Summer is turning everything green! Why not prepare green beans in a different way: for example, baked in the oven and marinated with herbs and capers? A perfect starter for all those who love strong aromas full of character. Gambe de siora, the ...
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Peperonata – More than just peppers
Colourful peppers and tomatoes bring the taste of summer and lots of colour to your table: peperonata is a typical Italian side dish or starter. My family, for example, loves it on toasted white bread with olive oil and basil. Simply good The ...
La pappa al pomodoro. Florentine tomato soup
Sun-ripened tomatoes, the delicious smell of garlic, basil and white bread. Tomato soup is, without a doubt, the flavour of summer. In Florence, they lovingly call it pappa al pomodoro. Pappa is the Italian word for children’s porridge. A truely ...
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Spring greetings: Dandelion salad with asparagus, pear and hazelnuts
In this salad, slightly bitter dandelion teams up with green asparagus, and meets fruity pear, physalis and nuts. A dressing of lemon and chilli combines the unique aromas to create a work of art. On a side note, this vitamin-rich salad tastes most ...
Tuscan-style bean stew – Fagioli all’uccelletto
Once a famous restaurateur travelled to Tuscany especially to taste the beans cooked with sage. Today the "beans in the style of birds" are known throughout Italy and are a popular starter or side dish with polenta, stewed meat and the Tuscan ...
Fennel salad with apples and nuts
Mettere il finocchio fra le mele, add fennel to apples, is an Italian proverb. Whether people, situations or aromas – it is precisely the supposedly dissimilar that often results in a great combination. Just like with this fennel salad. Add ...
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Artichokes in Jewish and Roman style
Many moons ago, the Etruscans loved the artichoke. The ancient Greeks even gave it a place in mythology. And the Romans, too, appreciated this fine vegetable. Whether Jewish style, alla giudia, or alla romana – both artichoke recipes from Italy's ...
Caponata. Aubergine sweet-sour
Sun-ripened tomatoes, sweet onions, capers, olives and - in the leading role - fresh aubergines: for many Sicilians, caponata is a piece of home and a delicacy that is sure to send everyone rushing to the table. Of taverns, gurnards and ...
