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Béchamel Sauce or Besciamella in italian (beh-shuh-mel-luh), is one of the mother sauces of the french and italian cuisine but it’s also known as white sauce. For someone it may be a little tricky because sometimes it turns out a … Continue reading
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Fegato alla Veneziana (pron. Fay-gah-toe Ah-lah Vay-nez-e-ah-nah*) is one of the most traditional Venetian dishes known all over the world for its simplicity and above all because it’s appreciated even by those who don’t like eating liver. I’m one of … Continue reading
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Maybe not everybody knows that bell peppers, also known as sweet peppers or capsicum, are not very digestible, so even if they’re really good, contain high quantities of vitamin C and add great taste to dishes they can mess you … Continue reading
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Here in Italy is not the right time to start a diet (or at least for me), because it’s Carnival time! During this time we have the habit to eat/make typical italian sweet fritters, among which there are, what I … Continue reading
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Gnocchi (nyoh-k-kee) are a typical italian pasta, they can be prepared with different flours like semolino but the most popular are those made with potatoes. Here in Italy you can easily find good quality fresh Gnocchi at the grocery store, … Continue reading
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Everybody knows that eggplants can have a bitter taste when cooked, especially those that are not so fresh. Many of you already know that to remove the bitterness you just have to cut eggplant in pieces (as desired), put them … Continue reading
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My blog has been online for just 2 months and I did 25 posts but I’d like to thank all of my followers and those who are supporting me on what is became a second job for me (or third … Continue reading
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New Year’s Eve is around the corner so, if you’re planning on doing a seafood-based party, why not making these delicious little tuna meatballs? They are perfect as a starter or as a finger food just as is, but you … Continue reading
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If you have to prepare a fruit salad or garnish a cake, the black banana slices might ruin your work from an aesthetic point of view. Usually are commonly used some drops of lemon juice (or any citrus fruit juice) … Continue reading
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Tenerina (pron. teh-nay-ree-nuh) is the most traditional pie in Emilia-Romagna and it’s typical of the town of Ferrara along with Cappellacci di zucca (egg pasta filled with butternut squash), Salama da sugo (boiled red wine cured salami) and its famous … Continue reading
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Have you ever put too much salt in a sauce, stew, soup or stock? I did… a lot of times… and I ended up increasing the quantities of the ingredients, changing quality of the recipe, until I discovered this trick. … Continue reading
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Ragù is the top italian sauce for pasta. It has simple ingredients, it’s easy even if you’re not very good in the kitchen, but people still think that it’s hard to make. You just need 5-6 hours of your free … Continue reading