recipes

Country cuisine. The book on peasant culture and recipes of the past

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.

Vitello tonnato. Origin, history and lore

The origin of vitello tonnato, a dish that has undergone many variations over time.

Affordable meals: basic manual for great “poor man’s” dishes

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.

Traditional desserts made with extra virgin olive oil

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.

Yeast-free bread. Typical products from around the world

Brewer's yeast is stockpiled and missing from supermarket shelves. But a good bread can also be made without yeast, as these international products demonstrate.

Home-cooking methods for fish and seafood: baked (in a pouch or in a crust), grilled, steamed and fried

Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.

The many lives of tortellini. Museum-worthy preparation or an increasingly creative product?

Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.

Tex-Mex cuisine: the history behind chili con carne, nachos, burritos and fajitas

Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.

Food gelatin: history, uses in cooking and recipes

Canned meat, puddings, aspic: food gelatin is a valid ally in the kitchen to thicken preparations. But for those who don't want to eat animal products, there are also plant-based options.

History, variations and recipes of pesto in Italy

Made with basil or tomato, arugula or walnuts: pesto is the ideal solution in the summer. Here are the typical pesto recipes of the Italian tradition.
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