TORTA PASQUALINA DI PRESCINSEUA IN CROSTA DI FOCACCIA EN

Here Below a typical recipe from Liguria thanks to the partnership with the blogger Cristina Simonelli, we will prepare this beautiful and tasty recipe The original pasqualina cake provides an envelope of mad dough, or a paste made of flour water and oil and a rich filling of eggs and cottage cheese. To …

SFORMATI DI ANELLETTI ALLA SICILIANA EN

Here Below a typical recipe from Sicilia thanks to the partnership with the blogger Annamaria Iacono, we will prepare this beautiful and tasty recipe. Today’s proposal are the Flans of Anelletti Sicilian, a typical dish of my region, especially popular in Palermo, but adopted a little anywhere with the addition of some …

STUFFED TOMATOES WITH RICE, TUNA AND POTATO OF HIGH VITERBESE PGI EN

Here Below a typical recipe from Lazio thanks to the partnership with the blogger Vittoria Alimenti, we will prepare this beautiful and tasty recipe. Today we prepare a first course by the colors and flavor that take you right to the summer. Rich of taste and flavor, even tastier when eaten …

VELLUTATA DI ZUCCA E PATATE CON SUGHETTO DI PORCINI, SALVIA E PANCETTA PIACENTINA PDO EN

Today we prepare a tasty cream of vegetables with a sauce of mushrooms, sage and Pancetta Piacentina PDO. When cut, the slice of this wonderful sausage, features typical alternation of circular layers of bright red and rosy white. The scent is delicate, but with pleasant spicy notes. On the palate, …

“RAVIOLI” OF TURNIP WITH CHANTERELLES AND PIEDMONT HAZELNUT PGI

Herebelow you can find a recipe selected by Italian Food Secrets and created by Emanuele Italian Food Secrets, chef of the region Piemonte. Today we create a vegetarian recipe with the scent of autumn. The cultivars of Piedmont Hazelnut PGI in Piedmont is the Tonda Gentile Trilobata, whose production is concentrated …

RISOTTO WITH GRAVY OF ROAST MEET WITH SHALLOTS OF ROMAGNA PGI AND SCALES OF CASTELMAGNO PDO

” MEETING BETWEEN PIEMONTE AND EMILIA ROMAGNA TASTES” Today we prepare a very tasty risotto with a unique cheese. Castelmagno PDO is produced with cow’s milk, possibly supplemented with sheep and / or goat as a percentage of a minimum of 5% to a maximum of 20%. It comes in …

FRESH TOMATO SAUCE SAN MARZANO OF AGRO SARNESE-NOCERINO PDO

Today we prepare a simple but fragrant sauce to taste during our summer vacation. We will use a wonderful product, the San Marzano Tomato of Agro Sarnese-Nocerino PDO. This sauce is ideal used cold after cooked and drained pasta in a bowl. Card: Difficulty: Easy Preparation time: 20 minutes Cooking …