Tag: Italian cuisine

CECINA COOKING WITH CARLOTTA

18

Jun2019
Chickpea flatbread is a humble but delicious dish, with its origins dating back to ancient Greek and Roman times. On the Tuscan coasts it is called Cecina, Farinata in Liguria, and is a common dish on the coasts of the Tyrrenian, where it was spread by Ligurian ... Read More
18/06/2019Carlotta Conti
Linguini with fresh anchovies

16

May2019
The sauce of this unusual linguini combines ingredients that are characteristic of Mediterranean cuisine: olive oil, fresh anchovies, and the introduction of raisins and dried fruit in savoury dishes. This Middle Eastern touch is typical in the cuisine of Italian cities that were in contact with the Arab world ... Read More
16/05/2019Carlotta Conti
Imperial Milk Latte Imperiale

06

May2019
This Imperial Milk is a family recipe and originates from what Italians traditionally call “Portuguese Milk” or what is more internationally known as “crème caramel”. It goes by different names and is very common in all Western cuisines. The ingredients are simple: eggs, sugar, milk, vanilla combined in a pleasant ... Read More
06/05/2019Carlotta Conti
Roasted lamb shoulder spalla d’agnello arrosto

24

Apr2019
There is nothing easier than marinated and roasted meat: at Easter time, in Italy, lamb is particularly appreciated. This way of roasting lamb is incredibly simple but involves some degree of organisation, since you need to calculate the time needed for marinating and cooking. This a very traditional ... Read More
24/04/2019Carlotta Conti
formaggio di fossa pit cheese from Sogliano al Rubicone

05

Apr2019
Many surprises are originated from casual events, and it might happen that Medieval farmers, trying to hide their precious cheeses in pits dug into tuff rock and lined with straw, discover that this kind of ripening originates a sophisticated product, now renown in all Italy. This is the case of ... Read More
05/04/2019Carlotta Conti