Maccheroni al gratte` . . . a Neapolitan dish.

When you think about the cuisine of Naples, the first thing that comes to mind is probably the traditional “ragú” – a slow cooked meat sauce - or spaghetti with fresh tomatoes sauce. Here it is an unexpected Neapolitan dish I am sure you will love:  Pasta al gratin or – as they call it …

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Scallops and Shrimps in Guazzetto . . . My twenty minutes recipe!

One common misconceptions about Italian cooking is that Italian women - or men - spend many hours in the kitchen. While it’s true that it takes 5-6 hours to prepare a traditional  Neapolitan ragú or that an eggplant parmigiana could take up to 2 hours, yet most everyday dishes don’t take more than 30 minutes. Usually, I …

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New Recipe: My Polpettone Ripieno

Today I share one of my family's favorite recipes, Polpettone ripieno con contorno di piselli (stuffed meatloaf with side of green peas). Not much to chat about it, so I will get right to the recipe. This is my mom’s recipe, to which I have made only few modifications. It is easy, flavorful, and satisfying. …

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A Recipe from the Italian Riviera

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) . …

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Three Days in Florence . . . Day Three

Here we are, our last day in Florence. If you have just joined me for My three days in Florence you might want to follow My path for DAY ONE and DAY TWO. TRE GIORNI A FIRENZE DAY THREE: Today we start from Museo di San Marco. The museum occupies the oldest part of the …

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