Among the several recipes I wanted to make once home I picked one which originated in the area of Palermo, although nowadays you find it everywhere in Sicily. It's called Pasta con le Sarde.
I had the chance to buy some special hazelnuts yesterday and I decided to bake one of the most popular biscuits of my area: Baci di Dama.
Within the context of the Mediterranean sea the cooking techniques and traditions are somehow similar, thus making it difficult sometimes to allocate a recipe to a specific Country rather than to another.
Food is pretty much a religion in Italy, so the official starters of the Piedmont Region are approximately 140. Our creativity may allow us to create new ones, but for those who are very sticky to tradition, nothing can be served as an official starter out of the codified ones.
Don’t you also feel that simple pleasures are the best, sometimes? I do believe that cooking shouldn’t be complicated (maybe long, but not complicated) so I really like those recipes that do not involve special skills, knowledge and abilities because they are so pleasantly simple that anyone can do, anytime, anywhere.
You will never find a definitive recipe for the Ligurian Vegetable Pie. In fact, although it is a tradition, every cook makes it differently, mostly due to season’s availability of the raw materials.
Minestrone is mostly a “concept” rather than a recipe as ingredients vary a lot based on seasonality and geographical area. The final result changes quite a lot every time you make it as vegetable do not have standard sizes and your personal taste may like it with more of this and less of that, or you may include even legumes to make it more consistent and to increase its nutritional value.