This is a simple, light and comforting fish recipe. L'Acqua Pazza (literally “Crazy Water”) is a fish cooking technique typical of Neapolitan and Southern Italian cuisine.
This is a fast and easy-to-make Romagna-style salad, a flavorsome dish made with only a few ingredients. It is perfect as a delicious entree or as a rich side dish. The bitterness of the arugula balances the sweetness of the balsamic vinegar, while the pancetta adds a crispy touch, rich in flavor. This salad is… Continue reading ARUGOLA + PANCETTA + BALSAMIC VINEGAR OF MODENA = ‘ROMAGNA-STYLE’ SALAD
This is a puttanesca sauce pasta cooked in risotto-style.
This is my favorite risotto recipe, a basic one, that you can always prepare, even last minute, if you have some of the most popular ingredients in Italy in your pantry.
This is a fast and easy-to-make Sicilian-style salad to serve as a delicious entree or a fresh side dish. It is also tasty, light and healthy: the vitamins and minerals in the oranges and fennel will make you feel full of energy. In Italy, we consider this a Sicilian recipe because of the presence of… Continue reading FENNEL + ORANGE + CAPERS = ‘SICILIAN-STYLE’ SALAD
This is a simple, tasty recipe: stewed soft drumsticks served with an aromatic wine sauce.
This is a fried eggplant recipe, perfect as an appetizer either for a dinner with friends or for a picnic.
This is an easy to make, thick vegetable soup to warm up the winter tables.
How can you live again childish flavor Sicilian's memory at a Japanese Restaurant in Brooklyn? Sea Urchin Mazemen: brothless ramen generously topped with Sea Urchin, orange peel, shiso leaves, and nori seaweed narrow as blade of grass. I ate this terrific Mazemen at Yuji Ramen, a small traditional Japanese Restaurant, with just 12 seats in… Continue reading Sea Urchin Mazamen @Yuji Ramen