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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My recipe for traditional meliga cookies. Batiaje in Piedmont
My recipe for the traditional meliga cookies. Batiaje in Piedmont, especially in the pre-alpine area.…
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A heart to love. A shortcrust pastry rich in sweetness.
A heart to love. Almond shortcrust pastry recipe for small embroidered hearts. Fragrant to win…
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My Bolognese Fried Cake Recipe
My Bolognese fried cake recipe. It’s not the Romagnolo fried gnocco nor the Piedmontese friciule.…
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“Morning Puffs” Cookies for a Special Breakfast
Morning Puffs for a special breakfast. I called them puffs because they are very light,…
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San Biagio Doughnuts
San Biagio Doughnuts. On February 3rd, Saint Blaise, the protector of the throat, is celebrated.…
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Cavatelli with Chickpeas and Ribs.
Cavatelli with chickpeas and ribs. A unique and delicious first course. On long winter evenings,…
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My Homemade Gianduia Cake
My homemade Gianduia cake. Every year during the holidays, I design a different dessert to…
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Flourless and Butterless Hazelnut Cake
Flourless hazelnut cake. Pure taste and aroma. Naturally a simple recipe. I use untreated hazelnuts,…
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The Hot Dogs I Like!
The hot dogs I like. The hot dog has American origins, the classic sausage and…
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Longarini di Cretone with Chicory Tips.
Longarini from Cretone, a hamlet in the Palombara Sabina area, in the province of Rome,…