Category: Central Italy

beans all’uccelletto with sausage, fagioli e salsiccia all’uccellettofagioli e salsiccia all’uccelletto (Media)

20

Apr2020
In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates ... Read More
20/04/2020Carlotta Conti
spaghetti alla carbonara

31

Mar2020
Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. There are many theories for the origin of the name carbonara: the name might be ... Read More
31/03/2020Carlotta Conti
MARCHIGIANA RABBIT STEW

12

Sep2019
This rabbit stew (the rabbit can be substituted with chicken) is a vintage dish. I found it in a 1970s collection of recipes from an elementary school project in Pergola. Each child was asked to bring one of their grandmother’s recipes to school to assemble a traditional regional cookbook. Pergola ... 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
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