viaggiandomangiando
Ethnic cooking and world travel blog.
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Barese Tiella
Main ingredients of Barese Tiella: rice, mussels, and potatoes, strictly raw, with tomatoes, pecorino cheese,…
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Ribollita
Ribollita, a Tuscan vegetable soup whose roots go back to the Middle Ages and is…
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Frandura from Montalto Ligure
Frandura from Montalto Ligure: flour, water, salt, pepper, nutmeg, potatoes, and the indispensable extra virgin…
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Gluten-Free Caserecce alla Norma
Gluten-free Caserecce alla Norma, with green plantain flour, topped with fried eggplant and tomato: a…
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Escarole Pizza – Gluten-Free
The Escarole Pizza is a typical rustic dish from Neapolitan cuisine here in a gluten-free…
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Pasta allardiata (english version)
Pasta allardiata or lardiata is a poor dish of the Neapolitan peasant tradition, so poor…
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White Allardiata Pasta
Allardiata pasta is a humble dish from the Neapolitan peasant tradition, where lard was used…
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Sciusceddu
Sciusceddu: baked dish of meatballs cooked in broth and then covered with a soft cream…
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Risotto alla Gricia
Risotto alla gricia is the ‘risotto’ version of the more famous pasta alla gricia, with…
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Beef with Toothpicks (China)
Beef with Toothpicks is a traditional and famous dish prepared in the Hunan Baoqing prefecture…