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).

The Bread and the Executioner: a short story from Turin

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.

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).

Scaloppine al limone

Yesterday I got back at home at 08.00 pm and for the first time in 12 months I was in a rush to prepare dinner. When similar situations happen, I usually resort to some quick but tasty recipe of the Italian tradition because even if I am in a rush I don't give up having a tasty meal.

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

Vegetarian Italy

The recipe I am presenting you today is my mother's interpretation of a simple dish made with Broccoli and Cauliflowers, which she learnt from my grandmother, who also learnt it from her mother, and so on, till the beginning of times.