cilentaniaifornelli
Traditional cuisine with a touch of innovation.
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Omelette with Cauliflower Leaves
Do you sometimes end up with an organic cauliflower with lots of nice leaves and…
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Cannellini Bean and Black Kale Soup
Black kale is typical of Tuscan cuisine, and is indeed also called Tuscan kale, with…
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Orange Ring Cake Without Added Fats
An orange ring cake that is nothing short of healthy, without butter and without oil,…
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Christmas Broccoli Salad, an Essential Side Dish
Christmas broccoli, also known as “black soup”, is a little-known vegetable but is certainly not…
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Black Olives in Salt, This is How I Do It
Preserving olives for one of the many preparations that require them or simply for an…
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Rigatoni, Cluster Eggplants and Mozzarella
Cluster eggplants are a small variety of the better-known “cima di viola” and are well-suited…
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Mussel, Beefsteak Tomato, and Red Onion Salad
I love mussels, their salty taste intrigues me. When I find those from certain places,…
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Stuffed Zucchini with Ground Veal and Smoked Provola
Zucchini season, we have them in abundance, so we need to change things up. This…
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Stockfish Pizzaiola Style
Stockfish is nothing more than dried Atlantic cod, while another way of preserving it is…
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Cavatelli with Guanciale and Broad Beans
Guanciale and broad beans are a typical spring dish. Add Cilento cavatelli made simply with…