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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Tigelle or Crescentine?
I will tell you the recipe for tigelle…Or crescentine What is the correct name for…
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Shall We Bake Cookies for Christmas?
Yes!… Let’s start thinking about Christmas gifts… Among my favorites are cookies. You can make…
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Semolina Pasta
Easy recipe to make good re-milled semolina pasta. In my pantry, re-milled semolina is never…
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My Herbs…When Scents Enter the Kitchen!
How to prepare a fragrant mix of herbs for the kitchen. My herbs…When scents enter…
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Pansoti with Sheep Ricotta and Walnut Sauce
Homemade day, so I can calmly enter the kitchen and prepare lunch. In the fridge,…
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Super Soft…Carrots and Apples
Just thinking about it, an explosion of aromas. Super soft cake ideal for breakfast or…
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My Homemade Strudel.
In German, Strudel means “Whirlwind” A whirlwind of ingredients and aromas. You can’t think there’s…
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Goat and Beans Stew
The mountains fascinate us and so does good food, so we decided to spend our…
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Pansarole…And Zabaione
We are in Liguria in the Nervia Valley in the town of Apricale. After wandering…
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Cappellacci with Creamy Zucchini, Burrata, and Hazelnuts
Cappellacci with creamy zucchini, burrata, and hazelnuts. After visiting Rivalta, where they grow zucchini, this…