When speaking of Pesto, the Italian region of Liguria naturally comes to mind. It is in fact in this region that one of the best known Italian recipes originated. In one of my previous posts I have already shared a variation of the traditional Pesto Ligure, the Trenette Avvantagiae. The recipe however, was still one of … Continue reading A Recipe from Sicily . . . Pesto Trapanese.
I want to share a recipe from sunny Liguria. I trust you have all heard about the Pesto sauce. Today, however, I will share a variation of the traditional pesto recipe: “Trenette avvantagiae”, trenette (type of pasta similar to fettuccine), condite (dressed) with the aromatic pesto and enriched with patate (potatoes) and fagiolini (green beans) . … Continue reading A Recipe from the Italian Riviera
Who said that the days of magro (days of fasting or meatless) cannot be flavorful? Do you know that during the Middle Age, the Christian’s observance of Lent and the various religious fasts added up to an estimated 130 days a year? The Italian cuisine is rich of exquisite meatless dishes based on fish and vegetables, and … Continue reading Friday night flavorful meatless dinner