Tag: eggs

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
zabaione mousse with biscuits

15

Feb2020
Zabaione is a fluffy mixture of egg yolks, sugar and a sweet wine, usually a Moscato d’Asti or Marsala wine. As a mousse, the addition of fresh whipping cream lends a more sophisticated touch to a very traditionale dessert. Cooked in a bain-marie, zabaione is usually served, still ... Read More
15/02/2020Carlotta Conti
tortellini

19

Dec2019
The cuisine in Emilia-Romagna is permeated with sexual innuendos, expressed in its iconic stuffed pasta, tortellini. Local legends say that the creation of tortellini was inspired by the goddess Venus herself, who was spotted by an innkeeper while staying at his inn. Stricken by this vision, he rushed to ... Read More
19/12/2019Carlotta Conti
Christmas log, Tronchetto di Natale

17

Dec2019
This Christmas Log, also known as Swiss Roll, is a great classic in the European tradition: it originates from the French Bûche de Noël. and represents the ancient tradition of burning a large log in the fireplace which started on Christmas eve and was supposed to last for the entire ... Read More
17/12/2019Carlotta Conti
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