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 Salentine Pitta
A different version of cooking. In times of great difficulty, always turning on the oven…
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Mint Syrup
Natural mint syrup. In my garden, mint has taken over. I use it as a…
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My Egg Pasta
My egg pasta. After returning home, I relaxed by making dough… What? Pasta. Egg pasta.…
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Wild Herbs Pie
In Emilia-Romagna, a delicious and rustic preparation. We often make it at home, especially when…
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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,…