Black chickpea soup with clams, when sea and mountains meet
It seems that trends are cyclical and sometimes they come back. This also happens in the kitchen with dishes called ‘sea and mountains’, where the
Vanni Cicetti
Vanni has turned his hobby into work. He has always been in the restaurant business starting from the bar and becoming head barman of the Aibes - Italian Barmen Association and Supporters. He then moved on to catering courses on wine and then cooking. His great curiosity, combined with the desire to know and taste, has always led him to know and discover new things.
English articles written on DiscoverPlaces
by Vanni Cicetti
St Joseph pasta and chickpeas, a traditional sicilian dish
When you think of the feast of St Joseph - San Giuseppe (which is also Father's Day in Italy) you immediately think of the zeppole
Orange Duck Leg with Crispy Cabbage and Raspberry Vinegar
I bet the word cabbage creates some confusion and is often confused with Savoy cabbage.
Pennoni with cuttlefish and artichokes cooked twice
The artichoke season has now arrived in southern Italy and even in the Roman countryside we are starting to see the first flowers sprouting. The
Braised Beef and Black Cabbage Ravioli
There is a lot of controversy over wine, but a good wine adds flavor to food even during cooking. And braised meat is perfect for
Cream of cauliflower with turmeric and yogurt
Cauliflower time! And when the garden starts producing them, you are invaded by this delicious vegetable, even if the smell of the water in which
Fregula or fregula with cauliflower, brie and walnuts
If you don't know what fregula is, you can take a trip to Sardinia and enjoy one of its typical dishes: fregula with seafood. Today
Turmeric ravioli stuffed with cabbage, onion and sweet potato
Today a bit of fusion cuisine with a touch of Indian spices like turmeric, but above all using some of the healthiest vegetables and spices
Black-eyed bean soup, tagliolini and cardoncelli mushrooms
Cardoncelli mushrooms (Pleurotus Eryngii) are immediately recognizable not only for their flavor but also for their shape. In fact, they are always found in brown
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