specialit
The cook who salvages Food is not to be thrown away but transformed
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Baked Rice Timbale Gratin without Ground Meat
The characteristic of this baked rice timbale gratin is that it lacks ground meat. The…
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Round Light Rigoli Cookies
Here is my personal version of light round rigoli cookies. Naturally, they differ from the…
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Margherita Pizza with Crunchy Beer Crust
Nothing new, it’s the usual way of preparing pizza but, it’s the beer in the…
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Orecchiette with Bean Sauce
Orecchiette with bean sauce is a hearty, simple, typical, nutritious, and healthy dish, suitable for…
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Troccoli with Sauce and Meatballs Recipe from Apulian Tradition
A good dish of fresh pasta like these troccoli with sauce and meatballs is inviting…
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Orange Perch Filet Microwave Recipe
Orange perch fillet, just eight minutes of cooking, lots of lightness and goodness. The sauce…
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Baked Chicken and Potatoes with Apulian Rosemary
Baked chicken and potatoes with Apulian rosemary has an irresistible, unmistakable aroma that can be…
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Vegetable Minestrone with Ground Veal
In northern Italy, vegetable minestrone with ground veal is also called ‘verdurone’. In the south,…
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Chicken Rice Special Recipe from Swiss Tradition in White
Chicken rice has a delicate and light taste, and it cooks quickly using a pressure…
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Carrots with Marsala, Parsley, and Capers
The side dish of carrots with Marsala, parsley, and capers is quick but has a…