Tag: Italian cuisine

Chocolate Easter egg

06

Apr2020
A new step in the Easter tradition with this chocolate egg with a classic recipe of bavarois. The tradition of Easter eggs is a very ancient one, it derives from the celebration of Spring as rebirth. It is the only celebration in the Christian calendar which has a variable date, ... Read More
06/04/2020Carlotta 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
Asparagus Risotto asparagi

14

Mar2020
This recipe of risotto is typical of Tuscany and Northern Italy, where asparagus is a symbol of Spring. I use a variety of asparagus that is local and smaller but tastier of bigger varieties. Risotto is a much appreciated first course on Italian tables, and this recipe can be ... Read More
14/03/2020Carlotta Conti
Tangerine gelo Mandarino

05

Mar2020
Tangerine gelo. The mere mention of this dessert evokes a sensation of freshness, citrus scents, and summer nights. Tangerine gelo is a typical recipe of the Sicilian tradition. Whereas its origin has been lost over time it likely has its roots in the Arab-Norman domination, so rich in creativity, ... Read More
05/03/2020Carlotta 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