesopotamia. The history of the Strudel starts from the Asian regions, where desserts characterized by
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