Ever wondered how to reuse the leftovers of stale bread? Well, we have a tasty recipe for you!
Let’s say: it’s not easy nor for all, but why not? Get the challenge to cook the Colomba cake by yourself!
A sweet Coffee cream to energize your cakes, biscuits and breackfast
A fresh Strawberries cream that you can use for Colomba cake but with many other cakes and biscuits
Prosciutto is a staple in Italian cuisine, and many Italian regions have their own way to enjoy it. Either with bread, wine and special pans the recipes are many.
Prosciutto is great when eaten on its own but when paired well, its taste gets accentuated even more. That’s why rosè is a great pairing with prosciutto…
Prosciutto and Melon is a classic Italian dish and an all-time perfect summer antipasto. Yet not many know its creator was a Greek doctor that wanted to combine all earth’s four elements in order to create a balanced dish…
Mariangela Grosoli is the heir of one of the 4 historic companies of the production of balsamic vinegar, the Del Duca, founded in 1891
Vitello Tonnato is a typical dish of Piedmontese cuisine, handed down from generation to generation. It is actually very easy and fast, but above all, thanks to the tuna and egg sauce and really tasty.
Spaghetti Alla Puttanesca are a typical dish of the regions of Campania and Lazio, in southern Italy. Just a few minutes to prepare them and to get a really tasty result, with a touch of spicy given by the fresh chili.
White flour, lard or olive oil, salt, and water to create a tasty and very simple appetizer. You could fill it with whatever you want: ham, vegetables, cheese or Nutella cream! Try and discover the recipe of Piadina Romagnola