The most famous Italian meat sauce for pasta is of course the one from Bologna: ragù alla bolognese. And with reason: if made properly it can be divine. Outside of Italy (or inside of Italy in tourist traps) it is … Continue reading Ragù alla Bolognese Sous-Vide
A sweet spinach tart? Yes, really. It is delicious. I have discovered this original dessert from the North-Italian town of Reggio Emilia thanks to Simona who is from that region and has the wonderful Italian food blog Grembiula da Cucina … Continue reading Erbazzone Dolce (Sweet Spinach and Almond Tart)
There are more recipes from Sardinia to follow, but for now let’s go to Emilia-Romagna for some classic meat-filled cannelloni. Cannelloni can be made using fresh pasta or store-bought pasta, and they can be filled with either spinach and ricotta … Continue reading Cannelloni
Our vacation to Sardinia provided a lot of inspiration for dishes to cook. Yet another one from La Perla in Calasetta is stuffed calamari braised in tomato sauce. This reminded me of a recipe by Biba Caggiano that I still … Continue reading Stuffed Calamari Braised in Tomato Sauce (Calamari Ripieni)
Erbazzone is a savory pie from the town of Reggio Emilia in Northern Italy that is filled with chard (and sometimes also other greens, including spinach). I was reminded of it when Stefano posted his version of it. As usual … Continue reading Erbazzone (Chard Pie)
A piadina (plural: piadine) is a flatbread made from flour, lard, and milk or water, stuffed with salumi (prosciutto, mortadella, etc.), cheese and vegetables (such as arugula and tomatoes) and then toasted, from the region of Romagna. If you can find squacquerone, … Continue reading Piadina Romagnola
Is there a good reason to go to Torriana, a small village half an hour inland from the Adriatic beach town of Rimini? Yes there is, and it is chef Piergiorgio Parini of Il Povero Diavolo. It is not the … Continue reading Dining in Italy: Povero Diavolo*
Our favorite restaurant guide for Italy is that of “Gambero Rosso”. It is available as a book, but also as a handy app. The best restaurants are awarded one, two, or three forchette (forks), and the best trattorie are awarded … Continue reading Dining in Italy: Locanda al Gambero Rosso
Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already … Continue reading Pisarei e Fasö (Breadcrumb Gnocchi with Beans)
