It is one of the typical dishes of Campanian cuisine: sausages and friarielli (rapini-broccoli rabe) is a combination that is inescapable in Naples. A perfect marriage celebrated by an unknown genius. Everyone in town has wondered, at least once, who might have been that genius who first paired sausages with this broad-leafed vegetable, but no … Read more
Cannolo cake is a cold no-bake cake inspired by the famous Sicilian dessert. To prepare it, we used cannoli wafers themselves: chopped and combined with butter, they form a tasty, crunchy base on which rests a mouth-watering filling of sheep’s milk ricotta, whipped cream and chocolate chips. A fresh and delicious dessert with which to … Read more
In Naples many things are sacred Maradona, Mama’s cooking, but sacred in name is in fact the sfogliatella Santarosa, from which the current and very famous Neapolitan sfogliatella originates. And why is this dessert considered more sacred than all the others? Well that’s quickly said! The sfogliatella was born in a convent of cloistered nuns … Read more
A classic of our gastronomic tradition. This pasta dish made with oil, garlic and chili pepper has been with us forever. Who among us has never had a midnight spaghetti? And what better solution than this. A recipe with very few ingredients, simple, inexpensive and with a quick and very easy procedure, but which gives … Read more
This cake is a celebration of simple but delicious ingredients, blending the creamy texture of ricotta with the nutty essence of almonds. It is a not-too-sweet dessert perfect for any time of day, from a morning treat to an elegant after-dinner treat. Whether you are an experienced pastry chef or a novice in the kitchen, … Read more
𝗕𝘂𝗰𝗰𝗲𝗹𝗹𝗮𝘁𝗶 𝗦𝗶𝗶𝗰𝗶𝗹𝗶𝗮𝗻𝗶, cucciddati in dialect, are shortbread cookies filled with dried figs, typical holiday treats. Their very delicious filling is prepared with figs, dried fruit and jam, as well as scented with spices of various kinds, such as cinnamon, cloves, cardamom and nutmeg. This is a very old Sicilian recipe, when, typically sweets were made … Read more
There are four great Roman pastas, all connected: Gricia, Cacio e Pepe, Carbonara, and Amatriciana. They each play off of the others and reveal different sides to the same concept. Gricia is simple and focused on the luscious guanciale fat with a dusting of pecorino, while cacio e pepe loses the meat and adds more … Read more
Let’s look together at baked St. Joseph’s zeppole di San Giuseppe, a recipe for pastries filled with custard, decorated with the classic black cherry on top and a dusted with plenty of powdered sugar. St. Joseph’s zeppole are a traditional pastry originally from Campania that is prepared for Father’s Day on March 19, St. Joseph’s … Read more
It is not pasta repassed in a pan…. They are not run-of-the-mill spaghetti with tomato sauce…. They require seriousness and devotion…They are Spaghetti all’Assassina. The most famous recipe involving the use of cooking spaghetti entirely in a frying pan. What separates this pasta from everything else are two elements, both related to the way it … Read more
This recipe combines the creamy richness of cannoli filling and the coffee deliciousness of tiramisu, creating a truly out-of-this-world dessert. In addition, we have made this recipe even more accessible by eliminating the need for heavy cream, making it lighter but still incredibly mouthwatering. This cannoli tiramisu is perfect for those who like to experiment … Read more
