Tag: Italian cuisine

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
stuffed paccheri with sausage, truffle, porcini

06

Jan2019
Paccheri pasta is typical of a new generation of Neapolitan formats, very original and particularly apt to being stuffed. I created this stuffing using ingredients that are very popular in Northern and Central Italy: white truffles sauce, sausage, Porcini mushroom. It is a luxurious dish, ideal for festive occasions like winter ... Read More
06/01/2019Carlotta 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
Certosino Bologna Chartreuse cake

16

Dec2018
With the Bologna Certosino (Chartreuse cake) I want to introduce you to a typical Christmas cake of Bologna cuisine, with almonds, pine nuts, unsweetened chocolate, and candied fruit. It is almost unknown out of Emilia-Romagna region: sadly, the fame of many regional cakes is clouded by industrial products, which ... Read More
16/12/2018Carlotta Conti