The dish has ancient origins, although it was largely popularized by the 1911 publication of Il Giornalino di Gian Burrasca and by its television version, in which Rita Pavone sang the well-known song “Viva la pappa col pomodoro” 500 g (about 2 cups) peeled tomatoes, chopped 250 g (about 1/2 lb) stale bread (preferably Tuscan […]

A marvel of simplicity, pesto is a celebrated treasure of Mediterranean cuisine. If you’re lucky enough to experience this jewel of Liguria, sitting comfortably on the terrace of a local restaurant in any village by the sea, it would be unforgettable, dream-like even. Ingredients: 100 gm of fresh Genovese basil. 30 gm pine nuts 60 […]

The art of pairing wine and food is the key of a successful meal and the passport to the most amazing foodie experience. Is the ability to create a relation between food and wine based on tasting and the use of senses. Why to put some effort in doing this? If we are drinking and eating for […]

Are you travelling to Italy and have in mind to be delighted by the amazing and affordable Italian wines and you are just thinking to Prosecco and Chianti? Be open minded and you’d be incredibly surprised. This is a very short list of wines I like to recommend to my foodie­friends travelling in Italy, surely not exhaustive of […]

Are you travelling to Italy and have in mind to be delighted by the amazing and affordable Italian wines and you are just thinking to Prosecco and Chianti? Be open minded and you’d be incredibly surprised. This is a very short list of wines I like to recommend to my foodie­friends travelling in Italy, surely not exhaustive of […]

Are you travelling to Italy and have in mind to be delighted by the amazing and affordable Italian wines and you are just thinking to Prosecco and Chianti? Be open minded and you’d be incredibly surprised. This is a very short list of wines I like to recommend to my foodie­friends travelling in Italy, surely not exhaustive of […]

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Ingredients 2 pounds (about 2 medium-sized) eggplant Salt 4 tablespoons extra-virgin olive oil 1/4 chopped fresh basil leaves 2 cups Basic Tomato Sauce, recipe […]

If you come to Rome on Fridays do not miss to the famed baccalà(fried cod fillets) . Inexpensive, delicious, a favorite of locals, the baccalà fillets are served wrapped in paper. Ingredients: 1 1/2 pounds dried salt cod 1 cup flour mineral water vegetable oil (or other oil for frying) Rinse the baccalà, fillets, the place […]

Traditionally, porchetta is  a nose to tail affair, in which a whole pig is deboned and roasted on a spit. This was probably not the most practical option for those hoping for a taste of Rome closer to home:))))   A rectangular piece of boneless pork belly and a piece of pork loin of roughly […]

Like many of Italy’s most delicious recipes,mozzarella in carrozza (“mozzarella in a carriage”) has humble origins too.  The idea came from the custom among less well-off families, who could not afford to waste food, to use up stale bread and no-longer fresh mozzarella in a new and tasty dish. Over time the recipe for mozzarella […]