Vegan

Spiced persimmon and orange jam

PERSIMMONS. I better hurry up and pick them before the frost makes them burst. Every...

Braised Artichokes alla Romana

A traditional recipe belonging to the Jewish Roman cuisine, artichokes alla Romana are slowly braised in olive oil with garlic, parsley, and mint.

Olive oil and wine ciambelline cookies

This is an easy recipe for ring shaped cookies named "ciambelline" in Italian These crunchy cookies are perfect for dipping in wine or tea after a meal. As the dough has no egg or butter they are also vegan and dairy free. Make them with wholewheat flour for an additional healthy touch!

Classic Italian sauté mushrooms trifolati

Trifolare is a classic Italian method of  cooking thinly sliced vegetables with garlic, olive...

How to make pickled squash and other holiday edible...

I know it might seem a bit odd to publish a pickle recipe at...

Steamed cime di rapa (rapini) with garlic and fennel

Broccoli rabe also named cime di rapa are amongst the most beloved vegetables in the cuisine of Central and Southern Italy. Blanch in salted water and sautee with garlic, fennel seeds and a little chili pepper for a wonderful or a pasta sauce, preferably homemade orecchiette

Brustengolo, an ancient Umbrian olive oil and polenta fruitcake

This is a very rustic and ancient recipe from my hometown Perugia. Not too...

Artichokes, almond and boiled lemon salad

Artichokes, named carciofi in Italy, are edible flowers belonging to the thistle family. They...

Pasta e fagioli for pasta lovers

Pasta e fagioli, simply meaning “pasta and beans”, is a classic and authentic Italian soup made in many ways, with or without tomato, with fresh or dried pasta, with meat in it (e.g. lard or pancetta) or vegetarian.

Sicilian busiate pasta alla Norma

There is an aroma that is forever etched in my memories of summer holidays...