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Sgabei, panzanelle, fried dough, what do you call them?
Sgabei, panzanelle, fried dough, what do you call them? In Liguria and Lunigiana they are…
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Pasta with Potatoes and Provola Cheese
I really love pasta with potatoes and provola cheese. I even went to Naples (Sant’Agata…
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Not Just for Carnival: The Neapolitan Migliaccio
Not just for Carnival, even though Migliaccio is the typical dessert of Neapolitan Carnival, along…
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Rabbit with Fresh Cherry Tomatoes and Black Olives in a Pan
This is a fresh dish, suitable for any season, that does not require great cooking…

