Latest Recipes

Moist and tender Chocolate Cake – Torta Tenerina

Moist and tender Chocolate Cake – Torta Tenerina

Torta tenerina is a delicious, soft and moist cakeโ€ฆevery bite is a melting moment of pleasure. This chocolate cake is characterized by a thin and crunchy crust that hides a moist, and intensely chocolate-y heart. Sounds already good, eh?

The torta tenerina โ€“ meaning soft, tender โ€“ comes from Ferrara, in the wonderful region of Emilia-Romagna, but it is obviously eaten and loved everywhere in Italy! I first made it myself during university years โ€“ Bologna is not far from Ferrara, and I had the chance to visit this enchanting little town many times, and also to eat this cake over there.

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Bread Rolls with Ham, Cheese and Arugula – Time for Finger Food

Bread Rolls with Ham, Cheese and Arugula – Time for Finger Food

Bread rolls with ham and cheese are an excellent appetizer, perfect for an aperitivo, but also suitable for buffets. Do you have last-minute guests or you need to improvise something after a long day at work? Or maybe you simply want a tasty and easy different snack than usual?
Then you’re in the right place. (more…)

Marinated Zucchini – Zucchine alla Scapece

Marinated Zucchini – Zucchine alla Scapece

Marinated zucchini – or, in the original version, zucchine alla scapece – is a typical Neapolitan recipe, a very simple dish to make and characterized by a fresh and unmistakable flavor. Normally conceived as a side dish for fish or meat, I sometimes use it as a starter with other kind of vegetables and some slices of bread. The preparation is really straightforward : after slicing the zucchini and let them rest, you fry them in extra virgin olive oil and complete with seasoning of vinegar and mint.
There are different theories on the origin of this name. Allegedly, the term scapece would come from the Spanish “escabeche” which indicates the process of marinating fried foods in raw vinegar – a process suitable for both vegetables and fish.

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Pasta with Arrabbiata sauce – Penne all’Arrabbiata

Pasta with Arrabbiata sauce – Penne all’Arrabbiata

Pasta with arrabbiata sauce is a typical dish of Lazio. Now that I have been working on this blog for a while, I realize how much this region gives us special recipes that have become part of the national culinary culture. I am thinking of recipes like cacio e pepe, the Vignarola, or spaghetti alla carbonara. Do you think pasta with Arrabbiata sauce is any different from other regional specialties that I already proposed you? No, because it is simple, delicious, easy to make, but at one condition. Your ingredients must be of really good quality. Sometimes I talk to people and the thing I notice most is that when something doesn’t work, most of the times it’s because of the ingredients. Be sure your pasta brand is really an Italian one, that your olive oil is extra-virgin, and so on. Italian cuisine is mainly rustic and easy, but it relies a lot on the genuineness of its products.

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