passion for food

Ciambellone is one of the most typical #homemade #plum cake of the Italian tradition, it has a classic round shape with a hole in the...

The origins of the simple dish are unclear, but what is straight forward is the name which is derived from the Italian word for charcoal...

The #wedding soup is a typical dish of Campania origin, usually prepared according to Neapolitan tradition for celebration days, as on...

#Salmoriglio is a traditional #Sicilian #seasoning, also used in Calabria, which is prepared to season grilled meat or fish. The...

The Sicilian deep fried rice balls are officially recognized and included in the list of traditional Italian agri-food products of the...

Limoncello is a liqueur from Campania region, in particular from the Amalfi coast, made with lemon peels with an alcohol content of about...

#Canederli is the Alto Adige name given to bread #dumplings that in Austria and Germany are called “Knodel”. They are a typical first...

Salamella is a fresh pork #sausage to be eaten cooked in a hot sandwich. It is produced all year round in Lombardy and mainly consumed as...

Balsamic vinegar is a seasoning with a protected geographical indication (PGI), originally from Modena. Its taste is sweet-and-sour and...

The chicken cacciatore is a traditional #Tuscan recipe, but also very popular across Italy and particularly in the northern/center area....

The #orecchiette, “little ears”, are a distinctive pasta shape from #Puglia Region named after its round concave aspect recalling of the...

This delicate recipe is a must of the Italian cuisine with a mythical framework on how it came to reality. There is a recipe for...