Stuffed Artichokes alla Napoletana
INGREDIENTS FOR 24 HALVES -12 artichokes -8 free range eggs -2 cups of grated Pecorino Romano -1.5 cups of 1/2″ diced salame Napoletano -1.5 cups...
Tag : foodblogger
Farfalle with pioppini (c yclocybe aegerita) mushrooms
SANJA ‘S RECIPE For 4 people: 150 gr. of durum wheat semolina 200 gr. of flour type 0 2 medium eggs ...
Tigelle or crescentine?
The Tigelle, more commonly called Crescentine or Crescenti, are a typical bread of the Modena Apennines, in Emilia Romagna region. It is a dough based...
Pasta of the day: “Spaghetti alla Chitarra”
Serves 4 people: 400 gr. of durum wheat semolina 4 medium eggs pinch of salt Preparation: Pour semolina on a fountain...
BOLOGNA, the perfect day tour for foodies
Are you a foodie and go crazy for local gastronomic specialties? There is no better place than coming to Bologna in Emilia Romagna, in Northern...
Pansotti with Walnut Pesto
Note: The filling for this recipe yields a lot. You will need 2 recipes of the pasta dough. Pasta Dough: 400g 00 Flour 4 eggs...
Potato gnocchi for lunch
Potato gnocchi Ingredients for 6 servings: 1000g potatoes 300g flour 1 egg Salt semolina for sprinkling Directions: Place the unpeeled potatoes in a large...
Garganelli: the Maestra Pastaia reveals her secret to you
Garganelli Ingredients for 4 servings: 250 g. flour type 0 or type 00 150 g. semolina flour 4 eggs Directions: Pour flour on pastry board,...
Where to stay in Puglia
Many of you don’t even know where Puglia is. That region located in the heel of Italy has in recent years been the most fascinating...