What I am presenting today is a "parmigiana" made with Zucchini instead of Eggplant. The main ingredient changes but the procedure stays "almost" the same. If you had to stick to very traditional recipe, the vegetable shoud be fried, but I don't like to fry that much thus I grilled my zucchini instead. Here below is the recipe, easy and very tasty.
Do you like breadsticks? Those long crispy sticks that are always displayed on the tables of every restaurant of Italy were created in Torino...and there's a nice story behind it which involves the Duke of Savoy Victor Amadeus II, a smart doctor and a local baker.
Have you ever wondered how the sandwich bread was born? I am talking about that squared bread cut into slices that we all use to make sandwiches, everywhere on this planent. Like many recipes, from every culinary tradition, there is a story behind it origin, which in this case is pretty sad but turned out into a product that is now consumed by billions of people, on a daily basis, in 5 continents.
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 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