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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Crescentine or Tigelle?
The crescentine commonly called tigelle, which is actually the mold used for cooking. Before metal…
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Sangiulie a Shell Filled with Goodness
Recipe for Sangiulie A shell filled with goodness One day, coming back from a fair,…