Fave dei Morti

A Recipe for All Soul's Day The Fave dei Morti are delicious and simple cookies whose main ingredient is ground almonds. They are traditionally eaten on All Soul’s Day (November 2), which follows All Saint’s Day. Fave are broad beans, so the literal translation is “beans of the dead”. The connection between broad beans and …

Continue reading Fave dei Morti

Eggplants are at their best . . . time for my Parmigiana di Melanzane

Few days ago, I told the world I was “in ferie” (summer holiday), however the reality of August being almost over, made me realize that I had things to share that could just not wait. This means that you will be reading a little more of me before the month is over . . . …

Continue reading Eggplants are at their best . . . time for my Parmigiana di Melanzane

Day two of My Easter Baking Marathon . . . Pizza Piena

The Pizza Piena is a traditional Neapolitan recipe very typical during Easter time. In Naples they call it “Pizza Chiena” and it is a must on the Easter Sunday table. It's a traditional country pie and, as I mentioned in my previous post, it is called Chiena or Piena (full) because it's very much stuffed …

Continue reading Day two of My Easter Baking Marathon . . . Pizza Piena

Easter Baking Marathon . . . recipes and memories

Since Easter is only three days away, this post is probably overdue. Nevertheless, I am sure some of you out there are still looking for traditional Italian Easter recipes. In the next three days I will share with you one recipe a day: the pizza co’ l’erba, the pizza piena and the pastiera. So, don’t …

Continue reading Easter Baking Marathon . . . recipes and memories

Tuscan cookies. . . The Befanini

This past weekend, with the "ponte" della Befana (Epiphany long weekend), the Italian Christmas Holidays were officially over. But before I move on I want to share one last holiday recipe. Last Friday, January 6, in an effort to pay homage to the festivity of the Epiphany and to the Befana, I came across a recipe …

Continue reading Tuscan cookies. . . The Befanini