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‘In the kitchen you don’t throw anything away‘, this is the wise motto to avoid food waste, but also a way to find out that from a simple carrot peel, you can get a crispy snack as well as an enjoyable starter. We have fried them, but you can also oven-bake them. Since they are carrots, their...

Pasta Alla Carbonara or simply Carbonara is a typical rustic dish from Roma. It’s one of the most famous Italian recipes, because it’s extremely easy to prepare and it’s full of taste. As it combines carbohydrates and proteins, it’s usually served as the main dish; a whole meal can easily...

A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them. In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano...

A lighter and even easier version of Italian Frittata since it doesn’t have to be turned in the pan. It is flavoured with Pecorino Romano cheese and oregano. Also perfect to stuff a sandwich. Serves 3-4, Preparation time 10 mins, Cooking time 40 mins Medium-size Eggs, 6 Medium-size white...

Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name ‘ascolane’. It is a recipe that has its roots in the ‘800. They are served as a starter or even as an aperitif...

A dish very easy to make, these simple beef rolls stuffed with cooked ham, cheese and basil leaves. Balanced flavours, and the cheese inside that melts is still a plus that envelops them. Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins Beef meat: 4 thin slices (about 500 g in...

An easy and a bit different carrot cake to make since Purple Carrots work exactly like orange ones, only with less sugar, richer in properties and then have such a beautiful color! Serves 4, Round-Cake Pan 18 cm diameter, Preparation time 20 mins, Cooking time 50-60 mins. 300 g purple carrots...

Lemon leaves are aromatic, deep green and shiny and widely used in cooking, especially in those parts of Italy like Sicily or Campania where lemon trees are such a staple. Those one who are lucky enough to own a lemon plant can use the leaves of the plant as an unusual and fragrant ingredient...

This is a neutral puff pasty dough, it suits as good as both sweet and savoury preparations. However, if you want it slightly sweet, you can add 1 teaspoon of sugar to the sifted flour and mix well. Ditto for the savoury one, add a teaspoon of salt. You can also use wholemeal or gluten-free...

King Prawns sauteed with Sicilian Marsala wine it’s such a succulent dish, definitely. Ready in a few minutes and finished in even less time. It would be better to use fresh prawns, but the frozen one will work fine as well. A pinch of freshly grated ginger added? Yes, adventurous eaters...

Also known as risotto giallo (literally “yellow risotto”) or risotto alla Milanese, this very simple dish is one of the most famous symbols of Milan. As it’s common for any risotto, Italians most often eat it as a piatto unico, the only and main course of a meal; it is not unusual, however, to...

The terms Castagnaccio comes from the Italian castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn. Simple to prepare and both gluten-free and sugar-free, this cake’s earthy flavour and smooth, silky texture will sweeten any rainy afternoon. Serves: 4-5 |...

The term coratella indicates the innards of a small farm animal, like a chicken, a rabbit or a lamb, as in this case; although traditionally the coratella consists only of heart, liver and lungs, nowadays this term can also be used to include spleen, kidneys and pancreas. Offal is widely used...

This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is considered a valid alternative. These rolls are often served on Sundays as the second course of a rather big lunch...

Have you ever been in the mood for baking, but there is no butter left in the house? That’s how this recipe was first born. Substituting butter with olive oil doesn’t always work – sometimes those characteristics that are specific to butter are a key element of the dish. In this case, however, I...

Durum wheat semolina bread is usually prepared in a loaf-shape, especially in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. I’ve added some fennel seeds to give...

When you cut yourself a slice of this cake, a fragrant and mouth-watering sauce will ooze out: melted chocolate and good red wine are the main ingredients for this spongy dessert that will literally inebriate you. Because this cake doesn’t require any butter, but only olive oil, it’s very light...

:chef: Serves: 4 | Preparation time: 15 mins | Cooking time: 60 mins Cherry tomatoes, fresh: 800 g Extra virgin olive oil (EVOO): 30 ml Basil, fresh: 4-5 leaves Garlic: 1 clove (Optional) Parmesan, grated: to taste A small piece of carrot (about 2 cm) or a pinch of sugar Method Tip: To verify...

Most people have never had aubergines in a sweet dish, and I have to admit that before preparing this cake I was a bit skeptical as well. Aubergines are extremely versatile, though, and their peculiar taste and consistency is perfect to alleviate the bitterness of dark chocolate. The result is...

Hi, I've just knocked on the door of this forum. Thanks for opening My passion? Oh, cooking! I like to cook a bit of traditional Italian cuisine and also experiment with something new, all absolutely homemade. I am also here to learn new styles, ingredients, recipes and share all this. Ciao...