Tag: passion for cooking

Imperial soup zuppa imperialeat 09.36.16 (Media)

06

Dec2019
Imperial soup has an Austrian origin, and was introduced to Emilia-Romagna by Marie Louise, Duchess of Parma, the second wife of the Emperor Napoleon I. As usual, this soup which can be traced back to Krinofel, went through a major process of adjustment to adapt to local ingredients. Yet, ... Read More
06/12/2019Carlotta Conti
meat stock brodo

03

Dec2019
Meat stock or broth (nowadays the distinction is quite blurred) is a very popular dish in Northern Italy for creating hearty soups in these winter days. It is not only used for adding juices to roasted meats, stews and meat sauces during prolonged cooking, but it also creates wonderful ... Read More
03/12/2019Carlotta Conti
onions soup

16

Oct2019
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it ... Read More
16/10/2019Carlotta Conti
fig cookies, biscotti ai fichi

12

Sep2019

FIG COOKIES

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This fig cookie recipe brings out the magic flavour of an incredible, sugary fruit. Figs are at their best at the second part of August and the beginning of September, and if you have the possibility to buy them or better yet get them ripened on the tree, you ... Read More
12/09/2019Carlotta Conti
Chicken with bell peppers

19

Aug2019
This chicken with bell pepper recipe is truly a typical summer one. The lively colours of the peppers and tomato create a unique blend that you can really appreciate only if you can find fresh sun ripened vegetables. It is a typical Roman dish, and there is a whole generation ... Read More
19/08/2019Carlotta Conti