Enza Squillacioti
This blog is dedicated to the truest and simplest traditional cuisine. Here, we not only talk about food but also offer practical advice for impeccable results. Dive into a world of recipes, stories, and insights on wild herbs and forgotten foods, to thoroughly understand the customs and roots of our gastronomic culture.
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Rustic Pasta with Broad Beans and Parma Coppa
Rustic pasta with broad beans and Parma coppa. After many years, I decided to plant…
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Burnt Wheat Flour Tortelli with Peas
Burnt wheat flour tortelli with peas Since I’m on the topic of burnt wheat, tortelli…
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Pappardelle with Farmyard Ragù
Pappardelle with farmyard ragù recipe In the beating heart of the Italian countryside, especially in…
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Burnt Wheat Fusilli with Garden Vegetables
Burnt wheat fusilli with garden vegetables. What exactly is burnt wheat? In the past, in…
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Occitan Fesqueirols with Peas and Bacon
Occitan Fesqueirols with Peas and Bacon Occitan Recipe Origins of Occitan Piedmontese Cuisine The Occitan…
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Garganelli with Herbs and Pistachio
Garganelli Recipe with Herbs and Pistachio I still believe that having a garden, besides the…
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Croset with Gray Sauce
Croset recipe with gray sauce I reached up there between the clouds and the sun,…
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Delightfully Pistachio
Delightfully Pistachio A Sweet Revolution: The Modification of the Traditional Neapolitan Delight We are facing…
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Twisted Sagne
Twisted sagne with shrimp tails and mushrooms. Twisted sagne is a culinary delicacy from the…
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My Spizzulus with Artichokes and Flavorful Herbs
My spizzulus with artichokes and flavorful herbs… Today, I take you to southern Sardinia, to…