cilentaniaifornelli
Traditional cuisine with a touch of innovation.
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Orobanche or Barese Sporchia, Unknown but Good
Orobanche or Barese Sporchia, Unknown but Good. Orobanche is nothing more than a parasitic plant…
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Rolled Cake Filled with Chestnut Cream and Whipped Cream
The filled roll is a good and simple dessert to make, which becomes an excellent…
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Craving for Sweets: Linzer Cookies, Youth Memories
Linzer cookies, a sweet treat that awakens in me memories of youth when in the…
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Sautéed Lettuce with Bacon and Parmesan
Lettuce has often been the star of my table these days, and besides being eaten…
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Crushed Olives, from Cilento to Calabria
Crushed olives are a peculiarity of the South, particularly from Cilento and Calabria. Our grandmothers…
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Pasta and Chickpeas with Rosemary Scent
Pasta and chickpeas is a classic of Italian cuisine, especially in the South, everyone has…
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Cereals, What a Delight: Barley with Caesar’s Mushrooms and Speck
I love cereals, which are not commonly used in Mediterranean cuisine, especially in the South,…
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Walnut and Coffee Pound Cake, Energetic Morning Awakening
In the morning, a good coffee is needed to start the day, and what if…
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Pilot fish, unknown but good, let’s preserve them in oil
The pilot fish is a fish that, as the name suggests, supports large fish such…
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Pomegranate Risotto, creative yet simple cooking
Pomegranate risotto, for when you feel like experimenting. This happens especially when I come across…