Paella Vs. Risotto. What’s best?

As far as food is concerned, there are several similarities in the food tradition of Italy and Spain: we both use olive oil rather than butter, we both make large use of tomato sauce, onions and the aromatic herbs of the mediterranean basin. Some local products are also very smiliar such as the Spanish Jamon (Serrano and Iberico) and the Italian Prosciutto Crudo (Parma and San Daniele being the most popular, although an immense variety is available).

Tonno di Coniglio

In the whole basin of the Mediterranean sea, rabbit is used in several dishes and in some cases it even represents the flagship recipe of the Country such as for Malta, where rabbit (fenek, in Maltese) is at the base of the local cuisine. Don't forget about the Spanish Paella, whose original recipe, born outside the city of Valencia in the area of the Albufera swamp, is made with rice and rabbit (no fish).

Friggitelli my way

Friggitelli are a variety of sweet green chili peppers, long and small that is cultivated in springtime, when the tempetaure is above 10 Celsius. They are usually cultivated in South Italy, where they take the name of Friarielli, althogh it is possible to find them also in central Italy