The easier, the tastier: Homemade pizza

Più è facile, più è buono: Pizza casalinga. As you might think, flour and its variations have a special room in my kitchen: bread, griss...

Old habits die hard: Green Gnocchi

Vecchie, buone abitudini: Gnocchi verdi. Today's post is about an other traditional dish. Despite previous posts of the same...

A trip to Milan: Luini's Bakery

Una gita a Milano: il Forno Luini A couple of weeks ago, my boyfriend and I spent a wonderful day in Milan. If you never been there, I re...

Old habits die hard: Sweet Tortellini

Vecchie, buone abitudini: Tortellini dolci. Last year I celebrated Christmas with the most traditional food for feas...

Old habits die hard: Potatoes Gnocchi

Vecchie, buone abitudini: Gnocchi di patate. Here's another post about traditional cook. This time it's not about a specific ty...

Old habits die hard: Intrigoni

Vecchie, buone abitudini: Intrigoni Italian traditional cookery has many variations, which depend on the area of origin. Its basis is...

Experiments in the kitchen: Risotto with Apple, Gorgonzola and Speck

Esperimenti ai fornelli: Risotto con Mela, Gorgonzola e Speck. The recipe I wrote about today is a praise of Trentino Alto Adige typica...

The easier, the tastier: Polenta nachos

Più è facile, più è buono: Nachos di polenta. Polenta is an Northern Italian meal, cooked typically for the winter season. Once the meal h...

Experiments in the kitchen: Savoury Panettone

Esperimenti ai fornelli: Panettone gastronomico. On New Year's Eve we had dinner with friends, and for the occasion I tried to make Sa...

Old habits die hard: Cappelletti in broth

Vecchie, buone abitudini: Cappelletti in brodo. In traditional cookery in Emilia meat is the king of the table during every festivity,...