Mag 12, 2021 | Pasta & Sauces
Testaroli (serves 4 | 30 minutes | easy) One of the most ancient forms of pasta that originates from an area called Lunigiana, on the border between Liguria and Toscana. The traditional recipe requires the use of the testo, a cast iron pan placed directly on a...
Mag 12, 2021 | Pasta & Sauces
Cannazze di Calitri (serves 2 | 2.5 hours | medium) The name has origins that date back to the ‘700s, when this long, tube shaped pasta used to be left to dry on canes, and was therefore called cannazza. It is the dish that represents and was cooked for young married...
Mag 12, 2021 | Bread & more
Sicilian Panelle (serves 4 | 2 hours | easy) Panelle, deep fried chickpea flour fritters, are one of Sicily’s most famous street foods, most commonly eaten between two slices of bread. Strolling through Palermo you can find them in all friggitorie – small food...
Apr 23, 2021 | Bread & more
Focaccia Genovese (makes 1 | 3.5 hours | medium) Yesterday was a very good day. I FINALLY managed to create an almost-perfect focaccia Genovese. “Almost-perfect” because as my mother very kindly pointed out, it was slightly lacking in salt. Mother aside, I...
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