Pizzoccheri with clams could be defined as the perfect example of a sea and mountains dish. If clams can only be found in the sea ... pizzoccheri are the typical pasta of Valtellina.
A summer dish, fresh with very little cooking, we need crock fish or sea gurnards, Genoese pesto, some cherry tomatoes and chopped pistachios.
Summer has arrived. And the solstice brought the magic of heat, and also of that sultriness that marks the change of season.
The garden is filled with fresh vegetables and you want to change the style of the kitchen. That's why I took the first zucchini of the season to prepare this pasta dish.
Gnocchi is a very old recipe and was prepared long before the arrival of the sweet potato. They were prepared using all types of wheat flour or with rice or semolina flour.
Beef garofolato is a Roman recipe that is now difficult to find even in local trattorias. Perhaps due to the quality of the meat and the long cooking times, garofolato is one of the few Roman recipes that does not come from poor cooking, in fact the use of the round or staff and the abundance of cloves limited this to most people.
Welcoming travelers and tourists is done by people, so when I walk around I always try to talk to the locals and get involved in their stories. And I have never been disappointed!
Spring arrives and the garden begins to fill up with vegetables. April is the month of artichokes, peas, broad beans, lettuce and spring onion. I'd say we're here: it's time for vignarola!
Lamb and artichokes are two cornerstones of Roman cuisine, two products that cannot miss on the table during the Easter holidays.
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