Tag: passion for cooking

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
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
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