Roberto Linguanotto, from Treviso, is the inventor of this exquisite dessert. The idea came from lo sbatudin, a mixture of beaten egg yolk and sugar, commonly used by farming families...
The torrone could have very ancient origins, probably it dates back to the Roman times or before. 116 BC: Varro the Reatino quoted the tasty Cuppedo; this is still the...
Region: Abruzzo Serves: 6 Ingredients: 300 g flour 150 g cornflour 300 g bacon 500 g tomatoes 1 onion Grated pecorino cheese 60 ml olive oil Salt Preparation: Sift flour and cornflour...
Servings: 4 Preparation: 6 mins Total Time: 21 mins Ingredients: 17.5 oz spaghetti 2 onions 2 tbsp olive oil Salt White pepper Preparation: Follow the instructions on the package to cook the...
Serves: 6 Ingredients: 1 kg bucatini (like thick spaghetti) 1 kg fresh sardines 500 g fennel 5-6 filets anchovies 50 g roasted and cut up almonds 35 g raisins 35 g...
Serves: 6 Ingredients: 500 g bucatini (like tick spaghetti) 1 kg cauliflower 100 g grated pecorino o Parmesan 25 g pine nuts 50 g raisins 4-5 fillets anchovies The point of...