Recipes

Swordfish with aubergine cream

When you turn on the oven for pizza or bread (which in summer is a real test of courage) you can combine other cooking when the oven is almost off.

Panzanella

Which tomato should we choose for our cooking? Nowadays you can find different varieties of tomatoes in the markets: from Pachino to Ciliegino, from Piennolo to Piccadilly, from Cuore di bue to San Marzano and then there are yellow, purple and black varieties.

Cuttlefish with peas

The dish often comes from what you see on the market stalls. The Civitavecchia fishing navy was rewarded with a fantastic catch. The cuttlefish were still alive, along with some red prawns and the shopping was done.

the cake with beaks

We are in Tuscany, precisely in Lucca where you can eat one of the traditional dishes: the cake with beaks, which are nothing more than folds of shortcrust pastry. There are many versions of it and it is called differently in different provinces. For example, in some towns around Pisa it is called the bischeri cake, but that is another story and we can discuss the different variations for hours.

Fettuccine with wild boar sauce

An April and a May that still push me to light the fireplace and then I want 'winter dishes'. Observing the incredible number of wild boars that are now taking over our spaces (from the countryside to the center of cities), I thought of preparing a classic winter dish: fettuccine with wild boar sauce.

Beans and pasta Piacenza style

Today we are preparing a recipe from the Piacenza tradition, a poor dish that has its roots in medieval peasant culture.

Calamarata pasta with Sicilian broccoli, prawns and buffalo ricotta

There are some pasta shapes that evoke some regions or places, so you cannot think of calamarata or scialatielli without also thinking of Naples.

strozzapreti pasta with gorgonzola

If you want to know which is the most unusual name given to a pasta, strozzapreti or strangulaprevete (which both means ‘strangles priests’) are at the top of the list. And don't think that they are a typical regional dish because they are present in various variations throughout the Italian peninsula.