In the world of cookies and biscuits – a varied scenario of traditional recipes that often draw from historical events – today we land in Piemonte. Bonus recipe by maestro Walter Gallizioli.
Every area makes its own version, but all share the same simplicity and use of food waste: here's how cassoeula was born, and how it's made.
Seasonal, with a predominance of plant components, rich in grains and legumes: the cuisine of the farming communities of the past is an exemplary model for a healthy diet. All the details in the book. The return to the countryside.
The origin of vitello tonnato, a dish that has undergone many variations over time.
Delicious, simple, suitable for many recipes. In a word: perfect. Here's everything you need to know about shortcrust pastry.
The kitchen is the fulcrum of the life, love and rebellion of Idgie and Ruth, protagonists of Fried Green Tomatoes at the Whistle Stop Cafe. But what are the true origins of the dish?
If your goal is to preserve the nutritional properties of the ingredients, steaming, typical of oriental cuisine, is the way to go. Here are a few recipes to make at home.
Who says that eating well is a luxury for a select few? We don't need expensive ingredients and complicated preparations to create a fine dish. Here's our kitchen survival manual.
The result of ancient traditions and of a humble but tasty cuisine, desserts made with extra virgin olive oil have always been part of the Italian table. Here's a few.
Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.