We are at the end of artichoke season, and we still have a few days to enjoy this delicious flower, beautiful to look at and delicious to eat, but above all, one of the symbols of Roman and Ciociaria cuisine.
Recipes
Ciceri e tria, or chickpeas and fried pasta, is a traditional dish from the Salento region of Apulia - Puglia, mainly prepared for the feast of Saint Joseph on March 19th.
I'm still homesick for Puglia, so I wanted to take another culinary journey to reminisce about its flavors. This time, I'm heading to the Ionian coast, specifically to Taranto, with its gnore mussels (black mussels in the local dialect), which are particularly prized.
Winter brings to mind ribollita (even if we're not Tuscan), and we respond with a delicious soup made with black cabbage, the prince of the winter vegetable garden in Ciociaria. We may not be as beautiful as the Tuscans, but we're certainly more authentic.
Today, a dish from a poor, rural Italy: dried chestnut soup. We know the importance of chestnuts in the diet of Italians living in the Apennine Mountains in the 1950s, and this soup helps us understand the essential nature of the cuisine.
If you think your winter garden is less fertile than its summer counterpart, perhaps you're short on ideas for how to cook winter vegetables.
Creamy Chickpea Soup with Smoked Paprika and Shiitake Mushrooms
- Vanni Cicetti
- Category: Recipes
Mushrooms, what a passion! They are the most common living beings on the planet and are used for healing and nourishment. Sometimes, even for death.
The sabre fish can be a fascinating weapon, reminiscent of great battles, or not. This time, we're talking about a blue fish typical of our seas, excellent for some baked recipes.
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