emanuela
"The cuisine at the tip of the fork"
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Cotechino in crust with spinach
Cotechino in crust with spinach, accompanied by a lentil soup. The recipe for the new…
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Abruzzo-style Sagne with Mussels and Saffron
Abruzzo-style Sagne with Mussels and Saffron, a simple little recipe, ideal for those last-minute preparations,…
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Warm Banana and Mandarin Porridge
Warm banana and mandarin porridge, with a touch of chestnut flour. A true explosion of…
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Toffee Candies
Toffee Candies, a sweet break very simple to make, a cute gift idea to please…
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Arugula and Persimmon Salad
Arugula and persimmon salad, a delicious recipe, no cooking, no salt, and no oil, although…
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Pizz’ e foje
Pizz’ e foje, a typical Abruzzese recipe linked to a time-rooted Abruzzese tradition. A yeast-free…
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Sauces for Roasts
Sauces for all kinds of roasts, whether meat or fish. Two last-minute ideas in two…
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Vegan Persimmon Pudding
Vegan persimmon pudding, a dessert designed for vegan friends to use in my Christmas menu…
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Abruzzese Married Potatoes
Abruzzese married potatoes, a traditional recipe from L’Aquila, created in the mountains, originally located in…
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Spinach Mousse with Aquafaba
Spinach Mousse with Aquafaba, a perfect recipe for any occasion, that I propose for the…