viaggiandomangiando
Ethnic cooking and world travel blog.
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Gluten-Free Sardenaira
The gluten-free Sanremo Sardenaira is also known as pisciadela of Ventimiglia, pisciarà of Bordighera, piscialandrea…
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Genoese Meatloaf
Genoese meatloaf, a typical dish from the Ligurian rural tradition made with potatoes and green…
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Gluten-Free Mediterranean Pinsa
Gluten-free Mediterranean pinsa with a mix of pinsa flours and topping of eggplant, feta, olives,…
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Zarkopita (Greece)
Zarkopita is a pie made with cheese, flour, milk, and butter typical of the Epirus…
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Rabbit Tuna
Rabbit Tuna is a traditional appetizer from Langhe and Monferrato, made with rabbit and not…
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Egg Rougaille (Mauritius)
Rougaille is a Creole sauce that gives its name to many Mauritian dishes, including Egg…
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Koba ravina (Madagascar)
Koba ravina is a sweet snack made of bananas, glutinous rice flour, and peanuts steamed…
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Banana Ladob (Seychelles)
Banana Ladob – plantain in coconut milk – is a dessert made with ripe plantain,…
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Satini papay (Seychelles)
Satini papay is the green papaya chutney from the Seychelles.
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Civet de zourite (La Réunion)
Civet de zourite is a Creole dish made with octopus, onions, spices, and red wine…