Category: Italian tradition

Sweet and sour Borettane cipolline in agrodolce

13

Mar2019
This way to cook Borettane onions, with this sweet and sour sauce, was created in Emilia, and it is the perfect complement to a vast variety of roasted meats, such as beef braised in Barolo wine. It is a unique side dish, rich in fibre without the boring stigma associated ... Read More
13/03/2019Carlotta Conti
fried custard – cremini fritti

28

Feb2019
Fried custard is a versatile dish. According to where you are in Italy, it has different variations: it is considered mainly as an appetizer in the Marche and Emilia regions, a part of a sumptuous mixture of fried treats like apples, stuffed fried olives (olive all’ascolana), different meats, vegetables ... Read More
28/02/2019Carlotta Conti
Carnevale fritters frappe cenci

22

Jan2019
These are typical fritters made for Carnevale. They are extremely simple and very popular all over Italy. Of course, each region has its own slight variations in the name and ingredients. In most recipes, there is the possible addition of liquor (grappa, Sambuca) and butter, but I prefer my grandmother’s ... Read More
22/01/2019Carlotta Conti
Orvieto medieval town and Duomo cathedral church aerial view. It

10

Jan2019
Orvieto is a beautiful Etruscan town built on a sheer cliff that is mainly composed of tuff and pozzolana, a soft material easy to excavate. The Orvieto cliff was apt to being easily defendable thanks to its structure; meanwhile, its inhabitants started to excavate its underground in order to obtain factories, ... Read More
10/01/2019Carlotta Conti
porchetta rabbit coniglio in porchetta

04

Jan2019
Porchetta is a typical dish of Central and Northern Italy. It consists of a whole pig, emptied, deboned and seasoned with rosemary or wild fennel, according to its origin. According to the traditional way of making it, porchetta is seasoned with rosemary in Southern Tuscany, in Roman Castles area ... Read More
04/01/2019Carlotta Conti