“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ~Julia Child
Anchovies, forage fish for top predators, when salt-cured, are an exceptional flavour-boosting element. When used fresh have a very firm flesh and a delicate, naturally oily flavour. They belong to the broad category of “pesce azzurro”, (oily fish) rich in healthy omega fatty acids. Fresh anchovies are a great ingredient for a wholesome and healthy … Continue reading
Chiacchiere Pastries ⭐ Recipe in EN… Le chiacchiere sono croccanti e delicate sfoglie tipiche del periodo di Carnevale e sono chiamate con i nomi diversi a seconda delle regioni di provenienza: chiacchiere e lattughe in Lombardia; cenci e donzelle in Toscana; frappe e sfrappole in Emilia; cròstoli in Trentino; galani e gale in Veneto; bugie … Continue reading
Zero-waste attitude is the luxury translation of “non si butta via niente”. Besides being an extremely creative process, zero-waste attitude is economically rewarding and politically correct, provided that the cook is in the right mood. Appetibilis team is always in the right cooking mood, no matter what the fridge contains. Our leftover quiche is made with … Continue reading
Cream Peach Cookies ⭐ Recipe in EN… Le pesche all’alchermes sono un classico dolcetto della tradizione italiana. Di origine romagnola, ma diffuse in tutte le regioni italiane, mi ricordano l’infanzia perché presenti un po’ in tutte le feste, dal Natale alla Pasqua e poi alla Festa della mamma. Sono delle semisfere di biscotto ripiene di … Continue reading
Sagnette Pasta Recipe in EN ⭐ Click here Le sagne sono un “must” dell’Abruzzo, si consumano volentieri sia d’estate che d’inverno e in questi giorni di neve e vento gelido, non c’è niente di meglio di un piatto fumante di sagnette fatte in casa. Sara Scutti propone la sua versione di un piatto considerato “povero” di materie … Continue reading
The “Cappellacci” are a larger variation of ravioli, i.e. pasta dumpling stuffed with various fillings and folded so as to resemble a hat; very popular in Ferrara area, Emilia Romagna. Continue reading
Pizzelle, ferratelle, neole, coperchiole or cancellate describe the same Abruzzese pastry – names change according to the area they are made. They are diamond-patterned waffles whose ingredients are very simple: eggs, wheat flour, sugar, lemon and extra virgin olive oil. They are usually offered two by two and filled with sweet stuffing. You cannot make … Continue reading
I would like to pay homage to my Abruzzo region with this recipe: unsweetened cocoa cupcakes with Montepulciano d’Abruzzo, our intense ruby-red wine. I gave the name “drunk cupcakes” as they hide a bit of wine in their dough, and they are glazed with wine and cocoa icing. In the oven they will give off … Continue reading
